Description
Classic Butter Croissants are flaky, buttery pastries made with a laminated dough that involves folding and layering chilled butter into a yeast-leavened dough. This recipe yields delicate, golden croissants with a crisp exterior and a soft, airy interior, perfect for breakfast or a luxurious snack.
Ingredients
Scale
Dough
- 500g strong white bread flour
- 10g salt
- 50g caster sugar
- 10g instant yeast
- 300ml cool water
Butter Layer
- 250g chilled unsalted butter (high-quality, at least 82% fat)
Glaze
- 1 medium egg, beaten (for egg wash)
Instructions
- Mix Dry Ingredients: In a stand mixer fitted with the dough hook, combine the strong white bread flour, salt, caster sugar, and instant yeast to evenly distribute the ingredients.
- Add Water and Knead: Pour in the cool water and mix on low speed for 2 minutes to combine the dough, then increase to medium speed and knead for 6 minutes until a stiff, elastic dough forms.
- Initial Chill: Shape the dough into a ball, dust lightly with flour, place it inside a plastic bag, and refrigerate for 1 hour to relax the gluten.
- Roll Dough Rectangle: On a floured surface, roll out the dough into a large rectangle measuring approximately 60x20cm, ensuring it’s even in thickness.
- Prepare Butter Layer: Flatten the chilled unsalted butter into a rectangle about 40x19cm using a rolling pin or between parchment paper to a consistent thickness, then place it over the bottom two-thirds of the rolled dough.
- Enclose Butter: Fold the top third of the dough down over half the butter, then fold the bottom third up over that, effectively sealing the butter inside the dough to create a layered block.
- Chill Dough with Butter: Place the dough back inside a plastic bag and refrigerate for another 1 hour to firm up the butter and rest the dough.
- Turn (Laminate) Dough: Roll the dough out to the original rectangle size (60x20cm), fold it into thirds like a letter, rotate it 90 degrees, and repeat this folding process two more times, chilling the dough for 1 hour between each turn. This process creates the flakey layers.
- Overnight Rest: After the final fold, refrigerate the dough overnight, around 8 hours, to rest and allow the gluten to relax while the dough rises slightly.
- Shape Croissants: Next day, roll the dough into a 42x30cm rectangle about 7mm thick, trimming edges evenly. Cut two long strips, then cut each strip into 12 triangles with a base of 12cm and height of 15cm.
- Roll Croissants: Gently stretch each triangle, then tightly roll from the base to the tip, slightly curving the ends to form the classic croissant shape.
- Proof Croissants: Place croissants on baking trays lined with parchment paper, cover loosely, and let proof for 2 hours at 18–24°C until they have doubled in size.
- Prepare for Baking: Preheat the oven to 200°C (392°F). Brush the croissants lightly with the beaten egg wash for a shiny, golden crust.
- Bake: Bake croissants in the preheated oven for 15–20 minutes until they are puffed up and golden brown on top. Once baked, allow to cool slightly before serving to enjoy the perfect flaky texture.
Notes
- Use high-quality unsalted butter with at least 82% fat content for best lamination and flavor.
- Keep the dough and butter cold during lamination to prevent butter from melting and breaking into the dough.
- The resting and chilling times are crucial for developing flavor and flaky layers.
- Proofing the croissants at a warm room temperature helps yeast properly expand for a light texture.
- Store croissants in an airtight container for up to two days or freeze for longer storage.
