Description
Classic buttery croissants made from laminated dough: rich, flaky, and golden with irresistible layers that melt in your mouth. A rewarding process with bakery-quality results.
Ingredients
- 4 cups all-purpose flour
- 1 cup whole milk (warm)
- ¼ cup granulated sugar
- 2¼ tsp instant yeast (1 packet)
- 1½ tsp salt
- 3 tbsp unsalted butter, softened (for dough)
- 1 cup unsalted butter, cold (for lamination)
- 1 egg (for egg wash)
Instructions
- Makes the dough: Combine flour, sugar, salt, yeast, warm milk, and softened butter until the dough is elastic and smooth. Refrigerate for at least 8 hours or overnight.
- Lamination: Flatten cold butter into a square. Roll the dough into a larger square, enclose the butter inside, then roll out and fold the dough multiple times, chilling between each set of folds to keep the butter firm.
- Shape: Once laminated, roll the dough into a large rectangle. Cut into triangles and roll from wide end to tip. Arrange on baking sheets and let proof until puffy and jiggly.
- Finish and bake: Brush with egg wash for a glossy, golden finish. Bake at 375°F (190°C) for 22–25 minutes until deeply golden and crisp.
Notes
- Higher-fat European-style butter boosts flakiness and flavor.
- For chocolate croissants, place a stick of chocolate at the base of each triangle before rolling.
- Sprinkle sugar on top before baking for a caramelized crust.
- Freeze shaped croissants pre-proof. Thaw overnight in fridge, then proof and bake.
- Keep everything cold throughout—warm dough leads to butter seepage and poor lamination.
- Prep Time: 45 minutes active, plus overnight rest
- Cook Time: undefined
- Category: Pastry
- Method: Laminated Dough, Folding, Baking
- 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
