Description
Classic Butter Croissants are flaky, buttery, and golden pastries made using a traditional laminated dough technique. Perfect for breakfast or brunch, these croissants offer layers of tender, crisp dough with a rich buttery flavor, achieved through careful folding and chilling of the dough and butter.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
- 1 cup whole milk (warm)
- 1/4 cup water (warm)
Butter Layer
- 1 cup unsalted butter (cold)
Finishing
- 1 large egg (for egg wash)
- Extra flour for dusting
Instructions
- Activate Yeast: In a large mixing bowl, combine warm milk, warm water, granulated sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating that the yeast is active.
- Make Dough: Add all-purpose flour and salt to the yeast mixture. Mix until a shaggy dough forms. Knead briefly just until combined. Cover the dough and refrigerate for 30 minutes to relax gluten and allow for easier rolling.
- Prepare Butter Block: Place cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a thin 7×7-inch square. Refrigerate the butter until firm but pliable, keeping it cold for lamination.
- Enclose Butter: Roll out the chilled dough on a floured surface into a 10×10-inch square. Place the cold butter square in the center, rotated into a diamond shape. Fold the four corners of the dough over the butter so it is completely enclosed.
- First Turn: Roll the dough with butter into a 20×10-inch rectangle. Fold the dough into thirds, like folding a letter. This completes the first turn. Wrap the dough and chill in the refrigerator for 30 minutes.
- Second and Third Turns: Repeat the rolling, folding, and chilling process two more times for a total of three turns. Each turn creates the laminated layers needed for flakiness. Always keep dough cold between turns.
- Shape Croissants: After the final chilling, roll out the dough into a 20×10-inch rectangle. Cut the dough into long triangles. Starting from the wide base, roll each triangle tightly into a crescent shape.
- Proofing: Place shaped croissants on a parchment-lined baking sheet. Let them rise at room temperature for 1 to 2 hours, until the croissants are puffy and have almost doubled in size.
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is fully heated before baking.
- Egg Wash: Beat the large egg and brush it gently over the surface of each croissant. This gives them a nice golden brown color and shine after baking.
- Bake: Bake the croissants for 18 to 22 minutes until golden brown, crisp, and cooked through. The layers should separate and puff up beautifully.
- Cool and Serve: Remove croissants from the oven and let them cool slightly on a wire rack before serving warm.
Notes
- Keep both the butter and dough cold throughout the lamination process for the best flaky layers.
- You can prepare the dough a day ahead and refrigerate it, then shape and bake the croissants fresh on the day of serving.
- For a shinier crust, you can apply a second egg wash about 10 minutes before the end of baking.
- Use a sharp knife or pizza cutter when cutting triangles to maintain clean edges.
