Description
Learn how to make classic homemade flaky croissants with buttery layers and a golden crust. This recipe guides you through making the dough, incorporating cold butter through folding and rolling to achieve the perfect flaky texture, and baking them until beautifully golden. Ideal for breakfast or a delightful snack.
Ingredients
Scale
Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cup warm water
Butter Layer
- 1 cup unsalted butter, cold and cut into cubes
Egg Wash
- 1 egg (for egg wash)
Instructions
- Combine Dry Ingredients and Activate Yeast: In a large bowl, mix together the all-purpose flour, sugar, salt, and active dry yeast evenly. Pour in the warm water and stir until a rough dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare Butter and Incorporate: On a floured surface, roll the risen dough into a large rectangle. Distribute the cold butter cubes evenly over two-thirds of the dough, then fold the dough over the butter like closing a book. Roll the dough gently back into a rectangle to encase the butter fully.
- First Fold and Chill: Fold the dough into thirds like folding a letter, creating layers. Wrap it in plastic wrap and refrigerate for 30 minutes to firm up the butter and dough.
- Repeat Folding Process: Remove the dough from the fridge and roll it out again into a rectangle. Fold into thirds once more, then repeat this rolling and folding process one more time for a total of three folds. Refrigerate again if needed to keep dough cold and butter firm.
- Shape the Croissants: Roll the dough out into a large rectangle approximately 1/4 inch thick. Cut the dough into triangles. Starting from the wide end, roll each triangle up tightly toward the pointed end to form croissant shapes.
- Prepare for Baking: Place the rolled croissants on a baking sheet lined with parchment paper. Beat the egg and brush it lightly over the croissants to create a shiny, golden crust during baking.
- Bake: Preheat your oven to 375°F (190°C). Bake the croissants for 15-20 minutes until puffed up and golden brown. Let cool slightly before serving to enjoy the layers and flaky texture.
Notes
- Ensure butter and dough remain cold during folding for best flakiness.
- Use cold unsalted butter to prevent the dough from becoming greasy.
- Warm water should be around 100-110°F to properly activate the yeast without killing it.
- Allow croissants to cool slightly before eating to prevent the layers from collapsing.
- Optionally, croissants can be filled with chocolate or ham and cheese before rolling for variations.
