Light and Flaky Croissants
Yield: 40 croissants
- 1+1/2 cups Milk
- ¼ cup Sugar
- 1 tsp Salt
- 2 Eggs, medium
- 4+1/2 tsp Red Star Active Dry Yeast
- 4+2/3 cups Bread Flour
- 1+1/2 cups Butter
- 1 Egg, beaten
- In a small saucepan heat milk to 110°-115°F. Pour into a large bowl, stir in the Yeast. Add sugar, salt, eggs. Beat with a wire whisk or wooden spoon until smooth.
- Stir in 2 cups of bread flour, beat well. Stir in 2 more cups of bread flour. Beat until well combined.
- Gradually mix the last ⅔ cup of bread flour in with your hands, pressing flour into dough and turning dough over, until the flour is all worked in. Place dough on a floured surface. Roll dough into a rectangle about ¼-inch thick, always keeping both sides well floured.
- Slice butter into ¼-inch thick slices, place on centre third of dough. Fold left hand side over centre third, then right hand side over both. Pinch seams to seal.
- Roll again to a rectangle ¼-inch thick. If butter comes through just spread back in and dust with flour. Repeat the rolling and folding two more times. Let dough rest for 10 minutes.
- With a floured rolling pin roll the dough into a rectangle ¼-inch thick. Cut lengthwise in half, then crosswise in half, making four rectangles. Work with each piece separately. Roll out to no less than ⅛-inch thick.
- Cut into wedges with wide sides about 3-inch. Roll up each wedge loosely, starting from the wide end. Place point down on greased baking sheets. Lightly curve each roll into a crescent shape. Cover and let rise until indentation remains after lightly touching.
- Beat egg and brush on top of croissants.
- Bake in a preheated 375°F oven for 12 to 15 minutes until a beautiful golden brown. Cool on wire racks.
- Note: The croissants freeze well.
- Recipe featured at Sweet Phi.
- *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.