Description
Golden, buttery, and delicately layered, these homemade flaky croissants deliver the authentic Parisian bakery experience right from your own kitchen. Crisp on the outside with a soft, airy center, they’re the perfect treat for breakfast, brunch, or an indulgent snack.
Ingredients
500g (4 cups) all-purpose flour
10g (2 tsp) salt
50g (1/4 cup) granulated sugar
10g (1 tbsp) instant yeast
300ml (1 1/4 cups) cold whole milk
300g (about 1 1/4 cups) unsalted butter, cold
1 egg (for egg wash)
Optional: additional butter for greasing and flour for dusting
Instructions
- In a large bowl, mix flour, salt, sugar, and yeast. Add milk gradually and form a shaggy dough. Knead lightly and refrigerate for 1 hour.
- Prepare butter block: Pound cold butter into a 15×15 cm (6×6 inch) square. Chill if necessary.
- Roll out dough to 30×30 cm, place butter in the center and fold dough over it. Roll into a 20×60 cm rectangle and perform a letter fold. Chill 30 minutes. Repeat for a total of 3 folds.
- Roll dough to 25×70 cm, trim edges, and cut into triangles. Make a notch in each base and roll into croissants.
- Place on a baking sheet and proof for 1.5 to 2 hours until puffy.
- Preheat oven to 200°C (390°F). Brush croissants with egg wash.
- Bake for 18–22 minutes until golden brown. Cool slightly before serving.
- Prep Time: 1 hour (plus resting/proofing time)
- Cook Time: 18–22 minutes
- Category: Pastry