Description
Classic homemade croissants with buttery, flaky layers made from laminated dough. Perfect for a special brunch or bakery-style treat at home.
Ingredients
- 4 cups (500g) all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant or active dry yeast
- 1 tsp salt
- 1 1/4 cups warm milk
- 1 tbsp water (optional, for adjusting dough)
- 1 cup (225g) unsalted butter, cold, for lamination
- 1 egg, for egg wash
Instructions
- In a bowl, mix flour, sugar, yeast, and salt. Add warm milk and mix to form a soft dough. Knead until smooth, shape into a rectangle, wrap, and refrigerate for at least 1 hour.
- Shape cold butter into a flat 6×8 inch block between parchment sheets. Chill until firm but pliable.
- Roll out dough into a rectangle. Place butter in the center and fold dough over like an envelope. Roll and fold into thirds. Wrap and chill. Repeat this lamination process 2 more times (3 total folds), chilling between each.
- Roll laminated dough to 1/4 inch thick and cut into long triangles. Make a small slit at the base and roll each into a crescent shape.
- Place on parchment-lined baking sheet. Cover loosely and proof at room temp for 1.5–2 hours until puffy and nearly doubled.
- Preheat oven to 400°F (200°C). Brush croissants with egg wash. Bake 18–22 minutes until deep golden and crisp.
Notes
- Keep everything cold during lamination to prevent butter from melting into the dough.
- For chocolate croissants, add chocolate batons or chips before rolling.
- You can refrigerate dough overnight between laminations to spread out the process.
Nutrition
- Serving Size: 1 croissant
- Calories: 280
- Sugar: 3g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
