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Basic Croissant Recipe

Basic Croissant Recipe

This is a basic recipe for homemade croissants.
Author : Aline Cueni
5 from 1 vote

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Prep Time :1 hour
Cook Time :15 minutes
Total Time :1 hour 15 minutes
Servings : 6 Croissants
Calories : 671kcal

Ingredients
 

Croissant Dough

  • 20 g (20 g) fresh yeast
  • 60 g (0.3 cups) sugar
  • 250 ml (1 cups) milk warm
  • 500 g (4 cups) all-purpose flour
  • a pinch of salt
  • 250 g (1.1 cups) butter cold

Croissant Brushing

  • 1 egg
  • 1 tbsp (1 tbsp) milk

Instructions
 

  • Warm your milk in a microwave or a pot over your cooking stove. Do NOT cook the milk, just let it warm up -> put a finger into the milk to check the temperature.
  • Put the yeast with 5g of the sugar and two tablespoons of the warm milk in a small bowl and let it sit for a few minutes until foaming.
  • Meanwhile, mix the rest of the sugar, flour, and salt in a bowl.
  • When the yeast mixture is foaming, add it to the rest and knead it in your kitchen machine until you have a well-combined dough. 
  • Cover with a damp kitchen towel and let it rise at room temperature for one hour.
  • Place your dough on a well-floured working surface and roll it out into a large rectangle. Only roll in one direction.
  • Cut the cold butter into thin pieces and place half of them onto your dough. I prefer to place the butter in the middle of the rectangle and leave about 2cm on each side without butter. Otherwise, it can get a bit messy if you roll it out again.
  • Fold the dough from the top down 3 times. 
  • Repeat step number 7 with the other half of the butter. Fold the dough again from the top down 3 times.
  • Place your dough on a large plate, cover with plastic wrap, and leave it in your fridge overnight.
  • The next morning, place your dough on a well-floured working surface and roll it out into a rectangle which has about the size of 45 cm x 20 cm. Your dough should be about 1cm thick. Cut away the irregular parts.
  • Cut into 6 triangles. 
  • In the middle of the short side of each triangle, make a cut of about 1cm. 
    Basic Croissant Recipe Step 13
  • Roll them up into croissants and place them on a with baking paper lined baking sheet. As your croissants will rise in the oven, it's better to divide them on two baking sheets.
    Basic Croissant Recipe Step 14.1
  • You probably have to form them a bit with your hands to achieve a pretty croissant shape.
    Basic Croissant Recipe Step 14.2
  • As I do not like to throw the trimmed dough away, I made little croissant with the dough rest.
  • Mix one egg with one tablespoon of milk and brush your croissant with it. Let them rise for one hour at room temperature.
  • Preheat your oven to 220°C/430°F conventional.
  • Brush them once again before baking.
    Now, bake your croissant for 15 minutes in your preheated oven. It's normal that some part of the butter will flow out during baking. Just make sure to use a baking sheet which doesn't allow the butter to flow down to the bottom of your oven. Otherwise, you have to clean for hours (speaking out of experience...).
    Bake one baking sheet after the other.
  • Let them cool down on a cooling rack and enjoy if they are still slightly warm.

Nutrition

Calories: 671kcal | Carbohydrates: 76g | Protein: 10g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 94mg | Sodium: 319mg | Potassium: 174mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1110IU | Calcium: 72mg | Iron: 4mg