Homemade Flaky Butter Croissants

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 1/4 teaspoons (5g) active dry yeast 1 1/4 teaspoons (5g) active dry yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 cup (227g) unsalted butter, cold 1 cup (227g) unsalted butter, cold
• 1/2 cup (120ml) cold milk 1/2 cup (120ml) cold milk
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 25g (5g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a mixing bowl, combine the flour, sugar, salt, and yeast.
2. 2.
   Add the warm water and mix until a dough forms.
3. 3.
   Knead the dough for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Shape the dough into a ball, cover it with a clean kitchen towel, and let it rest for 30 minutes.
5. 5.
   Meanwhile, place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it forms a rectangle.
6. 6.
   Roll out the dough into a larger rectangle and place the butter in the center.
7. 7.
   Fold the dough over the butter, sealing the edges.
8. 8.
   Roll out the dough again into a rectangle and fold it into thirds like a letter.
9. 9.
   Repeat the rolling and folding process two more times, chilling the dough in the refrigerator for 30 minutes between each fold.
10. 10.
    After the final fold, refrigerate the dough for at least 4 hours or overnight.
11. 11.
    Roll out the chilled dough into a large rectangle and cut it into triangles.
12. 12.
    Roll each triangle tightly from the base to the tip, shaping it into a crescent.
13. 13.
    Place the croissants on a baking sheet lined with parchment paper, cover them with a kitchen towel, and let them rise for 1-2 hours until doubled in size.
14. 14.
    Preheat the oven to 200°C (400°F).
15. 15.
    Brush the croissants with the beaten egg wash.
16. 16.
    Bake for 15-20 minutes until golden brown and flaky.
17. 17.
    Allow the croissants to cool on a wire rack before serving.

Treat your ingredients with care...

• Butter — Ensure the butter is cold and firm to create distinct layers in the croissants.
• Active dry yeast — Activate the yeast by dissolving it in warm water with a pinch of sugar before adding it to the dough.

Tips & Tricks

• Keep the dough and butter cold throughout the process to ensure flakiness.
• Allow enough time for the dough to rest and chill between folds for optimal texture.
• For a sweeter variation, sprinkle the rolled-out dough with a mixture of cinnamon and sugar before folding.
• Experiment with different fillings such as chocolate, almond paste, or ham and cheese.
• Serve the croissants warm for the best flavor and texture.

Serving advice

Serve the homemade flaky butter croissants warm with a pat of butter and your favorite jam or spread. They are perfect for breakfast or brunch and pair well with a hot cup of coffee or tea.

Presentation advice

Arrange the golden croissants on a platter, showcasing their flaky layers. Dust them with powdered sugar for an elegant touch or drizzle them with a simple glaze for added sweetness.