Today is National Croissant Day and to celebrate, we are sharing a simple croissant recipe any French baker would be proud to call their own.
Prep Time: 25 minutes | Cook Time: 20 minutes | Yield: 36 croissants
- 1 package yeast (2&1/4 teaspoon)
- 1/4 cup warm water
- 2 egg yolks
- 1 cup lukewarm milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 1/3 cups flour
- 1 cup real butter
- 1 egg white (beaten until frothy)
Proof the yeast in the warm water and set aside.
Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3 cup of the flour. Beat until smooth and set aside.
Cut butter into remaining flour until particles are the size of LARGE PEAS. Pour in yeast mixture.
Mix lightly with a spatula just until flour is moistened.
Cover and chill at least 2 hours or up to 3 days. IT MUST BE COLD.
Turn out onto a floured board and knead lightly.
Divide into thirds. Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges. Roll wedges starting at the wide end. Place point side down on a greased baking sheet.
Cover with towel and let rise at room temperature until doubled.
Brush each with beaten egg white.
Bake in a 375 degree oven for about 20 minutes. Serve warm or re-heat in low oven– not microwave.
NOTE: Makes 36 small croissants, but you can make as big as you want.