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Classic Croissants
Traditional dish · French
Flaky, buttery, and golden-brown croissants made with a traditional laminated dough, resulting in a delicate honeycomb interior and a crisp exterior.
Ingredients
- All-purpose flour500g
- Unsalted butter, cold250g
- Granulated sugar75g
- Active dry yeast10g
- Milk, lukewarm200ml
- Salt10g
- Egg, for egg wash1
Steps
- 1
Activate yeast in lukewarm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- 2
In a large bowl, combine flour and sugar. Add the foamy yeast mixture and salt. Mix until a shaggy dough forms.
- 3
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 4
Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 5
Roll out the cold butter into a flat rectangle (about half the size of the dough).
- 6
Roll out the chilled dough into a larger rectangle. Place the butter slab on one half of the dough and fold the other half over it, sealing the edges.
- 7
Perform a series of folds and turns (single and double folds), chilling the dough between each turn for at least 30 minutes. Aim for 3-4 turns.
- 8
After the final turn and chill, roll out the dough thinly. Cut into long triangles.
- 9
Roll up each triangle from the base to the tip, gently stretching the dough as you roll. Curve into a crescent shape.
- 10
Place croissants on a baking sheet lined with parchment paper. Cover and let them proof in a warm place for 1.5-2 hours until doubled in size.
- 11
Preheat oven to 200°C (400°F). Brush croissants with egg wash.
- 12
Bake for 15-20 minutes, or until deep golden brown and puffed.
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