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Butter Croissants

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Butter Croissants are the epitome of French pastry perfection — flaky, buttery, and melt-in-your-mouth delicious. These golden pastries are made with delicate, layered dough that results in a light, airy texture and rich buttery flavor. They are perfect for breakfast, brunch, or a special treat.

Ingredients

  1. For the dough:
    2 1/4 teaspoons active dry yeast (1 packet)
    1/4 cup warm milk (110°F/43°C)
    1/4 cup granulated sugar
    3 cups all-purpose flour
    1 teaspoon salt
    1 cup unsalted butter, cold and cubed (for the dough)
    1/2 cup cold water
    For the butter layers:
    1 1/2 cups unsalted butter, softened (for laminating the dough)
    2 tablespoons all-purpose flour (for dusting)
    For the egg wash:
    1 large egg, beaten
    1 tablespoon water or milk

Instructions

Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until frothy.

  1. Make the dough: In a large bowl, combine flour and salt. Add the yeast mixture and cold water, and stir to form a dough. Knead the dough for 5 minutes until smooth and elastic.
  2. Chill the dough: Shape into a ball, cover with a towel or plastic wrap, and refrigerate for 1 hour.
  3. Prepare the butter layers: Pound and roll softened butter into a 7-inch square between parchment paper or plastic wrap. Chill the butter while the dough rests.
  4. Laminate the dough: Roll the dough into a 12×12-inch square. Place chilled butter square in the center and fold the dough over it. Roll into a 12×24-inch rectangle and fold into thirds. Chill for 30 minutes. Repeat the process 2-3 times for 3-4 turns.
  5. Shape the croissants: Roll dough into a 12×24-inch rectangle. Cut into triangles and roll each one from the wide end to the tip to form a croissant shape. Tuck the tip underneath.
  6. Proof the croissants: Place shaped croissants on a baking sheet, cover, and let rise for 1-2 hours until puffed up.
  7. Bake: Preheat oven to 400°F (200°C). Brush croissants with egg wash. Bake for 15-20 minutes, rotating halfway, until golden and flaky.
  8. Cool and serve: Let croissants cool on a wire rack for a few minutes before serving. Best enjoyed fresh out of the oven.

Notes

  1. For pain au chocolat, add pieces of dark chocolate to the center before rolling.
  2. For almond croissants, spread almond paste inside before rolling and top with sliced almonds after baking.
  3. For savory croissants, fill with ham and cheese before rolling.
  4. Store leftover croissants in an airtight container for up to 2 days.
  5. To reheat, place croissants in a 350°F (175°C) oven for 5-7 minutes.

Nutrition

Find it online: https://thefamilycooking.com/butter-croissants/