Description
This step-by-step croissant recipe guides you through making classic, flaky French croissants with layers of buttery goodness. Starting from activating yeast to creating a laminated dough with multiple folds, this recipe takes about 6 hours with resting and proofing times included. The result is beautifully golden, buttery croissants with a crisp exterior and tender, layered crumb perfect for breakfast or brunch.
Ingredients
Scale
Dough
- 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 it sit for 5-10 minutes until frothy. Skip this step if using instant yeast as it does not require proofing.
- Make Dough: Add all-purpose flour and salt to the yeast mixture and mix until a rough dough forms.
- Knead Initial Dough: Turn the dough onto a lightly floured surface and knead for about 3 minutes until it becomes smoother and less sticky, beginning gluten development.
- Incorporate Butter: Add 30 g room temperature unsalted butter and knead for a few more minutes until fully incorporated into the dough.
- First Rest: Shape the dough into a rough rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or overnight to relax the gluten.
- Prepare Butter Block: Mix 250 g unsalted butter with 1 1/2 tablespoons flour until blended. Place the mixture between parchment paper and roll into a 20×15 cm (8×6 inch) rectangle about 0.5 cm (1/4 inch) thick with clean edges. Refrigerate until firm.
- Laminating – Encase Butter: Roll the chilled dough into a 20×32 cm (8×12.5 inch) rectangle. Place the butter block in the center and fold the top and bottom dough edges over it to enclose fully. Seal the edges and make shallow slits along them to prevent tension during rolling.
- Laminating – First Fold: Turn the dough 90 degrees. Roll it gently lengthwise into a long rectangle about 6 mm thick, focusing on length without tearing. Trim uneven edges, brush off excess flour, fold the dough into thirds like a letter, wrap, and refrigerate for 30-60 minutes.
- Laminating – Second Fold: Repeat the rolling lengthwise, trim edges, fold into thirds, turn, wrap, and refrigerate again for 30-60 minutes.
- Laminating – Third Fold: Repeat the rolling and folding one final time, then refrigerate at least 2 hours to allow the butter to firm and layers to develop.
- Shaping Croissants: Roll the dough into a 60×30 cm (24×12 inch) rectangle about 5 mm thick. Mark 5 cm intervals along the top and bottom edges and cut diagonal lines connecting these marks to form about 12 triangles.
- Form Crescents: Gently stretch each triangle, especially at the base. Roll each triangle from the wide base toward the tip, tuck the tip under to secure, and curve the edges into a crescent shape.
- Proofing: Place the croissants on parchment-lined trays, cover loosely, and proof at room temperature for 2-5 hours until they double in size and become puffy. They should jiggle gently when the tray is shaken.
- Preheat Oven: Preheat your oven to 200°C (400°F).
- Egg Wash: Whisk 1 large egg with 1 tablespoon water. Lightly brush the tops of each croissant with the egg wash to ensure a golden, shiny finish.
- Bake: Bake the croissants in the preheated oven for 20-22 minutes until they are deeply browned and crisp on the outside.
- Cool and Serve: Allow croissants to cool to room temperature before slicing to best showcase their flaky layers. Serve fresh on the day they are baked for optimal flavor and texture.
Notes
- Use cold butter and keep dough chilled between folds to ensure distinct layers.
- Do not rush the proofing time; well-proofed croissants yield better texture and volume.
- If active dry yeast is used, make sure to proof it until frothy to activate; skip this if using instant yeast.
- Handle dough gently during the folding process to avoid tearing the layers.
- For best results, consume croissants on the day they are baked, as they lose flakiness over time.
