Butter Croissants
Indulge in the ultimate bakery treat with these flaky, golden-brown butter croissants—made entirely from scratch for a truly authentic experience. This recipe highlights the art of traditional French baking, featuring buttery, laminated layers that melt in your mouth. With a careful balance of kneading, folding, and chilling, you'll master the technique of creating impossibly airy and crisp croissants swirled with rich, buttery flavor. Perfect for breakfast, brunch, or an elegant afternoon snack, these croissants are brushed with a glossy egg wash before baking to achieve that irresistible sheen. Whether enjoyed plain or paired with your favorite jam, these homemade butter croissants are the epitome of comfort and sophistication. Your kitchen will feel like a Parisian café in no time! Keywords: homemade butter croissants, flaky croissants, how to make croissants, French pastries from scratch.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 10 grams Instant yeast
- 250 milliliters Whole milk
- 50 grams Unsalted butter (room temperature, for dough)
- 250 grams Unsalted butter (cold, for laminating)
- 1 large Egg (for egg wash)
- 15 milliliters Water (for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
Warm the milk slightly until it is lukewarm (not hot) and add it to the dry ingredients.
Mix the dough ingredients together until they form a shaggy mixture, then knead on a floured surface for 5-7 minutes until smooth.
Incorporate the 50 grams of room-temperature butter into the dough and knead until fully combined.
Cover the dough with plastic wrap and rest in the refrigerator for 1 hour.
Prepare the butter block for laminating by placing the cold 250 grams of butter between two sheets of parchment paper. Pound and roll it into a flat rectangle approximately 20x15 cm. Chill in the fridge while the dough rests.
Roll the rested dough into a rectangle roughly 20x30 cm. Place the chilled butter block in the center of the dough, then fold the dough over it like an envelope to encase the butter completely.
Roll the dough (with butter inside) into a long rectangle about 20x60 cm, being careful not to let the butter leak out. Fold the rectangle into thirds, like folding a letter. This is the first 'turn.'
Wrap the dough in plastic wrap and chill for 30 minutes in the refrigerator.
Repeat the rolling, folding, and chilling process two more times (for a total of 3 turns), ensuring you keep the dough cold to maintain distinct butter layers.
After the final turn, chill the dough for at least 1 hour or overnight.
Roll the dough into a large rectangle about 25x60 cm and cut it into 12 equal triangles.
Starting from the base of each triangle, roll it tightly to form a croissant shape. Place croissants on a parchment-lined baking sheet, ensuring the tip is tucked underneath.
Cover the croissants loosely with plastic wrap or a clean kitchen towel and let them proof at room temperature for 1.5 to 2 hours until puffed and slightly jiggly.
Preheat the oven to 200°C (400°F).
In a small bowl, whisk together the egg and water to make the egg wash. Brush it lightly over the proofed croissants.
Bake the croissants for 18-20 minutes until golden brown and crispy.
Let the croissants cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
4417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 161.3 g | 807% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 4135 mg | 180% | |
| Total Carbohydrate | 448.7 g | 163% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 64.4 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 488 mg | 38% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
