🥐 Classic Croissants
🧺 Ingredients (makes 8–12 croissants)
Dough:
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4 cups (500 g) all-purpose flour
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¼ cup (50 g) sugar
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2 tsp salt
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1 tbsp instant yeast
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1¼ cups (300 ml) warm milk
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2 tbsp unsalted butter, melted
Butter Layer:
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1 cup (225 g) cold unsalted butter
Egg Wash:
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1 egg
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1 tbsp water
👩🍳 Instructions
1. Make the Dough
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In a large bowl, mix flour, sugar, salt, and yeast.
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Add warm milk and melted butter; knead 5–7 minutes until smooth.
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Cover and let rise 1 hour, until doubled in size.
2. Prepare Butter Layer
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Place cold butter between two sheets of parchment.
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Pound/roll into a 7×7 inch (18×18 cm) square. Chill while dough rises.
3. Laminate the Dough (Folding & Rolling)
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Roll dough into a 10×10 inch (25×25 cm) square.
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Place butter square on dough so it forms a diamond over the square. Fold dough over butter, enclosing it.
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Roll dough into a rectangle, then fold into thirds (like a letter).
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Chill 30 minutes. Repeat rolling and folding 2 more times, chilling 30 minutes between folds.
4. Shape Croissants
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Roll dough into a large rectangle (~½ inch thick).
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Cut into triangles.
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Roll each triangle from base to tip, forming a crescent shape.
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Place on a parchment-lined baking sheet, tip underneath.
5. Proof & Egg Wash
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Let croissants proof 1–2 hours at room temperature until puffy.
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Beat egg with water and brush over tops.
6. Bake
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Preheat oven to 400°F (200°C).
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Bake 15–20 minutes until golden brown and flaky.
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Cool slightly before serving.
🌟 Tips
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Keep butter cold for maximum flakiness.
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Don’t rush folding—chilling prevents butter from melting into the dough.
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Optional: Add chocolate, almond paste, or ham & cheese before rolling for filled croissants.
If you want, I can give a quick shortcut version that’s less labor-intensive but still flaky!