Description
Learn how to make authentic homemade buttery flaky croissants with this detailed recipe. This recipe guides you through creating a soft, layered dough enriched with butter and shaped into perfect crescent rolls, then baked to golden perfection. Ideal for breakfast or a special treat, these croissants boast a tender, flaky crumb and rich buttery flavor.
Ingredients
Scale
Dough Ingredients
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 4 cups (500g) all-purpose flour (spooned & leveled), plus more for rolling/shaping
- 1/4 cup (50g) granulated sugar
- 2 teaspoons salt
- 1 Tablespoon active dry or instant yeast
- 1 and 1/2 cups (360ml) cold whole milk
Butter Layer
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 2 Tablespoons (16g) all-purpose flour
Egg Wash
- 1 large egg
- 2 Tablespoons (30ml) whole milk
Instructions
- Make the dough: Place the 1/4 cup butter cut into four 1-Tablespoon pieces into the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, salt, and yeast. Start the mixer on low-medium speed for 1 minute to combine the ingredients. Slowly pour in the cold milk while the mixer runs, then increase to medium speed to knead the dough.
- Knead the dough: Continue kneading for 5 more minutes, either using the stand mixer or by hand on a floured surface. Add flour sparingly if the dough is too sticky. The dough should become soft and elastic, passing the windowpane test, where a thin membrane forms without tearing.
- Rest the dough: Remove the dough from the bowl and shape it into a ball on a floured silicone mat or parchment-lined baking sheet. Flatten gently, cover tightly with plastic wrap, and refrigerate for 30 minutes to rest and chill.
- Shape the dough: Remove the dough from the refrigerator and flatten by hand. Roll it into a precise 14×10-inch rectangle on the silicone mat, aiming for an exact shape to ensure even layering later.
- Long rest: Cover the rolled dough with plastic wrap and refrigerate for 4 hours or overnight, up to 24 hours, allowing the gluten to relax and flavors to develop.
- Prepare butter layer: About 35 minutes before laminating, beat the softened butter and flour together until smooth. Spread this mixture into a 7×10-inch rectangle on a silicone mat or parchment paper. Chill uncovered in the refrigerator for 30 minutes until firm but still pliable.
- Laminate the dough (1st turn): Roll the dough on a floured surface into a 10×20-inch rectangle. Place the chilled butter layer in the center, folding the dough edges over the butter to seal completely. Roll the dough out again into a 10×20-inch rectangle, then fold lengthwise into thirds like a letter. If the dough becomes too warm, chill for 30 minutes before continuing.
- Laminate the dough (2nd turn): Rotate the dough so the short end faces you, then roll again into a 10×20-inch rectangle. Fold into thirds once more and refrigerate covered for 30 minutes to maintain the butter layers.
- Laminate the dough (3rd turn): Repeat the rolling into a 10×20-inch rectangle and folding into thirds. Cover and refrigerate for 4 hours or overnight to set the layers firmly.
- Shape the croissants: Roll the dough on a floured surface into an 8×20-inch rectangle. Slice vertically in half into 4-inch wide strips, then slice horizontally into 3 equal parts, creating eight 4×5-inch rectangles. Cut each rectangle diagonally to form 16 triangles. Stretch the triangles to about 8 inches, make a slit at the wide end, then roll them into crescent shapes, tucking the tips underneath to secure. Place shaped croissants on lined baking sheets, cover loosely, rest at room temperature for 1 hour, then refrigerate for 1 hour or up to 12 hours.
- Preheat oven and apply egg wash: Preheat the oven to 400°F (204°C). Whisk together the egg and milk to create an egg wash. Remove the croissants from the refrigerator and brush them lightly with the egg wash to achieve a golden, shiny crust.
- Bake the croissants: Bake the croissants for about 20 minutes until golden brown, rotating the pans halfway through for even baking. If they brown too quickly, reduce the oven temperature to 375°F (190°C). Once baked, remove from the oven and cool on wire racks before serving to let layers set and ensure the perfect flaky texture.
Notes
- Ensure the butter used for laminating is cold but pliable to create distinct flaky layers.
- Perform the windowpane test to check proper gluten development in the dough.
- Use a sharp knife or pizza cutter for clean, precise croissant edges.
- Allow croissants to proof properly at room temperature and chill times to develop flavor and texture.
- Egg wash helps achieve a beautiful golden, glossy finish on the baked croissants.
- Store leftover croissants in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French
Keywords: homemade croissants, buttery croissants, flaky pastry, French pastry, laminated dough, breakfast croissants
