Description
Homemade French croissants with buttery, flaky layers, achieved through careful lamination (folding butter into dough). A rewarding project that delivers warm, golden pastries straight from your kitchen.
Ingredients
- 4 cups (500 g) all‑purpose flour
- ¼ cup (50 g) granulated sugar
- 2¼ tsp (7 g) active dry yeast
- 1¼ tsp salt
- 1 cup (240 ml) warm milk
- 10 tbsp (140 g) unsalted butter, cold
- 1 egg (for egg wash)
Instructions
- Dough & Butter Prep: Combine flour, sugar, yeast, and salt. Add warm milk, stir into a dough, then knead 8–10 minutes until smooth and elastic. Refrigerate dough overnight (6+ hours) to rest and chill. Shape the cold butter into a 7×7‑inch square between parchment; refrigerate until firm. :contentReference[oaicite:1]{index=1}
- Lamination: Roll dough into 10×10‑inch square. Place butter block in center, fold dough corners over to seal like an envelope. Roll into 8×24‑inch rectangle, fold into thirds (“letter fold”), chill 30 minutes. Repeat rolling, folding, and chilling two more times—the classic three turns creates ~81 flaky layers. :contentReference[oaicite:2]{index=2}
- Shaping Croissants: Roll out dough to ¼‑inch thickness. Cut into triangles ~3‑inch base × 8‑inch height. Roll each triangle from base to tip, slightly stretching for lift. Place on parchment‑lined baking sheet with ends tucked underneath. :contentReference[oaicite:3]{index=3}
- Proofing & Baking: Let croissants proof until puffy and nearly doubled—about 2 hours at room temperature or in a warm, humid space. Brush with egg wash. Bake at 375°F (190 °C) until golden brown, about 18–22 minutes. Reduce temperature mid‑bake if needed for even browning. :contentReference[oaicite:4]{index=4}
Notes
- Keep dough and butter cold between steps; this is key to flaky layers. Work in a cool kitchen. :contentReference[oaicite:5]{index=5}
- Use European‑style butter (82%+ fat) for better lamination and flavor. :contentReference[oaicite:6]{index=6}
- Lamination builds layers—three folds yield 81 layers for optimal flakiness. :contentReference[oaicite:7]{index=7}
- Freeze shaped (unbaked) croissants for make‑ahead preparations: thaw and proof overnight before baking. :contentReference[oaicite:8]{index=8}
- If pressed for time, consider a simplified “cheater” croissant using spread butter instead of a block. :contentReference[oaicite:9]{index=9}
- Prep Time: 12 hours (including chilling and resting)
- Cook Time: 20 minutes
- Category: Pastry
- Method: Laminated Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 35 g
- Fiber: undefined
- Protein: 6 g
- Cholesterol: 50 mg
