Here’s a Classic Buttery Croissant Recipe — flaky, golden, and tender, just like from a French bakery. Croissants take some patience (laminating dough with butter), but the results are well worth it!
Classic Buttery Croissants
Ingredients (makes 12 croissants)
Dough:
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4 cups (500 g) all-purpose flour
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¼ cup (50 g) sugar
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1 tbsp instant yeast
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2 tsp salt
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1 ¼ cups (300 ml) warm milk
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2 tbsp unsalted butter, softened
Butter Block:
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1 cup (225 g) unsalted butter, cold but pliable
Egg Wash:
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1 egg
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1 tbsp milk
Instructions
1. Make the Dough
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In a large bowl, mix flour, sugar, yeast, and salt.
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Add warm milk and softened butter. Mix until dough forms.
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Knead for about 5–7 minutes until smooth. Cover and chill 30 minutes.
2. Prepare the Butter Block
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Place cold butter between two sheets of parchment paper. Pound/roll into a flat rectangle (about 6×8 inches). Chill until firm but flexible.
3. Laminate the Dough
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Roll dough into a rectangle (about 10×15 inches).
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Place butter block in the center, fold dough over like a letter to encase butter.
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Roll out gently into a long rectangle, then fold into thirds (first turn).
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Chill 30 minutes.
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Repeat rolling + folding 2 more times (3 turns total), chilling between each turn.
4. Shape the Croissants
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Roll dough into a large rectangle (about ¼ inch thick).
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Cut into long triangles.
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Starting from the base of each triangle, roll tightly toward the tip to form croissant shape.
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Place on a parchment-lined tray, tip tucked underneath.
5. Proof
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Cover loosely and let rise at room temperature for 1–2 hours until puffy and doubled.
6. Bake
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Preheat oven to 400°F (200°C).
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Brush croissants with egg wash.
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Bake 15–20 minutes, until golden brown and flaky.