A type of French pastry made with buttery, flaky layers of dough. They are light, tender, and buttery, with a crispy, golden exterior.
Prep 30 min · Cook 30 min · Serves 8
Ingredients
All-purpose flour3½ cups · 440 g
Instant yeast2¼ tsp
Sugar2 tbsp · 25 g
Salt1 tsp
Warm water1 cup · 240 ml
Unsalted butter1 cup · 225 g(at room temperature)
Instructions
In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and mix until a dough forms.
On a lightly floured surface, knead the dough until it is smooth and elastic, about 8–10 minutes. Place the dough in a greased bowl and cover with plastic wrap. Let the dough rise in a warm place until it has doubled in size, about 1–2 hours.
On a lightly floured surface, roll the dough out into a large rectangle, about 16x24 inches.
Spread the butter evenly over the top two-thirds of the dough, leaving a 1-inch border around the edges. Fold the bottom third of the dough up over the middle third, then fold the top third down over the dough. Roll the dough out again into a large rectangle, then fold it into thirds again. Repeat this process two more times.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough out into a large rectangle, about ¼ inch thick. Cut the dough into triangles and roll each triangle up from the base to the tip. Place the croissants on the prepared baking sheet.
Bake the croissants until they are golden brown, about 20–25 minutes.
Serve the croissants warm, with butter and jam, if desired.
Making croissants from scratch is a whole Sunday's patience, and the house
smells of butter for hours. The lopsided ones taste exactly as good as the
pretty ones — maybe better, because you get to eat those first.
The Chef's Touch Croissants are a classic breakfast pastry, but they can also be enjoyed at any time of day. Try filling them with ham and cheese, Nutella and banana, or fruit and cream cheese for a sweet or savory twist.
