Description
Classic buttery croissants with golden, flaky layers that melt in your mouth—made via the traditional laminated dough technique. It requires time and patience, but rewards with bakery-quality croissants right from your oven.
Ingredients
- 4 cups all‑purpose flour
- 1 cup warm whole milk
- ¼ cup granulated sugar
- 2¼ tsp instant yeast (1 packet)
- 1½ tsp salt
- 3 tbsp unsalted butter, softened (for the dough)
- 1 cup unsalted butter, cold (for lamination)
- 1 egg (for egg wash)
Instructions
- Prepare the dough: Mix flour, sugar, salt, yeast, warm milk, and softened butter until a smooth dough forms. Chill overnight (8–12 hours).
- Lamination: Flatten cold butter into a square. Roll dough into a larger square and enclose the butter inside. Perform a series of folds—typically letter and book folds—chilling between each to keep butter firm. This layering is key to flaky, airy croissants.
- Shape and proof: Roll out dough, cut into triangles, and roll each from wide end to tip. Let shaped croissants proof until puffy and jiggly.
- Finish and bake: Brush with beaten egg for a glossy crust. Bake at 375 °F (190 °C) for 22–25 minutes until deeply golden.
Notes
- Use European-style butter with high fat content (82%+) for better flavor and texture. :contentReference[oaicite:0]{index=0}
- Maintain precise temperature: butter should be pliable (~55 °F/13 °C), dough slightly colder (~40 °F/6 °C) for ideal lamination. :contentReference[oaicite:1]{index=1}
- Work in a cool environment (under 65 °F/18 °C) and chill between folds to prevent butter melting and ruining layers. :contentReference[oaicite:2]{index=2}
- Laminate only as much as needed—over-folding or overly warm dough can flatten croissants and ruin lift. :contentReference[oaicite:3]{index=3}
- Softened-butter lamination offers a more approachable method for home bakers. :contentReference[oaicite:4]{index=4}
- Prep Time: 45 minutes active (plus overnight rest)
- Cook Time: undefined
- Category: Pastry
- Method: Laminated Dough (Folding and Rolling)
- Cuisine: French Viennoiserie
Nutrition
- Serving Size: 1 croissant
- Calories: 250 (approximate)
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
