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The BEST EVER Croissant Recipe recipe! They are amazingly soft and tender, oh so light and fluffy, perfectly chewy, charmingly shaped, beautiful golden brown, and deliciously buttery!!!!



78ml (1/4 Cup) Heat water

2 ¼ tbsp Lively dry yeast sugar

4 tbsp / 68g granulated

315ml / (1-1/2 Cup) complete milk

170g / (1/2 Cup) salted butter

No 1 massive egg1

½ tbsp Salt

22.5 oz (2-3/4 cup) All-purpose flour



In bowl of an electrical stand mixer whisk collectively heat water, yeast and and 1/4 tsp sugar. Let relaxation 5 – 10 minutes till combination is foamy. Match mixer with whisk attachment. Add in 1/3 cup sugar, heat milk, 5 Tbsp butter, egg and salt to yeast combination. Mix Add in 2 cups flour and combine till effectively mixed. Change mixer to a dough hook attachment. Add remaining 2 1/2 cups flour and combine till dough is almost clean and is elastic, about 4 – 5 minutes


Switch dough to a greased, massive mixing bowl and cowl bowl with greased plastic wrap. Permit dough to rise in a heat place, free from draft, till double in quantity, about 1 1/2 hours. Punch dough down throughout. Divide dough into two equal parts. Form every portion right into a ball. Roll every dough ball out on a calmly floured floor into a big circle about 13 – 14 inches throughout Unfold every circle of dough evenly with 2 Tbsp softened butter. Reduce every circle into 4 equal quarters, then every quarter into 3 wedges Roll every wedge up, starting on large (exterior) edge.


Switch rolls to a buttered 18 by 13-inch cookie sheet (the tip of the rolled wedge must be tucked on the underside Cowl rolls loosely with greased plastic wrap and let rise in a heat place till double in measurement, about 1 hour. Over the past quarter-hour of rising preheat oven to 375 levels. Take away plastic wrap and bake rolls in preheated oven for 15 – 19 minutes till golden brown. Take away from oven and brush with remaining 3 Tbsp butter (ideally melted). Serve heat or enable to chill and retailer in an hermetic container.



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