Description
Learn how to make Homemade Flaky Croissants with this easy recipe. Discover the secret to perfect pastries today!
Ingredients
Scale
- 2 ¼ teaspoons (1 packet) instant yeast (active dry yeast also works)
- ½ cup water, room temperature
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons salt
- 1 cup whole milk (I have also used 2% milk)
- 1 large egg, beaten (used to brush the croissants)
- 1 ½ cups (3 sticks) unsalted butter, cut into cubes (slightly cool, not completely at room temp)
- 2 tablespoons all-purpose flour
Instructions
- Step 1- Croissant Dough :
- Step 2- Remove the milk and butter from the refrigerator. Cut the butter into tablespoon cubes and set aside.
1 ½ cups (3 sticks) unsalted butter, cut into cubes,1 cup whole milk - Step 3- Spray a large mixing bowl with cooking spray and set aside. This will be the bowl used to proof the dough.
- Step 4- In the work bowl of the stand mixer, add 3 and 1/2 cups of flour. Add the sugar and salt on one side of the bowl. Stir the dry ingredients with a whisk or the dough hook (before attaching) to combine.
3 ½ cups all-purpose flour,⅓ cup granulated sugar,2 teaspoons salt - Step 5- If using Instant Yeast – Add the yeast on the other side of the bowl – away from the salt and stir to combine. If using active dry yeast – Sprinkle the yeast over the room temperature water in a liquid measuring cup. Allow the yeast to proof and get foamy – about 3 to 5 minutes. Add the yeast mix when you add the milk (next step).
2 ¼ teaspoons (1 packet) instant yeast - Step 6- Mix the Dough – Pour the water and milk over the flour. Mix the dough on medium-high speed, until it is smooth, and no longer sticky – about 8 to 10 minutes. If the dough is very sticky, add more flour a tablespoon at a time. If it is very dry, add more water, a teaspoon at a time.
½ cup water, room temperature,1 cup whole milk - Step 7- Rest the Dough – Remove the dough from the mixer and gently form into a smooth ball in your hands. Place in the prepared mixing bowl and cover with plastic wrap. Rest the dough in a warm place for at least 30 minutes. Tip – Warm places to rest dough include: in your oven if you have a ‘proof’ setting; on top of your refrigerator; on the counter at room temp if it is a warm day.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg