Description
This recipe guides you through making flaky, buttery homemade croissants from scratch. With simple ingredients like flour, butter, yeast, milk, and sugar, you’ll learn the classic French technique of rolling and folding dough to create delicate layers that yield perfectly golden and airy croissants. The process involves activating yeast, preparing a butter block, multiple folds to build layers, shaping, proofing, and baking to delicious perfection.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm water (about 110°F)
- 1 cup whole milk, warm
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 large egg
Butter Block
- 1 cup unsalted butter, cold
Finishing
- 1 egg wash (1 egg beaten with 1 tbsp water)
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in the warm water (about 110°F). Let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Make Dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the foamy yeast mixture, warm milk, and one large egg. Mix until a dough starts to form.
- Knead Dough: Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Then shape it into a ball.
- First Rise: Place the dough ball in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 60 to 90 minutes, or until doubled in size.
- Prepare Butter Block: While the dough rises, place the cold, unsalted butter between two sheets of plastic wrap. Use a rolling pin to flatten it into an 8 x 8-inch square. Chill slightly if the butter starts to soften to keep it firm.
- Incorporate Butter: Roll the risen dough out on a lightly floured surface into a 10 x 20-inch rectangle. Place the butter square on one half of the dough, fold the other half over the butter, and press to seal the edges tightly.
- First Fold and Chill: Roll the dough out again into a 10 x 20-inch rectangle. Fold into thirds, like a business letter, wrap in plastic, and chill in the fridge for 30 minutes.
- Second and Third Fold: Repeat the rolling, folding into thirds, and chilling process two more times, chilling 30 minutes between each fold to build buttery layers.
- Final Roll-Out: After the last fold and chill, roll the dough out into a large rectangle about 1/4 inch thick.
- Cut Triangles: Cut the dough into long triangles with bases about 5 inches wide, ideal for shaping croissants.
- Shape Croissants: Gently stretch the top point of each triangle and roll it toward the base, curving the ends slightly to form the classic crescent shape.
- Second Rise: Arrange the shaped croissants on a baking sheet lined with parchment paper. Let them rise at room temperature for 45 to 60 minutes until they double in size.
- Preheat Oven: Preheat your oven to 375°F (190°C) in preparation for baking.
- Apply Egg Wash: Brush each croissant lightly with egg wash to achieve a golden, shiny crust.
- Bake: Bake the croissants in the preheated oven for 15-20 minutes until they are golden brown and flaky. Remove and let cool slightly before serving.
Notes
- Use cold butter for the butter block to ensure distinct flaky layers.
- Keep your work surface lightly floured to prevent sticking, but avoid adding too much flour which can toughen the dough.
- Patience is key: allowing adequate chilling and rising times will yield the best layered texture.
- If your butter softens too much during rolling, chill the dough before continuing.
- For extra shine and color, apply a second egg wash halfway through baking if desired.
- These croissants are best enjoyed fresh but can be stored in an airtight container for 1-2 days or frozen for longer storage.
