09/23/2026
🥐 Classic Butter Croissant
Ingredients
* 500 g all-purpose flour
* 60 g sugar
* 10 g salt
* 10 g instant yeast
* 250 ml cold milk
* 1 large egg
* 250 g unsalted butter (for dough)
* 250 g unsalted butter (for lamination)
* 1 egg (for egg wash)
Procedure
* Mix the flour, sugar, salt, and instant yeast in a large bowl.
* Add the cold milk and egg, then mix until a dough forms.
* Add the butter for the dough and knead until smooth.
* Cover the dough and refrigerate for 1–2 hours.
* Shape the lamination butter into a flat rectangle and chill until firm but flexible.
* Roll out the chilled dough and place the butter in the center.
* Fold the dough over the butter and seal the edges.
* Roll it into a long rectangle, then fold it into thirds.
* Chill for 30 minutes, then repeat the rolling and folding process 2 more times.
* Refrigerate the laminated dough for at least 1 hour.
* Roll the dough thin and cut it into long triangles.
* Roll each triangle from the wide end toward the tip to form a croissant.
* Place on a lined baking tray and let rise for 1–2 hours, until puffy.
* Brush gently with beaten egg.
* Bake at 200°C (390°F) for 10 minutes, then reduce to 180°C (350°F) and bake for another 10–15 minutes until golden brown.
* Cool slightly before serving.
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