Making and Baking Classic French Croissants - weekendbakery.com

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative that can reduce saturated fat.

active dry yeast

💰Cheaper: instant yeast

Instant yeast can be used without proofing, saving time.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor and moisture, while brown sugar is often less expensive.

Mix flour, sugar, and salt in a large bowl.

Dissolve yeast in warm milk and let sit until frothy, about 5 minutes.

Combine yeast mixture with flour mixture and mix until a dough forms.

Knead the dough on a floured surface until smooth, about 5-7 minutes.

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

Roll out chilled dough into a rectangle on a floured surface.

Spread softened butter evenly over two-thirds of the dough.

Fold the unbuttered third over the middle, then fold the other third on top, creating a layered dough.

Chill the dough for 30 minutes, then repeat the rolling and folding process two more times.

Roll the dough into a large rectangle and cut into triangles.

Roll each triangle from the wide end to the tip to form croissants.

Place croissants on a baking sheet lined with parchment paper and let rise until doubled, about 1 hour.

Preheat the oven to 400°F (200°C).

Brush croissants with beaten egg for a golden finish.

Bake until golden brown, about 15-20 minutes.

Cooking Techniques

Spice Level:

Allergens