Description:

This recipe provides the basis for making classic, flaky croissants with a rich, buttery flavor. Perfect for breakfast, brunch, or a decadent treat.

Cooking Equipment Needed:

  • Stand mixer with dough hook Rolling pin Baking sheet Parchment paper

Ingredients:

  • 4 cups all-purpose flour
    1/4 cup granulated sugar
    2 teaspoons salt
    1 tablespoon instant yeast
    1 1/4 cups warm milk
    1 cup unsalted butter, cold and cubed
    Extra flour for dusting

Cooking Time:

Prep Time: 30 minutes (plus overnight resting)

Cook Time: 20 minutes

Total Time: 50 minutes (active), plus resting

Cooking Steps:

Prepare Dough: In the bowl of a stand mixer, combine flour, sugar, salt, and yeast. Gradually add warm milk until the dough comes together in a smooth, elastic ball.

Butter Incorporation: Roll out the dough on a lightly floured surface into a rectangle. Distribute cubes of cold butter over two-thirds of the dough, fold the unbuttered third over the middle third, and then fold the buttered side over the top (like folding a letter). Roll out again and fold three times. Repeat this process twice more, chilling the dough for 30 minutes between each set of folds.

Rest the Dough: After the final set of folds, wrap the dough in plastic and refrigerate overnight. Shape Croissants: The next day, roll out the dough to a thickness of about 1/4 inch. Cut into triangles and roll up from the base to form croissants.

Proof and Bake: Place croissants on a parchment-lined baking sheet, allowing room for expansion. Let proof for 1-2 hours, until slightly puffed. Bake in a preheated oven at 400F (200C) for 20 minutes or until golden brown.