Croissants Recipe: Flaky and Buttery
Classic Croissants with flaky, buttery layers.
Ingredients
- Dough:
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp salt
- 1 tbsp active dry yeast
- 1 ¼ cups warm milk
- ¼ cup unsalted butter melted
- Butter Layer:
- 1 ½ cups unsalted butter cold
- Assembly:
- 1 egg beaten
- Optional: Powdered sugar berries
- Suggested Pairings: Jam coffee
Instructions
- Mix flour, sugar, salt, and yeast; add milk, butter. Knead 5–7 minutes. Taste and adjust the seasoning. Rise 1 hour.
- Pound butter into a 7x7-inch square; chill.
- Roll dough to 10x10-inch, encase butter, fold, roll to 12x18-inch, fold in thirds. Chill 30 minutes. Repeat twice.
- Roll to 12x24-inch, cut 12 triangles, and roll into croissants. Proof 1–2 hours.
- Brush with egg wash, bake at 400°F for 18–22 minutes. Serve on a white ceramic platter with sugar, berries, and coffee.
Notes
- Keep butter cold for flaky layers.
- Store at room temperature for 2 days or freeze for 2 months.
- Try vegan or chocolate variations.
- Pair with cream.