Description
These authentic homemade croissants feature delicate, flaky layers created through the classic laminated dough technique. With a golden, buttery exterior and tender interior, this French bakery-style recipe guides you step-by-step to achieve perfectly crisp croissants right from your own kitchen.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 cup (240ml) warm milk
- 1/4 cup (60g) unsalted butter, softened
- 1 1/2 cups (340g) cold unsalted butter (for butter block)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- In a stand mixer bowl, combine flour, sugar, salt, and yeast. Add warm milk and softened butter. Mix until a dough forms, then knead for 5–7 minutes until smooth and elastic. Cover and refrigerate for at least 8 hours or overnight.
- Prepare the butter block by placing cold butter between parchment paper. Pound and roll into a 7×7-inch square. Refrigerate until firm but pliable.
- Roll chilled dough into a 10×10-inch square. Place the butter block diagonally in the center and fold the corners of dough over to fully encase the butter.
- Roll into a 10×20-inch rectangle. Fold into thirds like a letter (first turn). Chill for 30 minutes. Repeat rolling and folding two more times, chilling 30 minutes between each turn.
- After the final chill, roll dough into a 10×20-inch rectangle. Cut into triangles with approximately 5-inch bases.
- Make a small slit at the base of each triangle and roll tightly toward the tip, slightly stretching as you roll. Place on parchment-lined baking sheets.
- Cover loosely and proof at room temperature for 2–3 hours until doubled in size.
- Preheat oven to 375°F (190°C). Whisk egg with water and brush over croissants.
- Bake for 20–25 minutes until deep golden brown and crisp. Cool on wire racks before serving.
Notes
- Keep dough and butter cold at all times to maintain distinct flaky layers.
- Allow full proofing; under-proofed croissants will be dense.
- For chocolate croissants, add a strip of dark chocolate before rolling.
- For almond croissants, fill with almond paste and top with sliced almonds.
- Store at room temperature for 2 days or freeze up to 1 month.
Nutrition
- Serving Size: 1 croissant
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg