Description
This recipe guides you through making homemade flaky croissants with a buttery, layered texture achieved through traditional folding techniques and yeast-leavened dough. Perfectly golden and tender, these croissants are ideal for breakfast or brunch.
Ingredients
Scale
Dough
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cup warm water
Butter Layer
- 1 cup unsalted butter, cold and cut into cubes
Finishing
- 1 egg (for egg wash)
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, sugar, salt, and active dry yeast. Add the warm water and mix thoroughly until a rough dough forms.
- Knead and rise: Knead the dough on a floured surface for 5–7 minutes until it becomes smooth and elastic. Place it back in the bowl, cover, and allow it to rise at room temperature for 1 hour until doubled in size.
- Incorporate the butter: Roll the risen dough into a large rectangle. Evenly distribute the cold butter cubes over two-thirds of the dough, then fold the unbuttered third over the center, and fold the remaining buttered third on top, encasing the butter inside. Roll the dough out again into a rectangle and fold into thirds (a letter fold). Wrap in plastic and refrigerate for 30 minutes.
- Create layers: Remove the dough from the fridge and repeat the rolling and folding process two more times, chilling for 30 minutes between folds to build flaky layers.
- Shape croissants: After the final fold, roll the dough out into a rectangle and cut it into triangles. Starting from the wide end, roll each triangle up towards the tip to form croissant shapes and place them on a baking sheet lined with parchment paper.
- Egg wash and bake: Beat the egg and brush it generously over the croissants to create a shiny, golden crust. Bake them in a preheated oven at 375°F (190°C) for 15–20 minutes, or until beautifully golden brown and puffy.
Notes
- Make sure the butter is cold to achieve distinct flaky layers.
- Allow the dough to rest and chill properly between folds to prevent the butter from melting into the dough.
- The egg wash can be substituted with milk or cream for a less shiny finish.
- For best results, use immediate-use active dry yeast or fresh yeast.
- Ensure the triangles are not cut too large or too small for even baking.
