Homemade Flaky Croissants Recipe (Print Version)
# Ingredients:
→ Dough
01 -
4 cups (500g) all-purpose flour
02 -
¼ cup (50g) granulated sugar
03 -
2 teaspoons salt
04 -
1 tablespoon instant yeast
05 -
1¼ cups (300ml) warm whole milk
06 -
2 tablespoons unsalted butter, melted
→ Butter Layer
07 -
1½ cups (340g) unsalted butter, cold
→ Egg Wash
08 -
1 large egg
09 -
1 tablespoon water
# Instructions:
01 -
In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Add warm milk and melted butter, mix until a dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
02 -
Place cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x5 inches rectangle of uniform thickness. Refrigerate until firm.
03 -
Roll dough into a 16x10 inch rectangle. Place chilled butter block in center, fold dough over to encase it completely, and pinch edges to seal. Roll into a 20x10 inch rectangle. Fold into thirds like a letter. Wrap and refrigerate for 30-60 minutes.
04 -
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn to create flaky layers.
05 -
Roll dough to ¼ inch thickness. Cut into triangles with 4-inch bases. Make a small slit in the center of each base, stretch and roll from base to tip, forming crescents. Place on lined baking sheet with tips tucked under.
06 -
Cover loosely and proof at room temperature for 1-2 hours until doubled and slightly jiggly. Preheat oven to 375°F. Brush with egg wash and bake for 20-25 minutes until golden brown. Cool on wire rack for at least 10 minutes.
# Notes:
01 -
Keep butter cold throughout the lamination process for flaky layers
02 -
Best enjoyed same day, but can be stored at room temperature for up to 2 days
03 -
Can be frozen after shaping for up to 2 months
04 -
To reheat, warm at 300°F for 5-10 minutes