Description
A quick and easy recipe to make classic, flaky butter croissants at home with minimal ingredients and straightforward techniques, ideal for breakfast or snacks.
Ingredients
Dough Ingredients
- 1/2 teaspoon active dry yeast
- 160 grams water (160 ml)
- 330 grams all-purpose white flour (2 + 1/4 cups)
- 30 grams granulated sugar (2 tablespoons)
- 5 grams salt (1 teaspoon)
- 20 grams unsalted butter (from the total butter), softened to room temperature
Butter Layer
- 180 grams unsalted butter, softened to room temperature
Egg Wash
- 1 egg, beaten
Instructions
- Activate the yeast: In a small cup, dissolve the active dry yeast into 160 ml of water. Stir gently and let the mixture sit for about 2 minutes until it starts bubbling and develops a yeasty aroma, indicating that the yeast is active.
- Prepare the dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Pour in the activated yeast mixture and whisk together until fully combined, ensuring no dry flour remains. Add 20 grams of softened butter to the dough and knead briefly to incorporate it evenly into the mixture.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
- Initial rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel, and let it rest at room temperature for about 1 hour until it doubles in size.
- Prepare butter block: While the dough rises, place the remaining 180 grams of softened butter between two sheets of parchment paper. Use a rolling pin to flatten it into a square approximately 6 inches by 6 inches. Chill in the refrigerator until firm but still pliable.
- Incorporate butter block: Once the dough has risen, roll it out on a lightly floured surface into a rectangle about 12 by 8 inches. Place the chilled butter block onto one half of the dough and fold the other half over to cover it completely. Seal the edges by pressing firmly.
- Laminate the dough: Roll the dough with butter inside into a long rectangle about 20 inches by 8 inches. Fold it into thirds like a letter, then wrap it in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling for 30 minutes each time to create layers.
- Shape the croissants: After the final chill, roll the dough out into a large rectangle approximately 20 by 10 inches. Cut the dough into long triangles. Starting from the wide end, roll each triangle up tightly toward the tip to form classic croissant shapes.
- Final proof: Place the croissants on a baking tray lined with parchment paper. Cover loosely with plastic wrap and let them proof at room temperature for about 1 to 1.5 hours, until puffy and nearly doubled.
- Apply egg wash: Preheat the oven to 375°F (190°C). Brush the beaten egg over the croissants gently to give a shiny golden crust when baked.
- Bake the croissants: Bake in the preheated oven for 18-20 minutes or until golden brown, flaky, and crisp. Remove from oven and cool slightly before serving.
Notes
- Ensure the butter is cold but pliable when making the butter block for proper lamination.
- Kneading the dough well helps develop gluten for a better rise and texture.
- Do not rush the proofing steps, as slow rising develops more flavor and flakiness.
- Use parchment paper to prevent sticking during lamination and baking.
- You can freeze shaped croissants before the final proof and bake them directly from frozen, adding a few extra minutes to baking time.
