Description
Learn how to make traditional flaky and buttery croissants from scratch with this detailed step-by-step recipe. Using a classic lamination technique that involves rolling and folding layers of dough and butter, you’ll create perfectly golden, crescent-shaped pastries with crisp exteriors and tender, airy interiors. Ideal for breakfast, brunch, or any special occasion, these homemade croissants are sure to impress with their authentic texture and flavor.
Ingredients
Scale
Dry Ingredients
- 470 g all-purpose flour (plus extra for dusting)
- 50 g granulated sugar
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons all-purpose flour (for butter block)
- 2 1/4 teaspoons instant yeast (or active dry yeast)
Wet Ingredients
- 160 g whole milk (lukewarm)
- 120 g water
- 30 g unsalted butter (room temperature, for dough)
- 250 g unsalted butter (room temperature, for butter block)
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Activate Yeast: In a large bowl, combine lukewarm milk, water, yeast, and sugar. If using active dry yeast, let the mixture sit for 5-10 minutes until frothy to activate it. Instant yeast can be added directly without this step.
- Make Dough: Add all-purpose flour and salt to the yeast mixture. Mix until a rough dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 3 minutes until it becomes smoother and less sticky, helping develop gluten.
- Incorporate Butter: Knead the 30 g room temperature unsalted butter into the dough thoroughly.
- Chill Dough: Shape the dough into a rough rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight to rest and firm up.
- Prepare Butter Block: Mix the 250 g room temperature butter with 1 1/2 tablespoons flour until smooth. Place between two parchment papers and roll into a 20×15 cm rectangle about 0.5 cm thick.
- Chill Butter Block: Refrigerate the butter block until firm but still pliable.
- Laminate Dough: Roll the chilled dough into a 20×32 cm rectangle, place the butter block centered on the dough, and fold the dough edges over it to encase fully. Seal and make shallow slits along the edges.
- First Fold: Rotate dough 90 degrees so the seam is vertical. Roll it into a long rectangle about 6 mm thick. Trim edges, fold into thirds like a letter, wrap in plastic, and refrigerate for 30-60 minutes.
- Second Fold: Repeat rolling and folding into thirds, trim edges for neatness, wrap, and refrigerate another 30-60 minutes.
- Third Fold: Repeat rolling and folding once more, then refrigerate dough for at least 2 hours to relax gluten and chill butter layers.
- Shape Croissants: Roll dough into a 60×30 cm rectangle about 5 mm thick. Mark 5 cm intervals on edges and cut diagonal lines to form about 12 triangles. Stretch triangle bases gently, roll from wide end to tip, tuck tip under to secure, and curve ends to form crescents.
- Proof Croissants: Place shaped croissants on parchment-lined trays, cover loosely, and proof at room temperature for 2-5 hours until doubled in size and puffy, indicated by a jiggle when the tray is shaken.
- Preheat Oven: Preheat the oven to 200°C (400°F).
- Egg Wash: Whisk together one large egg and one tablespoon water. Brush croissant tops gently to encourage a golden, shiny crust.
- Bake Croissants: Bake in the preheated oven for 20-22 minutes until deeply browned and crisp. Cool to room temperature before serving to enjoy the flaky layers.
Notes
- Using instant yeast speeds up preparation, but active dry yeast can be used if proofed properly.
- Butter should be at room temperature but still firm for lamination to ensure proper layering.
- Keep dough and butter chilled to prevent butter from melting during rolling.
- Proofing time may vary based on room temperature; patience ensures a lighter croissant.
- An egg wash adds shine and enhances browning, but can be omitted for a matte finish.
- Store baked croissants in an airtight container to maintain freshness; best eaten within 1-2 days.
