Classic Croissants Recipe
Ingredients (Makes about 12 croissants)
For the Dough:
4 cups (500g) all-purpose flour
1/2 cup (100g) sugar
2 1/4 tsp (1 packet) active dry yeast
1 tsp salt
1 1/4 cups (300ml) warm milk
2 tbsp (30g) unsalted butter, melted
For the Butter Block (Beurrage):
1 1/2 cups (340g) unsalted butter (cold but pliable)
For Egg Wash:
1 egg
1 tbsp milk
Instructions
- Make the Dough (Détrempe):
In a large bowl, combine warm milk and yeast. Let sit 5–10 minutes until frothy.
Add sugar, melted butter, flour, and salt. Mix until a dough forms.
Knead for about 5 minutes until smooth. Cover and refrigerate for 1 hour.
- Make the Butter Block:
Place butter between two sheets of parchment and pound/roll into a 7-inch square. Chill until firm but pliable.
- Laminate the Dough:
Roll the chilled dough into a 10-inch square.
Place butter block in the center, folded like an envelope (butter fully encased).
Roll dough into a rectangle (about 8×24 inches), then fold into thirds like a letter. This is your first “turn.”
Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each turn.
- Shape the Croissants:
Roll the dough into a large rectangle (about 8×36 inches).
Cut into long triangles (base about 4 inches wide).
Roll each triangle from the base to the tip, slightly stretching it, and curl the ends to form the croissant shape.
Place on baking sheet lined with parchment. Cover and let rise 1.5 to 2 hours until puffy.
- Bake:
Preheat oven to 400°F (200°C).
Mix egg and milk for egg wash. Brush each croissant.
Bake 15–20 minutes or until golden brown.