Flaky Butter Croissants Recipe

The allure of homemade croissants is undeniable. Picture this: the aroma of freshly baked pastries wafting through your kitchen, the anticipation building as you await that first, satisfying bite. Croissants are not just a treat; they are an experience, a delightful marriage of flakiness and buttery goodness that elevates any breakfast or brunch. The golden, delicate crust gives way to layers of soft, airy dough, creating a satisfying texture that is hard to resist. When you make croissants at home, you are not just cooking; you are crafting a piece of culinary art that can impress anyone, from family to friends.

Indulge in the art of baking with this homemade croissant recipe that captures the essence of flaky, buttery perfection. Discover how to create your own Golden Delight: Flaky Butter Croissants from scratch, complete with essential ingredients and a step-by-step guide. Learn the lamination technique that results in airy layers and a golden crust, and impress family and friends with your baking skills. Experience the joy of fresh, warm croissants right from your kitchen.

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Ingredients

4 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon salt

2 1/4 teaspoons (1 packet) active dry yeast

1 1/4 cups whole milk, warmed to about 110°F (43°C)

1 cup (2 sticks) unsalted butter, cold and cut into thin slices

1 large egg, beaten (for egg wash)

Instructions

Activate the Yeast: In a small bowl, combine the warm milk and yeast. Allow it to sit for about 5-10 minutes until it becomes foamy.

Make the Dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center, and pour in the activated yeast mixture. Mix until a rough dough forms.

Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth. Form it into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Butter Layer: While the dough is rising, take the cold butter slices and align them in a single layer on a piece of parchment paper to form a rectangle, about 8x5 inches. Place another piece of parchment paper over the butter and use a rolling pin to flatten it to about 1/2 inch thick. Chill in the fridge.

Incorporate the Butter: Once the dough has risen, punch it down and roll it out to a 12x20 inch rectangle. Remove the flattened butter from the fridge and place it in the center of the dough. Fold the dough over the butter from the top and bottom, sealing the edges.

Roll and Fold (Turn 1): Turn the dough so the folded edge is away from you. Roll it out to a 10x20 inch rectangle. Fold it into thirds (like a letter). Wrap in plastic and chill for 30 minutes.

Repeat Rolling and Folding: Repeat the rolling and folding process two more times, chilling the dough in between turns. This creates the layers that result in a flaky croissant.

Shape the Croissants: After the final chill, roll the dough out to a 10x30 inch rectangle. Cut it into triangles (about 4-5 inches wide). Starting from the base of each triangle, roll the dough towards the tip to form a croissant shape. Place each croissant on a lined baking sheet, tip side down.

Final Rise: Cover the shaped croissants with a clean kitchen towel and let them rise for about 1-1.5 hours or until they have puffed up noticeably.

Preheat the Oven: Preheat your oven to 400°F (200°C).

Egg Wash and Bake: Brush the tops of the risen croissants with the beaten egg. Bake in the preheated oven for about 15-20 minutes, or until golden brown and flaky.

Cool and Enjoy: Once done, remove from the oven and let cool on a wire rack for a few minutes before indulging in the warm, flaky goodness.

Prep Time: 1 hour | Total Time: 4 hours | Servings: 12 croissants