Authentic European Croissant
Crispy and Flavorful Homemade Croissants
Introducing a recipe for authentic croissants that are crispy on the outside and rich with buttery flavor on the inside, made with time and dedication. Although a bit challenging, the taste of homemade croissants will be more special than any bakery croissant. Take on the challenge of making successful croissants at home with this detailed guide!
Other Ingredients
- Egg wash (1 yolk + 20g water or 30g milk) 30g
Dough Ingredients
- Cold water 120g
- Cold milk 170g
- Instant dry yeast 12g
- Sugar 50g
- Salt 10g
- Bread flour 280g
- Cake flour 280g
- Room temperature unsalted butter (for dough) 50g
- Cold unsalted butter (for lamination) 250g
- Cold water 120g
- Cold milk 170g
- Instant dry yeast 12g
- Sugar 50g
- Salt 10g
- Bread flour 280g
- Cake flour 280g
- Room temperature unsalted butter (for dough) 50g
- Cold unsalted butter (for lamination) 250g
Cooking Instructions
Step 1
First, in a bread maker or a bowl, combine cold water (120g) and cold milk (170g). Add instant dry yeast (12g), sugar (50g), salt (10g), bread flour (280g), and cake flour (280g). Gently mix the ingredients inside the bowl to prevent flour from scattering. (It’s best to prevent the yeast and salt from direct contact.)
Step 2
Once all ingredients start to come together into a dough, add the softened room temperature butter (50g) and begin kneading. Knead until the butter is fully incorporated and you have a smooth dough. (Using a stand mixer is convenient, and hand kneading will take about 15-20 minutes.)
Step 3
Shape the finished dough into a ball, place it in a bowl, and cover with plastic wrap. Proof the dough for about 2 hours in a steamer with 40°C water or using your oven’s proofing function. Placing it in a warm, sunlit window is also an option.
Step 4
Check if the first proofing was successful. Gently poke the dough with a finger lightly dusted with flour. If the indentation remains and the dough doesn’t spring back, the proofing is successful. If it springs back, continue proofing for a little longer.
Step 5
Gently deflate the risen dough (punch down) and flatten it. Wrap it in plastic wrap or seal it in a container and let it rest in the refrigerator for 1 hour for the second proofing. This step stabilizes the dough’s gluten and cools it down, making the butter lamination process easier.
Step 6
Next, prepare the lamination butter (250g). Place the cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a uniform rectangle shape, similar in thickness to your dough. Be careful not to let the butter get too soft; if necessary, refrigerate it briefly to firm it up during the process.
Step 7
Take out the dough after the second resting period and spread it out on your work surface. Roll it into a rectangular shape and place the prepared lamination butter on top. Fold the dough over the butter to completely enclose it, sealing the edges carefully to prevent the butter from leaking out.
Step 8
Roll out the butter-enclosed dough. It’s crucial to roll it evenly to a consistent thickness, being careful not to tear the butter. If the dough tears or butter leaks, stop immediately, refrigerate to firm up, and then try again. Fold the dough into thirds. (e.g., a ‘letter fold’ or ‘three-fold’).
Step 9
After the three-fold, refrigerate the dough for 30 minutes. This chilling period firms up the butter and dough, making the next shaping step easier. Once chilled, roll out the dough again and perform another three-fold. (Total of two three-folds).
Step 10
After the second three-fold, refrigerate the dough again for 30 minutes. Then, roll out the dough and perform a four-fold. (A ‘book fold’ or ‘four-fold’). This is a crucial step for creating the signature flaky layers of a croissant. Finally, let it rest for a fourth time in the refrigerator for 30 minutes.
Step 11
Once the three chilling periods are complete, take out the dough and roll it out evenly to about 0.5cm thickness. Shape it into long rectangles and cut them into long triangles. Using a bread knife or pizza cutter will help you make clean cuts.
Step 12
Make a small slit in the center of the wide base of each triangle. Starting from the pointed end, roll the dough up tightly, stretching it slightly as you roll. Brush the rolled croissants with egg wash (1 yolk + 20g water or 30g milk). After this first egg wash, let them proof at room temperature for 30 minutes. Once proofed, brush them with egg wash again. (Applying egg wash twice gives a richer color.)
Step 13
Bake in a preheated oven at 180°C (350°F) for about 15 to 20 minutes, or until golden brown and fragrant. Adjust the time and temperature according to your oven specifications. Congratulations, you’ve done a great job! Enjoy the delightful taste of freshly baked croissants once they’ve cooled slightly.
