Description
This recipe guides you through making classic, flaky croissants from scratch using a traditional laminating technique. Layers of buttery dough are created by folding and rolling the dough with a butter block, resulting in beautifully puffed, golden croissants with a crisp outer crust and tender interior. These homemade croissants are perfect for breakfast or any time you want a delicious, bakery-style treat.
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 using a stand mixer, combine the flour, sugar, and salt. Dissolve the active dry yeast in warm milk and let it become foamy (about 5 to 10 minutes). Add the yeast mixture and melted butter to the dry ingredients and knead for 3 to 5 minutes until a smooth dough forms. Shape into a rectangle, wrap with plastic, and refrigerate for 1 hour.
- Prepare the butter block: Place cold unsalted butter between two sheets of parchment paper. Using a rolling pin, shape the butter into a 6-inch square. If it softens too much, chill again briefly to keep it firm.
- 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 forming a diamond shape. Fold each corner of the dough over the butter to completely enclose it.
- First fold (turn): Roll the dough-butter package into a long rectangle approximately 8 by 20 inches. Fold this rectangle into thirds like a letter to create the first turn. Wrap and chill the dough in the refrigerator for 30 minutes.
- Repeat folds: Repeat the rolling, folding into thirds, and chilling steps two more times, for a total of three turns. Keep the dough cold during this process to maintain layer separation and flakiness.
- 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: Trim the edges of the dough and cut it into triangles about 5 inches wide at the base using a sharp knife or pizza cutter.
- Shape croissants: Starting at the wide base of each triangle, gently stretch and roll the dough toward the tip to form the classic crescent shape.
- Proof croissants: Cover the shaped croissants loosely and let them rise at room temperature for 1.5 to 2 hours until they puff up and become slightly risen.
- Preheat oven and prepare egg wash: Preheat the oven to 400°F (200°C). Beat together the egg and milk to create an egg wash. Brush the wash gently over each croissant to help obtain a shiny, golden crust when baked.
- Bake croissants: Place the croissants on a baking sheet and bake for 18 to 22 minutes, turning the pan halfway through to ensure even baking. They should be fully puffed and deeply golden brown when done.
- Cool: Remove croissants from the oven and transfer to a wire rack. Let cool for at least 10 minutes to let the layers set and develop their signature flaky texture before serving.
Notes
- Keep all ingredients and dough cold during the lamination process for best flakiness.
- Do not rush the proofing step; proper rise is key to light, airy croissants.
- You can freeze croissants after shaping and before proofing for later baking.
- Use unsalted butter for better control over the dough’s salt content.
- Rotate the baking sheet halfway during baking to ensure even browning.
