Baker’s Croissants Recipe

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Ah, the croissant. That buttery, flaky pastry that melts in your mouth and transports you straight to a Parisian café. But fear not, you don’t need a plane ticket to enjoy these delightful treats. With a little patience and this recipe from King Arthur Baking, you can create perfect croissants right in your own kitchen.


Baker’s Croissants Recipe King Arthur Baking

1 1/2 cups (3 sticks) unsalted butter, cold, cut into cubes

  • 3 1/4 cups (14 1/4 ounces) all-purpose flour, plus extra for dusting
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon instant yeast
  • 1 cup (8 ounces) cold water, plus extra for brushing
  • 1 large egg, beaten

  • Directions:

    1. Make the Dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and toss to coat with flour. Using a pastry cutter or your fingertips, smash the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining.

    2. Activate the Yeast: In a separate bowl, whisk together the yeast and cold water. Let it sit for 5 minutes, until the yeast becomes foamy.

    3. Combine Wet and Dry Ingredients: Pour the yeast mixture into the flour mixture and stir with a spatula until just combined. The dough will be shaggy.

    4. Knead and Rest: Turn the dough out onto a lightly floured surface and knead gently for a minute or two, just until the dough comes together. Shape the dough into a rough rectangle and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to overnight.

    5. First Roll: Remove the dough from the refrigerator and let it sit on a lightly floured surface for 10 minutes to soften slightly. Roll the dough into a large rectangle, about 18×12 inches. Dust the dough with flour as needed to prevent sticking.

    6. The Fabled “Folds”: Give the dough a single fold – like a business letter. Imagine the rectangle divided into thirds. Fold the bottom third of the dough up to the middle, then fold the top third down over that. This creates three layers of butter.

    7. Turn and Repeat: Rotate the dough 90 degrees so the opening is on your right. Roll out the dough again into a rectangle, about 18×12 inches. Repeat the fold (one fold this time) from step 6. Wrap the dough tightly in plastic wrap and refrigerate for another hour.

    8. Second Round of Folds: Repeat steps 5-7 once more, giving the dough another single fold. Wrap the dough and refrigerate for at least another hour, or up to overnight.

    9. Final Shaping: Remove the dough from the refrigerator and let it sit on a lightly floured surface for 10 minutes. Roll the dough into a large rectangle, about 20×12 inches.

    10. Cutting and Shaping: Use a sharp knife to cut the dough lengthwise into two long triangles. Cut each triangle in half again to create four smaller triangles.

    11. The Signature Crescent Shape: Starting at the base of each triangle, gently roll up the dough towards the tip, forming a crescent shape. Don’t worry about being perfect – a little wonky adds to the charm!

    12. Proofing: Place the croissants on a baking sheet lined with parchment paper, leaving a few inches of space between them. Cover the croissants loosely with plastic wrap and let them rise at room temperature for 1-2 hours, or until doubled in size.

    13. Egg Wash and Baking: Preheat your oven to 425°F (220°C). Brush the tops of the croissants with the beaten egg. Bake for 15-20 minutes, or until golden brown and puffed.

    14. Enjoy! Let the croissants cool slightly before devouring. These are best enjoyed fresh from the oven, but can be stored in an airtight container at room temperature for up to 2 days.

    Nutrition Facts (per croissant)

    Calories: 400

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 75mg
  • Sodium: 320mg
  • Carbohydrates: 35g
  • Sugar: 4g
  • Protein: 5g

  • Conclusion: