Easy Homemade Croissant Recipe

Croissant is a French crescent-shaped pastry made of sweet flaky yeast dough. Croissant is made with a puff pastry dough that makes it light, flaky and extremely buttery and usually eaten for breakfast. You will need more than a day to prepare your croissant dough, so get prepared.

RECIPE FOR CROISSANT

Lukewarm milk

Lukewarm water

Active dry yeast

Honey syrup

Salt

Granulated Sugar

Butter Layer

Unsalted butter

All-purpose Flour

Egg Wash

1 large Egg

Whole Milk

PROCEDURE

Place the butter in a mixer, add flour, sugar, salt and yeast. Turn on the mixer and gently mix them together for 2 minutes. Slowly pour in the milk and honey syrup, then increase the speed of your mixer, mix together for another few minutes or until dough no longer sticks to the side of the mixer.

Remove dough from the mixer and place unto a floured baking sheet or floured surface. Roll out the dough and cover in an aluminum foil. Put your dough into the refrigerator for 30 minutes, remove and begin to flatten out into a rectangular shape. Make sure you work the edges to have the right shape.

Again, cover up rolled out dough and place into the refrigerator. Leave to rest for as long as you can, preferably overnight.

Now, let’s make the butter layer. Place your butter into the mixer with flour and beat until smooth. Transfer mixture onto a parchment paper, smooth it over the inch of the paper and place in the refrigerator to chill for 30 minutes.

Bring out your rolled out dough and butter layer from the refrigerator. Roll your dough, on a floured surface, into a large rectangle. Place the butter layer in the center of the dough and fold the ends of the dough over it. Cut out excess edges if you have them sticking out and seal the edges over the butter layer.

Again, on a floured surface, roll out the dough into a perfect rectangle and fold lengthwise into thirds. Turn the short ends towards you, roll out again and fold. Refrigerate dough before you make the third fold.

Roll out dough again into a perfect rectangle and fold. Place the folded dough onto a baking sheet lined with parchment paper and refrigerate for four hours. Remove from the refrigerator and roll into a rectangle. Cut even slices of rectangles, cut each rectangle to make a triangle. Cut a slit at the end of the triangle (the wider end), and tightly roll out into a crescent shape with the tip underneath. Cover in a plastic wrap, allow to rest in the refrigerator. Preheat your oven.

For the egg wash, break and whisk egg and milk together. Remove dough from the refrigerator and with a brush, slightly egg wash the croissant. Bake until golden brown.

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