Description
Classic Flaky Croissants from Scratch are buttery, flaky, and perfectly layered pastries that require a few hours of chilling and folding to achieve their signature texture. This detailed recipe guides you through making croissants from basic ingredients using a traditional laminating process to encase cold butter and create multiple layers for flakiness. The croissants are proofed for a fluffy rise, brushed with an egg wash for shine, and baked to golden-brown perfection.
Ingredients
Scale
Dough Ingredients
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (10g) salt
- 1 tablespoon (10g) active dry yeast
- 1 1/4 cups (300ml) warm milk
- 2 tablespoons unsalted butter, melted
Butter Block
- 1 cup (225g) unsalted butter, cold and shaped into a flat square
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- Mix and knead the dough: In a large bowl or stand mixer, combine the flour, sugar, and salt. Dissolve the active dry yeast in warm milk and let it sit until foamy, about 5 to 10 minutes. Add the yeast mixture and melted butter to the dry ingredients and knead until a smooth dough forms, about 3 to 5 minutes. Shape into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour.
- Prepare the butter block: Place cold unsalted butter between two sheets of parchment paper. Use a rolling pin to shape it into a 6-inch square. Chill it again if it becomes too soft to maintain firmness.
- Encapsulate the butter with dough: Roll the chilled dough into a 12-inch square. Place the butter diagonally in the center to form a diamond shape. Fold the dough corners over the butter to enclose it completely like wrapping a gift.
- First fold (turn): Roll the dough with butter into a long rectangle about 8 by 20 inches. Fold into thirds like a letter to complete the first turn. Wrap and chill in the refrigerator for 30 minutes.
- Repeat folds: Repeat rolling, folding into thirds, and chilling two more times for a total of three turns, ensuring the dough stays cold to build flaky layers.
- Roll out final dough: After the last chill, roll the dough into a large rectangle about 1/4-inch thick to prepare for shaping.
- Cut triangles: Trim edges and cut dough into triangles approximately 5 inches wide at the base using a sharp knife or pizza cutter.
- Shape croissants: Starting at the wide base of each triangle, gently stretch and roll toward the tip to form a crescent shape.
- Proof croissants: Cover the shaped croissants loosely and allow them to rise at room temperature for 1.5 to 2 hours until puffed and slightly risen.
- Preheat oven and prepare egg wash: Preheat oven to 400°F (200°C). Beat the egg and milk to make an egg wash and brush over each croissant for a glossy finish.
- Bake croissants: Place croissants on a baking sheet and bake for 18 to 22 minutes until they are fully puffed and deep golden brown. Rotate pan halfway for even browning.
- Cool: Remove croissants from oven and cool on a wire rack for at least 10 minutes to set the flaky layers before serving.
Notes
- Keep the dough and butter cold throughout the folding process to ensure proper layering and flakiness.
- Do not skip chilling times, as they help the dough relax and keep the butter firm.
- If the butter softens too much during rolling, chill it briefly before continuing.
- Proof the croissants until nearly doubled in size for the lightest texture.
- For best results, use a stand mixer with a dough hook, though hand kneading works as well.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
