Description
Learn how to make classic homemade croissants with flaky, buttery layers perfect for a traditional French breakfast. This recipe guides you through laminating dough with cold butter, forming crescent shapes, and baking to golden perfection.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/4 teaspoons salt
- 1 1/4 cups warm whole milk (110°F)
- 2 tablespoons unsalted butter, melted
Laminating Butter
- 1 1/4 cups unsalted butter, cold for laminating
Egg Wash
- 1 egg beaten with 1 tablespoon water
Instructions
- Mix the Dough: In a large bowl, combine the flour, sugar, active dry yeast, and salt thoroughly. Add the warm whole milk and melted butter, mixing until a shaggy dough forms.
- Knead the Dough: Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic. Shape it into a rectangle, wrap tightly with plastic wrap, and refrigerate for at least 1 hour to rest and chill.
- Prepare the Butter Block: Place the cold butter between two sheets of parchment paper and pound it with a rolling pin into a 7-inch square. Refrigerate until firm but pliable, ensuring it remains cold for lamination.
- Incorporate the Butter: Roll the chilled dough into a 10-inch square. Position the butter square diagonally in the center of the dough square. Fold the corners of the dough over the butter so it’s completely enclosed like an envelope.
- First Roll and Fold: Roll the dough into a long rectangle approximately 8 by 20 inches. Fold the dough into thirds, like folding a letter. Wrap in plastic and refrigerate for 30 minutes to rest.
- Second and Third Turns: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn to maintain cold layers and develop the laminated texture.
- Shape the Croissants: After the final chill, roll out the dough into a large rectangle about 1/4 inch thick. Cut into long triangles. Starting from the wide end, roll each triangle tightly toward the tip to form the signature crescent shape. Place on a parchment-lined baking sheet with the tip tucked underneath to prevent unrolling during baking.
- Proof the Croissants: Cover the shaped croissants loosely with a clean kitchen towel or plastic wrap. Let them rise at room temperature for 1 to 2 hours or until they are puffy and nearly doubled in size.
- Preheat and Egg Wash: Preheat the oven to 400°F (200°C). Brush the croissants gently with the beaten egg wash to promote a golden, glossy crust.
- Bake: Bake the croissants in the preheated oven for 18 to 22 minutes until deeply golden brown and flaky.
- Cool and Serve: Remove the croissants from the oven and cool slightly on a wire rack before serving warm for the best texture and flavor.
Notes
- Maintain cold dough and butter at all times to ensure flaky, laminated layers.
- If butter softens too much during rolling, refrigerate before continuing to prevent blending into the dough.
- Croissants can be frozen after shaping; thaw and proof before baking for convenience.
- Use fresh active dry yeast for optimal rise.
- Handle dough gently during shaping to preserve airiness and texture.
