Super Soft Croissants Recipe: The Ultimate Guide to Flaky Perfection

Step-by-Step Instructions for Making Super Soft Croissants

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, mix warm milk with sugar and sprinkle the yeast on top. Let it sit for 5-10 minutes until foamy.
2. Make the Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture, water, and egg, and mix until a dough forms. Knead for about 5 minutes until smooth and slightly elastic. Cover the dough with plastic wrap and let it rise in a warm place for 1 hour, or until it doubles in size.

Step 2: Create the Butter Block

1. While the dough is rising, prepare the butter block. Place the cold butter between two sheets of plastic wrap or parchment paper. Using a rolling pin, flatten it into a square that’s about 7 inches on each side. Chill the butter in the refrigerator while the dough rises.

Step 3: Laminate the Dough

1. Once the dough has risen, punch it down and roll it out on a floured surface to a rectangle about twice the size of your butter block.
2. Place the butter block in the center of the dough and fold the dough over it, enclosing the butter like an envelope.
3. Roll the dough and butter block together gently into a long rectangle. Fold the dough in thirds, similar to folding a letter. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 4: Fold and Roll

1. Repeat the rolling and folding process (rolling to a rectangle and folding in thirds) two more times, chilling for 30 minutes after each turn. This process creates the layers that will make the croissants flaky and soft.

Step 5: Shape the Croissants

1. Roll out the dough one last time to a large rectangle, about ¼ inch thick. Cut the dough into triangles for traditional croissants.
2. Starting from the wide end, roll each triangle toward the tip to form the classic croissant shape.
3. Place the shaped croissants on a baking sheet lined with parchment paper, cover, and let rise for 1-2 hours, until doubled in size.

Step 6: Bake the Croissants

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk the egg and milk together to make the egg wash. Lightly brush the croissants with the egg wash for a golden, glossy finish.
3. Bake for 15-20 minutes, or until golden brown and puffed. Allow them to cool slightly before serving.

Tips for Perfectly Soft and Flaky Croissants

• Use Cold Butter: Cold butter is essential for achieving flaky layers. If the butter becomes too soft, the layers won’t develop correctly.
• Roll Gently: Avoid pressing down too hard while rolling, as this can crush the delicate layers.
• Temperature Control: If you’re working in a warm kitchen, try chilling your rolling pin and workspace to prevent the butter from melting.
• Egg Wash Application: For an even golden color, apply the egg wash lightly. Too much can cause uneven browning.

Storing and Freezing Leftover Croissants

Freshly baked croissants are best enjoyed on the day they’re made, but you can store leftovers in an airtight container at room temperature for up to two days. To reheat, place them in a 300°F (150°C) oven for 5-10 minutes.

For longer storage, freeze unbaked, shaped croissants on a baking sheet until solid, then transfer them to a freezer bag. When ready to bake, thaw overnight in the refrigerator, let rise for an hour, and bake as directed. Baked croissants can also be frozen for up to a month; just reheat in the oven for a fresh-baked taste.