Description
This Classic Flaky Croissants from Scratch recipe guides you through the artful process of making buttery, layered French croissants right at home. Featuring a tender yeast dough encasing a cold butter block, this multi-step method creates tender, flaky pastries with a glossy, golden crust. Perfect for breakfast or brunch, these croissants offer a satisfying homemade alternative to bakery-bought versions.
Ingredients
Scale
Dough
- 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 6-inch 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 until foamy, about 5 to 10 minutes. Add the yeast mixture and melted butter to dry ingredients and knead until the dough is smooth, about 3 to 5 minutes. Shape into a rectangle, wrap, and refrigerate for 1 hour.
- Prepare the butter block: Place cold unsalted butter between parchment sheets and roll into a 6-inch square. Chill if it becomes too soft to retain shape.
- Encapsulate the butter with dough: Roll the chilled dough into a 12-inch square. Position the butter block diagonally in the center, then fold dough corners over the butter to enclose it completely, like wrapping a gift.
- First fold (turn): Roll the dough with butter into an 8 by 20-inch rectangle, then fold it into thirds like a letter. Wrap and chill for 30 minutes.
- Repeat folds: Perform the rolling, folding into thirds, and chilling process two more times for a total of three turns to build flaky layers.
- Roll out final dough: After the last chilling, roll the dough into a large rectangle about 1/4-inch thick for shaping.
- Cut triangles: Trim edges and cut dough into triangles about 5 inches wide at the base using a sharp knife or pizza cutter.
- Shape croissants: Starting at the wide base, gently stretch and roll each triangle toward the tip, forming a 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 the egg with milk to make egg wash and gently brush over each croissant for a glossy finish.
- Bake croissants: Place croissants on a baking sheet and bake for 18 to 22 minutes until puffed and deep golden brown, rotating halfway through for even baking.
- Cool: Transfer croissants to a wire rack to cool for at least 10 minutes before serving to let layers set and develop flakiness.
Notes
- Keep the dough and butter cold throughout the folding process to ensure layers stay distinct and croissants are flaky.
- If butter softens too much during shaping, chill it briefly to maintain sharp layers.
- Proofing time can vary depending on room temperature; croissants should be slightly puffed and softly risen before baking.
- Use a sharp knife or pizza cutter for clean triangle cuts to help croissants bake evenly.
- For best results, rotate the baking sheet halfway through baking to achieve uniform browning.
- Allow croissants to cool before slicing to avoid compressing the delicate layers.
