Croissants Recipe
French · Bread · 65 min total
Classic French croissants with a flaky, buttery interior and golden crisp exterior. This recipe uses a traditional laminated dough technique for authentic results.
45
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)
- 1/4 cup granulated sugar
- 1 cup whole milk, lukewarm
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons unsalted butter, melted
- 1 1/4 cups cold unsalted butter (2 1/2 sticks)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- In a small bowl, dissolve yeast in warm water with a pinch of sugar; let stand 5 minutes until foamy.
- In a large bowl, whisk together flour, remaining sugar, and salt. Add milk, melted butter, and yeast mixture; stir until a dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and refrigerate 30 minutes.
- Place cold butter between two sheets of plastic wrap; pound with a rolling pin into a 6x8-inch rectangle. Refrigerate until firm.
- Roll dough into a 10x15-inch rectangle. Place butter rectangle on one half, leaving a 1-inch border. Fold dough over butter, seal edges. Refrigerate 30 minutes.
- Roll dough into a 8x20-inch rectangle. Fold into thirds like a letter. Refrigerate 30 minutes. Repeat rolling and folding two more times (total 3 turns). Refrigerate at least 1 hour or overnight.
- Roll dough into a 10x24-inch rectangle. Cut into 8 triangles (4-inch base, 8-inch height). Make a small slit in the base of each triangle; stretch slightly and roll up towards the tip. Curve ends into crescent shape.
- Place croissants on parchment-lined baking sheets, tip tucked under. Cover loosely with plastic wrap; let rise in a warm place until doubled, about 1.5-2 hours.
- Preheat oven to 400°F. Brush croissants with egg wash. Bake 15-20 minutes until deep golden brown. Cool on wire rack.
Tips
- Ensure butter is cold but pliable; if it cracks during rolling, let it warm slightly.
- For best flakiness, keep dough chilled between turns.
- Baked croissants can be frozen for up to 1 month; reheat in a 350°F oven for 5 minutes.
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