Description
Learn how to make classic, flaky croissants from scratch with this detailed step-by-step recipe. Combining a rich, buttery dough and careful lamination techniques, this recipe yields 16 perfectly golden, tender croissants with a crisp outer crust and soft, airy interior – ideal for breakfast or brunch.
Ingredients
Scale
Dough Ingredients
- 1⅓ cup whole milk (303 grams), lukewarm (100-110°F)
- 2¼ teaspoons active dry yeast (7 grams / 1 envelope)
- 3 tablespoons granulated sugar (38 grams)
- 1½ teaspoons kosher salt (5 grams)
- 3 tablespoons unsalted butter (42 grams), room temperature (⅜ stick)
- 3â…” cups all-purpose flour (440 grams)
- 1 large egg (50 grams)
Butter Block for Laminating
- 1¼ cups unsalted butter (283 grams), room temperature (2½ sticks, European-style recommended)
Instructions
- Activate Yeast: In a small bowl, combine the lukewarm milk with the active dry yeast and granulated sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, whisk together the flour and kosher salt. Add the softened unsalted butter, the frothy yeast mixture, and mix until a rough dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Shape into a ball.
- First Proof: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare Butter Block: Place the room temperature butter between two sheets of parchment paper and use a rolling pin to flatten it into a thin, even square about 8×8 inches. Chill in the fridge if it softens.
- Lamination Process: Roll the dough into a 16×10 inch rectangle on a lightly floured surface. Place the butter block on two-thirds of the dough, fold the uncovered third over the butter, then fold the remaining third over the top, like a letter. Roll the dough out again to a 16×10 rectangle and fold into thirds. Repeat this rolling and folding process 3 times, chilling the dough for 20-30 minutes between each turn to keep the butter firm.
- Shape Croissants: After the final fold and rest, roll the dough into a large rectangle about 20×10 inches. Cut the dough into 16 triangles. Stretch each triangle slightly and roll from the wider end towards the tip, forming the classic crescent shape. Place on a parchment-lined baking sheet with tips tucked underneath.
- Second Proof: Cover the croissants lightly with plastic wrap and let them rise at room temperature until puffy and almost doubled, about 1 to 2 hours.
- Egg Wash and Bake: Preheat the oven to 375°F (190°C). Beat the large egg and brush the tops of the croissants gently to give them a shiny, golden finish. Bake for 15 minutes or until deeply golden brown and crisp on top.
- Cool and Serve: Let the croissants cool on a wire rack for at least 15 minutes before serving to allow the interior to set and flavors to develop fully.
Notes
- Use European-style butter with higher fat content for the best lamination and flavor.
- Keeping the butter block cold but pliable is key to achieving flaky layers.
- Proofing times can vary depending on room temperature; avoid overproofing to prevent loss of structure.
- Chilling the dough between folds prevents the butter from melting and keeps layers distinct.
- Store leftover croissants in an airtight container and refresh in a warm oven before eating for best texture.
