Flaky, buttery, and perfectly golden, these classic French croissants are a breakfast or brunch dream. With layers of tender dough wrapped around a subtle hint of vanilla, they offer a delicate balance of crispiness and softness in every bite.
Ingredients
4 cups all-purpose flour
1/2 cup cold water
1/2 cup whole milk
2 teaspoons active dry yeast
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup unsalted butter, softened
1 1/4 cups cold unsalted butter (for laminating)
1 large egg
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Add the cold water, milk, and softened butter, mixing until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth. Wrap the dough in plastic and refrigerate for at least 30 minutes.
Place the cold butter for laminating between two sheets of parchment paper and pound it into a 7-inch square. Chill the butter until firm. Roll the dough into a 10-inch square and place the butter diagonally in the center. Fold the corners of the dough over the butter to enclose it. Roll the dough into a 20-inch rectangle and fold it into thirds. Wrap in plastic and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, chilling between each turn.
Roll the dough into a 20-inch by 10-inch rectangle and cut into triangles with a 5-inch base. Roll each triangle from the base to form a crescent shape. Place on a parchment-lined baking sheet, cover, and let rise for 1–2 hours until doubled in size.
Preheat the oven to 400°F (200°C). Brush the croissants with the beaten egg and vanilla extract for shine. Bake for 15–20 minutes until golden and puffed. Let cool slightly before serving.
