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Homemade croissants

KitchenAid Chef

Flakey and buttery pastries that serve as the ideal Parisian breakfast.

Import-Recipe - HOMEMADE CROISSANTS

Homemade croissants

KitchenAid Chef

Flakey and buttery pastries that serve as the ideal Parisian breakfast.

Tools

PastaRoller
StandMixer
Prep
30min
Rest
30min
Cooking
15min
Total
1h15
Serving
16
Difficulty
Difficult

Ingredients

500 g flour

8 g dry yeast

50 g caster sugar

220 ml milk, lukewarm

350 g butter

10 g salt

1 egg

1 egg yolk

Step by step

  1. This recipe is for 16 croissants.

    Add the flour, dry yeast, caster sugar, milk, 50 g of butter, salt and egg to the bowl of the stand mixer fitted with the dough hook.

  2. Attach the pasta roller to the stand mixer.

  3. Cut the remaining 300 g of butter into slices and put them between 2 sheets of baking paper. Press down firmly. Put the stand mixer on speed 1 and feed the sheet of butter through the pasta roller.

  4. Roll the dough out into a long rectangle, place the butter in the middle and fold the edges over the top.

  5. Give the dough a quarter turn and roll out into a rectangle again, repeat this 4 times. Return the dough to the refrigerator for 30 minutes.

  6. Roll out the dough into a perfect rectangle (trim the edges if necessary) and with a pizza cutter, cut 24 triangles.

  7. Roll up the dough triangles into the typical croissant shape & put onto a lined baking sheet. Brush with egg yolk.

  8. Bake for 15 minutes in a 190°C oven until golden brown.

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