Here’s a classic buttery croissant recipe that gives you those flaky, golden, melt-in-your-mouth layers we all love. It takes time (a couple of days for the best results), but it’s so worth it!
🥐 Classic Buttery Croissants
🕒 Time:
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Prep: 2 days (includes resting/laminating)
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Bake: 20–25 minutes
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Yield: 12 croissants
🧈 Ingredients:
Dough (Détrempe):
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500g (4 cups) all-purpose flour
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55g (1/4 cup) granulated sugar
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10g (2 tsp) salt
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10g (1 tbsp) instant yeast
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300ml (1 1/4 cups) cold whole milk
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30g (2 tbsp) unsalted butter, softened
Butter Block (Beurrage):
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280g (1 1/4 cups) unsalted European-style butter (cold but pliable)
Egg Wash:
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1 egg + 1 tbsp milk, beaten together
🛠️ Equipment:
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Rolling pin
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Parchment paper or silicone mat
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Ruler (optional but helpful)
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Sharp knife or pizza cutter
🔪 Instructions:
DAY 1: Make the Dough & Butter Block
1. Make the Dough:
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In a stand mixer (or by hand), mix flour, sugar, salt, and yeast (keep yeast and salt on opposite sides initially).
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Add cold milk and mix just until a shaggy dough forms.
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Add softened butter, knead until smooth (about 5 minutes).
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Flatten into a rectangle, wrap, and refrigerate overnight.
2. Prepare the Butter Block:
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Place butter between two sheets of parchment.
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Pound and roll into a 6-inch square (~15cm).
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Refrigerate overnight with the dough.
DAY 2: Laminate the Dough
3. Encase the Butter:
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Roll dough into a 10-inch square (25cm).
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Place the butter block diagonally on top (like a diamond inside a square).
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Fold dough corners over the butter to seal it like an envelope.
4. First Fold (Book Fold or Single Fold):
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Roll out into a 8×24-inch rectangle.
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Fold in thirds like a letter (or do a double/book fold if preferred).
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Chill 30 minutes.
5. Second & Third Fold:
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Rotate 90°, repeat the rolling and folding two more times.
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Chill 30 minutes between folds.
Shape the Croissants
6. Roll Out & Cut:
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Roll dough into a 10×30-inch rectangle (~25x76cm).
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Cut into 12 triangles (each base ~4 inches wide).
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Notch the base of each triangle slightly, then roll tightly from base to tip.
7. Proof:
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Place on parchment-lined trays, tip underneath.
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Cover loosely and proof in a warm, humid place until doubled (2–3 hours).
Bake the Croissants
8. Egg Wash:
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Preheat oven to 400°F (200°C).
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Brush croissants gently with egg wash.
9. Bake:
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Bake for 20–25 minutes until deep golden brown.
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Cool slightly before serving.
