Butter Croissants: Flaky, Buttery and Irresistible!

Recipe Description

Homemade butter croissants are one of the most iconic pastries of French baking. With their crisp, golden exterior and delicate buttery layers that melt in your mouth, they make the perfect choice for breakfast, brunch, or an indulgent treat alongside coffee or tea.

While they require a bit of time and patience, the result is well worth the effort, delivering the authentic taste of freshly baked butter croissants.

Ingredients (makes 10–12 croissants)

For the dough:

• 500 g all-purpose or strong bread flour
• 10 g instant dry yeast
• 60 g sugar
• 10 g salt
• 250 ml lukewarm milk
• 40 g melted butter
• 1 egg

For the butter layers:

• 250 g unsalted butter, cold but pliable

For the egg wash:

• 1 egg
• 1 tbsp milk

Instructions

1. Prepare the dough: In a large bowl, combine the flour, yeast, sugar, and salt. Add the milk, melted butter, and egg, then knead until a smooth and elastic dough forms.
2. Let the dough rise: Cover the dough and let it rise for about 1 hour, or until doubled in size.
3. Prepare the butter block: Place the cold butter between two sheets of parchment paper and roll it into a rectangle about 1 cm thick. Refrigerate until ready to use.
4. Laminate the dough: Roll the dough into a rectangle and place the butter block in the center. Fold the dough over the butter to seal it completely.
5. Continue folding: Roll out the dough again and fold it into thirds, like a letter. Refrigerate for 30 minutes.
6. Repeat the process: Repeat the rolling and folding process two more times, chilling the dough between each fold.
7. Shape the croissants: Roll out the dough into a large rectangle about 4–5 mm thick. Cut it into evenly sized triangles.
8. Roll the croissants: Starting from the wide end, roll each triangle toward the tip to form the croissants. Curve the ends slightly inward to create the classic crescent shape.
9. Final proofing: Place the croissants on a baking tray lined with parchment paper. Cover loosely and let them rise in a warm place for 1–1.5 hours until puffy.
10. Bake: Whisk together the egg and milk and brush the tops of the croissants. Bake in a preheated oven at 190°C (375°F) for 15–20 minutes, or until deeply golden brown.
11. Serving: Allow the croissants to cool slightly before serving. Enjoy them plain, with jam, honey, or your favorite filling, paired perfectly with coffee or tea.

Enjoy!