Classic Croissants

Time consuming but biting into that first crispy bite makes it all worth it!

Classic Croissants

Classic Croissants

difficulty

Advanced

Yield

16 large rolls

Prep Time

1:30

Bake Time

12 to 15 minutes

Chill Times

2 hours or overnight

Rise Time

1 hour

difficulty

Advanced

Yield

16 large rolls

Prep Time

1:30

Bake Time

12 to 15 minutes

Chill Times

2 hours or overnight

Rise Time

1 hour

ingredients

  • DOUGH:
  • 3 to 3-1/2 cups all-purpose flour
  • 1/3 cup corn starch
  • 2 tablespoons sugar
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter OR margarine
  • 1 large egg
  • 1 cup butter OR margarine (very cold)
  • EGG GLAZE:
  • 1 egg
  • 1 teaspoon water

DIRECTIONS

  1. Combine 1 cup flour, corn starch, sugar, undissolved yeast and salt in large mixer bowl with whip attachment in place. Heat milk and 1/4 cup butter until very warm (120°F to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Switch to dough hook attachment. Stir in enough remaining flour to make a soft dough. Continue mixing on low speed for 6 to 8 minutes or hand knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Roll dough on lightly floured surface to a 16 x 12-inch rectangle. Use a cheese grater to shred 5 tablespoons of cold butter onto center third of dough; fold ends over butter, pressing edges to seal butter in. Turn dough one quarter turn. Repeat rolling, arranging butter, folding and turning procedure twice more. Cover with plastic wrap; refrigerate for 2 hours. (Dough may be held overnight in refrigerator or frozen.)
  3. Divide dough in half. On lightly floured surface roll each half to a 16-inch circle. Cut each into 8 pie-shaped wedges. Roll up each wedge beginning at wide end. Place, points down on 2 nonstick baking sheets. Curve ends to form crescents. Prepare EGG GLAZE by beating egg with 1 teaspoon water. Brush croissants with EGG GLAZE. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  4. Preheat oven to 425°F and bake for 12 to 15 minutes until deep golden brown on top. Remove from sheets with a spatula; serve warm.
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Classic Croissants

  • Difficulty: Advanced
  • Yield: 16 large rolls
  • Prep Time: 1:30
  • Bake Time: 12 to 15 minutes
  • Chill Time: 2 hours or overnight
  • Rise Time: 1 hour

Ingredients

  • DOUGH:
  • 3 to 3-1/2 cups all-purpose flour
  • 1/3 cup corn starch
  • 2 tablespoons sugar
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter OR margarine
  • 1 large egg
  • 1 cup butter OR margarine (very cold)
  • EGG GLAZE:
  • 1 egg
  • 1 teaspoon water

Directions

  • Combine 1 cup flour, corn starch, sugar, undissolved yeast and salt in large mixer bowl with whip attachment in place. Heat milk and 1/4 cup butter until very warm (120°F to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Switch to dough hook attachment. Stir in enough remaining flour to make a soft dough. Continue mixing on low speed for 6 to 8 minutes or hand knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Roll dough on lightly floured surface to a 16 x 12-inch rectangle. Use a cheese grater to shred 5 tablespoons of cold butter onto center third of dough; fold ends over butter, pressing edges to seal butter in. Turn dough one quarter turn. Repeat rolling, arranging butter, folding and turning procedure twice more. Cover with plastic wrap; refrigerate for 2 hours. (Dough may be held overnight in refrigerator or frozen.)
  • Divide dough in half. On lightly floured surface roll each half to a 16-inch circle. Cut each into 8 pie-shaped wedges. Roll up each wedge beginning at wide end. Place, points down on 2 nonstick baking sheets. Curve ends to form crescents. Prepare EGG GLAZE by beating egg with 1 teaspoon water. Brush croissants with EGG GLAZE. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Preheat oven to 425°F and bake for 12 to 15 minutes until deep golden brown on top. Remove from sheets with a spatula; serve warm.