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Homemade Croissants

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Flaky, buttery, and golden, these homemade croissants bring the charm of a French bakery into your kitchen. Though time-intensive, the process rewards you with crisp layers and a rich, melt-in-your-mouth texture.

Ingredients

1 cup warm water

2 tsp traditional active dry yeast

450 g all-purpose flour

¼ cup sugar, plus a pinch

2 tsp salt

2 tbsp butter, melted

250 g cold unsalted butter

1 egg

Extra flour for rolling

Instructions

  1. Dissolve the yeast in warm water with a pinch of sugar; let it sit until foamy.
  2. In a large bowl, mix flour, sugar, and salt. Stir in melted butter and the yeast mixture until a dough forms.
  3. Knead lightly, cover, and let rise until doubled in size.
  4. Roll out the dough, wrap, and chill.
  5. Shape cold butter into a flat square and place it in the center of the dough. Fold the dough over the butter and roll it out.
  6. Perform folds and rolls, chilling the dough between each turn to create layers.
  7. Roll the laminated dough into a large sheet and cut into long triangles.
  8. Roll each triangle into a crescent shape and place on a baking tray.
  9. Cover and let rise until puffy.
  10. Brush with beaten egg and bake until golden brown and crisp.

Notes

Use European-style unsalted butter for the best flakiness.

Keep butter and dough cold at all times to preserve layers.

Dough can be prepared a day in advance and chilled overnight.

Unbaked croissants can be frozen and baked straight from frozen with extra time.

Variations include fillings like chocolate, almond paste, or ham and cheese.

Nutrition

Find it online: https://justsosavory.com/homemade-croissants/