Homemade Tasty Croissant Recipe
Homemade Tasty Croissant Recipe to make for a breakfast or snack idea. The oven baked croissant is flaky and buttery, add easy tasty fillings.
- Prep Time: 40 min
- Cook Time: 20 min
- Total Time: rest time 4 hrs Total 5 hrs
- Yield: 15
- Category: Breakfast, dessert
- Method: Oven Baking
- Cuisine: French
Ingredients
- 4 Cups of all purpose Flour
- 1/3 Cup of sugar(granulated)
- 4 teaspoons of active dry yeast
- 2 1/4 teaspoons of Himalayan salt (kosher)
- 1 Cup of Milk
- 1 large egg Beaten (for coating the croissants)
Instructions
- In a large bowl place all the dry ingredients in and whisk together to mix them well. (flour, sugar, yeast and salt)
- With the butter cut or slice pieces into about 1/8 inch pieces and add to the flour mixture. Toss and coat with flour.
- Add the milk and stir all together until a stiff dough is formed. Then wrap the dough in cling wrap tightly and chill in fridge for about an hour.
- On a lightly floured surface role out the dough with a roller to long rectangular shape. (to form croissants)
- Fold it into thirds like you do a letter and then turn 90 Deg. Do this 4 – 6 times over. Until the dough shows streaks of butter in it. But it must be smooth and flat. (the butter must not feel soft, otherwise you must chill it in the fridge again.
- Wrap tightly and chill for another hour.
- Cut the dough in half and roll out again in 1/8 inch long rectangular pieces. (about 10 inch. wide and 22 inch long) Do this for both the dough balls.
- Cut the dough into triangles with the width of the longest side being about 5 inch. Notch the wide end of the triangle with 1/2 inch cut. Then roll the croissant from the wide side to the narrow side and tuck the point under to croissant. Do this with all the dough triangles.
- Place the rolled croissants on a grease proof or lined paper on a baking sheet and wrap loosely with cling wrap or plastic and allow to proof (rise double in size) which will take about 1-2 hours.
- Preheat the oven to 375 Deg. F (190 Deg. C)
- Brush the croissants with the egg mixture. Bake for about 15 – 20 minutes until golden brown and puffed and flaky.
Notes
Use bought puff pastry if prefered.