HOMEMADE BUTTER CROISSANT
Classic Butter Croissants with instructions that any home baker can follow! Homemade Croissants with flaky layers & fabulous buttery flavor that are truly irresistible!
- 4 cups all purpose flour
- 1/3 cup granulated sugar
- 4 tsp instant dry yeast*
- 2 ½ tsp salt
- 2 cups unsalted butter cold
- 1 ½ cup whole milk cold
- 1 egg whisked with a teaspoon of warm water
Mix the croissant dough -
Whisk dry ingredients in a mixing bowl (flour, sugar, yeast and salt) until thoroughly combined.
Cut the butter into small cubes/pieces. Add butter one or two pats at a time into the dry mixture while mixer with whisk attachment is running slowly. Butter should get incorporated into the flour mixture but still be in clumps.
Switch to the dough hook. Pour in the milk. Mix to combine until mixture is sticky. Be sure to not over-mix; we want to still see pats of butter in the dough.
Wrap tightly in wax paper or place in a gallon size Ziploc bag. Refrigerate for at least one hour.
Remove the chilled dough. On a lightly floured surface, roll out the dough in a long rectangular shape until it measures about 10 inches by 22 inches. Fold into thirds like you’re folding a business letter.
Rotate a quarter turn (90 degrees). Roll out again into the same rectangle. Try to get it as close to that 10x22 measurement as best as you can. It’s going to get harder and harder to roll the more times you fold it, which is normal. It’s bound to get smaller and smaller as it gains layers. The more times you fold it, the more layers you’ll get. Repeat the rolling / folding / rotating at least four times. Aim for six folds. Refrigerate for at least another hour.
Shape the Croissants -
Remove the chilled dough from the refrigerator. Cut the dough in half - taking time to enjoy the cross section that shows all those layers of buttery goodness that you just rolled out!
Roll each section into a long rectangular shape, approximately 10x22in. Using a pizza cutter, cut off any rough edges.
To shape the croissants, cut the rectangle in thirds across the short sides. Then using the pizza cutter, cut those rectangles into triangles by making 1 diagonal cut on each smaller rectangle, resulting in 2 triangles. Cut a small 1/2" notch on the short side of each triangle. (This helps the croissant to shape better.)
Roll from the long edge towards the small point of the triangle. Curve the ends inward to form the crescent, pinching the ends together if you can to encourage the shape to stay. Place on a parchment lined baking sheet to rise.
Proof for at least two hours in a warm place or at least room temperature. It's recommended to proof for about four hours to get a lighter texture.
Whisk an egg with a dash of water and brush on the unbaked croissants.
Preheat the oven to 375 degrees and bake for 19-22 minutes or until golden brown. Croissants should be flaky and a little crunchy on the outside. Serve warm & enjoy!
*Note on the yeast - you can use active dry yeast instead of instant; however, allow more time to rest between each step and add at least two hours to rise. Just add more time to the recipe in order to activate it.
Best enjoyed fresh but can be placed in an airtight container and will last for several days. Serve with jam, chocolate, use as sandwich bread, etc.
Calories: 481kcal | Carbohydrates: 41g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 510mg | Potassium: 137mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1015IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg