Croissant
The buttery, flaky crescent-shaped French pastry built from dozens of delicate laminated layers.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Whisk the warm milk, sugar, and yeast together and let stand 5 minutes until foamy, then mix in the flour and salt to form a shaggy dough and knead just until smooth, about 3 minutes.
- 2
Shape the dough into a rectangle, wrap, and refrigerate at least 2 hours, while you pound the cold butter between parchment into a flat 6-inch square slab.
- 3
Roll the chilled dough into a large rectangle, place the butter slab in the center, fold the dough over it to enclose, then roll out and fold in thirds like a letter; chill 1 hour and repeat this fold twice more for laminated layers.
- 4
Roll the laminated dough into a long 1/4-inch-thick sheet, cut into tall thin triangles, then stretch and roll each from the base to the tip into a tight crescent.
- 5
Arrange the croissants on parchment-lined sheets, brush with beaten egg, and proof at warm room temperature for about 2 hours until visibly puffy and jiggly.
- 6
Brush again with egg wash and bake at 400°F for 18 to 22 minutes until deeply golden and crisp, then cool on a rack so the layers set.
Plan it in Listahan
Add Croissant to your week, check it against your household's allergens, and build the shopping list automatically.