Description
Flaky, buttery, authentic French croissants — made layer by layer with love, right in your own kitchen.
Ingredients
Scale
- 4 cups (500 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tsp (5 g) salt
- 1 tbsp (10 g) instant yeast
- 1 1/4 cups (310 ml) warm whole milk
- 2 tbsp (30 g) unsalted European butter (for dough)
- 1 cup (225 g) unsalted European butter (for lamination)
- 1 egg, beaten (for wash)
Instructions
- In a large bowl, whisk together flour, sugar, salt, and yeast (keep salt and yeast on opposite sides).
- Add warm milk and softened butter. Mix with a wooden spoon until a rough dough forms.
- Knead for 5 minutes by hand or mixer until soft but not sticky. Cover and refrigerate overnight.
- Shape 225g cold butter into a 6×6 inch square between parchment sheets and chill.
- Roll dough into a 12×12 inch square. Place butter in center like a diamond and fold dough over it.
- Roll into 8×24 inch rectangle. Fold in thirds like a letter. Chill for 30 minutes. Repeat 2 more turns.
- Roll dough to 10×20 inch rectangle, 1/4 inch thick. Cut into triangles (base 4”, height 8”).
- Stretch base, roll toward tip to form crescent. Place on parchment-lined sheet.
- Proof at room temp 1–2 hours or overnight in fridge.
- Preheat oven to 400°F (200°C). Brush with beaten egg. Bake 18–22 minutes until golden brown. Cool before serving.
Notes
Use high-fat European butter for best flavor and flakiness. Chill dough thoroughly between folds to preserve lamination.
Nutrition
- Serving Size: 1 croissant
- Calories: 270
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: croissants, French croissants, pastry, laminated dough, breakfast, brunch