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Traditional Buttery French Croissants For Lazy Bistro Breakfasts Recipe

Indulge in the heavenly aroma and flaky layers of homemade French croissants! This recipe, perfected over time, yields croissants even better than those found in Parisian boulangeries. While time-consuming (plan for a multi-day process), the rich, buttery results are well worth the effort. This recipe provides detailed instructions for making the dough using a bread machine, stand mixer, or by hand, offering flexibility to fit your kitchen setup. Make the buttery dough ahead of time – even freezing is an option! Learn the simple techniques for layering the butter and creating those signature airy layers. This recipe yields 8-12 croissants, depending on your shaping skills. Enjoy your perfect croissants with freshly brewed coffee, orange juice, and your favorite jams!

Prep Time 120 mins
Cook Time 1580 mins
Calories 369.4 kcal
Protein 13g
Rating 4.2 (21 Reviews)
Traditional Buttery French Croissants For Lazy Bistro Breakfasts

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Traditional Buttery French Croissants For Lazy Bistro Breakfasts

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How to Make Traditional Buttery French Croissants For Lazy Bistro Breakfasts

  1. **Day 1: Dough Preparation**
  2. In a large bowl (or bread machine), combine 500g strong bread flour, 5g instant yeast, 30g sugar, 10g salt, and 300ml lukewarm milk.
  3. If using a bread machine, select the dough cycle. If using a stand mixer, knead with a dough hook for 8-10 minutes until smooth and elastic. If kneading by hand, knead for 10-12 minutes until smooth and elastic.
  4. Incorporate 250g cold, unsalted butter (cubed), using a folding and turning technique to ensure even distribution. The dough should be fairly smooth and supple. Let the dough rest for 30 minutes.
  5. Gently shape the dough into a rectangle, wrap tightly in plastic wrap and refrigerate overnight (or freeze for longer storage).
  6. **Day 2: Shaping and Baking**
  7. Remove the dough from the fridge (or allow it to defrost in the refrigerator overnight).
  8. Lightly dust a clean work surface with flour. Roll out the dough into a large rectangle (approximately 60x40cm).
  9. Fold the dough into thirds (like a letter), then rotate 90 degrees and repeat the fold. Wrap and chill for 30 minutes.
  10. Repeat step 3 one more time.
  11. Roll the dough out into a large rectangle again (approximately 60x40cm).
  12. Cut the dough into triangles (approximately 15cm base).
  13. Roll each triangle into a croissant shape, starting at the wide end.
  14. Place croissants onto a baking sheet lined with parchment paper. Cover loosely with plastic wrap and proof for 1-2 hours, or until nearly doubled in size.
  15. Preheat oven to 200°C (390°F).
  16. Brush the croissants with milk or egg wash for a golden finish.
  17. Bake for 15-20 minutes, or until golden brown.
  18. Let the croissants cool completely on a wire rack before serving.
  19. **Freezing Instructions:** Freeze unbaked croissants on a baking sheet. Once frozen, transfer to a freezer bag for longer storage. Defrost overnight in the fridge before baking as usual.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

13g

Fat

67g

Carbs

11g

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Breakfast & Brunch Sweets & Sides Desserts European French Vegetarian Baking

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