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Classic French Croissants Recipe

French · Bread, Pastry · 140 min total

Flaky, buttery, and golden, these homemade croissants are a labor of love that yields bakery-quality results. This recipe guides you through laminating dough to create those perfect, airy layers.

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup warm water (110°F)
• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 cup warm milk (110°F)
• 2 tablespoons unsalted butter, melted
• 1 1/2 cups cold unsalted butter (3 sticks), for laminating
• 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

1. Dissolve yeast in warm water; let stand 5 minutes until foamy.
2. In a large bowl, mix flour, sugar, and salt. Add yeast mixture, warm milk, and melted butter; stir until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and refrigerate 30 minutes.
3. Place cold butter between two sheets of plastic wrap; pound with a rolling pin into a 6x8-inch rectangle. Refrigerate until firm.
4. Roll dough into a 10x15-inch rectangle. Place butter rectangle on one half, fold the other half over, and seal edges. Roll into a 10x20-inch rectangle. Fold into thirds like a letter. Wrap and refrigerate 30 minutes.
5. Repeat rolling and folding (turn dough 90° each time) two more times, refrigerating 30 minutes between turns.
6. After final chill, roll dough into a 10x24-inch rectangle. Cut into 8 triangles (4-inch base, 12-inch height). Make a small slit in the base of each triangle, then roll up from base to tip, stretching slightly. Curve ends to form crescents.
7. Place croissants on parchment-lined baking sheets, cover loosely, and let rise in a warm place until doubled, about 1-1.5 hours.
8. Preheat oven to 400°F. Brush croissants with egg wash. Bake 15-20 minutes until deep golden brown. Cool on wire rack.

Tips

• Use European-style butter with high fat content for best flakiness.
• Keep dough and butter cold throughout the process to prevent butter from melting into the dough.
• Croissants are best served warm the same day. Reheat in a 300°F oven for 5 minutes.
• Unbaked croissants can be frozen after shaping; bake from frozen, adding a few minutes to baking time.

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