Croissant Recipe
There are few things as delicious and indulgent as a freshly baked croissant. Crispy and flaky on the outside, and soft and buttery on the inside, this classic French pastry is the perfect treat for breakfast or brunch.
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Ingredients
- 1 1/2 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1 tsp Active Dry Yeast
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter Softened
- 1/2 cup Cold Water
- 1 Egg
Beaten
- Powdered Sugar Optional
Instructions
- In a mixing bowl, combine flour, sugar, yeast, and salt. Mix well.
- Add softened butter to the mixture and mix until well combined.
- Slowly add cold water to the mixture and continue mixing until a dough forms.
- Turn the dough out onto a floured surface and knead until smooth.
- Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
- After an hour, take the dough out of the refrigerator and place it on a floured surface. Roll out the dough into a rectangular shape, about 1/4 inch thick.
- Fold the dough in thirds, as you would a letter. Roll out the dough again into a rectangular shape, about 1/4 inch thick.
- Fold the dough in thirds again, cover with plastic wrap and refrigerate for 1 hour.
- Take the dough out of the refrigerator and roll it out again into a rectangular shape, about 1/4 inch thick. Cut the dough into triangles.
- Roll each triangle from the wide end to the narrow end. Place the croissants on a baking sheet lined with parchment paper.
- Cover with plastic wrap and let them rest for 1 hour.
- Preheat the oven to 375°F (190°C).
- Brush the croissants with the beaten egg.
- Bake for 20-25 minutes or until the croissants are golden brown.
- Let the croissants cool for a few minutes before dusting them with powdered sugar (optional) and serving.
Notes
Note: Nutritional information may vary depending on specific ingredients used.
Nutrition
Serving: 1croissantCalories: 318kcalCarbohydrates: 32gProtein: 4gFat: 19gSodium: 326mgFiber: 1gSugar: 8g
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