Description
Learn how to make classic, flaky croissants from scratch with this detailed step-by-step recipe. From activating yeast and kneading dough to laminating layers of butter, shaping crescents, proofing, and baking, this method ensures tender, buttery pastries with a golden crust perfect for breakfast or brunch.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons instant yeast (or active dry yeast)
- 160 g whole milk (lukewarm)
- 120 g water
- 50 g granulated sugar
Dough
- 470 g all-purpose flour (plus extra for dusting)
- 1 1/2 teaspoons salt
- 30 g unsalted butter (room temperature)
Butter Block
- 250 g unsalted butter (room temperature)
- 1 1/2 tablespoons all-purpose flour
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Activate Yeast: In a large bowl, combine lukewarm milk, water, yeast, and sugar. If using active dry yeast, let the mixture sit for 5-10 minutes until frothy to activate it; if instant yeast is used, this step can be skipped as it dissolves directly.
- Make Dough: Add all-purpose flour and salt to the yeast mixture and mix until a rough dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 3 minutes to develop gluten, resulting in a smoother, less sticky dough.
- Incorporate Butter: Add the 30 g room temperature unsalted butter to the dough, kneading a few more minutes until fully incorporated.
- Chill Dough: Shape the dough into a rough rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight to rest and firm up.
- Prepare Butter Block: Mix the room temperature 250 g unsalted butter with 1 1/2 tablespoons flour until combined. Place the mixture between two sheets of parchment paper and roll into a 20×15 cm (8×6 inch) rectangle about 0.5 cm (1/4 inch) thick.
- Chill Butter Block: Refrigerate the butter block until firm but pliable.
- Laminate Dough: Roll chilled dough on a floured surface to a 20×32 cm (8×12.5 inch) rectangle, twice the height of the butter block and a similar width. Place the butter block centered on the dough and fold the dough edges over to encase it fully. Seal and make shallow slits along edges to prevent tearing.
- First Fold: Rotate dough 90 degrees so the seam is vertical. Roll dough gently into a long rectangle about 6 mm thick, focusing on length. Trim uneven edges, fold the top third down and bottom third up like a letter, wrap in plastic, and refrigerate for 30-60 minutes.
- Second Fold: Repeat rolling and folding process, trimming edges to keep neat. Fold into thirds, turn, wrap in plastic, and refrigerate for another 30-60 minutes.
- Third Fold: Repeat the rolling and folding one final time, then refrigerate dough for at least 2 hours to relax gluten and chill butter layers.
- Shape Croissants: Roll dough into a 60×30 cm (24×12 inch) rectangle about 5 mm (1/4 inch) thick. Mark 5 cm (2 inch) intervals along top and bottom edges and cut diagonal lines to form approximately 12 triangles. Gently stretch each triangle at the base, roll from wide end to tip, tuck tip under to secure, and curve ends into classic crescent shapes.
- Proof Croissants: Place shaped croissants on parchment-lined baking trays, cover loosely with plastic wrap or towel, and proof at room temperature for 2-5 hours until doubled in size and puffy. When the tray is gently shaken, croissants should jiggle.
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking.
- Egg Wash: Whisk together one large egg with one tablespoon water. Use a pastry brush to gently coat the tops of croissants with the egg wash for a shiny, golden crust.
- Bake Croissants: Bake croissants in the preheated oven for 20-22 minutes until deeply browned and crisp. Allow to cool to room temperature before slicing to enjoy the best flaky layers.
Notes
- Using instant yeast skips the activation step, saving some time.
- Ensure the butter block is firm but pliable to allow smooth lamination without breaking the dough.
- Resting times are crucial for gluten relaxation and proper butter layering for flaky texture.
- Proofing time can vary depending on room temperature; croissants are ready when doubled in size and jiggle slightly.
- Let croissants cool before slicing to avoid compressing flaky layers.
