Croissants

Croissants are surprisingly easy to make and create a deliciously irresistible, buttery flaky pastry.

Prep Time 1

Cook Time 30

Proofing Time 5

Total Time 6 30

Servings 12

Dissolve the honey in the milk and then whisk in the yeast. Set aside for the yeast to activate (about 10-20 minutes)
In a separate bowl, mix flour, sugar, and salt.
Rub in butter until the mixture reached a crumb like texture.
Add water and yeast mixture into the flour mixture and mix until it becomes a scraggly dough.
Knead dough on a lightly floured worksurface until smooth (about 4 minutes)
Place dough back into the mixing bowl and cover with plastic wrap. Set aside until dough has doubled in size (approximately one hour).
Turn out dough only a lightly floured surface and knock it back. Shape the dough into a 7 inch by 10-inch rectangle on a piece of parchment paper.
Wrap the dough in a layer of parchment paper and then in a layer of plastic wrap. Freeze dough for a few hours or overnight.

Slice the butter in thin slices are arranged on a piece of parchment inside a 5 inch by 6.5-inch block.
Cover the top with a piece of parchment paper and then, using a rolling pin, firmly hit the butter to make it more pliable. Roll out butter to spread inside the parchment paper.
Wrap block in plastic and allow to chill in the fridge.

Allow the dough to thaw until it becomes pliable. Beat the butter block until pliable (but it should still be cold)
Place the dough on a smooth surface (very lightly floured or no flour).
Place butter block onto on half of the dough and gently press the butter block into the dough.
Fold the uncovered half of the dough over the top of the butter. Press the edges to seal the butter inside of the dough.
Gently roll out the dough, keeping the width but increasing the length. Roll the dough out to be approximately 16 inches.
Fold ¼ of the dough toward the middle from both sides. The ends should meet in the middle
Fold the entirety of the dough in half (enclosing the ends inside). Firmly tap the dough to keep its shape.
Wrap the dough in plastic wrap and allowthe dough to chill in the fridge for an hour.
Repeat previous three steps

Roll out the dough (keeping the width) to about 1 cm thickness. Wrap the dough and let rest for 30 – 45 minutes.
Roll out the rested dough to a 4-5mm thickness. (Width approx. 10 inches, length approx. 20 inches)
Cut into about 12 triangles (should look like pizza slices)
Roll up each triangle into the croissant shape and place with the tip going under the croissant on a sheet tray
Cover in plastic wrap and let the dough rest until the croissants have proofed until they have doubled in size.
Preheat the oven to 375°F at least 30 minutes before baking
In a small bowl, combine egg yolks and milk as a egg wash. Brush Croissants with the egg wash.
Bake for about 20 – 30minutes or until golden brown. (Turn tray once halfway through baking time if needed)