Thyme Croissants
Transform your breakfast or brunch game with these irresistible Thyme Croissants, a flaky and buttery twist on the classic French pastry. Infused with the earthy aroma of fresh thyme leaves, these croissants deliver a delicate herbaceous flavor that perfectly complements their golden, crisp layers. Meticulously crafted through a traditional lamination process, these homemade croissants feature a rich, buttery dough folded and rolled into impossibly light, airy layers. The thyme is added just before shaping, ensuring its bright, fresh fragrance shines through in every bite. Whether paired with savory accompaniments like cheese and cured meats or enjoyed on their own, these croissants are the perfect blend of elegance and comfort. Ideal for impressing guests or elevating your weekend baking ritual, this recipe provides detailed step-by-step instructions to help you master the art of flaky pastry perfection.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 grams Unsalted butter (cold)
- 50 grams Granulated sugar
- 10 grams Salt
- 250 milliliters Whole milk (warm)
- 10 grams Active dry yeast
- 2 tablespoons Fresh thyme leaves (finely chopped)
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a small bowl, dissolve the active dry yeast in warm milk and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Add the milk-yeast mixture and mix until a rough dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Wrap in plastic wrap and refrigerate for 30 minutes.
Place the cold butter between two sheets of parchment paper and pound it with a rolling pin to form a rectangular slab about 1 cm thick. Place it in the fridge to stay cold but pliable.
Roll out the chilled dough into a rectangle, roughly double the size of the butter slab. Place the butter in the center of the dough and fold the dough over it, enclosing the butter completely.
Roll out the dough packet into a large rectangle, then fold it into thirds (like a letter). This is the first turn. Refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the third turn, wrap the dough and refrigerate for at least 2 hours or overnight.
Roll out the chilled dough into a large rectangle, about 5 mm thick. Sprinkle the chopped thyme evenly over the surface.
Cut the dough into triangles (approximately 10 cm at the base and 20 cm tall). Roll each triangle tightly from the base toward the tip to form a croissant shape.
Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with a kitchen towel and let them proof in a warm place for 1-2 hours until doubled in size.
Preheat your oven to 200°C (390°F).
Make the egg wash by whisking together the egg and water. Brush the croissants lightly with the egg wash.
Bake the croissants in the preheated oven for 18-20 minutes, or until golden brown and flaky.
Remove from the oven and let them cool slightly before serving warm. Enjoy your homemade thyme croissants!
Nutrition Facts
Calories |
4783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 187.3 g | 936% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 449.5 g | 163% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 64.6 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 468 mg | 36% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1227 mg | 26% | |
*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.
