Here’s a classic croissant recipe for making flaky, buttery croissants from scratch. It’s a bit time-consuming but so worth it!
Classic French Croissant Recipe
Ingredients:
. 4 cups (500g) all-purpose flour
. 1/4 cup (50g) sugar
. 1 1/2 tsp salt
. 1 tbsp active dry yeast
. 1 1/4 cups (300ml) warm milk
. 2 tbsp unsalted butter, melted
. 1 cup (225g) unsalted butter, cold and cut into slices (for laminating)
. 1 egg (for egg wash)
Instructions:
1. Make the dough:
In a bowl, combine the flour, sugar, and salt.
In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
Add the melted butter and yeast mixture into the dry ingredients and mix until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Place the dough in a bowl, cover, and let it rise for 1 to 1.5 hours, or until it doubles in size.
2. Prepare the butter slab:
Place the cold butter slices between two sheets of parchment paper and gently pound it into a rectangle (about 6×8 inches) using a rolling pin. Keep it in the fridge to chill while the dough rises.
3. Laminating the dough:
Once the dough has risen, punch it down and roll it into a rectangle (about 12×18 inches).
Place the chilled butter slab in the center of the dough. Fold the dough like an envelope by bringing the edges over the butter (top to bottom and side to side).
Roll out the dough gently into a long rectangle, then fold it into thirds (like a letter). This is the first “turn.”
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Repeat the folding process:
After chilling, roll out the dough again into a long rectangle and fold it into thirds again.
Chill the dough for another 30 minutes. Repeat this process two more times (total of 4 turns).
5. Shape the croissants:
After the final turn, roll the dough into a large rectangle (about 10×20 inches). Trim the edges to make it even.
Cut the dough into triangles (about 5-6 inches at the base).
To shape the croissants, start at the wide base of each triangle and roll it tightly towards the tip. Place the croissants on a baking sheet lined with parchment paper.
6. Proofing:
Let the shaped croissants proof at room temperature for about 1-2 hours, until they’ve puffed up.
7. Egg wash and bake:
Preheat the oven to 400°F (200°C).
Brush the croissants with beaten egg for a golden finish.
Bake for 15-20 minutes, or until golden brown and crispy.
8. Cool and enjoy:
Let the croissants cool slightly before serving.
These croissants are delicious on their own or served with butter, jam, or chocolate!