Butter Croissant Recipe
Indulge in our flaky Butter Croissant, crafted with layers of rich, creamy butter that melt in your mouth. Each bite reveals a golden, crispy exterior giving way to a soft, airy interior, making it the perfect accompaniment to your morning coffee or a delightful treat any time of day.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough Ingredients
Butter Layering
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine flour and salt. Add the yeast mixture and softened butter. Mix until it forms a dough.
- 3
Knead
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let it rise until doubled in size (about 1-2 hours).
Butter Layering
- 4
Prepare Butter Layer
Place cold butter between two sheets of parchment paper and pound it into a 7-inch square using a rolling pin. Refrigerate until firm.
- 5
Rolling and Shaping
- 6
Roll and Fold
Roll the dough into a long rectangle, then fold it into thirds like a letter. Repeat this rolling and folding process 3 times, chilling for 30 minutes between each iteration.
- 7
Shape Croissants
After the final fold, roll the dough out to a large rectangle. Cut triangles and roll each triangle from the base to the tip. Place on baking sheets lined with parchment paper.
Final Proofing and Baking
- 8
Proof
Cover the shaped croissants with a kitchen towel and let them rise for about 1 hour until puffy.
- 9
Bake
Preheat the oven to 400°F (200°C). Brush the croissants with beaten egg and bake for 15-20 minutes until golden brown.
