Description
This Classic Flaky Croissants recipe from scratch guides you through making buttery, tender, and beautifully layered croissants with a crisp golden crust. Using a traditional lamination technique, the dough is folded multiple times around a butter block to create delicate, flaky layers perfect for breakfast or any delightful treat.
Ingredients
Scale
Dough Ingredients
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (10g) salt
- 1 tablespoon (10g) active dry yeast
- 1 1/4 cups (300ml) warm milk
- 2 tablespoons unsalted butter, melted
Butter Block
- 1 cup (225g) unsalted butter, cold and shaped into a flat square
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- Mix and knead the dough: In a large bowl or stand mixer, combine flour, sugar, and salt. Dissolve active dry yeast in warm milk and let it sit for 5 to 10 minutes until foamy. Add the yeast mixture and melted butter to the dry ingredients and knead for 3 to 5 minutes until a smooth dough forms. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 1 hour.
- Prepare the butter block: Place cold unsalted butter between two sheets of parchment paper and roll into a 6-inch square. If the butter softens too much, chill it again to keep it firm.
- Encapsulate the butter with dough: Roll the chilled dough into a 12-inch square. Position the butter block diagonally in the center (diamond shape) and fold the corners of the dough over the butter to enclose it completely.
- First fold (turn): Roll the dough with butter into an 8 by 20-inch rectangle. Fold the rectangle into thirds like a letter. This completes the first “turn.” Wrap and chill the dough in the refrigerator for 30 minutes.
- Repeat folds: Perform the rolling, folding into thirds, and chilling two more times for a total of three turns to create flaky layers. Maintain dough coldness during these steps.
- Roll out final dough: After chilling from the last turn, roll the dough into a large rectangle approximately 1/4-inch thick to prepare for shaping.
- Cut triangles: Trim the edges and cut the dough into triangles about 5 inches wide at the base using a sharp knife or pizza cutter.
- Shape croissants: Starting at the wide base of each triangle, gently stretch and roll it toward the tip to form classic crescent shapes.
- Proof croissants: Cover the shaped croissants loosely and allow them to rise at room temperature for 1.5 to 2 hours until puffed and slightly risen.
- Preheat oven and prepare egg wash: Preheat the oven to 400°F (200°C). Beat together the egg and milk for the egg wash and gently brush over each croissant for a glossy golden finish.
- Bake croissants: Place croissants on a baking sheet and bake for 18 to 22 minutes until fully puffed and deep golden brown. Rotate the pan halfway through for even browning.
- Cool: Transfer croissants to a wire rack and cool for at least 10 minutes before serving to set layers and flaky texture.
Notes
- Keep the dough and butter cold throughout the process to ensure distinct flaky layers.
- If the butter softens during rolling, chill it briefly before continuing.
- For best results, use a stand mixer with a dough hook to knead the dough.
- Proofing times may vary depending on room temperature; look for puffiness and slight rise.
- Croissants are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Reheat in a low oven to refresh crispness before serving.
