Description
Classic French croissants with perfectly flaky layers and a buttery, tender interior. This versatile recipe can be adapted for both sweet and savory variations.
Ingredients
- Active dry yeast
- Sugar
- All-purpose flour
- Salt
- Cold butter for lamination
- Milk
- Egg wash (1 beaten egg with 1 tablespoon water)
Instructions
- Mix dough ingredients either using a stand mixer or by hand with a wooden spoon, followed by 8-10 minutes of kneading until smooth and elastic.
- Perform lamination process, keeping butter cold but pliable throughout.
- Shape croissants carefully to maintain layers.
- Proof shaped croissants until visibly puffy.
- Brush with egg wash and bake until golden brown.
Notes
- Dough can be refrigerated after final turn for up to 48 hours.
- Can be frozen for up to a month for better flavor development.
- For savory versions, reduce sugar to 1 tablespoon.
- Ensure butter stays cold during lamination to achieve flaky layers.
- Allow proper proofing time – croissants should be visibly puffy before baking.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: French croissants, flaky pastry, homemade croissants, laminated dough, French breakfast
