Buttery Croissants

Name: Buttery Croissants
Prep time: 180 min
Cook time: 20 min
Total time: 440 min
Yield: 12 croissants
Cuisine: French
Ingredients: 4 cups all-purpose flour (plus extra for dusting); 1/3 cup granulated sugar; 1 tbsp active dry yeast; 1 1/4 cups whole milk (cold); 1 tsp salt; 1 1/4 cups unsalted butter (cold); 1 egg (beaten); 1 tbsp water

440 min 12 croissants Hard

All Recipes

Buttery Croissants

Flaky, buttery croissants perfect for breakfast or any time of day.

Prep

180 min

Cook

20 min

Total

440 min

Servings

Difficulty

Hard

Croissants are a quintessential part of a French breakfast, known for their flaky layers and rich buttery taste. These pastries, although requiring time and patience, are truly worth the effort. With a few simple ingredients, you can recreate the magic of a Parisian bakery in your own kitchen. The key to a perfect croissant lies in the technique of laminating the dough. This process involves folding and rolling the butter into the dough multiple times, creating distinct layers that puff up beautifully when baked. The result is a golden, crispy exterior with a soft, airy interior.

Ingredients

Servings

Dough

Butter Layer

Egg Wash

Instructions

Prepare the Dough

In a bowl, combine flour, sugar, and salt. Dissolve yeast in cold milk, then mix into the dry ingredients. Knead until a smooth dough forms.

Pro tip: Ensure the milk is cold to prevent premature yeast activation.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Pro tip: Chilling helps relax the gluten, making it easier to roll out later.

Prepare the Butter Block

Place the cold butter between two sheets of parchment paper. Roll into a 15 cm (6-inch) square. Chill until firm.

Pro tip: Use a rolling pin to evenly flatten the butter.

Incorporate Butter

Roll the dough into a 30 cm (12-inch) square. Place the butter block in the centre. Fold the corners of the dough over the butter to encase it.

Pro tip: Ensure the butter is cold but pliable to avoid breaking.

Laminating the Dough

Roll the dough into a 20 x 60 cm (8 x 24-inch) rectangle. Fold into thirds like a letter. Refrigerate for 1 hour. Repeat the rolling and folding process two more times, chilling each time.

Pro tip: Keep the dough cold to maintain the butter layers.

Shape the Croissants

Roll the dough into a 25 x 100 cm (10 x 40-inch) rectangle. Cut into triangles. Roll each triangle from the base to the tip to form a crescent shape.

Pro tip: Use a sharp knife to ensure clean cuts for better rising.

Final Proof

Place croissants on a baking sheet and cover loosely with plastic wrap. Let them rise at room temperature until doubled in size, about 2 hours.

Pro tip: A slightly warm environment helps the croissants proof evenly.

Apply Egg Wash

Preheat the oven to 200°C (390°F). Brush the croissants with egg wash.

Pro tip: Egg wash gives croissants a shiny, golden crust.

Bake the Croissants

Bake for 15-20 minutes until golden brown and puffed. Cool on a wire rack.

Pro tip: Rotate the baking sheet halfway through for even baking.

Serve

Serve warm or at room temperature. Enjoy your homemade buttery croissants!

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Tips & Tricks

<ul><li>Ensure all ingredients are cold when beginning the dough to achieve the perfect flake.</li><li>Allow the dough to rest in the fridge between folds for best results.</li><li>Use high-quality butter for a richer flavour.</li><li>Properly proofed croissants should be slightly jiggly when moved.</li></ul>

Serving Suggestions

Serve these buttery croissants fresh from the oven with a side of jam or a pat of more butter for an indulgent treat. They pair wonderfully with coffee or tea, making them a delightful addition to any breakfast spread. To make ahead, you can freeze the shaped croissants before the final proofing. When ready to bake, simply allow them to thaw and proof before popping them in the oven. Store baked croissants in an airtight container for up to two days, or freeze for longer storage.