Croissants

 Here’s a classic French croissant recipe — buttery, flaky, and golden. 🥐✨

It takes time (because of the dough resting and layering) but the results are absolutely worth it.

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🥐 Classic Croissant Recipe

Ingredients (makes about 8 large croissants)

For the dough:

• 4 cups (500 g) all-purpose flour

• ¼ cup (50 g) sugar

• 2 tsp salt

• 1 tbsp instant yeast

• 1 cup (240 ml) warm milk

• 2 tbsp unsalted butter, softened

• 1 large egg

For the butter block:

• 1 cup (225 g) unsalted butter, cold

For brushing:

• 1 egg (beaten with 1 tbsp milk or water)

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Instructions

1. Make the dough

• In a large bowl, mix flour, sugar, salt, and yeast (keep salt and yeast on opposite sides at first).

• Add warm milk, butter, and egg.

• Mix until a dough forms, then knead lightly (about 3–5 minutes) until smooth.

• Cover and chill for 30 minutes.

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2. Prepare the butter block

• Place cold butter between two sheets of parchment paper.

• Flatten into a 15×15 cm (6×6 inch) square using a rolling pin.

• Chill while the dough rests.

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3. Laminate (layer) the dough

• Roll out the chilled dough into a 30×30 cm (12×12 inch) square.

• Place the butter block in the center at a 45° angle (like a diamond).

• Fold the corners of the dough over the butter to enclose it.

• Roll into a 20×60 cm (8×24 inch) rectangle.

• Fold the top third down and the bottom third up — like folding a letter.

• Wrap and chill for 30–45 minutes.
  (That’s your first “turn.”)

• Repeat this rolling and folding two more times, chilling between each.
  (Three total turns = many flaky layers!)

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4. Shape the croissants

• Roll out the dough into a 25×100 cm (10×40 inch) rectangle.

• Cut into triangles about 10 cm wide at the base.

• Stretch each triangle gently and roll up from the base to the tip.

• Place on a baking sheet lined with parchment, tip underneath.

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5. Proof (rise)

• Cover loosely and let rise in a warm place until puffy — 1½ to 2 hours.
  (They should jiggle slightly when moved.)

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6. Bake

• Preheat oven to 200°C / 400°F.

• Brush croissants with egg wash.

• Bake for 15–20 minutes, until deep golden brown.

• Cool slightly before serving.

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☕ Serving ideas

• Spread with jam, chocolate, or almond cream.

• Use as a base for croissant sandwiches.

• Reheat at 180°C (350°F) for 5 minutes to crisp up.