Classic Buttery Croissant

Here’s a classic buttery croissant recipe broken down in detail, step by step, so you get those flaky, golden layers just like a French bakery. This is a traditional recipe using the lamination method, which creates that signature layered texture.

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Ingredients

For the dough (détrempe):

• 500 g (4 cups) all-purpose flour

• 55 g (1/4 cup) granulated sugar

• 10 g (2 tsp) salt

• 10 g (1 tbsp) instant yeast

• 300 ml (1 1/4 cups) cold milk

• 40 g (3 tbsp) unsalted butter, softened

For the butter block (beurrage):

• 250 g (1 cup + 2 tbsp) unsalted butter, cold

For the egg wash:

• 1 egg

• 1 tbsp water

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Step 1: Make the Dough

1. In a large mixing bowl, combine flour, sugar, salt, and yeast.

   • Important: Keep the salt and yeast separate at first; direct contact can kill the yeast.

2. Gradually add cold milk and softened butter.

3. Mix until a smooth dough forms.

4. Shape into a rectangle, wrap in plastic, and chill for 1 hour.

   • Chilling slows yeast activity and makes rolling easier.

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Step 2: Prepare the Butter Block

1. Place the cold butter between two sheets of parchment paper.

2. Pound and roll it into a rectangle roughly 15×20 cm (6×8 inches).

3. Keep the edges straight and the butter pliable but cold.

4. Chill in the fridge while dough rests if it becomes too soft.

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Step 3: Laminate the Dough (Folding Butter In)

1. Roll the chilled dough into a rectangle about 30×20 cm (12×8 inches).

2. Place the butter block on 2/3 of the dough, fold the uncovered third over the butter, then fold the remaining third on top.

   • This is called a “book fold”.

3. Chill for 30–60 minutes to keep dough and butter cold.

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Step 4: Perform the Turns

1. Roll dough into a rectangle again. Perform a single fold (like a letter fold): fold one-third of the dough over, then the other third on top.

2. Chill for 30–60 minutes.

3. Repeat the single fold 2 more times, chilling in between.

   • You’ll end up with 3 single folds, creating multiple layers of dough and butter.

   • Keep dough and butter cold; if butter leaks, start over from chilling stage.

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Step 5: Shape the Croissants

1. Roll the dough to a rectangle about 60×25 cm (24×10 inches).

2. Cut triangles with a base of ~8 cm (3 inches) and height ~20 cm (8 inches).

3. Make a small slit at the base of each triangle, then roll from base to tip.

4. Place on a baking tray lined with parchment, tip underneath to prevent unrolling.

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Step 6: Proof the Croissants

1. Let the shaped croissants rise at room temperature for 1–2 hours until doubled in size.

   • Keep them in a slightly warm spot; avoid drafts.

2. Croissants are ready when gently poked and dough springs back slowly.

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Step 7: Egg Wash & Bake

1. Preheat oven to 200°C (390°F).

2. Beat the egg with water and brush gently over the croissants.

   • Avoid too much wash; it can seal layers.

3. Bake for 15–20 minutes, until golden brown and puffed.

4. Cool on a wire rack for 10–15 minutes before serving.

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Tips for Perfect Croissants

• Butter temperature: It should be cold but pliable; too soft → melts; too hard → cracks dough.

• Rolling: Light dusting of flour; don’t over-flour or layers stick.

• Proofing: Room temperature should not exceed 24°C (75°F).

• Storage: Best eaten fresh; can freeze baked croissants for 1–2 weeks.

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If you want, I can also give you a shortcut version that skips some folding steps but still produces a flaky buttery croissant—perfect if you want bakery-style results without the full lamination process.