Homemade croissants don't require any special ingredients, equipment or degree in French viennoiserie—but they sure taste like you trained with the pros. All you need is time for the dough to rest and rise (start them in the evening, and they'll be ready for the next morning). This uncomplicated recipe walks you through each step and begins with combining yeast, warm milk and sugar with flour, butter and salt; then moves on to shaping the risen dough into crescents; and, finally, ends with baking the croissants until puffed-up and golden. Serve the croissants with jam and tea for a très Parisian late-morning meal or afternoon snack.
Get the recipe: Croissants
