Classic French Croissants
Buttery, flaky, golden croissants made from scratch with laminated dough. A true French patisserie classic.
Ingredients
For the Dough:
- 500g all-purpose flour
- 10g salt
- 80g sugar
- 10g instant yeast
- 300ml whole milk
- 30g butter (softened)
For Lamination:
- 280g cold unsalted butter (European-style)
- 1 egg + 1 tbsp milk (egg wash)
Instructions
Make the Dough
Mix flour, salt, sugar, and yeast. Add milk and softened butter, kneading until a smooth dough forms. Shape into a square, wrap, and chill for 1 hour.
Prepare the Butter Block
Place the cold butter between two sheets of parchment paper. Pound with a rolling pin into a flat rectangle. Chill until it's firm but still pliable.
Encase the Butter
Roll out the dough into a larger rectangle. Place the butter block in the center and fold the dough over it to completely enclose the butter.
First Folds
Roll out the encased butter into a long strip and perform your first 'letter fold'. Turn 90 degrees and repeat. Chill for 30 minutes between each set of folds.
Shape the Croissants
Roll the laminated dough to 5mm thickness. Cut into long triangles. Stretch the base slightly and roll tightly from the base to the tip.
Proof and Bake
Let the croissants rise for 2 hours until doubled in size. Brush with egg wash and bake at 200°C for 15-18 minutes until deep golden and flaky.
Nutrition Facts
* Based on a 2,000 calorie diet.