Description
Classic Flaky Croissants from Scratch are buttery, layered pastries made by encasing cold butter within dough and performing multiple folds to create delicate, flaky layers. This traditional French recipe produces golden, crescent-shaped croissants with a crisp exterior and tender, airy interior perfect for breakfast or snacks.
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 the flour, sugar, and salt. Dissolve the active dry yeast in warm milk and let it sit for 5 to 10 minutes until foamy. Add this yeast mixture and melted butter to the dry ingredients, then knead until a smooth dough forms, about 3 to 5 minutes. Shape into a rectangle, wrap with plastic wrap, and refrigerate for 1 hour.
- Prepare the butter block: Place the cold unsalted butter between parchment paper and use a rolling pin to form a 6-inch square. If it becomes too soft, chill it again to maintain firmness.
- Encapsulate the butter with dough: Roll the chilled dough into a 12-inch square. Place the butter block diagonally in the center, then fold the corners of the dough over the butter to completely enclose it, like wrapping a gift.
- First fold (turn): Roll the dough with the butter inside into an 8 by 20 inch rectangle. Fold this rectangle into thirds like a letter. Wrap and chill in the refrigerator for 30 minutes.
- Repeat folds: Repeat the rolling, folding into thirds, and chilling process two more times for a total of three turns to build layers. Keep the dough cold for best results.
- Roll out final dough: After the last chilling, roll the dough into a large rectangle about 1/4-inch thick.
- Cut triangles: Trim edges and cut the dough into triangles approximately 5 inches wide at the base with a sharp knife or pizza cutter.
- Shape croissants: Starting from the wide base of each triangle, gently stretch and roll it toward the tip to form the classic crescent shape.
- Proof croissants: Cover the shaped croissants loosely and let them rise at room temperature for 1.5 to 2 hours until puffed and slightly risen.
- Preheat oven and prepare egg wash: Preheat oven to 400°F (200°C). Beat together the egg and milk and gently brush over croissants for a glossy finish.
- Bake croissants: Place croissants on a baking sheet and bake for 18 to 22 minutes until fully puffed and deep golden brown, rotating the pan halfway through to ensure even baking.
- Cool: Remove croissants from oven and transfer to a wire rack to cool for at least 10 minutes to set flaky layers before serving.
Notes
- Keep the butter cold during rolling to ensure flaky layers.
- Chilling the dough between folds prevents butter from melting into the dough.
- Proofing at room temperature helps croissants become airy and light.
- Use a sharp knife or pizza cutter to cleanly cut triangles for even shaping.
- If butter softens too much while preparing, return it to the refrigerator.
- Brush with egg wash just before baking for a golden glossy crust.
