Description
This classic French croissant recipe guides you through each step of creating perfectly flaky, buttery croissants with a golden crust. From activating yeast and preparing the laminated dough with layers of butter to shaping and proofing the croissants, the recipe ensures a delightful bakery-quality pastry at home.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons instant yeast (or active dry yeast)
- 160 g whole milk (lukewarm)
- 120 g water
- 470 g all-purpose flour (plus extra for dusting)
- 50 g granulated sugar
- 1 1/2 teaspoons salt
- 30 g unsalted butter (room temperature)
Butter Block
- 250 g unsalted butter (room temperature)
- 1 1/2 tablespoons all-purpose flour
Egg Wash
- 1 large egg
- 1 tablespoon water
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. For instant yeast, this step is unnecessary as it dissolves directly.
- Make Dough: Add the all-purpose flour and salt to the yeast mixture and mix until a rough dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 3 minutes to develop gluten, resulting in a smoother, less sticky dough.
- Incorporate Butter: Add 30 g room temperature unsalted butter to the dough and knead for a few more minutes until fully incorporated.
- Chill Dough: Shape the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight to rest and firm up.
- Prepare Butter Block: Mix 250 g room temperature unsalted butter with 1 1/2 tablespoons flour until combined. Place between two sheets of parchment paper and roll into a 20×15 cm (8×6 inch) rectangle about 0.5 cm (1/4 inch) thick using a folding parchment technique for clean edges.
- Chill Butter Block: Refrigerate the butter block until firm but still pliable.
- Laminate Dough: Roll chilled dough on a floured surface into a 20×32 cm (8×12.5 inch) rectangle, twice the height of the butter block and similar width. Place the butter block centered on the dough, fold dough edges over to encase it fully. Seal and make shallow slits along edges to prevent tearing.
- First Fold: Rotate dough 90 degrees so the seam is vertical. Roll dough gently into a long rectangle about 6 mm thick, focusing on length. Trim uneven edges, fold top third down and bottom third up like a letter, wrap in plastic, and refrigerate for 30-60 minutes.
- Second Fold: Repeat rolling and folding process, trimming edges to keep neat. Fold into thirds, turn, wrap in plastic, and refrigerate for another 30-60 minutes.
- Third Fold: Repeat the rolling and folding one final time, then refrigerate dough for at least 2 hours to relax gluten and chill butter layers.
- Shape Croissants: Roll dough into a 60×30 cm (24×12 inch) rectangle about 5 mm (1/4 inch) thick. Mark 5 cm (2 inch) intervals along top and bottom edges and cut diagonal lines to form approximately 12 triangles. Gently stretch each triangle at the base, roll from wide end to tip, tuck tip under to secure, and curve ends into classic crescent shapes.
- Proof Croissants: Place shaped croissants on parchment-lined baking trays, cover loosely with plastic wrap or towel, and proof at room temperature for 2-5 hours until doubled in size and puffy. When the tray is gently shaken, croissants should jiggle.
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking.
- Egg Wash: Whisk together one large egg with one tablespoon water. Use a pastry brush to gently coat the tops of croissants for a shiny, golden crust.
- Bake Croissants: Bake croissants in the preheated oven for 20-22 minutes until deeply browned and crisp. Allow to cool to room temperature before slicing to enjoy the best flaky layers.
Notes
- Use cold butter for the butter block to ensure proper lamination and flaky layers.
- The dough requires resting and chilling periods for the gluten to relax and butter to firm up.
- Proofing times can vary depending on ambient temperature; croissants are ready when doubled in size and jiggle slightly.
- Rolling and folding the dough multiple times creates the signature flaky layers.
- Egg wash is essential for a golden, shiny crust but can be omitted for a matte finish.
- Allow croissants to cool before slicing to maintain structure and flakiness.
