Here’s a delicious recipe for super soft croissants with a flaky, buttery texture and a tender interior. This recipe requires patience (due to laminating the dough), but the results are worth it!
Super Soft Croissants Recipe
Makes: 10-12 croissants
Prep Time: 30 mins (+ overnight chilling)
Rise Time: 2-3 hours
Bake Time: 15-20 mins
Ingredients:
For the Dough (Détrempe):
- 4 cups (500g) bread flour (high-protein flour)
- ¼ cup (50g) granulated sugar
- 2 tsp (7g) instant yeast (or active dry yeast, activated in warm milk)
- 1¼ tsp (7g) salt
- 1 cup (240ml) cold whole milk
- ¼ cup (60g) unsalted butter, softened
For the Butter Block (Beurrage):
- 1¼ cups (280g) unsalted butter, cold but pliable
- 2 tbsp (15g) flour (to stabilize butter)
For Egg Wash:
- 1 egg + 1 tbsp milk (whisked)
Instructions:
1. Make the Dough (Détrempe):
- In a mixing bowl, combine flour, sugar, yeast, and salt.
- Add cold milk and softened butter, then mix until a shaggy dough forms.
- Knead for 5-7 mins (by hand or mixer with dough hook) until smooth and elastic.
- Shape into a rectangle, wrap in plastic, and refrigerate overnight (or at least 4 hours).
2. Prepare the Butter Block (Beurrage):
- Place cold butter between two sheets of parchment paper.
- Pound with a rolling pin into a 7×7 inch (18×18 cm) square.
- Sprinkle flour over butter, fold parchment, and refrigerate 30 mins.
3. Laminate the Dough (Turns):
- Roll the chilled dough into a 10×10 inch (25×25 cm) square.
- Place the butter block diagonally on the dough and fold the corners over to encase it completely.
- Roll the dough into a 20×10 inch (50×25 cm) rectangle.
- Perform a single fold (letter fold): Fold the bottom third up and the top third down.
- Wrap and chill 30 mins.
- Repeat rolling and folding two more times, chilling between each fold.
4. Shape the Croissants:
- After the final fold, roll the dough into a 24×10 inch (60×25 cm) rectangle.
- Cut into long triangles (about 5-inch wide at the base).
- Stretch each triangle slightly, then roll tightly from the base to the tip.
- Curve slightly into a crescent shape and place on a baking tray.
5. Final Proofing:
- Cover and let rise at 75-78°F (24-26°C) for 2-3 hours, until puffy and nearly doubled.
- Preheat oven to 375°F (190°C).
6. Bake:
- Brush croissants with egg wash.
- Bake for 15-20 mins until golden brown and flaky.
- Cool on a wire rack before serving.
Tips for Super Soft Croissants:
✅ Use cold ingredients to prevent butter from melting.
✅ Don’t rush proofing—proper rising ensures soft layers.
✅ Bake at the right temp—too hot = hard, too low = greasy.
✅ For extra softness, brush with simple syrup after baking.
Enjoy your flaky, buttery, super soft croissants! 🥐✨
