Traditional Buttery French Croissants for Lazy Bistro Breakfasts
Start your day like a Parisian with these Traditional Buttery French Croissants, perfect for lazy bistro-style breakfasts. Crafted with layers of tender, flaky dough and rich butter, these homemade croissants deliver the ultimate breakfast indulgence. The recipe guides you through a precise lamination technique, where folded layers of dough and chilled butter create the signature airy texture and golden crispiness. Though it requires patience with overnight resting and multiple "turns," the process is straightforward and well worth the effort. Enjoy these freshly baked croissants warm from the oven, paired with jam, honey, or a frothy café au lait for a true taste of France. Perfect for weekend mornings or special brunch gatherings, this classic recipe lets you bring an artisan bakery experience into your very own kitchen.
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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
- 300 grams Unsalted butter (cold)
- 1 piece Egg (for egg wash)
- 15 milliliters Water (for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Ensure the yeast does not directly touch the salt.
Gradually add the cold milk into the dry ingredients, mixing until a shaggy dough forms. Knead gently for 2-3 minutes until just combined. Cover the dough with plastic wrap and refrigerate for 1 hour.
Prepare the butter layer by placing the cold butter between two sheets of parchment paper. Pound and shape the butter into a 20x20 cm (8x8 inch) square using a rolling pin. Refrigerate while the dough rests.
On a floured surface, roll the chilled dough into a 30x30 cm (12x12 inch) square. Place the butter square diagonally in the center of the dough square, so it forms a diamond shape over the dough.
Fold the corners of the dough over the butter, fully enclosing it like an envelope. Pinch the seams to seal.
Roll the dough envelope into a long rectangle, approximately 20x60 cm (8x24 inches). Fold the top third down and the bottom third up, like a letter. This is the first 'turn.' Rotate the dough 90 degrees, wrap in plastic wrap, and refrigerate for 30 minutes.
Repeat the rolling, folding, and chilling process two more times, completing a total of 3 turns. Ensure the butter remains cold throughout the process.
After the final turn, refrigerate the dough for at least 8 hours or overnight.
On a floured work surface, roll the chilled dough into a large rectangle approximately 25x50 cm (10x20 inches). Cut the dough into 12 equal triangles.
Starting at the base of each triangle, roll the dough tightly towards the tip to form a crescent shape. Place the croissants on a parchment-lined baking sheet, tip-side down.
Cover the croissants loosely with plastic wrap and allow them to proof at room temperature for 1-2 hours, or until doubled in size.
Preheat the oven to 200°C (390°F). In a small bowl, whisk together the egg and water for the egg wash. Brush the proofed croissants lightly with the egg wash.
Bake the croissants in the preheated oven for 12-15 minutes, or until golden brown and fully puffed. Allow to cool slightly before serving.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 5.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 83 mg | 2% | |
*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.
