If you have ever dreamed of mastering a bakery classic that emanates buttery layers of flaky delight, this Classic Butter Croissants Recipe is your golden ticket. It’s a beautifully simple yet transformative recipe that turns basic ingredients into heavenly, airy croissants with that perfect crisp exterior and tender, buttery crumb inside. Sharing this recipe feels like handing over the secret handshake to a world of artisanal baking that you can confidently recreate at home, filling your kitchen with irresistibly warm aromas that make every bite better than the last.
Ingredients You’ll Need
The magic behind the Classic Butter Croissants Recipe lies in its straightforward but crucial ingredients. Each one plays an essential role: from building the dough’s structure to ensuring that decadent buttery flavor and that irresistible flaky texture croissants are famous for.
- Strong white bread flour: Provides the necessary gluten strength for the dough’s elasticity and flaky layers.
- Salt: Enhances flavor and balances the sweetness while controlling yeast activity.
- Caster sugar: Adds a subtle sweetness and aids browning during baking.
- Instant yeast: Gets the dough rising reliably and efficiently.
- Cool water: Keeps the dough temperature low, which is key for buttery layers.
- Chilled unsalted butter (at least 82% fat): The star ingredient for that rich, golden lamination.
- Medium egg (for glazing): Delivers that gorgeous, shiny golden crust.
How to Make Classic Butter Croissants Recipe
Step 1: Mix Your Dough
Start by combining the flour, salt, sugar, and instant yeast in a bowl or stand mixer fitted with a dough hook. The yeast should not directly touch the salt to prevent deactivating it. Slowly add the cool water and mix on low speed for about 2 minutes. Then crank it up to medium speed and mix for another 6 minutes until the dough is stiff and smooth, signaling a perfect structure for croissants.
Step 2: Chill the Dough
Shape your dough into a tight ball and dust it lightly with flour. Place it inside a plastic bag to prevent drying out, then refrigerate for an hour. This chilling step helps relax the dough while keeping it cool for butter incorporation.
Step 3: Prepare the Butter Block
On a floured surface, roll the dough out into a rectangle approximately 60 by 20 centimeters. Flatten your chilled butter into a slightly smaller rectangle of 40 by 19 centimeters. The size difference allows for easy folding and wrapping without butter escaping.
Step 4: Encase the Butter and Fold
Place the butter over the lower two-thirds of your dough rectangle. Fold the top third of dough over half the butter, then fold the bottom third upwards, sealing in the butter completely. This envelope method is crucial for creating those iconic flaky layers.
Step 5: Refrigerate and Roll
Place the dough back into a plastic bag and chill for another hour. This resting period is essential to keep the butter firm and the dough relaxed for rolling.
Step 6: Laminating the Dough
Roll the dough again to the original 60 by 20 centimeters size. Now fold it into thirds like a letter, rotate by 90 degrees, and repeat this process two more times. Each fold and roll is called a ‘turn,’ and chilling the dough for an hour between turns prevents butter melting and creates beautifully defined layers.
Step 7: Final Rest Overnight
After the final turn, refrigerate the dough overnight for at least 8 hours. This slow rest allows gluten to relax further and the pastry to rise slightly, improving flavor and texture.
Step 8: Shape Your Croissants
Roll the dough out to about 42 by 30 centimeters and approximately 7mm thick. Trim any uneven edges and divide the dough into two long strips. Cut each strip into 12 triangles with a 12 centimeter base and 15 centimeter height. Gently stretch each triangle, then roll tightly from base to tip, curving the ends slightly to resemble crescents.
Step 9: Proof Before Baking
Lay your croissants on baking trays lined with parchment paper. Cover them loosely and proof at room temperature for 2 hours until they have doubled in size. This final rise is what gives croissants their delicate fluffiness.
Step 10: Bake to Golden Perfection
Preheat your oven to 200°C (392°F). Before sliding croissants into the oven, brush them gently with beaten egg to achieve a shiny, golden crust. Bake for 15 to 20 minutes until they puff up into glorious flaky peaks with a rich, buttery aroma.
How to Serve Classic Butter Croissants Recipe
Garnishes
While these croissants are impeccable on their own, a light dusting of powdered sugar or a drizzle of honey elevates them for a sweet morning treat. You can also slice them open and spread fresh butter or jam for an irresistibly simple indulgence.
Side Dishes
Pair these croissants with fresh fruit, a decadent fruit compote, or creamy cheeses for a well-rounded breakfast or brunch. A cappuccino or strong coffee complements the buttery richness perfectly, balancing every bite.
Creative Ways to Present
For a whimsical twist, fill your croissants with chocolate or almond paste before baking. Alternatively, transform them into mini sandwiches with ham, cheese, and arugula for a savory delight. Serving your croissants on a rustic wooden board with colorful condiments adds charm to any gathering.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra croissants, store them in an airtight container at room temperature for up to two days. This keeps them fresh and preserves that flaky texture as much as possible.
Freezing
For longer storage, wrap croissants individually in plastic wrap and place them in a freezer bag. Freeze for up to one month. This method ensures you can enjoy freshly baked croissants anytime with just a little reheating.
