Ingredients
Dough Ingredients
- 2 1/4 teaspoons instant yeast (or active dry yeast)
- 160 g whole milk (lukewarm)
- 120 g water
- 470 g all-purpose flour (plus extra for dusting)
- 50 g granulated sugar
- 1 1/2 teaspoons salt
- 30 g unsalted butter (room temperature)
Butter Block
- 250 g unsalted butter (room temperature)
- 1 1/2 tbsp all-purpose flour
For Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Activate Yeast: In a large bowl, combine lukewarm milk, water, yeast, and sugar. If using active dry yeast, let it sit for 5-10 minutes until frothy to activate. For instant yeast, this step can be skipped.
- Mix Dough: Add flour and salt to the yeast mixture and stir to form a rough dough.
- Knead Dough: Turn dough onto a lightly floured surface. Knead for about 3 minutes until it becomes smoother and less sticky, beginning gluten development.
- Add Butter to Dough: Incorporate 30 g room temperature butter by kneading a few more minutes until fully blended into the dough.
- Chill Dough: Shape dough into a rough rectangle, wrap with plastic wrap, and refrigerate for at least 2 hours or overnight to relax.
- Prepare Butter Block: Combine 250 g butter with 1 1/2 tbsp flour until smooth. Place between parchment sheets and roll into a 20×15 cm rectangle about 0.5 cm thick, pressing edges for clean sides. Chill until firm.
- Laminating Step 1: Roll chilled dough into a 20×32 cm rectangle. Place the butter block in the center and fold dough edges over it like an envelope, sealing well. Make shallow slits on dough edges to relieve tension.
- Laminating Step 2: Rotate dough 90 degrees so the seam is vertical, roll out to a long rectangle about 6 mm thick, focusing on length. Trim edges, fold dough into thirds like a letter, wrap, and chill for 30-60 minutes.
- Laminating Step 3: Repeat the rolling, trimming, folding, wrapping, and chilling process a second time.
- Laminating Step 4: Repeat the third fold the same way, then chill for at least 2 hours before shaping.
- Shape Croissants: Roll dough into a 60×30 cm rectangle about 5 mm thick. Mark top and bottom edges at 5 cm intervals and cut diagonal lines to form 12 triangles.
- Roll and Form: Gently stretch each triangle’s base, then roll from the wide base to the tip, tucking the tip underneath. Curve edges to form crescent shapes.
- Proof Croissants: Arrange on parchment-lined trays, cover loosely, and let rise at room temperature for 2-5 hours until doubled in size and puffy.
- Preheat Oven: Set oven to 200°C (400°F).
- Apply Egg Wash: Whisk egg with water and brush croissant tops for a glossy finish.
- Bake: Bake croissants 20-22 minutes until deep golden brown. Cool at room temperature to highlight flaky layers before slicing and serving.
Notes
- Use cold butter for the butter block to ensure distinct layers in the lamination process.
- Do not overwork the dough during rolling to prevent tearing and butter melting.
- Proofing time can vary based on room temperature; croissants should jiggle slightly when ready.
- For best flavor and texture, let croissants cool before slicing.
- Leftover croissants can be stored in an airtight container and reheated to restore flakiness.
- Prep Time: 1 hour 10 minutes (plus 2 hours to overnight chilling and 4-7 hours proofing)
- Cook Time: 20-22 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: French
