Ingredients
Scale
For the Croissant Dough:
- 2 ¼ teaspoons (1 packet) instant yeast: Active dry yeast works as an alternative.
- ½ cup water: At room temperature.
- 3 ½ cups all-purpose flour: Provides structure to the croissants.
- ⅓ cup granulated sugar: Adds a touch of sweetness.
- 2 teaspoons salt: Enhances flavor.
- 1 cup whole milk: I’ve also used 2% milk with good results.
- 1 large egg, beaten: For brushing the croissants before baking.
For the Butter Square:
- 1 ½ cups (3 sticks) unsalted butter: Cut into cubes; should be slightly cool, not completely at room temperature.
- 2 tablespoons all-purpose flour: Helps in forming the butter block.
Instructions
- Preparing the Dough:
- Begin by removing milk and butter from the refrigerator. Cut the butter into tablespoon-sized cubes and set aside.
- In the bowl of a stand mixer, combine flour, sugar, and salt. If using instant yeast, add it on the opposite side of the salt. For active dry yeast, dissolve it in room-temperature water and let it become foamy before adding.
- Pour water and milk over the flour mixture. Mix on medium-high speed until the dough is smooth and no longer sticky, approximately 8 to 10 minutes. Adjust with additional flour or water as needed.
- Shape the dough into a smooth ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rest in a warm spot for at least 30 minutes.
- Creating the Butter Square:
- In the stand mixer with the paddle attachment, beat the cubed butter and 2 tablespoons of flour until smooth and creamy. Avoid overmixing.
- Transfer the butter mixture onto plastic wrap, shaping it into a 6×6-inch square about 1 inch thick. Wrap it securely and refrigerate while the dough rests.
- Incorporating the Butter:
- After the dough has rested, roll it out on a floured surface into a 10×10-inch square. Place the chilled butter square diagonally in the center. Fold the corners of the dough over the butter, sealing the seams tightly.
- Place this dough packet on a baking sheet, cover with plastic wrap, and refrigerate for 60 minutes.
- Laminating the Dough:
- On a floured surface, position the chilled dough with the seams facing up. Roll it into a 16×8-inch rectangle. Brush off excess flour.
- Fold the dough into thirds, like a letter. Place it back on the baking sheet, cover, and refrigerate for at least 60 minutes.
- Repeat this rolling and folding process two more times, totaling three turns. After the final turn, wrap the dough in plastic wrap and refrigerate overnight.
- Shaping the Croissants:
- The next day, divide the dough in half, keeping one portion refrigerated. Roll the dough into a 13×10-inch rectangle, about ¼ inch thick. Trim the edges for straight lines.
- Cut the rectangle into triangles measuring approximately 4×9 inches. Starting from the wide end, roll each triangle toward the point to form the croissant shape.
- Place the shaped croissants on parchment-lined baking sheets, point side down, spacing them adequately. Cover and let them proof in a warm place until doubled in size, about 60 to 90 minutes.
- Baking:
- Preheat the oven to 375°F (350°F for convection ovens).
- Brush the risen croissants with the beaten egg. Bake for 20 minutes, rotating the pans halfway through, until they achieve a golden brown color.
- Transfer the baked croissants to a wire rack to cool completely.
Notes
Temperature Control: Keeping the butter and dough cold is essential for distinct layers. If the butter softens too much, it can merge with the dough, resulting in a less flaky texture.
Consistent Rolling: Aim for uniform thickness when rolling out the dough to ensure even baking and consistent layers.
Proofing Environment: A slightly warm, draft-free area is ideal for
- Prep Time: 12 hours and 45 minutes
- Cook Time: 20 minutes
- Category: Pastries
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 470 kcal
- Sugar: 8 g
- Sodium: 488 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 98 mg