🛒 Ingredients
- 500g strong flour
- 280ml warm milk
- 10g salt
- 50g sugar
- 7g dry yeast
- 250g cold butter for laminating
- 1 egg yolk + 2 tablespoons milk, for brushing
👨🍳 Step-by-step instructions
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Knead flour, milk, salt, sugar, and yeast for 10 minutes. Form into a ball and refrigerate for 1 hour.
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Roll cold butter between baking paper into a 20cm square.
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Enclose the butter inside the dough and perform 3 single folds, chilling for 30 minutes between each fold.
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Roll dough to 4mm thickness and cut into triangles with an 8cm base. Roll up from the base to the tip.
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Proof for 2 hours at room temperature. Brush with egg yolk and bake at 180°C for 18–20 minutes.
💡 Chef's tip
The laminating butter should be around 15°C: cold enough to hold its shape but flexible enough to bend without breaking. Too hard and it shatters the dough; too soft and it merges with it.
📝 Our take
Homemade croissants are a weekend project that requires patience, not special skill. The butter lamination is what creates the layers — it needs to be cold but pliable, not frozen or soft. The result is worth every hour: a croissant with honeycombed layers, a shell that shatters, and an aroma of browned butter that nothing can replicate.
🍷 Wine & food pairing
Café au lait or a strong flat white. For a savoury version, hand-carved Iberian ham or smoked salmon with dill.
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