Croissant Recipe
French · Bread · 140 min total
Classic French croissants with a flaky, buttery interior and golden, crisp exterior. This recipe uses a simplified lamination technique for home bakers.
120
min prep
min prep
20
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (110°F)
- 1/2 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1 3/4 teaspoons salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 cup unsalted butter, cold (2 sticks)
- 1 large egg, beaten with 1 tablespoon water for egg wash
Instructions
- In a small bowl, dissolve yeast in warm water; let stand 5 minutes until foamy. In a large bowl, combine milk, sugar, salt, and yeast mixture. Add 2 cups flour and mix until smooth. Gradually add remaining flour to form a soft dough. Knead on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and refrigerate for 1 hour.
- Place cold butter between two sheets of plastic wrap. Pound with a rolling pin into a 6x8-inch rectangle. Refrigerate until firm but pliable.
- On a floured surface, roll dough into a 10x15-inch rectangle. Place butter rectangle on one half of dough, leaving a 1-inch border. Fold the other half over the butter, sealing edges. Roll into a 6x18-inch rectangle. Fold into thirds like a letter (first fold). Wrap in plastic and refrigerate 30 minutes.
- Repeat rolling and folding process two more times (second and third folds), chilling 30 minutes between each. After third fold, refrigerate at least 1 hour or overnight.
- On a floured surface, roll dough into a 10x20-inch rectangle. Cut into 8 triangles (5-inch base, 10-inch height). Make a small slit in the center of each base. Roll up from base to tip, stretching slightly. Curve ends to form crescent shape. Place on parchment-lined baking sheets, tip tucked under.
- Cover loosely with plastic wrap and let rise in a warm place until doubled, about 1.5-2 hours. Preheat oven to 400°F.
- Brush croissants with egg wash. Bake for 15-20 minutes until deep golden brown. Cool on wire racks.
Tips
- For best results, use European-style butter with high fat content.
- Croissants are best eaten the day they are baked.
- Unbaked croissants can be frozen after shaping; thaw and proof before baking.
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