Making super soft croissants at home can be a bit challenging because they require precise techniques and patience, but it’s definitely doable! Here’s a simplified version of a croissant recipe that should yield soft and flaky results
ngredients:
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (about 110°F/45°C)
1 cup warm milk (about 110°F/45°C)
1/4 cup granulated sugar
4 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
1 cup unsalted butter, cold
1 egg, beaten (for egg wash)
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Instructions:
In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the warm milk and sugar. Stir until the sugar is dissolved.
Add the yeast mixture to the milk mixture and stir to combine.
Gradually add the flour and salt to the wet ingredients, mixing until a dough forms.
Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Alternatively, knead the dough in the stand mixer for about 5 minutes on medium speed.
Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 1 hour.
While the dough is chilling, prepare the butter block. Place the cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle that’s about 1/4 inch thick. Chill the butter block in the refrigerator for at least 30 minutes.
After the dough and butter have chilled, roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
Place the chilled butter block on one half of the dough rectangle, then fold the other half of the dough over the butter to encase it completely.
Roll out the dough-butter mixture into a long rectangle, then fold it into thirds like a letter. This is called a single turn.
Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
After chilling, repeat the rolling and folding process (single turn) two more times, chilling the dough for 30 minutes between each turn.
After the final turn, wrap the dough in plastic wrap and refrigerate it for at least 4 hours or overnight.
When ready to bake, preheat your oven to 400°F (200°C).
Roll out the chilled dough on a floured surface into a large rectangle, about 1/4 inch thick.
Use a sharp knife or pizza cutter to cut the dough into triangles.
Starting at the wide end of each triangle, roll the dough up tightly to form croissants.
Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between each one.
Brush the croissants with beaten egg for a shiny finish.
Bake the croissants in the preheated oven for 15-20 minutes, or until they are golden brown and flaky.
Remove the croissants from the oven and let them cool on a wire rack before serving.
Enjoy your homemade super soft croissants! They’re perfect for breakfast or anytime you’re craving a delicious pastry.
