How to Make Croissants

Making croissants from scratch may seem daunting, but by following this step-by-step guide and with some practice, you can master this delicious pastry. Remember, patience and precision are key.

Ingredients:

- 1 cup warm milk (110-115°F)

- 2 ¼ tsp active dry yeast

- 3 tbsp granulated sugar, divided

- 3 ¾ to 4 cups all-purpose flour, divided

- 2 tsp salt

- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces

- 1 egg, beaten

Instructions:

1. Prepare the Dough:

- In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and 1 tbsp of sugar. Let it sit for 5-10 minutes until foamy.

- Add 2 cups of flour, salt, and the remaining 2 tbsp of sugar to the bowl. Beat on low speed until the ingredients come together and form a dough.

- Increase the mixer speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.

- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.

2. Laminating the Dough:

- After the dough has risen, turn it out onto a lightly floured surface.

- Roll the dough into a rectangle, about 12x8 inches.

- Evenly distribute half of the cold butter pieces over two-thirds of the dough, leaving the top third uncovered.

- Fold the uncovered third of the dough over the buttered part, then fold the remaining third over that, creating a three-layer "book" fold.

- Wrap the dough in plastic wrap and refrigerate for 30 minutes.

- Repeat the laminating process two more times, with 30-minute refrigeration periods in between.

3. Forming and Proofing the Croissants:

- After the last lamination, roll out the dough into a 16x10 inch rectangle.

- Cut the dough into triangles, starting from one of the long sides and making 1-inch wide cuts.

- Gently roll each triangle up, starting from the base and working towards the tip, to form a croissant shape.

- Place the croissants on a parchment paper-lined baking sheet, cover with plastic wrap, and let them proof in a warm place for 1-1 ½ hours, or until they have doubled in size.

4. Baking the Croissants:

- Preheat the oven to 375°F (190°C).

- Brush the risen croissants with the beaten egg.

- Bake the croissants for 18-20 minutes until they are golden brown.

5. Cool and Serve:

- Let the croissants cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

- Enjoy your homemade croissants!