How to Make Croissants | Sally's Baking

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Begin by making the dough.

Add all of the ingredients to the mixing bowl and beat the dough on high speed for five minutes.

If the dough climbs out of the bowl, stop the mixer and press it back down.

The dough is soft and will pull away from the sides of the bowl; if you poke it with your finger, it will slowly bounce back.

Work the dough into a ball, gently flatten it, then let it rest in the refrigerator for 30 minutes.

When the dough is ready, roll and shape it into a 14 by 10 inch rectangle on a silicone baking mat.

Place the dough back on the baking sheet and let it rest in the refrigerator for 4 hours.

30 minutes before the dough is ready, prepare the butter layer in the same mixing bowl by smoothing the butter and flour mixture into a 7 by 10 inch rectangle.

Chill the butter layer for 30 minutes in the refrigerator until it is firm but still pliable.

Place the butter layer in the center of the cold dough, folding each end over it and sealing the edges with your fingers.

Laminate the dough three times: begin by rolling and shaping it into a 10 by 20 inch rectangle.

Fold the dough into thirds, turn it around so the short end is facing you, roll it out, and fold it again.

Refrigerate the dough for 30 minutes between the second and third turn.

When you're done laminating, let the dough rest in the refrigerator for four hours.

To shape the croissants, roll and shape the dough into an eight by twenty inch rectangle.

Slice the dough in half vertically, then cut three even slices horizontally to make eight small rectangles.

Cut each rectangle diagonally to make two triangles.

Gently stretch the triangles to be about eight inches long.

Cut a small slit at the wide end of each triangle, then tightly roll it up and bend the ends towards each other.

Allow the shaped croissants to rest for 30 minutes at room temperature, then for one hour in the refrigerator.

Brush the croissants with an egg wash before baking.

Bake at 400 degrees Fahrenheit for about 20 minutes until the croissants are golden brown and flaky.

Cooking Techniques

Equipment Needed

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Allergens