Description
Delicious homemade croissants with flaky layers and a buttery flavor, perfect for breakfast or brunch.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon instant yeast
- 1 1/4 cups warm milk (about 300 ml)
- 1 1/4 cups cold unsalted butter (about 284 g)
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, salt, and instant yeast. Gradually add the warm milk and mix until a shaggy dough forms.
- Knead and chill: Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
- Prepare the butter block and first layer: Roll the chilled dough into a rectangle large enough to fold over the butter. Place the cold butter on half the rectangle and fold the other half over the butter to encase it. Roll gently to make sure the butter is evenly distributed.
- Laminate: Roll the dough out into a rectangle, then fold it into thirds like a letter. Repeat the folding and rolling process two more times for a total of three turns.
- Chill and shape: After the final fold, refrigerate the dough for 30 minutes. Roll out the dough into a large rectangle and cut into triangles. Shape each croissant by rolling each triangle from the wide end toward the tip, tucking the tip under to secure.
- Proof and bake: Arrange the shaped croissants on a baking sheet and let them rise for 1 hour. Bake at 400°F (200°C) for 15–20 minutes until golden brown. Cool slightly before serving.
Notes
Keep everything cold for best results; consider optional fillings like chocolate or almond.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French