Description
This classic croissant recipe combines a tender, flaky dough with rich layers of European-style butter, meticulously laminated to create the perfect airy, golden-brown croissants. Ideal for breakfast or brunch, these buttery pastries take time and patience but reward you with an irresistible, buttery flake in every bite.
Ingredients
Dough Ingredients
- 18 oz all-purpose flour (or just over 4 cups)
- ¼ cup + 1 Tbsp granulated sugar
- 2½ tsp fine sea salt or table salt
- 1 Tbsp + 1/2 tsp instant yeast
- ½ cup + 2 Tbsp cold water
- ½ cup + 2 Tbsp cold whole milk
- 3 Tbsp unsalted butter, softened (European-style)
Butter Block
- 1¼ cups cold, unsalted European-style butter
Egg Wash
- 1 large egg
- 1 egg yolk
- Pinch of salt
Instructions
- Make the Dough: In a stand mixer bowl, whisk together flour, sugar, salt, and yeast. Add the cold water, milk, and softened butter. Using a dough hook on speed 2, mix for 3-4 minutes until a smooth dough ball forms. Cover with plastic wrap and let rise in a warm spot (75-90°F) until almost doubled, about 1½ to 2 hours. Transfer to a plastic-wrapped board and shape into a 10½-inch square. Cover and chill in the fridge for 1-2 hours.
- Pound the Butter: Slice the cold butter lengthwise into ½-inch slabs. Arrange on parchment paper as a 5-inch square. Cover and pound with a rolling pin into a 7½-inch square, trimming and rearranging as needed. Refrigerate until fully chilled.
- Encase the Butter: Place the butter diagonally on the dough so its corners align with the centers of dough sides, forming a diamond shape. Fold the dough over and seal edges tightly to fully encase the butter.
- First Turn: On floured surface, dust top of dough with flour. Roll into an 8 by 24-inch rectangle, keeping edges straight. Fold into thirds like a letter. Brush off excess flour. Freeze 20 minutes or refrigerate 1 hour.
- Second Turn: Repeat rolling and folding to 8 by 24 inches, rolling in the direction of open ends. Fold into thirds again, brush off flour. Cover and freeze 20 minutes or refrigerate 1 hour. Refrigerate overnight if desired.
- Third Turn: Roll and fold once more to 8 by 24 inches and fold into thirds. Place on baking sheet, cover tightly with plastic wrap, refrigerate overnight or up to 2 days (or freeze).
- Shape Croissants: Remove dough from fridge. On floured counter, gently roll lengthwise to 8 inches wide by 44 inches long. Trim to 40 inches. Mark top every 5 inches and bottom offset every 5 inches starting 2½ inches from edge. Cut from top to bottom marks to form 15 triangles.
- Roll Croissants: Cut a ½-inch slit at bottom of each triangle. Tug to lengthen to about 10 inches and roll tightly from base to tip. Place on parchment-lined rimmed baking sheets, evenly spaced. Roll leftover scraps into mini croissants if desired.
- Egg Wash and Proof: Beat together 1 egg, 1 yolk, and a pinch of salt. Brush croissants with egg wash. Cover and refrigerate remaining egg wash. Proof croissants uncovered at room temperature (70-75°F) for 1-2 hours or until noticeably puffed (not doubled).
- Bake Croissants: Brush croissants again with remaining egg wash, covering sides and tops. Bake in a conventional oven at 425°F on top and bottom thirds rack for 10 minutes. Rotate pans and bake another 8-10 minutes until deep golden brown. Cool on wire rack before serving.
Notes
- Use only European-style butter for the butter block for best flavor and texture due to its lower water content.
- Chilling and resting the dough between turns is essential to keep the butter from melting and to develop distinct layers.
- Dough can be refrigerated overnight after the second or third turn to manage timing.
- Proof croissants until noticeably puffed but not fully doubled to avoid overproofing.
- Ensure edges are sealed well when enclosing the butter to prevent leakage during laminating.
- Sprinkle flour lightly to prevent sticking when rolling the dough.
- Mini croissants from scraps are a great way to minimize waste and make extra treats.
