Flaky Butter Croissants Recipe

The allure of homemade croissants is undeniable. The moment you pull a golden-brown croissant from the oven, the aroma wafting through your kitchen is a sensory delight that brings smiles to faces. These flaky pastries, with their delicate layers and rich buttery flavor, are the epitome of French baking. There’s something remarkably satisfying about creating these treats from scratch, knowing that each bite boasts a perfect combination of crunch and tenderness.

Discover the joy of baking with this step-by-step guide to making heavenly flaky butter croissants at home. From understanding essential ingredients to mastering the intricate lamination technique, this article covers all the details you need to create perfect pastries. Enjoy the satisfaction of transforming simple ingredients into something truly magical. Impress your family and friends with golden, buttery croissants that are deliciously flaky and sure to brighten any breakfast or brunch!

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Ingredients

4 cups all-purpose flour

1 cup unsalted butter, chilled and cubed

1/2 cup granulated sugar

1 tablespoon salt

1 teaspoon instant yeast

1 1/4 cups whole milk, lukewarm

1 large egg (for egg wash)

Extra flour for dusting

Instructions

Prepare the Dough:

In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Make a well in the center and gently pour in the lukewarm milk. Mix the ingredients together until a rough dough forms.

Knead:

Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth. Form the dough into a ball and let it rest in a lightly greased bowl, covered with a damp cloth. Chill in the refrigerator for at least 30 minutes.

Create the Butter Block:

While the dough is resting, take the cubed butter and place it between two pieces of parchment paper. Using a rolling pin, pound it into a rectangle about 1/2 inch thick. Chill in the refrigerator for another 30 minutes until firm.

Incorporate the Butter:

Roll out your rested dough on a lightly floured surface into a rectangle about twice the size of your butter block. Place the chilled butter in the center and fold the dough over the butter, sealing the edges well.

Laminate the Dough:

Roll the dough into a long rectangle, about 1/4 inch thick. Fold the dough in thirds (like a letter) and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold. This creates the flaky layers.

Shape the Croissants:

After the final chill, roll the dough out to a long rectangle, about 1/8 inch thick. Cut the dough into triangles (base of triangle should be approximately 4 inches). Starting from the base, roll each triangle tightly towards the tip to shape your croissants. Place them on a baking sheet lined with parchment paper.

Proof:

Cover the shaped croissants with a damp cloth and let them rise in a warm place for about 1 to 1.5 hours, or until they have doubled in size.

Egg Wash:

Preheat your oven to 400°F (200°C). In a small bowl, beat the egg and brush the mixture over the croissants for a golden finish.

Bake:

Bake the croissants in the preheated oven for 15-20 minutes or until they are golden brown and flaky.

Cool and Serve:

Remove from the oven and let cool on a wire rack. Serve warm or at room temperature for a perfect breakfast or snack!

Prep Time, Total Time, Servings: 1 hour | 4 hours | 16 croissants