Homemade Croissants Recipe

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.

Warm 2/3 cup of whole milk to 80 to 90°F.

Add 1 tablespoon of granulated sugar to the milk.

Stir in 2 and 1/4 teaspoons of active dry yeast and let it sit for 5 to 10 minutes until foamy.

Measure out 4 cups (480 g) of all-purpose flour and 2 and 1/2 teaspoons of salt.

Add 3 tablespoons of granulated sugar to the flour and salt mixture and whisk together.

Once the yeast is foamy, add 1/2 cup of cold water and 1/4 cup of very softened European butter to the flour mixture.

Mix on low speed with a dough hook for about a minute until the dough is shaggy and coming together.

Shape the dough into a square about 1/2 inch thick, wrap it in plastic wrap, and refrigerate for 30 minutes.

While the dough chills, prepare the butter pat by letting 1 and 1/4 cup of cold European butter sit at room temperature for 15 minutes.

Cut the butter into tablespoon-sized pieces and arrange them in a 4x5 grid on a 12x12 inch piece of parchment paper.

Cover the butter with another piece of parchment paper and roll it into a thin sheet about 10 inches square and 1/8 inch thick.

Refrigerate the butter sheet for 10 minutes to chill but not harden.

Lightly flour the surface and roll out the chilled dough into a 10x20 inch rectangle.

Place the butter sheet in the center of the dough and fold the dough over the butter to encase it completely.

Roll out the dough again to a 10x20 inch rectangle and perform a series of folds to create layers, refrigerating as needed to keep the butter cold.

Cooking Techniques

Equipment Needed

Allergens