French Butter Croissants Recipe
A classic buttery, flaky French pastry, homemade croissants require careful preparation but yield a rewarding result.
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Instructions
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In a stand mixer, combine flour, sugar, yeast, and salt. Add water and milk, then mix on low with a dough hook until blended.
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Gradually add 1 cup of butter, 1 tablespoon at a time, and knead for 4 minutes until the dough cleans the bowl.
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Roll the dough into a 9x12 inch rectangle, place it on a parchment-lined sheet, cover, and rest at room temperature for 1.5 hours.
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Chill the dough for 1 hour. Meanwhile, form 1 cup of soft butter into an 8x8 inch square between two pieces of plastic wrap and refrigerate until pliable.
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On a floured surface, roll the chilled dough into a 14-inch square. Place the cold butter square diagonally in the center, then fold the dough corners over to enclose it.
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Roll the dough into a 20x12 inch rectangle, then fold it into thirds like a letter.
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Chill the folded dough for at least 1 hour.
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Repeat the rolling and folding process (steps 6 and 7) two more times, chilling for at least 4 hours or overnight after the final fold.
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Roll the final chilled dough into a 24x14 inch rectangle on a lightly floured surface and trim the edges.
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Cut the rectangle lengthwise in half. Then cut each half into triangles by first cutting widthwise (e.g., 6 pieces for smaller croissants) and then diagonally.
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Stretch each triangle's base, make a 1/2-inch notch, then roll from the base towards the point to form a croissant. Place on a parchment-lined baking sheet.
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Cover the formed croissants and let rise in a warm place for 2 hours until doubled in size.
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Preheat the oven to 375°F.
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Prepare an egg wash by beating one egg with 2 teaspoons of water. Brush the risen croissants with the egg wash.
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Bake for 15 minutes, or until golden brown.