Description
Flaky, golden, bakery-style croissants made at home with a rich, buttery flavor and airy layers. These classic French pastries are the result of a rewarding lamination process and perfect for breakfast or brunch.
Ingredients
4 cups (500g) all-purpose flour
1/2 cup (100g) granulated sugar
1 tbsp (10g) instant yeast
1 1/4 tsp salt
1 1/4 cups (300ml) warm milk
1/4 cup (60g) unsalted butter, softened
1 cup (225g) unsalted butter, cold and sliced for laminating
1 egg, beaten (for egg wash)
Instructions
- In a large bowl, mix the flour, sugar, yeast, and salt.
- Add warm milk and softened butter, and mix until a rough dough forms. Knead for 5–7 minutes until smooth.
- Cover the dough and let it rise for about 1 hour, until doubled in size.
- Roll the dough into a rectangle, wrap in plastic, and chill for 30 minutes.
- While chilling, prepare the cold butter by pounding it into a 7×7-inch square between parchment paper. Chill until firm but pliable.
- Roll the dough into a 10×10-inch square, place the butter in the center, and fold the corners over it like an envelope.
- Roll into a long rectangle (about 8×24 inches), fold into thirds like a letter, wrap, and chill for 30 minutes.
- Repeat the rolling and folding process two more times, chilling for 30 minutes between each.
- After the last chill, roll the dough into a 10×20-inch rectangle and cut into triangles about 5 inches wide at the base.
- Roll each triangle from the base into a crescent shape and place on a parchment-lined baking tray.
- Let the croissants rise at room temperature for 1–2 hours until puffy.
- Preheat the oven to 400°F (200°C), brush croissants with egg wash, and bake for 18–22 minutes until golden and flaky.
- Let cool before serving.
Notes
For pain au chocolat, place chocolate sticks in each triangle before rolling.
Top with almond slices for a nutty variation.
Add ham and cheese for a savory twist.
Make the dough a day ahead and refrigerate after the final fold for better flavor and ease.
Freeze baked croissants and reheat at 300°F (150°C) for 8–10 minutes for best texture.
- Prep Time: 2 hours (plus chilling and rising time)
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 290
- Sugar: 6g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
