Description
Classic French croissants made from scratch with buttery laminated dough for golden, flaky perfection.
Ingredients
4 cups (500g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tablespoon (10g) salt
1 tablespoon (10g) active dry yeast
1 1/4 cups (300ml) warm milk
2 tablespoons unsalted butter, melted
1 cup (225g) unsalted butter, cold (for butter block)
1 egg
1 tablespoon milk
Instructions
1. Mix flour, sugar, and salt. Dissolve yeast in warm milk until foamy.
2. Combine all and knead 3–5 minutes.
3. Shape butter block into 6-inch square.
4. Wrap butter in dough, fold into thirds, chill 30 minutes.
5. Repeat 3 turns, resting between each.
6. Roll out, cut triangles, and shape croissants.
7. Proof for 1.5–2 hours.
8. Brush with egg wash, bake at 400°F (200°C) for 18–22 minutes.
9. Cool for 10 minutes before serving.
Notes
Keep dough cold at every stage.
Rotate pans for even browning.
Best served warm or within 24 hours.
- Prep Time: 2 hrs
- Cook Time: 20 mins
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 270
- Sugar: 6g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: authentic homemade croissants, french pastry technique, laminated dough