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French

Croissants from Scratch

Classic laminated pastry with 27 layers of butter. A weekend project that will ruin store-bought croissants forever.

145 min
Total time
12
Servings
120 min
Prep
25 min
Cook
advancedbreakfast
Source: Famishly Kitchen

Ingredients

12 servings
  • 960 ml bread flour
  • 45 ml sugar
  • 12.5 ml instant yeast
  • 10 ml salt
  • 360 ml milk
  • 45 ml butter for dough
  • 1.5 cups cold European butter for lamination

Make it your way

Instructions

Plan my prep
  1. Step 1.Mix dough ingredients. Knead 5 min. Refrigerate overnight.
  2. Step 2.Pound cold butter into a flat rectangle. Refrigerate until same temperature as dough.
  3. Step 3.Encase butter in dough. Roll out and fold in thirds (letter fold). Refrigerate 30 min.
  4. Step 4.Repeat the fold 2 more times with 30 min rests.
  5. Step 5.Roll thin, cut triangles, roll into croissants. Proof 2-3 hours.
  6. Step 6.Egg wash. Bake at 400F 20-25 min until deep golden.

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