Croissants
Buttery, flaky, and impossibly golden, these homemade croissants feature delicate layers with a crisp exterior and a tender, chewy interior, perfect for breakfast or brunch.
Ingredients
For the Dough
- 4 cups all-purpose flour All-purpose flour works well; blend with pastry flour for more tender layers, but keep total weight unchanged.
- 1/4 cup granulated sugar Provides light sweetness.
- 1 tablespoon salt Unsalted butter is specified to control salt levels.
- 1 tablespoon instant yeast Can be mixed directly into dry ingredients.
- 1 1/4 cups warm milk Whole milk gives the best richness; 2% is acceptable for a lighter option.
For the Butter Layer
- 1 1/4 cups unsalted butter, cold Essential for lamination; do not substitute margarine.
Instructions
Make the dough
- In a large bowl, whisk together the flour, sugar, salt, and instant yeast. Gradually add the warm milk and mix until a dough forms.
Knead and chill
- Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
Prepare the butter block and first layer
- Roll out the chilled dough into a rectangle. Place the cold butter on half the rectangle and fold the other half over the butter to encase it. Roll gently to seal.
Laminate: fold and roll (repeat)
- Roll the dough out, then fold it into thirds (a letter fold). Repeat the folding and rolling process two more times for a total of three turns.
Chill and shape
- After the final fold, refrigerate the dough for 30 minutes. Roll out the dough into a large rectangle, cut into triangles, and shape into croissants.
Proof and bake
- Let the shaped croissants rise for 1 hour at room temperature until slightly puffy. Bake at 400°F (200°C) for 15–20 minutes until golden brown.
Notes
Keep everything cold to maintain clear layers. Avoid over-proofing—the croissants should be slightly puffy, not doubled in size. If at any point the butter softens, chill for 15–30 minutes.