Classic Butter Croissants
A weekend project worth every fold: shatter-crisp, honeycomb-crumbed croissants made with a true butter block and three single turns. Your kitchen will smell like a Parisian bakery.
HardDifficulty60 minPrep30 minCook8 servingsServings340Calories
Steps
- Whisk the bread flour, yeast, sugar, and salt together in a large bowl, then add the cold milk and softened butter and mix until a shaggy dough forms.
- Knead on a lightly floured counter for 8 to 10 minutes, until the dough is smooth, elastic, and passes the windowpane test.
- Flatten the dough into a 1-inch-thick rectangle, wrap it tightly, and refrigerate for at least 1 hour or overnight.
- Pound the cold butter between two sheets of parchment into a neat 7 x 8-inch rectangle, then chill it for 15 minutes.
- Roll the dough into an 8 x 14-inch rectangle, lay the butter block over the middle, fold the dough edges over to seal it completely, and roll out again.
- Give the dough three single letter folds, wrapping and chilling it for 45 minutes after each fold.
- Roll the finished dough to a scant 1/4 inch thick, trim the edges, and cut it into long triangles with a 4-inch base.
- Roll each triangle from the base to the tip, curve the ends into a crescent, and proof at 75 F (24 C) for about 2 hours, until the dough jiggles when you shake the pan.
- Brush the croissants with egg wash and bake at 400 F (200 C) for 15 minutes, then lower to 375 F (190 C) and bake 12 to 15 minutes more, until deep golden.
- Cool on a wire rack for 20 minutes before tearing one open to admire the honeycomb.