Butter Croissants are the epitome of indulgence—flaky, buttery layers that melt in your mouth with each bite. The combination of a light, crisp exterior and a soft, airy interior makes these croissants a perfect treat for breakfast, brunch, or even a special dessert. While making croissants from scratch may seem daunting, with a bit of patience, you can achieve a bakery-quality result at home. The rich butter flavor and delicate texture are well worth the effort, and once you taste them fresh out of the oven, you’ll understand why these croissants are a beloved classic.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 3/4 cup whole milk, lukewarm
- 1/4 cup unsalted butter, softened (for the dough)
- 1 1/4 cups cold unsalted butter (for laminating)
- 1 egg (for egg wash)
Instructions:
- Make the Dough: In a large mixing bowl, combine the flour, sugar, salt, and yeast. Add the lukewarm milk and softened butter, then stir until the dough begins to come together. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for 1-1.5 hours or until doubled in size.
- Prepare the Butter for Laminating: While the dough is rising, prepare the cold butter for laminating. Place the cold butter between two sheets of parchment paper and use a rolling pin to beat and roll it into a 1/2-inch thick square. Chill it in the fridge while the dough continues to rise.
- Laminate the Dough: Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle (about 12×18 inches). Place the chilled butter in the center of the dough, folding the edges of the dough over the butter like an envelope. Roll the dough out into a large rectangle again, then fold it into thirds (like a letter). Turn the dough 90 degrees and repeat the rolling and folding process two more times. Chill the dough in the fridge for 30 minutes after each fold.
- Shape the Croissants: After the final fold, roll the dough into a large rectangle (about 1/8 inch thick). Cut the dough into triangles, then roll each triangle up tightly from the wide end to form a crescent shape. Place the croissants on a baking sheet lined with parchment paper, leaving space between each one.
- Proof the Croissants: Cover the croissants loosely with plastic wrap and let them proof at room temperature for 1-2 hours, or until they have puffed up and nearly doubled in size.
- Bake: Preheat the oven to 400°F (200°C). Beat the egg and brush it over the tops of the croissants for a golden finish. Bake the croissants for 15-20 minutes, or until they are golden brown and crisp.
- Cool and Serve: Remove the croissants from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy them warm with butter, jam, or just as they are.
These Butter Croissants are the perfect combination of flaky, buttery layers and melt-in-your-mouth tenderness. Ideal for a leisurely morning or a special occasion, they are sure to impress anyone who tastes them!
