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French Croissant

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A classic French croissant is a flaky, buttery pastry with delicate layers, perfect for breakfast or a delightful snack.

Ingredients

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  • 4 cups all-purpose flour
  • 1/2 cup warm milk
  • 1/2 cup warm water
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1 tsp salt
  • 1 cup unsalted butter, cold
  • 1 egg (for egg wash)

Instructions

  1. In a bowl, combine warm milk, warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, whisk together flour and salt. Add the yeast mixture and mix until a dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
  4. Roll out the dough into a large rectangle on a floured surface.
  5. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin into a flat square about 1/2 inch thick.
  6. Place the butter square onto one half of the dough, fold the other half over it, and seal the edges.
  7. Roll the dough out again into a rectangle, then fold it into thirds like a letter. Wrap and refrigerate for 30 minutes.
  8. Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.
  9. After the final turn, roll the dough out into a large rectangle about 1/4 inch thick.
  10. Cut the dough into triangles, roll each triangle from the base to the tip to form croissants.
  11. Place croissants on a baking sheet lined with parchment paper, cover, and let rise for 1-2 hours until puffy.
  12. Preheat oven to 400°F (200°C). Brush croissants with beaten egg.
  13. Bake for 15-20 minutes until golden brown and flaky. Cool slightly before serving.

Notes

For extra flavor, spread a thin layer of chocolate or almond paste inside before rolling the croissants.

Find it online: https://allfoodsrecipe.com/french-croissant-perfect-flaky-delight/