- Activate Yeast: In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Make the Dough: Combine flour, salt, and the yeast mixture. Add the egg and knead into a soft dough. Cover and let rise for 1 hour.
- Prepare the Butter Block: Flatten the cold butter between parchment paper into a square about 1/2 inch thick. Chill.
- Laminate the Dough: Roll out the dough into a large rectangle. Place butter in the center, fold the dough over it, and begin the folding process (book or letter fold). Chill for 30 minutes between each of the 3 folds.
- Shape the Croissants: Roll the dough into a large rectangle, cut into triangles, and roll each from base to tip to form croissants.
- Final Proof: Place croissants on a baking sheet and let them rise for 1–2 hours until puffy.
- Bake: Preheat oven to 200°C (390°F). Brush with egg wash and bake for 15–18 minutes until golden brown.
Serving and Storage Tips
- Serving: Enjoy warm with jam, butter, or chocolate spread. Perfect for breakfast or brunch.
- Storage: Store in an airtight container at room temperature for 1 day or freeze for up to a month. Reheat in the oven before serving.
Variants
- Chocolate Croissants: Add a stick of dark chocolate before rolling each triangle.
- Almond Croissants: Fill with almond cream and top with sliced almonds before baking.
- Savory Option: Fill with cheese and ham before rolling for a hearty twist.
FAQ
Q: Can I make the dough ahead of time? A: Yes! Prepare the dough a day in advance and refrigerate overnight.
Q: Why aren’t my croissants fluffy? A: Make sure the butter stays cold during laminating, and don’t skip the resting periods.
Q: Can I use instant yeast? A: Yes, reduce the proofing time slightly as instant yeast works faster.
These super soft croissants are a rewarding baking project that brings a touch of Parisian flair to your home. With patience and love, you’ll master the art of flaky, cloud-like pastry that’s sure to impress.
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