Description
This classic croissant recipe yields flaky, buttery, and golden crescent pastries perfect for breakfast or a delightful snack. Featuring multiple layers achieved through careful folding and chilling of dough and butter, these homemade croissants offer the authentic taste and texture of French patisserie right in your kitchen.
Ingredients
Dough Ingredients
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (10g) salt
- 1 tablespoon (10g) active dry yeast
- 1 1/4 cups (300ml) warm milk
- 2 tablespoons unsalted butter, melted
Butter Block
- 1 cup (225g) unsalted butter, cold and shaped into a flat square
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- Mix and knead the dough: In a large bowl or stand mixer, combine the flour, sugar, and salt. Dissolve the active dry yeast in warm milk and let the mixture sit until it becomes foamy, about 5 to 10 minutes. Add the yeast mixture and melted butter to the dry ingredients and knead until a smooth dough forms, approximately 3 to 5 minutes. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 1 hour.
- Prepare the butter block: Place the cold unsalted butter between two sheets of parchment paper. Using a rolling pin, shape it into a 6-inch square. If the butter becomes too soft, chill it again in the refrigerator for a few minutes to maintain its firmness.
- Encapsulate the butter with dough: Roll the chilled dough out into a 12-inch square. Place the butter block diagonally in the center of the dough, resembling a diamond shape. Fold the dough corners over the butter to completely enclose it, similar to wrapping a gift.
- First fold (turn): Roll the dough containing the butter into a long rectangle roughly 8 by 20 inches. Fold this rectangle into thirds like a letter. This completes your first “turn.” Wrap the dough and chill it in the refrigerator for 30 minutes.
- Repeat folds: Repeat the rolling, folding into thirds, and chilling process two more times for a total of three turns. This method builds multiple layers for flaky croissants. Ensure the dough remains cold during these steps for best results.
- Roll out final dough: After the last chill, roll the dough into a large rectangle about 1/4-inch thick, preparing it for shaping.
- Cut triangles: Using a sharp knife or pizza cutter, trim the edges and cut the dough into triangles approximately 5 inches wide at the base.
- Shape croissants: Starting at the wide base of each triangle, gently stretch and roll it toward the tip to form the classic crescent shape.
- Proof croissants: Cover the shaped croissants loosely and allow them to rise at room temperature for 1.5 to 2 hours until they become puffed and slightly risen.
- Preheat oven and prepare egg wash: Preheat your oven to 400°F (200°C). Beat together the egg and milk to create the egg wash. Gently brush this mixture over each croissant to attain a glossy, golden finish upon baking.
- Bake croissants: Place the croissants on a baking sheet and bake for 18 to 22 minutes until they are fully puffed and achieve a deep golden brown color. Rotate the pan halfway through baking to ensure even browning.
- Cool: Remove the croissants from the oven and transfer them to a wire rack to cool for at least 10 minutes before serving. This allows the layers to set and develop their flaky texture.
Notes
- Use cold butter and chill the dough between turns to ensure flaky layers develop properly.
- Allow sufficient rising time to achieve light and airy croissants.
- Adjust oven temperature based on your oven’s calibration for perfect golden color without burning.
- For a stronger buttery flavor, consider using European-style butter with higher fat content.
- Croissants are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: French