Classic Buttery Croissant Recipe

Ingredients

For the Dough:

  • 4 cups (500g) all-purpose flour
  • 1/2 cup (120ml) warm water
  • 1/2 cup (120ml) warm milk
  • 1/4 cup (50g) granulated sugar
  • 2¼ tsp (1 packet) active dry yeast
  • 2 tsp salt
  • 2 tbsp (30g) unsalted butter, softened
  • 1 large egg (for egg wash)

For the Butter Layer:

  • 1½ cups (340g) unsalted butter, cold but pliable

Instructions

1. Make the Dough:

  1. In a small bowl, combine warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, mix flour and salt. Add softened butter and yeast mixture. Stir until a rough dough forms.
  3. Knead the dough for 5–8 minutes until smooth. Shape into a rectangle, wrap in plastic, and chill for 1 hour.

2. Prepare the Butter Block:

  1. Place cold butter between two sheets of parchment paper.
  2. Use a rolling pin to flatten it into an 8-inch square. Chill if too soft.

3. Laminate the Dough:

  1. On a floured surface, roll the chilled dough into a 12-inch square.
  2. Place the butter block in the center at a diagonal angle (like a diamond inside a square).
  3. Fold the corners of the dough over the butter and seal it.
  4. Roll into a 20×10 inch rectangle. Fold into thirds like a letter.
  5. Wrap and chill for 30 minutes. Repeat the rolling and folding process 2 more times (3 folds total), chilling 30 minutes between each.

4. Shape the Croissants:

  1. Roll the laminated dough into a large rectangle (about 24×8 inches).
  2. Cut into triangles (about 4 inches wide at the base).
  3. Gently stretch each triangle and roll up from base to tip. Place on a baking tray lined with parchment, tip underneath.

5. Proof:

  1. Cover loosely with plastic wrap or a towel.
  2. Let rise in a warm spot for 1½–2 hours, until puffy and doubled in size.

6. Bake:

  1. Preheat oven to 400°F (200°C).
  2. Beat the egg and brush croissants for a golden finish.
  3. Bake for 18–22 minutes, until golden brown and flaky.

🥐 Enjoy warm with butter, jam, or coffee!

Let me know if you want a shortcut version using store-bought puff pastry.

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