If there’s one pastry that epitomizes French cuisine, it’s undoubtedly the croissant. The flaky, buttery layers, and the delicate aroma make it a true delight to savor. While it may seem like a daunting task to create these delectable treats from scratch, we’re here to help you master the art of rolling croissants. Follow this step-by-step guide to achieve perfectly shaped and irresistibly delicious croissants every time!

What You’ll Need:

Before embarking on your croissant-making journey, gather the following ingredients:

  • 2 ¼ cups all-purpose flour
  • 1 ¼ cups unsalted butter, chilled
  • 1 ¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • ½ cup milk, lukewarm

Step 1: Prep Your Workspace

Clear a large, clean surface to work on. Dust it lightly with flour to prevent the dough from sticking.

Step 2: Make the Dough

In a mixing bowl, dissolve the yeast and sugar in lukewarm milk. Let it sit for 5 minutes until the mixture becomes frothy. Meanwhile, combine the flour and salt in a separate bowl. Once the yeast mixture is ready, pour it into the flour mixture and mix until a sticky dough forms. Knead the dough gently for a few minutes until it becomes smooth. Shape it into a rectangle, cover with plastic wrap, and refrigerate for 30 minutes.

Step 3: Prepare the Butter Layer

On a lightly floured surface, roll out the chilled butter between two sheets of parchment paper. Create a butter layer that is about two-thirds the size of the dough rectangle. Place the butter layer in the center of the dough, then fold the excess dough over the butter, sealing the edges. This forms the first fold.

Step 4: Create the Layers

Roll the dough gently with a rolling pin, starting from the center and working outward. Aim to elongate the dough without applying excessive pressure. Once you have a long rectangular shape, fold the dough into three equal parts as if folding a letter, starting from the shorter side. This completes the second fold. Cover the dough with plastic wrap and refrigerate for 30 minutes.

Step 5: Repeat the Folding Process

Repeat step 4 two more times, chilling the dough for 30 minutes between each fold. Remember to always roll the dough in the same direction to maintain its layers.

Step 6: Shape the Croissants

On a floured surface, roll out the final folded dough into a large rectangle. Trim the edges to create clean edges. Cut the dough into triangles, with each triangle having a base wide enough to fit your desired croissant size. Starting from the base, roll each triangle towards the tip, gently stretching the dough as you go. Tuck the ends underneath to secure the shape.

Step 7: Final Rise and Baking

Place the shaped croissants on a baking sheet lined with parchment paper. Let them rise in a warm, draft-free area for 1-2 hours, or until they have doubled in size. Preheat your oven to 375°F (190°C). Brush the croissants with an egg wash made from one beaten egg and a tablespoon of water. Bake for 18-20 minutes until golden brown and fragrant.

Step 8: Enjoy!

Allow the croissants to cool on a wire rack slightly, then serve them warm. Savor the flaky, buttery layers as they melt in your mouth, and pat yourself on the back for mastering the art of rolling croissants!

Now, armed with this step-by-step guide, you’ll be able to create tantalizing croissants that rival those found in a French bakery. Enjoy your homemade culinary masterpiece!

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