Ingredients for French Croissant
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How to Make French Croissant
- In a large bowl, dissolve the yeast in warm water. Add the sugar and salt, and stir until combined.
- Add the flour gradually, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Add the softened butter, a little at a time, kneading until fully incorporated. The dough will be soft and pliable.
- Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Gently roll it into a large rectangle.
- Fold the dough into thirds, like a letter, then rotate it 90 degrees and repeat the folding process. Wrap in plastic wrap and chill for 30 minutes.
- Repeat the rolling and folding process two more times, chilling for 30 minutes after each fold.
- Roll the dough into a large rectangle, about 1/4 inch thick. Cut it into triangles.
- Roll up each triangle from the wide end to the point. Curve the croissants into crescents and place them on a baking sheet lined with parchment paper.
- Let the croissants proof for another 30-60 minutes, until almost doubled in size.
- Preheat your oven to 400°F (200°C).
- Bake for 15-20 minutes, or until golden brown.
- Let the croissants cool completely on a wire rack before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
10g
Fat
97g
Carbs
15g
