Description
Golden, buttery homemade flaky croissants elevate breakfast with French bakery elegance. Layers of delicate pastry and rich butter create a crisp exterior that crumbles perfectly with each heavenly bite you’ll savor.
Ingredients
Scale
Dry Ingredients:
- 4 cups (500 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
Liquid Ingredients:
- 1 1/4 cups (300 milliliters) warm whole milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 tablespoon water
Fat Layer:
- 1 1/2 cups (340 grams) unsalted butter, cold
Instructions
- Craft a foundational mixture by blending flour, sugar, salt, and instant yeast in a spacious mixing vessel. Incorporate warm milk and melted butter, stirring until a cohesive dough emerges.
- Transfer the dough onto a lightly dusted surface and manipulate it thoroughly for 5-7 minutes, developing a smooth, elastic consistency. Form into a rounded shape.
- Position the dough in a lightly oiled container, shield with a cover, and allow fermentation in a warm environment until volume doubles, approximately one hour.
- Prepare the butter component by sandwiching cold butter between parchment sheets. Utilize a rolling implement to transform the butter into a uniform rectangular shape, maintaining consistent thickness.
- Refrigerate the butter block until solidified and chilled.
- Extend the dough into a rectangular canvas, positioning the chilled butter centrally. Envelop the butter completely, sealing the edges meticulously.
- Roll the dough into an elongated rectangle, executing a precise folding technique reminiscent of a business correspondence.
- Chill the folded dough for 30-60 minutes between sequential rolling and folding iterations, creating delicate laminated layers.
- After final lamination, roll the dough into a thin sheet and dissect into triangular segments using a sharp implement.
- Craft each triangle into a crescent shape by stretching the base, rolling from foundation to apex with gentle tension.
- Arrange the shaped pastries on a parchment-lined baking surface, allowing them to proof and expand.
- Prepare an egg wash by whisking egg with water, then delicately brush the surface of each croissant.
- Bake in a preheated oven at 375°F, monitoring until achieving a rich golden-brown complexion and crisp exterior.
- Transfer to a cooling rack, permitting slight temperature reduction before serving to optimize textural qualities.
Notes
- Keep butter cold and firm during lamination to create distinct, flaky layers that separate when baked.
- Work in a cool kitchen environment to prevent butter from melting and losing its layered structure.
- Use high-protein bread flour for better gluten development and a more structured, airy croissant texture.
- Patience is key: don’t rush the proofing and turning process, as slow fermentation develops deeper flavor and better texture.
- Prep Time: 12 hours (including resting and proofing times)
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 270
- Sugar: 4g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg