SUPER SOFT CROISSANTS

Step 1: Prepare the Dough
Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, until the mixture becomes frothy and bubbly. If it doesn’t foam, your yeast might be expired, so use a fresh batch.
Mix the dry ingredients: In a large bowl, combine the flour and salt. Stir to evenly distribute the salt.
Add wet ingredients: Pour the activated yeast mixture and 1/4 cup of softened butter into the flour. Mix using a spoon or your hands until the dough starts to come together.
Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it is smooth and elastic. You can also use a stand mixer with a dough hook for this step, mixing on medium speed for 6-7 minutes.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Step 2: Prepare the Butter Layers
Flatten the butter: While the dough is rising, prepare the butter block. Place the cold butter slices on a large sheet of parchment paper. Use a rolling pin to flatten and press the butter into a square or rectangle shape about 1/2-inch thick. It should be large enough to cover about two-thirds of the dough when rolled out. Wrap the butter block in parchment and refrigerate to keep it firm while the dough rises.
Step 3: Laminate the Dough (Create Layers)
Roll out the dough: After the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12 x 18 inches (30 x 45 cm).
Add the butter: Remove the butter from the fridge and place the cold butter block in the center of the dough. Fold the sides of the dough over the butter so that it is completely encased. Pinch the edges to seal.
First fold: Roll the dough into a long rectangle (about 12 x 24 inches or 30 x 60 cm), being careful not to let the butter escape. Fold the dough into thirds like a letter (also known as a “letter fold”). This creates the first layer of butter.
Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up again.
Repeat the folding: Remove the dough from the fridge and roll it out again into a long rectangle. Perform another letter fold, then wrap and refrigerate again for 30 minutes. Repeat this process a total of 3-4 times, ensuring that the dough and butter stay chilled.
Step 4: Shape the Croissants
Roll out the dough: After the final chill, roll the dough into a large rectangle, about 1/4-inch thick. Trim the edges of the dough to make it even.
Cut into triangles: Use a knife or pizza cutter to cut the dough into 12 equal triangles. Each triangle should have a base of about 4-5 inches (10-12 cm).
Shape the croissants: Starting at the base of each triangle, gently roll up the dough, keeping the tip of the triangle tucked under. The dough should form a tight, spiral shape. Bend the ends slightly to form a crescent shape.
Proof the croissants: Place the croissants on a baking sheet lined with parchment paper. Leave space between each croissant, as they will expand during baking. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for about 1.5-2 hours, or until they have doubled in size and are puffy.
Step 5: Bake the Croissants
Preheat the oven: Preheat your oven to 400°F (200°C).
Egg wash: In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash gently over the top of each croissant, giving them a glossy finish.
Bake: Bake the croissants in the preheated oven for 20-25 minutes, or until they are golden brown and crisp on the outside. The croissants should puff up beautifully with layers of buttery goodness.
Cool: Remove the croissants from the oven and let them cool on a wire rack for a few minutes before serving.
Notes and Tips:
Chill the dough regularly: The key to flaky, buttery croissants is keeping the dough and butter cold during the lamination process. Don’t skip the resting times in the fridge.
Use high-quality butter: The butter is one of the main components of croissants, so using high-quality, unsalted butter will give the best results. Make sure it’s cold for the lamination process.
Patience is key: Croissants require time and patience. Don’t rush through the folding and resting steps, as this is what creates the signature flaky layers.
Freezing Croissants: If you want to make croissants in advance, you can freeze them after shaping, before the final proofing. Place the uncooked croissants on a baking sheet and freeze until solid, then transfer them to a zip-top bag. When you’re ready to bake, simply let them proof for 2-3 hours and then bake as usual.
Serving Suggestions: Serve these croissants fresh out of the oven with butter, jam, or your favorite filling. They’re perfect for breakfast, brunch, or an afternoon snack.
Conclusion:
These super soft croissants are the perfect combination of flaky, buttery layers and a soft, melt-in-your-mouth interior. While they require time and a bit of effort, the result is absolutely worth it. Whether you’re making them for a special breakfast or as a luxurious treat, homemade croissants will impress everyone at the table. Enjoy!