Description
Classic buttery croissants made from scratch with a rich, flaky texture achieved through multiple folds of chilled unsalted butter and dough. Perfectly golden and airy, these croissants are ideal for breakfast or an elegant snack.
Ingredients
Scale
Dough Ingredients
- 500g strong white bread flour
- 10g salt
- 40g caster sugar
- 10g instant yeast
- 250ml cool water
Butter Block
- 250g chilled unsalted butter (at least 82% fat), flattened into a 40x19cm rectangle
Glaze
- 1 medium egg, beaten (for egg wash)
Instructions
- Mix Dry Ingredients: In a stand mixer fitted with a dough hook, combine the strong white bread flour, salt, caster sugar, and instant yeast to evenly distribute the ingredients.
- Add Water and Knead Dough: Gradually add the cool water and mix on low speed for 2 minutes. Increase speed to medium and continue kneading for about 6 minutes until a stiff dough forms.
- Initial Rest: Shape the dough into a ball, dust lightly with flour, place in a plastic bag, and refrigerate for 1 hour to relax the gluten.
- Roll Out Dough: On a floured surface, roll the dough into a 60x20cm rectangle, preparing it for the butter layering.
- Prepare Butter Block: Flatten chilled unsalted butter into a 40x19cm rectangle and place it over the bottom two-thirds of the dough rectangle.
- Encase Butter: Fold the top third of the dough over half the butter, then fold the bottom third up, sealing the butter completely inside the dough envelope.
- Chill Dough: Place the butter-encased dough into a plastic bag and refrigerate for 1 hour to firm up the butter and dough.
- Laminate Dough – First Turn: Roll the dough into a 60x20cm rectangle, fold into thirds (like a letter), rotate 90 degrees, then roll and fold again two more times, chilling the dough for 1 hour between each turn to develop layers.
- Overnight Rest: After the final fold, refrigerate the dough overnight (about 8 hours) to rest and allow slight rising.
- Roll and Cut Crescents: Roll the rested dough out to a 42x30cm rectangle, approximately 7mm thick. Trim edges for neatness.
- Shape Triangles: Cut the dough into two long strips, then cut each strip into 12 triangles with a 12cm base and 15cm height.
- Roll Croissants: Gently stretch each triangle slightly, then roll tightly from the base to the tip. Slightly curve the ends to form the classic crescent shape.
- Proof Croissants: Place shaped croissants on lined baking trays, cover loosely, and let proof for 2 hours at a temperature between 18–24°C until they double in size and become puffy.
- Preheat Oven and Glaze: Preheat your oven to 200°C (392°F). Brush the croissants gently with the beaten egg wash to achieve a shiny, golden crust.
- Bake Croissants: Bake croissants in the preheated oven for 15–20 minutes or until they turn a rich golden brown. Remove from oven and allow to cool before serving for best texture.
Notes
- Use high-fat unsalted butter (minimum 82% fat) for best lamination and flavor.
- Chilling time between folds is crucial to ensure the butter stays firm and layers develop properly.
- Proof croissants in a warm, draft-free environment to ensure proper rising without collapse.
- For crispier croissants, bake on a preheated baking stone or steel.
- Croissants can be frozen after shaping; proof and bake directly from frozen, adding extra baking time.
