Classic Croissant Recipe | French Croissant Recipe | How To Make Croissants | Bake and Toss

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 the flour, sugar, instant yeast, and salt in a bowl.

Add the water and cubed unsalted butter to the dry ingredients and mix until a dough forms.

Knead the dough briefly until smooth, then wrap it and chill it in the refrigerator.

Prepare the laminating butter by flattening the 200g of unsalted butter between two sheets of parchment paper.

Roll the dough into a rectangle, place the laminated butter in the center, and fold the dough over to encase the butter.

Roll out the dough again and fold it to create layers, repeating this process several times while keeping the dough cold.

Cut the dough into triangles and elongate them slightly, then roll them into crescent shapes.

Place the shaped croissants on a baking sheet with the tips facing down and allow them to proof in a draft-free area for about 2 hours.

Brush the croissants with the egg wash before baking them in a preheated oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens