Croissants make for an almost decadent breakfast treat.
Buttery and flaky on the inside with just the perfect crispness outside.
And now you can have them fresh and warm from your own oven.
Let’s make Quick Homemade Croissants!
Place 25 grams fresh yeast (or 7 grams active dry yeast) in a bowl. Add 3 tablespoons sugar and stir until it liquefies.
Then add 1/2 cup lukewarm milk and set aside to cool completely.
Combine 2 cups bread flour and 1/2 teaspoon salt into a large bowl. Add 1 and 1/4 sticks cubed unsalted butter and using a fork combine until big crumbles form.
Add the yeast/milk mixture and gently combine until the dough just comes together.
The butter needs to remain in pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.
Dust your work surface and your rolling pin with flour and start rolling the dough into a rectangular shapes, roughly two to three times as long as it is wide.
The dough is pretty hard to work with at the beginning but will come together while rolling and folding.
Fold the short sides of the dough into the middle. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.
Check out the video below for all the tips and details.
Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4 to 5 about 3 more times, giving the dough a total of 4 times of rolling and folding.
Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.
On a lightly floured surface roll the dough into a rectangular of 16 inches X 10 inches. Cut the dough into triangles, it will make about 8 triangles of 12 inches long and 3 inches at base.
Score a small slit in the center of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.
Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2 to 3 hours at room temperature.
Preheat your oven to 450 F. Brush the croissants with egg wash.
Bake for 8 minutes than reduce the oven to 375 F and bake for another 10 to 15 minutes until deep golden brown.
Cool on wire rack before serving.
Then eat and enjoy!