Classic Croissant - Buttery and Flaky French Pastry
There’s nothing quite like a warm, buttery croissant straight out of the oven. This classic French pastry is known for its flaky, delicate layers, rich taste, and soft, buttery interior. Although croissant-making takes time and patience, the process is rewarding. Once you learn the method, you’ll have the satisfaction of enjoying a truly homemade treat. Perfect for breakfast or a light snack, these croissants are a labor of love that will impress your family and friends.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp salt
- 1 tbsp instant yeast
- 1 cup warm milk
- 1/4 cup warm water
- 1 cup unsalted butter (cold)
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Directions
Make the Dough. In a large mixing bowl, combine the flour, sugar, salt, and yeast. Gradually mix in the warm milk and water until a soft dough forms. Knead the dough for about 5 minutes until smooth. Wrap in plastic and chill for 1 hour.
Prepare the Butter Block. While the dough is chilling, take the cold butter and pound it into a flat square, about 1/2 inch thick. Wrap the butter in plastic and refrigerate again.
Laminate the Dough. Roll the chilled dough into a rectangle, place the cold butter in the center, and fold the dough over the butter like an envelope. Roll out the dough, then fold it in thirds, like folding a letter. Chill for 30 minutes. Repeat this rolling and folding process three times, chilling the dough in between each fold.
Shape the Croissants. After the final chill, roll the dough out into a large rectangle (about 1/4 inch thick). Cut the dough into long triangles. Roll each triangle from the wide end toward the tip to create a crescent shape.
Proof and Bake. Place the croissants on a baking tray, cover with a kitchen towel, and allow them to rise at room temperature for 1-2 hours, until puffy. Preheat the oven to 400°F (200°C). Brush each croissant with egg wash (beat the egg with 1 tbsp of water) for a golden finish. Bake for 15-20 minutes, or until golden brown and crispy on top.
Cool and Serve. Let the croissants cool on a wire rack for about 10 minutes before serving.
Recipe tips
Use high-quality butter for the best flavor. European-style butter is especially good because it has a higher fat content. Ensure the butter is cold but pliable when incorporating it into the dough. This keeps the layers separate and ensures the flakiness of the croissant. Be patient with the chilling times; they are crucial for creating distinct layers. For an extra treat, you can fill your croissants with chocolate or almond paste before rolling them.
Nutrition Facts (per serving)
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