Reheating
Reheat croissants in a preheated oven at 180°C (350°F) for 5 to 7 minutes. This revives their flaky layers and brings back that fresh-from-the-oven warmth. Avoid microwaving as it can make croissants soggy.
FAQs
Can I use regular butter for this Classic Butter Croissants Recipe?
While regular butter will work, investing in high-quality unsalted butter with at least 82% fat content improves lamination and flavor substantially, making your croissants richer and flakier.
Why is chilling the dough so important?
Chilling keeps the butter firm and prevents it from melting into the dough, which is essential for creating those beautiful layered folds that define a classic croissant.
How long can I let my croissants proof?
Proofing typically takes around 2 hours at room temperature, until doubled in size. Proofing longer at cooler temperatures can enhance flavor but watch carefully to avoid over-proofing, which leads to deflated croissants.
Can I make this recipe without a stand mixer?
Absolutely! You can mix and knead the dough by hand, though it will take a bit more effort. Just ensure you develop enough gluten for structure, and keep ingredients cool during handling.
What makes this a ‘Classic Butter Croissants Recipe’ rather than just any croissant recipe?
This recipe emphasizes using traditional techniques, such as multiple turns and careful lamination with high-fat butter, resulting in authentic layers, buttery richness, and a perfectly flaky texture reminiscent of classic French boulangeries.
Final Thoughts
Trying this Classic Butter Croissants Recipe is not just a culinary project; it’s a joyful experience that rewards your patience with one of life’s most delightful breakfasts. Once you get the rhythm of folding and rolling down, baking these golden beauties becomes a truly satisfying ritual. I can’t wait for you to fill your home with the buttery aroma and share these croissants with your favorite people. You’re going to love every flaky bite!
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Classic Butter Croissants Recipe
- Total Time: 12 hours 1 minute
- Yield: 12 croissants 1x
Description
Classic Butter Croissants are flaky, buttery pastries made with a laminated dough that involves folding and layering chilled butter into a yeast-leavened dough. This recipe yields delicate, golden croissants with a crisp exterior and a soft, airy interior, perfect for breakfast or a luxurious snack.
Ingredients
Dough
- 500g strong white bread flour
- 10g salt
- 50g caster sugar
- 10g instant yeast
- 300ml cool water
Butter Layer
- 250g chilled unsalted butter (high-quality, at least 82% fat)
Glaze
- 1 medium egg, beaten (for egg wash)
Instructions
- Mix Dry Ingredients: In a stand mixer fitted with the dough hook, combine the strong white bread flour, salt, caster sugar, and instant yeast to evenly distribute the ingredients.
- Add Water and Knead: Pour in the cool water and mix on low speed for 2 minutes to combine the dough, then increase to medium speed and knead for 6 minutes until a stiff, elastic dough forms.
- Initial Chill: Shape the dough into a ball, dust lightly with flour, place it inside a plastic bag, and refrigerate for 1 hour to relax the gluten.
- Roll Dough Rectangle: On a floured surface, roll out the dough into a large rectangle measuring approximately 60x20cm, ensuring it’s even in thickness.
- Prepare Butter Layer: Flatten the chilled unsalted butter into a rectangle about 40x19cm using a rolling pin or between parchment paper to a consistent thickness, then place it over the bottom two-thirds of the rolled dough.
- Enclose Butter: Fold the top third of the dough down over half the butter, then fold the bottom third up over that, effectively sealing the butter inside the dough to create a layered block.
- Chill Dough with Butter: Place the dough back inside a plastic bag and refrigerate for another 1 hour to firm up the butter and rest the dough.
- Turn (Laminate) Dough: Roll the dough out to the original rectangle size (60x20cm), fold it into thirds like a letter, rotate it 90 degrees, and repeat this folding process two more times, chilling the dough for 1 hour between each turn. This process creates the flakey layers.
- Overnight Rest: After the final fold, refrigerate the dough overnight, around 8 hours, to rest and allow the gluten to relax while the dough rises slightly.
- Shape Croissants: Next day, roll the dough into a 42x30cm rectangle about 7mm thick, trimming edges evenly. Cut two long strips, then cut each strip into 12 triangles with a base of 12cm and height of 15cm.
- Roll Croissants: Gently stretch each triangle, then tightly roll from the base to the tip, slightly curving the ends to form the classic croissant shape.
- Proof Croissants: Place croissants on baking trays lined with parchment paper, cover loosely, and let proof for 2 hours at 18–24°C until they have doubled in size.
- Prepare for Baking: Preheat the oven to 200°C (392°F). Brush the croissants lightly with the beaten egg wash for a shiny, golden crust.
- Bake: Bake croissants in the preheated oven for 15–20 minutes until they are puffed up and golden brown on top. Once baked, allow to cool slightly before serving to enjoy the perfect flaky texture.
Notes
- Use high-quality unsalted butter with at least 82% fat content for best lamination and flavor.
- Keep the dough and butter cold during lamination to prevent butter from melting and breaking into the dough.
- The resting and chilling times are crucial for developing flavor and flaky layers.
- Proofing the croissants at a warm room temperature helps yeast properly expand for a light texture.
- Store croissants in an airtight container for up to two days or freeze for longer storage.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
