Classic Butter Croissants Recipe: Indulge in Flaky Pastry Perfection

Ingredients

- 4 cups all-purpose flour
- 2 teaspoons salt
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/4 cup warm water (about 110°F)
- 1 cup whole milk, warm (about 110°F)
- 3/4 cup unsalted butter, cold, cut into thin slices
- 1 egg, beaten (for egg wash)

Instructions

1. Activate the yeast: In a small bowl, dissolve 1 tablespoon of active dry yeast in 1/4 cup of warm water. Let it sit for about 5 minutes until frothy.

2. Prepare the dough: In a large mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the activated yeast and warm milk. Mix until a shaggy dough forms.

3. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

4. Initial rise: Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.

5. Prepare the butter layer: Take the cold butter slices and arrange them on a large sheet of parchment paper. Cover with another sheet and use a rolling pin to flatten the butter into a rectangle approximately 5 x 8 inches. Chill in the refrigerator.

6. Roll and fold: Turn the risen dough onto a floured surface. Roll it out into a rectangle about 10 x 15 inches. Place the chilled butter rectangle on one half of the dough. Fold the other half over the butter, completely encasing it. Seal the edges by pressing them together.

7. First lamination: Roll the dough out gently into another 10 x 15-inch rectangle, maintaining an even thickness. Fold one-third of the dough over the middle third, and then fold the remaining third on top (like a letter). Rotate 90 degrees, wrap in plastic wrap, and chill for 30 minutes.

8. Repeat laminations: Perform two more sets of rolling and folding, chilling the dough for 30 minutes between each set.

9. Shape the croissants: Roll the dough out to a 1/4-inch thick rectangle. Cut the dough into long triangles, approximately 5 inches wide at the base. Roll each triangle from base to tip, gently curving the ends to form a crescent shape. Place croissants on a baking sheet lined with parchment paper.

10. Proofing: Cover with a kitchen towel and let them proof at room temperature for 1-2 hours, until puffy.

11. Preheat the oven: Set the oven to 400°F while the croissants finish proofing.

12. Bake the croissants: Brush each croissant with the beaten egg wash. Bake in the preheated oven for 15-18 minutes, until golden brown and flaky.

Preparation & Cooking Times

- Preparation Time: PT3H30M
3 hours 30 minutes
- Cooking Time: PT18M
18 minutes

Total Time

- PT3H48M
3 hours 48 minutes

Type of Dish

- Dessert

Keywords

- Butter Croissants
- Flaky Pastry
- Homemade Croissants
- Oven-Baked Dessert
- French Pastry
- Breakfast Pastry
- Baking
- Sweet Treat
- Classic Recipe
- Indulgence

Recipe Yield

- Feeds 4 adults (approximately 12 croissants)

Calories

- 2,000 total calories

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