Croissants
Classic croissants are buttery, flaky pastries made from laminated dough. A French bakery staple, they’re perfect for breakfast or as a light snack.
Ingredients
- 4 cups (500g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 1/4 tsp (7g) active dry yeast
- 1 1/4 tsp salt
- 1 cup (240ml) warm milk (110°F / 45°C)
- 2 tbsp unsalted butter, melted
- 1 1/4 cups (285g) cold unsalted butter (for laminating)
- 1 egg (for egg wash)
Instructions
Make The Dough (Day 1)
- In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and melted butter. Mix until a dough forms.
- Knead the dough for about 5 minutes until smooth.
- Shape into a rectangle, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
Prepare The Butter Block
- Place cold butter between two sheets of parchment paper.
- Pound and roll into a 6x8-inch (15x20 cm) rectangle.
- Chill until firm but pliable, about 15–30 minutes.
Laminate The Dough (Day 2)
- Roll out the dough into a 10x20-inch (25x50 cm) rectangle.
- Place the butter block in the center and fold the dough over it like a letter (called a "book fold").
- Roll and fold the dough into thirds (a "single fold"). Chill for 30 minutes.
- Repeat rolling and folding 2 more times, chilling between each fold.
Shape The Croissants
- Roll the laminated dough into a large rectangle (about 1/4 inch thick).
- Cut into long triangles (base about 4 inches wide).
- Starting from the base, roll each triangle toward the tip to form the classic crescent shape.
- Place on a baking sheet lined with parchment paper.
Proof The Croissans
- Cover loosely with plastic or a towel.
- Let rise in a warm spot for 1.5–2 hours, until puffy and doubled in size.
Bake
- Preheat oven to 400°F (200°C).
- Brush croissants with beaten egg for shine.
- Bake for 15–20 minutes or until golden brown and crisp.
Cool And Enjoy
- Let croissants cool slightly on a wire rack before serving.