The BEST EVER Croissant Recipe recipe! They are amazingly soft and tender, oh so light and fluffy, perfectly chewy, charmingly shaped, beautiful golden brown, and deliciously buttery!!!!
Ingredients
Directions
In bowl of an electric stand mixer whisk together warm water, yeast and and 1/4 tsp sugar. Let rest 5 – 10 minutes until mixture is foamy. Fit mixer with whisk attachment. Add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt to yeast mixture. Blend Add in 2 cups flour and mix until well combined. Switch mixer to a dough hook attachment. Add remaining 2 1/2 cups flour and mix until dough is nearly smooth and is elastic, about 4 – 5 minutes
Transfer dough to a greased, large mixing bowl and cover bowl with greased plastic wrap. Allow dough to rise in a warm place, free from draft, until double in volume, about 1 1/2 hours. Punch dough down all over. Divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 – 14 inches across Spread each circle of dough evenly with 2 Tbsp softened butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges Roll each wedge up, beginning on wide (outside) edge.
Transfer rolls to a buttered 18 by 13-inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom Cover rolls loosely with greased plastic wrap and let rise in a warm place until double in size, about 1 hour. During the last 15 minutes of rising preheat oven to 375 degrees. Remove plastic wrap and bake rolls in preheated oven for 15 – 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (preferably melted). Serve warm or allow to cool and store in an airtight container.
Enjoyy!!