Description
Golden, flaky butter croissants with delicate airy layers and a crisp exterior. Perfect for breakfast, brunch, or a cozy afternoon treat, these homemade pastries bring bakery-quality flavor straight to your kitchen.
Ingredients
Scale
- 4 cups (500 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons salt
- 2 1/4 teaspoons (7 grams) instant yeast
- 1 1/4 cups (300 milliliters) whole milk
- 1 1/4 cups (280 grams) unsalted butter, cold
- 2 large eggs
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) when ready to bake.
- In a large bowl, combine flour, sugar, salt, and yeast. Add warm milk and one egg, then knead until a smooth dough forms.
- Line a baking sheet with parchment paper and set aside.
- Roll dough into a rectangle. Place a cold butter slab in the center, fold the dough over the butter, and roll out evenly. Fold into thirds. Chill, then repeat the folding process two more times. Roll the final dough to 1/4 inch thickness, cut into triangles, and roll into crescent shapes.
- Place shaped croissants on the prepared baking sheet. Allow to proof until puffy. Brush with the remaining beaten egg.
- Bake for 18 to 22 minutes until deep golden brown.
- Allow to cool slightly before serving.
Notes
- Keep the butter cold during lamination to ensure flaky layers.
- Allow enough proofing time for a light and airy texture.
- Rotate the baking sheet halfway through baking for even browning.
- Reheat in the oven to maintain crispness instead of using a microwave.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 260
- Sugar: 4 grams
- Sodium: 220 milligrams
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0.5 grams
- Carbohydrates: 26 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 55 milligrams
Keywords: flaky butter croissants, homemade croissants, french pastry, laminated dough, breakfast pastry