Flaky Butter CROISSANTS 🥐 | Easy Step-by-Step Recipe

Ever wondered how those buttery, flaky croissants are made? 🥐 Come bake with me as I show you how to layer, fold, and roll your way to the perfect homemade croissant—no bakery required!

Ingredients (for 6 croissants)

130 g water @ 100 degrees Fahrenheit
6 g active dry yeast - 2 tsp
250 g bread flour
25 g granulated sugar
5 g fine sea salt
25 g unsalted butter, melted
140 gr European butter
1 egg yolk
1 Tbsp milk

Directions:

1. Proof yeast in water for 10 minutes.
2. Combine flour, sugar and salt in a medium bowl. Add yeast and melted butter.
3. Knead dough for 5 minutes then cover and rest for 1 hour.
4. In the meantime, make the butter block by rolling out into 4” square in parchment or wax paper. If needed, add 1 tbsp (10 gr) flour to make the butter pliable. Chill until ready.
5. After 1 hour, roll out dough into a 8”x 4” rectangle. Cover in plastic and refrigerate for 30 min- 1 hour until hardened.
6. Remove butter from fridge and allow to soften for 15 minutes up to 30 min until pliable.
7. Put the butter block in the center of the dough and cover the butter on both ends. Pinching the seams together.
8. Add a little dusting of flour and roll from center outwards to form a rectangle 18” long. Brush off excess flour and fold in thirds (single fold). Cover with plastic and refrigerate 30 min then freeze 15 minutes.
9. Repeat process but folding this time each end in the middle then over itself to form a book fold (double fold)
10. Repeat once more with a single fold.
11. Roll out dough to 12” square. Cut into 6 equal triangles 12” long. Cut a slit in the middle of the long end of each triangle. Stretch out the dough a couple times then troll from the wide end towards the point to form a croissant shape.
12. Brush the tops only (avoiding the edges) with egg yolk wash then proof in the oven with hot water added to a pan at the bottom for 1 hour. Check temperature of the oven to be between 77-80 F.
13. Brush croissants again with egg yolk wash and bake at 375 F for 25 min until dark golden brown.
14. Allow to cool at least 30 minutes before eating.

#Croissant #FlakyGoodness #bakewithme