Classic Buttery Croissant Recipe

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Description:

Indulge in the flaky, golden layers of a classic buttery croissant, perfect for breakfast, brunch, or a luxurious snack. Crispy on the outside, soft and airy on the inside, these croissants are a delight to make and even more delightful to eat.

Ingredients:

For the Dough:

  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 2 tsp salt
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 1/4 cups (300ml) warm milk
  • 2 tbsp unsalted butter, melted

For the Butter Layer:

  • 1 cup (225g) unsalted butter, cold

For Egg Wash:

  • 1 egg
  • 1 tbsp water

Instructions:

  1. Prepare the Dough:
    • In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
    • Add flour, salt, and melted butter. Knead until smooth and elastic (about 8–10 minutes).
    • Cover with a damp cloth and let it rise for 1–2 hours, or until doubled in size.
  2. Prepare the Butter Layer:
    • Place cold butter between two sheets of parchment paper.
    • Pound and roll into a 7×7 inch (18×18 cm) square. Chill until firm but pliable.
  3. Laminate the Dough:
    • Roll the dough into a 10×10 inch (25×25 cm) square. Place the butter square in the center. Fold the dough over the butter, sealing the edges.
    • Roll out the dough into a 20×10 inch (50×25 cm) rectangle. Fold into thirds (like a letter). Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between folds.
  4. Shape the Croissants:
    • Roll the dough into a 20×10 inch (50×25 cm) rectangle.
    • Cut triangles with a base of about 4 inches (10 cm).
    • Roll each triangle from base to tip, forming a crescent shape.
  5. Proof the Croissants:
    • Place on a baking sheet lined with parchment paper.
    • Cover and let them rise for 1–2 hours until puffy.
  6. Bake:
    • Preheat oven to 400°F (200°C).
    • Whisk egg and water for egg wash. Brush over croissants.
    • Bake for 15–20 minutes, until golden brown and flaky.

Tips:

  • Keep butter cold to ensure distinct flaky layers.
  • Do not rush the rising and chilling steps; they are key for texture.
  • Use a sharp knife or pizza cutter to cut triangles neatly.
  • For extra shine, brush croissants again with egg wash halfway through baking.
  • Store leftovers in an airtight container; reheat in the oven for best freshness.

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