Description
Experience the delight of flaky, buttery homemade croissants with this classic French recipe. Crafted through meticulous laminating of dough and butter, these croissants offer a golden, crispy exterior and a tender, airy interior perfect for breakfast or any time treat.
Ingredients
Scale
Dough:
- 4 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 1/4 teaspoons salt
- 1 1/4 cups warm whole milk (about 110°F)
- 2 tablespoons unsalted butter, melted
Lamination Butter:
- 1 1/4 cups unsalted butter, cold
Egg Wash:
- 1 large egg, beaten with 1 tablespoon milk
Instructions
- Prepare the Dough: In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm milk and melted butter, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until the dough is smooth and elastic. Shape into a ball, place in a greased bowl, cover, and refrigerate for at least 1 hour.
- Prepare Butter for Laminating: Place the cold butter between two sheets of parchment paper. Pound and roll it into a 7-inch square. Refrigerate until firm yet pliable, ready for layering between the dough.
- Enclose Butter in Dough: Roll the chilled dough into a 10-inch square. Place the butter square in the center at an angle to resemble a diamond. Fold the corners of the dough over the butter completely enclosing it.
- First Roll and Fold: Roll the dough with butter into a long rectangle approximately 8 by 20 inches. Fold the dough into thirds like a letter. Wrap the dough and refrigerate for 30 minutes to chill.
- Repeat Laminating Process: Repeat the rolling and folding process two more times, ensuring to chill the dough for 30 minutes between each turn to maintain butter firmness and create layered texture.
- Shape the Croissants: After the final chill, roll the dough into a large rectangle about 1/4 inch thick. Cut into long triangles. Starting at the wide end, roll each triangle tightly toward the tip to form a crescent shape. Place each croissant on a parchment-lined baking sheet with space between them.
- Proof the Croissants: Cover the croissants loosely and let them rise in a warm place for 1 to 2 hours until puffy, allowing the yeast to work for flaky, airy texture.
- Prepare for Baking: Preheat the oven to 400°F. Brush the croissants with the egg wash made of beaten egg and milk for a shiny, golden finish.
- Bake: Bake the croissants for 18 to 22 minutes until they are a deep golden brown and flaky. Remove from oven and cool slightly before serving to enjoy the perfect texture and flavor.
Notes
- Keep the butter cold at all times during lamination to create distinct flaky layers.
- If the dough becomes too soft during rolling, return it to the refrigerator to chill before continuing.
- Croissants can be frozen after shaping; thaw before the final rise and baking for fresh results.
