There is nothing more decadent to eat in the morning than a cloud-like puff pastry…chewy, buttery, flaky, and delicious croissants!
1 1/4 tsp. leavening agent
4 tbsp. water
3 tsp. granulated sugar
1 3/4 c. all-purpose flour
1 1/2 tsp. table salt
2/3 c. milk
2 tbsp cooking oil
2/3 c. butter (unsalted)
1 large egg
- In a large bowl, combine yeast, 1 tsp. sugar and warm water. Wait until the mixture gets creamy and frothy.
- In a separate bowl, mix 2 tsp. of sugar and salt with milk. Make sure that the dry ingredients get dissolved well. Add the flour, yeast, and oil. Knead until smooth and allow it to rise for about 3 hours.
- Deflate and let it rise again for another 2 hours. Deflate again and refrigerate for about 20 minutes.
- Massage butter until pliable. Make a 14X8-inch rectangle with the dough. Smear butter over top, leaving about 1/4 inch margin all around.
- Fold the unbuttered part over the middle third and then the buttered top over it.
- Roll out to a 14X6-inch rectangle and fold in three again.
- Sprinkle a little bit of flour and put the dough in a plastic bag. Put in the fridge for a couple of hours.
- Remove the dough from the plastic back, sprinkle with flour again and deflate.
- Again, roll to a 14X6-inch rectangle and fold. Turn 90 degrees and do the same step. Wrap and refrigerate for 2 hours.
- Roll dough out to a 20X5-inch rectangle, cut, and refrigerate the other half while working on the other.
- Cut the half in three 5X5 inch squares, and cut each piece in half diagonally.
- Roll each triangle in such a way that the point is elongated and it is about 7 inches long. Grab the other two points and stretch them out while rolling it up. Put on a baking sheet.
- Repeat steps until the rest are all done.
- In a small bowl, beat egg and 1 tbsp of water. Use this to glaze the croissants with.
- Preheat oven to 475 degrees Fahrenheit. Bake for about 15 minutes.
When massaging the butter, make sure it doesn’t get soft nor oily.
- Category: Bread
- Method: Baking
- Cuisine: French