Never fail croissants – step-by-step
Everyone loves a soft, warm croissant from the oven. Flakey and delicious! But not everyone knows how to make them from scratch. This article will teach you how to do just that!
The first thing you’ll need to do is gather your ingredients. These will be flour, milk, yeast, sugar, salt, and butter (lots of it!).
Begin by activating the yeast. In a bowl, mix warm water with the yeast and sugar, and let it sit for about 10 minutes, or until it gets foamy. It should smell a bit like bread.
Mix up the remaining sugar, salt, melted butter, milk and the yeast mixture until combined. Add the flower ½ cup at a time and mix it until the dough becomes a sticky ball.
Flour a surface and roll the dough out into a rectangle. Transfer to a baking sheet, then place in the freezer for about 45 minutes.
Take the sticks of butter and flatten it out into a rectangle. You’ll need to laminate the dough with the butter. That just means that you’ll fold the dough with the butter to create layers. You’ll fold it up kind of like a letter.
Use a rolling pin to press the dough down equally to flatten it out. You’ll need to fold it like a letter again. Repeat this again three more times, then place the dough in the fridge overnight.
Take the dough out of the fridge, cut the dough in half. Roll each half out into a rectangle, and cut it length wise. After that, cut it into triangles.
After that’s done, you’ll take those triangle pieces and roll them into the typical croissant shape. Set a towel over them and let them sit in a warm place to rise for 1 to 2 hours. Bake them at a time at 425 degrees until golden brown.