Serves 8 croissants | Prepared in 6-8 hours | Difficulty: Hard
Experience the ultimate flaky, buttery delight with these freshly baked croissants. Each bite reveals layers of delicate, golden pastry with a tender, melt-in-your-mouth center. Perfectly crispy on the outside, these croissants have a rich, buttery flavor that pairs exquisitely with your favorite jam or simply a hot cup of coffee. A true Parisian breakfast experience right at your table.
Ingredients
Dough
- 280 g (2 1/4 cups) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 225 g (1 cup) unsalted butter, chilled and cut into small cubes
- 7 g (2 1/4 teaspoons) active dry yeast
- 180 ml (3/4 cup) warm milk
- 1 large egg
Butter Layer
- 225 g (1 cup) unsalted butter, softened
Egg Wash
- 1 large egg
- 1 tablespoon milk
Instructions
1. Prepare the Dough
In a large mixing bowl, combine the flour, sugar, and salt.
In a separate bowl, dissolve the yeast in the warm milk and let it sit for 5 minutes until foamy.
Add the yeast mixture and the egg to the flour mixture and mix until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
2. Prepare the Butter Layer
Place the softened butter between two pieces of parchment paper and roll it into a 20×20 square cm (8×8-inch square).
Refrigerate the butter layer until firm but still pliable, about 30 minutes.
3. Laminate the Dough
On a floured surface, roll the chilled dough into a 25×25 square cm (10×10-inch square).
Place the butter square diagonally onto the dough square so the corners of the butter align with the sides of the dough.
Fold the corners of the dough over the butter, encasing it completely.
Roll the dough into a 50×25 cm (20×10-inch) rectangle. Fold the dough into thirds, like a letter, and wrap it in plastic wrap. Refrigerate for 1 hour.
Repeat the rolling and folding process two more times, refrigerating for at least 1 hour between each turn.
4. Shape the Croissants
After the final turn, roll the dough into a 60×30 cm (24×12 inch) rectangle and cut it into triangles (approximately 10 cm or 4 inches wide at the base).
Make a small slit at the base of each triangle, then roll the dough up from the base toward the tip to form a crescent shape.
Place the croissants on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for 1-2 hours until puffy.
5. Bake the Croissants
Preheat your oven to 190°C (375°F)
Whisk together the egg and milk for the egg wash. Brush it over the croissants.
Bake for 15-20 minutes until golden brown and flaky.
Let the croissants cool slightly before serving.
Tips
For a richer flavor, you can add a small amount of chocolate or almond paste before rolling up the croissants.
Ensure the dough and butter are always chilled to achieve a flaky texture.
Enjoy these buttery, flaky croissants fresh from the oven with a cup of coffee or as a delightful treat with jam or cheese.
