Description
Classic homemade French croissants made with laminated dough for crisp, flaky butter layers and a rich, tender interior.
Ingredients
Scale
- 85 g milk, lukewarm
- 60 g water, lukewarm
- 6 g active dry yeast
- 5 g honey or malt syrup
- 25 g unsalted butter, melted and cooled
- 20 g white sugar
- 250 g all-purpose flour
- 5 g salt
- 140 g cold unsalted butter (for lamination)
- 1 egg yolk
- 2 tbsp milk or cream
Instructions
- Dissolve honey in milk, whisk in yeast, and let activate until foamy.
- Add water, melted butter, sugar, flour, and salt, then mix into a rough dough.
- Knead briefly until smooth, cover, and proof until doubled in size.
- Roll dough into a rectangle, wrap well, and chill until very cold.
- Prepare butter block by flattening cold butter evenly between parchment.
- Enclose butter in dough and complete one double fold, then chill.
- Roll and complete one single fold, then chill again.
- Roll dough to final thickness and rest briefly in the refrigerator.
- Trim edges, cut dough into triangles, and shape into croissants.
- Proof shaped croissants until doubled and pillowy.
- Brush gently with egg wash and bake until deep golden brown.
Notes
- If the dough softens at any point, return it to the refrigerator to chill.
- If the dough resists rolling, let it rest in the fridge before continuing.
- Leftover scraps can be shaped into a misshapen croissant or used for pain au chocolat.
- For best results, make two separate batches instead of doubling the recipe.
- Prep Time: 1 hour 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 376
- Sugar: 5 g
- Sodium: 527 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 61 mg