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Homemade French Croissants (Small Batch)
By Dini Kodippili · theflavorbender.com
Makes 6 croissants
| prepPreheat oven to 375°F / 190°C, at least 30 minutes before baking | ||||||||||||||||||||||||
| 85 ml / 85 g milk (⅓ cup), lukewarm | Dissolve honey in milk, whisk in yeast, rest 10–20 min | Add water, melted butter, sugar, flour & salt, stir to shaggy dough | Knead by hand 1–2 min, then on surface 4 min until smooth | Proof in bowl, covered, 1 hr until doubled | Flatten dough, shape into 7×10 in rectangle on parchment | Wrap in plastic, freeze on sheet pan several hours or overnight | Soften dough 30 min at room temp if frozen solid | Roll dough to 7×10 in rectangle on unfloured surface | Place butter block on dough half, pat to bind, peel parchment | Fold dough over butter, seal edges, pat to bind | Chill 30 min if dough is not very cold | Roll dough to 5 in wide × 16 in long, keeping butter pliable | Brush off flour, trim edges straight | Fold dough thirds (letter fold), cut corners, chill 30–60 min | Roll dough to 4 in wide × 15 in long, keeping butter pliable | Brush off flour, fold dough thirds again, cut corners, chill 30–60 min | Roll dough to 1 cm thick, 8–9 in wide, chill 30–45 min | Roll dough to 4–5 mm thick, 9.5–10 in wide | Trim edges to 9 in wide, mark & cut into 6 triangles | Brush off flour from triangles | Cut base midpoint, roll up croissants, place on lined pan | Cover with plastic & inverted pan, proof 2–3 hr until doubled | Brush croissants with egg wash, bake 375°F / 190°C, 20–30 min | Cool on wire rack until insides set |
| 60 ml / 60 g water (¼ cup), lukewarm | ||||||||||||||||||||||||
| 6 g active dry yeast (about 2 tsp) | ||||||||||||||||||||||||
| 5 g honey (1 tsp) (malt syrup, or use sugar if you have neither) | ||||||||||||||||||||||||
| 25 g / 1 ½ tbsp butter, melted and cooled | ||||||||||||||||||||||||
| 20 g / 1 ½ tbsp white sugar, generous | ||||||||||||||||||||||||
| 250 g / 2 cups AP flour, spoon and leveled | ||||||||||||||||||||||||
| 5 g / 1 tsp salt | ||||||||||||||||||||||||
| 140 g / 10 tbsp butter, cold | Slice cold butter thin, arrange on parchment in 5×6.5 in rectangle | Pound butter with rolling pin, roll out evenly to corners | Chill butter block until hardened, overnight | Pound butter block with rolling pin to make pliable, keep cold | ||||||||||||||||||||
| 1 egg yolk | Mix egg yolk & milk for egg wash | |||||||||||||||||||||||
| 30 ml / 2 tbsp milk and/or cream | ||||||||||||||||||||||||
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