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French Croissant

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Classic French croissants are flaky, buttery pastries perfect for breakfast or a delightful snack, made with layered yeast-leavened dough for a tender, airy texture.

Ingredients

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  • 4 cups all-purpose flour
  • 1/2 cup warm milk
  • 1/4 cup granulated sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled
  • 1/2 cup warm water
  • 1 large egg (for egg wash)

Instructions

  1. In a small bowl, dissolve yeast in warm water with a pinch of sugar and let it activate for 5-10 minutes until frothy.
  2. In a large mixing bowl, combine flour, sugar, and salt. Add the activated yeast mixture and warm milk. Mix until a dough forms.
  3. Knead the dough for 8-10 minutes until smooth. Cover and let it rise for 1 hour or until doubled in size.
  4. Roll out the dough into a rectangle. Place chilled butter slabs in the center, then fold dough over to encase butter.
  5. Roll the dough with the butter inside into a large rectangle, fold into thirds (like a letter), and refrigerate for 30 minutes.
  6. Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold to create layers.
  7. After final folding, roll dough out and cut into triangles. Roll each triangle from base to tip forming a crescent shape.
  8. Place croissants on a baking sheet, cover, and let them proof for 1-2 hours until puffy.
  9. Preheat oven to 375°F (190°C). Brush croissants with beaten egg for shine.
  10. Bake for 15-20 minutes until golden brown and flaky.
  11. Cool slightly before serving warm with butter or jam.

Notes

For an extra flaky texture, ensure the butter stays cold during laminating. Serve fresh with coffee or fruit preserves for a traditional French breakfast.

Find it online: https://youreverydayfoodie.com/best-french-croissant-recipes/