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Classic French Croissants From Scratch

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Delight in making these flaky, buttery croissants from scratch for a warm, café-style treat at home.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 1/4 cups unsalted butter (cold)
  • 1 cup milk (warm)
  • 1 large egg (for egg wash)

Instructions

  1. Activate the yeast: In a bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until it’s frothy and alive.
  2. Create the dough base: In another bowl, mix flour and salt. Make a well in the center and pour in the yeast mixture. Combine everything to form a rough dough.
  3. Knead to perfection: Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
  4. Rise and shine: Place your dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1-2 hours or until doubled in size.
  5. Prepare the butter layer: Roll out the cold butter between two sheets of parchment into a rectangle, ensuring it’s even and pliable.
  6. Encase the butter: Roll out your dough into another rectangle and place the butter layer in the center. Fold the dough over the butter, sealing it in.
  7. Laminating like a pro: Roll out and fold the dough several times to create those glorious layers (lamination) that will bring flakiness to your croissants.
  8. Shape the croissants: Cut the dough into triangles, then roll each triangle up from the base to form a beautiful croissant shape.
  9. Final rise: Place your croissants on a baking sheet, let them rise for another hour, and then brush them with egg wash for a shiny finish.
  10. Bake to golden perfection: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until they’re golden brown and make your kitchen smell heavenly.

Notes

Serve with jam or chocolate spread for an indulgent treat. Store in an airtight container for up to two days or freeze for longer storage.

Nutrition

Find it online: https://doughgirlbylea.com/how-to-make-classic-french-croissants-from-scratch/

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