Print Recipe

Croissants

These take some time to make but are worth the effort!

This makes 10 large or 20 small croissants so you might want to make a double batch.

Ingredients



Instructions

  1. In a large bowl, add yeast. Sprinkle with salt and sugar. Add water and stir until yeast is dissolved.
  2. Add 1 egg and flour, a little at a time (save some flour for rolling dough), kneading until smooth and satiny. Put dough onto floured surface and fold to a square, about 1/2-inch thick.
  3. Slice butter thinly and cover half of the dough with sliced butter. Fold other half of dough over and Press together. Roll dough out again lightly to a rectangle. Fold into thirds and let dough rest in the refrigerator for 20 minutes.
  4. Repeat step 3 twice and let dough rest between rollings.
  5. Roll dough out to a rectangle, 8 x 20 inches, and cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant. Fold tips of croissants slightly.
  6. Put onto baking sheets and let rise, covered in a warm place for about 20 minutes.
  7. Brush croissants with beaten egg and sprinkle with poppy seeds, if used.
  8. Bake at 425 degrees F for 8 to 13 minutes, depending on the size.


Even though it's a little more time consuming, these croissants are worth the wait! This recipe is even better than most store-bought ones.

Posted by artsycook at recipegoldmine.com


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.