Glazed Croissant
Elevate your breakfast game with these heavenly Glazed Croissants, a decadent twist on the classic French pastry. Crafted from buttery, flaky layers produced through expert lamination, these homemade croissants feature a tender crumb and irresistible golden crust. Once baked to perfection, they are crowned with a luscious vanilla glaze that adds a delightful touch of sweetness, making each bite melt-in-your-mouth magical. Perfect for impressing guests or indulging in a leisurely morning treat, these croissants combine artisanal baking techniques with simple ingredients you likely already have in your pantry. With a step-by-step guide and stunning results, this recipe is sure to inspire your inner baker and keep your cravings satisfied. Keywords: homemade croissants, glazed croissants, buttery pastry, vanilla glaze, flaky layers, French pastry recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 10 grams Instant yeast
- 300 milliliters Whole milk
- 50 grams Unsalted butter (room temperature)
- 250 grams Unsalted butter (cold)
- 1 Egg (for egg wash)
- 15 milliliters Water (for egg wash)
- 100 grams Powdered sugar
- 5 milliliters Vanilla extract
- 30 milliliters Milk (for glaze)
Instructions
In a large bowl, combine flour, sugar, and salt. In a separate bowl, dissolve yeast in warm milk and let it sit for 5 minutes until foamy.
Add the yeast mixture and the room temperature butter to the dry ingredients and mix until a dough forms. Knead for 5 minutes until smooth. Cover and let rise in a warm place for 1 hour or until doubled in size.
Roll the cold butter between two sheets of parchment paper into a rectangle approximately 20x25 cm. Refrigerate while rolling out the dough.
Roll the dough on a lightly floured surface into a 30x50 cm rectangle. Place the butter in the center, fold each side of the dough over the butter, ensuring edges meet but do not overlap.
Turn the dough 90 degrees, and roll it out again into a 30x50 cm rectangle. Fold the dough into thirds like a business letter. Wrap in plastic wrap and chill in the fridge for 1 hour.
Repeat the rolling and folding process two more times, chilling the dough for 1 hour between each folding.
After the final chill, roll the dough into a long rectangle, about 20x100 cm. Cut into triangles with a base of about 12 cm.
Roll each triangle from the base to the tip, forming a croissant shape. Place on baking sheets lined with parchment, cover with a kitchen towel, and let rise for 1 to 2 hours until doubled in size.
Preheat the oven to 200°C (392°F). Make an egg wash by beating the egg with 15 milliliters of water. Brush each croissant with the wash.
Bake the croissants for 15-20 minutes until golden brown. Let them cool on a wire rack.
To make the glaze, mix powdered sugar, vanilla extract, and milk until smooth. Add more milk if necessary to achieve a drizzling consistency.
Once the croissants are cool, drizzle the glaze over the tops and serve. Enjoy your homemade glazed croissants!
Nutrition Facts
Calories |
4868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.7 g | 338% | |
| Saturated Fat | 162.3 g | 812% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 552.9 g | 201% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 166.7 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 584 mg | 45% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 1304 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
