🥐✨ Classic Buttery Croissants

🥐✨ Flaky, buttery, and oh-so-delicious! These Classic Buttery Croissants are a labor of love, perfect for breakfast or brunch. Golden, crisp layers with a soft interior—bake these at home for a true French treat!

Makes: 12-14 croissants

Prep Time: 45 minutes (active), plus 12-14 hours chilling/resting

Bake Time: 18-22 minutes

Ingredients

For the Dough (Détrempe):

• 4 cups (480g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2 tsp salt
• 1 tbsp active dry yeast
• 1 cup (240ml) cold whole milk
• ½ cup (120ml) cold water
• 2 tbsp (28g) unsalted butter, softened

For the Butter Block (Beurrage):

• 1 ¼ cups (285g) unsalted butter, cold but pliable (European-style, high-fat butter recommended)

For Egg Wash:

• 1 large egg
• 1 tbsp milk or water

Instructions

1. Make the Dough (Day 1):
   • In a large bowl, whisk flour, sugar, salt, and yeast. Add cold milk, water, and softened butter. Mix with a wooden spoon or dough hook until a shaggy dough forms.
   • Knead on a lightly floured surface for 3-4 minutes until smooth (avoid over-kneading). Shape into a rectangle, wrap in plastic wrap, and chill for 1 hour.
2. Prepare the Butter Block:
   • Place cold butter between two sheets of parchment paper. Using a rolling pin, pound and shape into an 8×8-inch (20×20 cm) square, about ½-inch thick. Chill for 20-30 minutes until firm but pliable.
3. Laminate the Dough:
   • On a lightly floured surface, roll the chilled dough into a 10×10-inch (25×25 cm) square.
   • Place the butter block in the center of the dough at a 45-degree angle (diamond shape). Fold the dough corners over the butter to encase it completely, pinching seams to seal.
   • Roll the dough into a 20×8-inch (50×20 cm) rectangle. Fold into thirds like a letter (first “turn”). Wrap and chill for 1 hour.
   • Repeat the rolling and folding process two more times (3 turns total), chilling for 1 hour between each turn. After the final turn, wrap and refrigerate overnight (8-12 hours).
4. Shape the Croissants (Day 2):
   • Roll the dough into a 20×12-inch (50×30 cm) rectangle, about ¼-inch thick. Trim edges for clean lines.
   • Cut the dough into long triangles (about 4 inches wide at the base and 10-12 inches long). Make a small ½-inch slit at the base of each triangle.
   • Gently stretch each triangle, then roll from the base to the tip, tucking the tip under. Curve ends slightly to form a crescent shape.
   • Place croissants on two parchment-lined baking sheets, spaced 2 inches apart. Cover loosely with plastic wrap and let rise at room temperature (70-75°F/21-24°C) for 1.5-2 hours until puffy.
5. Bake:
   • Preheat oven to 400°F (200°C). Whisk egg and milk for the egg wash. Gently brush over croissants.
   • Bake for 18-22 minutes, rotating trays halfway, until deep golden brown and flaky. Cool on a wire rack for 10 minutes before serving.
6. Serve:
   • Enjoy warm with butter, jam, or as a sandwich base. Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month (reheat at 350°F/175°C for 5-7 minutes).

Tips:

• Butter quality: Use high-fat (82%+) European-style butter for the best flavor and flakiness.
• Keep it cold: Work quickly to keep dough and butter chilled to maintain layers. If butter softens, chill for 15-20 minutes before continuing.
• Make ahead: Freeze shaped, unbaked croissants after rising. Bake from frozen, adding 2-3 minutes to baking time.
• Troubleshooting: If layers don’t form, ensure butter stays cold and avoid overworking dough.