Description
This Classic Flaky Croissants from Scratch recipe guides you through making light, buttery, and layered croissants using traditional techniques like lamination and multiple turns. Perfect for breakfast or brunch, these croissants offer a crisp golden exterior with soft, airy layers inside.
Ingredients
Scale
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 it rest until foamy (5 to 10 minutes). Add the yeast mixture and melted butter to the dry ingredients and knead until a smooth dough forms, about 3 to 5 minutes. Shape into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour.
- Prepare the butter block: Place the cold unsalted butter between two sheets of parchment paper. Use a rolling pin to shape it into a 6-inch square. If the butter softens too much, chill it again briefly to keep it firm.
- Encapsulate the butter with dough: Roll the chilled dough into a 12-inch square. Place the butter block diagonally in the center (diamond shape). Fold the dough corners over the butter to completely enclose it, like wrapping a gift.
- First fold (turn): Roll the dough containing the butter into a long rectangle about 8 by 20 inches. Fold this rectangle into thirds like a letter. This completes the first “turn.” Wrap and chill the dough in the refrigerator for 30 minutes.
- Repeat folds: Repeat the rolling, folding into thirds, and chilling two more times, completing a total of three turns. This layering creates the flaky texture. Keep the dough cold during these steps.
- Roll out final dough: After the last chilling, roll the dough into a large rectangle about 1/4-inch thick to prepare for shaping.
- Cut triangles: Trim the edges if necessary and cut the dough into triangles roughly 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: Loosely cover the shaped croissants and allow them to rise at room temperature for 1.5 to 2 hours until puffed and slightly risen.
- Preheat oven and prepare egg wash: Preheat oven to 400°F (200°C). Beat the egg and milk together and brush the mixture over each croissant for a glossy golden finish.
- Bake croissants: Place on a baking sheet and bake for 18 to 22 minutes until fully puffed and deep golden brown. Rotate pan halfway through baking for even color.
- Cool: Remove from oven and transfer to a wire rack to cool for at least 10 minutes to set the flaky layers before serving.
Notes
- Keep the dough and butter cold throughout the lamination process to ensure flaky layers.
- Do not rush the chilling steps; they are crucial for texture development.
- Proof the croissants in a draft-free, warm place for best rise.
- You can freeze shaped croissants before proofing and bake them later, adjusting proofing and baking times accordingly.
- Use unsalted butter for better control over saltiness and flavor balance.
