Description
This classic croissant recipe guides home bakers through the lamination process to create perfectly golden, flaky croissants with an irresistible buttery aroma. It’s designed to build confidence in making this special breakfast treat at home.
Ingredients
- 4 cups (480g) all-purpose flour for structure
- 1.5 cups (340g) cold unsalted butter (high-fat preferred) for distinct flaky layers
- 1 packet (7g or 2.25 tsp) active dry yeast for an airy rise
- 1 cup (240ml) whole or 2% milk for richness and tenderness
- 0.25 cup (50g) granulated sugar to balance flavors
- 1 tsp (6g) fine salt to balance flavors
- 1 large egg for a gorgeous golden egg wash
Instructions
- Prepare the Dough: Combine flour, yeast, sugar, salt, milk in a large bowl. Knead 8-10 minutes until smooth and elastic to the touch. Rest in a greased bowl for 30 minutes, covered, then chill in the fridge overnight (at least 8 hours).
- Prepare the Butter Block: Place 1.5 cups cold butter between parchment. Pound and roll it into an 8×8-inch (20x20cm) square that feels pliable but still cold.
- First Turn (Lamination): Roll the chilled dough to a 16×8-inch (40x20cm) rectangle. Encase the butter block, sealing edges firmly. Roll gently to a 24×8-inch (60x20cm) rectangle until smooth. Fold into thirds. Chill for 30 minutes until firm.
- Second Turn: Rotate the dough 90 degrees. Roll again to a 24×8-inch (60x20cm) rectangle, ensuring even thickness. Fold into thirds once more. Chill for another 30 minutes.
- Third Turn: Repeat the rotation, rolling, and folding process one final time. Chill the dough for 1-2 hours until very firm.
- Shape the Croissants: On a lightly floured surface, roll the dough into a large 16×12-inch (40x30cm) rectangle, about 1/8-inch (3mm) thick. Cut into long triangles with a base of about 4 inches (10cm). Gently roll each triangle from the wide end towards the point, forming a neat crescent shape.
- Proof: Arrange the shaped croissants on a parchment-lined baking sheet, leaving space between them. Cover loosely. Let them rise in a warm, draft-free spot (around 75°F/24°C) for 1.5-2 hours, until visibly puffy and doubled in size, feeling soft and airy.
- Bake to Golden Perfection: Preheat your oven to 400°F (200°C). Lightly brush the tops with a beaten egg for a golden crust. Bake for 15-20 minutes until deeply golden brown and audibly crisp when tapped. Transfer to a wire rack to cool slightly.
Notes
Always use very cold butter directly from the fridge for lamination to ensure distinct flaky layers. If your dough feels resistant or butter threatens to break through, chill for an extra 15-20 minutes. Avoid overproofing your croissants, or they may collapse during baking, losing their airy structure. For pain au chocolat, place two small chocolate batons at the wide end of each dough triangle before rolling.
- Prep Time: 261 minutes
- Cook Time: 18 minutes
- Category: Pastry
- Method: Baking, Lamination
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (80g)
- Calories: 300 calories
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: easy croissant, laminated dough, flaky pastry, homemade breakfast, buttery, French baking, active dry yeast, dough lamination, special treat