Classic Butter Croissants
Flaky, buttery French pastries with delicate layers. This recipe creates a rich, tender crumb with that signature crisp, laminated texture.
Story
These classic French croissants require patience but reward you with incredible homemade pastries. The key is keeping the butter cold and respecting the rest times between folds.
Ingredients
all-purpose flour
3 cups
instant yeast
2 1/4 teaspoons
sugar
1/4 cup
salt
1 1/2 teaspoons
warm milk
1 cup
unsalted butter (cold)
1 1/2 cups
egg (for egg wash)
1
Instructions
1
Make the dough
Combine warm milk, yeast, and a pinch of sugar in a bowl. Let sit 5 minutes until foamy. Mix flour, sugar, and salt, then add the yeast mixture. Knead until smooth, about 8 minutes. Cover and refrigerate 1 hour.
2
Encase the butter
Pound cold butter into a flat rectangle between parchment paper. Roll dough into a larger rectangle, place butter in center, fold dough over butter like an envelope. Seal edges firmly.
3
First fold
Roll dough into a long rectangle. Fold in thirds (like a letter). Wrap in plastic and refrigerate 30 minutes. Repeat this roll-and-fold process two more times, resting between each fold.
4
Shape croissants
Roll final dough into a large rectangle, about 1/4 inch thick. Cut into triangles. Roll each triangle from base to tip to shape. Curve into crescent moons and place on baking sheets.
5
Proof and bake
Brush with egg wash. Let rise at room temperature until doubled, about 1.5 to 2 hours. Bake at 400°F (200°C) for 15-20 minutes until golden brown. Cool slightly before serving.
