Croissants
These flaky, buttery croissants are made from scratch, using a simple method to achieve professional bakery results at home.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Can blend in 1/2 cup bread flour for a chewier interior.
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon instant yeast Works quickly without proofing.
- 1 1/4 cups whole milk, warm Warm to about 95–105°F (35–40°C) to activate yeast.
Lamination Ingredients
- 3 sticks 1 1/2 cups unsalted butter, cold Use high-quality European-style butter for best results.
- 1 egg for egg wash For a glossy finish.
Instructions
Mixing the Dough
- In a large bowl combine the flour, sugar, salt, and instant yeast.
- Gradually add the warm whole milk while stirring until a shaggy dough forms.
- The dough should be cohesive but not sticky; dust with flour if clinging.
Kneading and First Rest
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Shape into a ball, cover, and let rest at room temperature for about 1 hour.
Enclosing the Butter
- Roll the rested dough into a rectangle large enough to fold over the slab of cold butter.
- Place the cold butter in the center and fold the dough over it like an envelope.
- Seal the edges and roll into a rectangle again.
First Fold and Chill
- Fold the dough into thirds like a business letter (first 'turn').
- Wrap and refrigerate for 30 minutes.
Repeat Rolling and Folding
- Repeat rolling and folding two more times, chilling for 30 minutes between each turn.
Shaping Croissants
- After the final chill, roll the dough into a large rectangle and cut into triangles.
- Roll each triangle from the base to the tip to form croissants.
- Place on a lined baking sheet with space to rise.
Final Proof
- Cover croissants loosely and let rise for about 1 hour until puffy.
Bake
- Preheat the oven to 400°F (200°C).
- Brush croissants with beaten egg and bake for 15–20 minutes until golden.
Notes
Use caution with temperature to maintain cold butter. Consider dividing the process over two days for better flavor.