Butter Croissants with Salted Caramel Sauce

A buttery, flaky classic paired with a rich salted caramel drizzle. Great for breakfast, brunch, or a sweet treat post-dinner.

Quick Stats

• Prep Time: ~30 min active + chilling/lamination time (~2 hrs) + proofing (~1.5 hrs)
• Bake Time: 18–22 min
• Total Time: ~4–5 hrs (or overnight with fridge rests)
• Yield: ~12 medium croissants
• Skill Level: Intermediate

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Ingredient Checklist

Dough

Ingredient	Metric	Notes
Milk (lukewarm)	250 ml	Warm to touch, not hot (37–40°C)
Sugar	50 g	~4 Tbsp
Instant dry yeast	6 g	~2 tsp
Egg	1 large	Room temperature
Salt	4 g	~1 tsp
All-purpose flour	500 g	Or bread flour for chewier layers
Butter (softened, for dough)	60 g	Room temp, unsalted preferred
Butter (for laminating)	150 g	Cold block, unsalted

Salted Caramel Sauce

Ingredient	Metric	Notes
Granulated sugar	200 g	White sugar
Butter	50 g	Unsalted
Hot milk	100 ml	Warmed to reduce splatter
Salt	1/2 tsp	Use flaky sea salt if possible

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Step-by-Step Instructions

1. Activate & Mix

1. In a large bowl: combine lukewarm milk, sugar, and instant yeast. Let sit 5–10 minutes until foamy.
2. Whisk in egg and salt.
3. Add flour and mix until shaggy.
4. Knead in 60 g softened butter until dough is smooth and elastic.
5. Shape into a disk, cover, and rise until doubled (~1 hour).
6. Chill dough 30 minutes before lamination.

2. Prepare Butter Block

1. Place 150 g cold butter between 2 parchment sheets.
2. Pound/roll into a 15×15 cm square, ~1 cm thick.
3. Chill until firm.

3. Enclose & First Turn

1. Roll dough to 30×30 cm square.
2. Place butter at 45° angle (diamond shape), fold corners to encase.
3. Roll into 20×60 cm rectangle.
4. Fold into thirds ("letter fold"). Chill 20–30 minutes.

4. Second & Third Turns

1. Rotate 90°, roll again to 20×60 cm, fold, chill.
2. Repeat once more. Total of 3 turns. Chill at least 45 min (or overnight).

5. Shape Croissants

1. Roll dough to 30×40 cm, 4 mm thick.
2. Trim edges, cut into isosceles triangles (base 10 cm).
3. Notch 1 cm slit at base; roll into crescent shape.
4. Place seam-side down on tray.

6. Proof

• Cover loosely, proof at ~24–26°C until puffy and jiggly (~1–1.5 hrs).

7. Bake

1. Preheat oven to 190°C (375°F). Optional: steam tray in bottom.
2. Brush with egg wash (1 egg + 1 Tbsp milk).
3. Bake for 18–22 min until golden brown.
4. Cool on rack 10–15 min.

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Salted Caramel Sauce

Tip: Have butter and hot milk ready — caramel burns fast!

1. In a heavy pan, melt 200 g sugar over medium heat, stirring lightly.
2. Cook to a deep amber color.
3. Whisk in 50 g butter.
4. Slowly add 100 ml hot milk, whisking continuously.
5. Add 1/2 tsp salt. Simmer 1–2 min.
6. Cool 10–15 min before using.

Storage: Refrigerate up to 2 weeks. Reheat gently before use.

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Serving Ideas

• Drizzle caramel over warm croissants.
• Fill with pastry cream + caramel.
• Dip in caramel and crushed nuts.
• Use leftovers in croissant bread pudding with caramel sauce.

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Troubleshooting & Tips

• Butter leaking? Dough got too warm — chill more during laminating.
• Not flaky? Not enough turns or over-proofed. Check yeast too.
• Caramel clumpy? Add lemon juice or corn syrup next time to prevent crystallization.
• Burnt caramel? Remove from heat as soon as amber color appears.