Description
Authentic French croissants made with classic laminated dough for crisp, flaky layers and rich buttery flavor. This traditional viennoiserie recipe delivers bakery-style croissants with a golden exterior and tender interior.
Ingredients
Scale
- 85 g milk (⅓ cup), lukewarm
- 60 g water (¼ cup), lukewarm
- 6 g active dry yeast (about 2 tsp)
- 5 g honey (1 tsp)
- 25 g butter (1 ½ tbsp), melted and cooled
- 20 g white sugar (1 ½ tbsp)
- 250 g all-purpose flour (2 cups)
- 5 g salt (1 tsp)
- 140 g butter, cold (for butter block)
- 1 egg yolk
- 2 tbsp milk or cream
Instructions
- Activate yeast with lukewarm milk and honey until foamy.
- Add water, butter, sugar, flour, and salt to form dough.
- Knead briefly until smooth with light gluten development.
- Shape dough into a disc and refrigerate overnight.
- Roll dough into rectangle and freeze until firm.
- Prepare butter block and chill until pliable.
- Encase butter in dough and perform a double fold.
- Chill, then perform a single fold and chill again.
- Roll dough thin, cut into triangles, and shape croissants.
- Proof until doubled and jiggly.
- Brush with egg wash and bake at 375°F (190°C) until golden.
Notes
Keep dough and butter cold throughout lamination. Proper proofing and gentle handling are key to flaky, authentic croissants.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 376
- Sugar: 5g
- Sodium: 527mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 61mg
Keywords: french croissants, authentic croissants, viennoiserie, laminated dough