Enjoy flaky, buttery homemade croissants with this step-by-step recipe that yields delicious, golden pastries.
Ingredients
Dough
4cupsall-purpose flour
0.25cupgranulated sugar
1tablespoonsalt
1tablespoonactive dry yeast
1.25cupswarm milk
2tablespoonsunsalted butter, melted
Butter block
1cupunsalted butter, cold and shaped into a flat square
1eggegg
1tablespoonmilk
Instructions
Mix flour, sugar, and salt. Dissolve yeast in warm milk and let sit until foamy (5-10 min). Add milk-yeast mixture and melted butter to dry ingredients; knead until smooth (~3-5 min). Shape into rectangle, wrap, and refrigerate 1 hour.
Place cold butter between parchment sheets; roll into 6-inch square. Chill if too soft. Roll dough into 12-inch square; place butter diagonally, fold corners to enclose. Roll into 8-20 inch rectangle, fold into thirds, chill 30 min. Repeat rolling, folding, and chilling two more times.
After final chill, roll dough into large rectangle (~1/4 inch thick). Trim edges, cut into 5-inch wide triangles. Gently stretch and roll each triangle from wide end to tip to form crescents.
Loosely cover croissants; let rise at room temperature for 1.5-2 hours. Preheat oven to 400°F (200°C). Mix egg with milk; brush over croissants for a glossy finish. Bake 18-22 min until golden brown. Cool on wire rack for at least 10 min.
Notes
Ensure cold butter and dough layers for optimal flakiness.