Perfect Homemade Croissants
Equipment
Ingredients
Dough
all-purpose flour (room temperature)
500 g
granulated sugar
50 g
active dry yeast
10 g
salt
10 g
whole milk (lukewarm)
250 ml
unsalted butter (room temperature)
50 g
Lamination Butter
unsalted butter (cold)
250 g
Finishing
egg
1 piece
Instructions
Make the dough
Combine flour, sugar, yeast, and salt. Add warm milk and butter to form a soft dough.
Knead the dough
Knead the dough for 8-10 minutes until smooth and elastic.
First rise
Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1-2 hours.
Prepare butter block
Place cold butter between parchment paper and roll into a 20x15cm rectangle.
Laminate the dough
Roll dough into a large rectangle, place butter block in center, fold dough over butter.
First turn
Roll laminated dough into a long rectangle, fold into thirds like a letter.
Chill dough
Wrap dough and refrigerate for 30 minutes to firm butter.
Second turn
Repeat rolling and folding process, then chill again.
Third turn
Perform final turn, then chill dough for at least 2 hours or overnight.
Shape croissants
Roll dough to 1/4 inch thickness, cut into triangles, and roll from base to tip.
Final proof
Place shaped croissants on baking sheet and proof until doubled and jiggly, 2-3 hours.
Preheat oven
Preheat oven to 200°C and prepare egg wash.
Bake croissants
Brush with egg wash and bake for 18-22 minutes until deep golden brown.
Cool and serve
Cool on wire rack for 10 minutes before serving warm.
Original recipe
Storage
Best enjoyed fresh. Freeze unbaked shaped croissants for up to 1 month, proof overnight before baking
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