Description
Classic French-style croissants made at home with buttery, flaky layers using a laminated dough process that spans several steps for the perfect golden pastry.
Ingredients
Units
Scale
- 4 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1/4 cup granulated sugar
- 2 tsp salt
- 1 1/4 cups whole milk, cold
- 1/4 cup unsalted butter, softened
- 1 1/2 cups cold unsalted butter (for lamination)
- 1 egg, for egg wash
- 1 tbsp milk, for egg wash
Instructions
- Combine flour, sugar, salt, yeast, softened butter, and cold milk to form a dough. Knead until smooth. Refrigerate for 30 minutes.
- Shape the cold butter into a flat square and refrigerate.
- Roll out the chilled dough and place the butter block inside. Fold and roll out the dough, then fold into thirds (1st turn). Chill for 30 minutes.
- Repeat the rolling and folding process two more times (2nd and 3rd turns), chilling between each turn.
- Roll the dough into a large rectangle, cut into triangles, and shape each into a croissant.
- Place croissants on a baking sheet and let them proof at room temperature until puffy. Then refrigerate for another 30 minutes.
- Preheat oven to 400°F (200°C). Mix egg and milk for the egg wash and brush over the croissants.
- Bake for 18–22 minutes or until golden brown and fully puffed.
Notes
- Ensure all ingredients, especially butter, stay cold to maintain layer separation.
- Lamination is key—don’t skip chilling between folds.
- You can freeze unbaked croissants after shaping for later use.
- For best flavor, use European-style high-fat butter.
Nutrition
- Serving Size: 1 croissant
- Calories: 260
- Sugar: 5g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg