Homemade Croissants

Prep Time: 20min
Fermentation Time: 2hrs
Bake Time: 18min
Total Time: 2hrs 38min
Yield: 4-6 Servings

Ingredients

Croissant Dough
Milk for Brushing

Directions

• Check out my blog for croissant dough recipe.
• Place the dough on the counter top & roll into a 14 by18-inch rectangle with 4mm thickness. Trim the edges with a pizza cutter. 

• Cut the dough into right angle triangle shape as shown in the picture below.

• Stretch them gently to make them a little longer & make a small slit using a knife in the center of each triangle base. 

• Loosely roll the dough from wide end (slit side) & gently press the tip. Repeat the process with the remaining dough triangles.

• Line a baking tray with an aluminium foil coated with cooking spray & place the croissant tip side down on the tray. Loosely cover with a plastic wrap.

• Leave it on the counter for 2 hours & after 2 hours croissants will double in size.

• Preheat oven to 425F(218.3C).
• Brush with some milk on top of each croissant & bake for 15-18 minutes or until golden brown colour.
• Carefully remove the pan from oven & allow it to cool at room temperature.
• Serve.

Note: Store leftover croissants in a ziplock bag or wrap it in a foil & stays fresh for 2-3 days at room temperature. Stays fresh for a week when refrigerated.