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Flaky Honey Butter Croissants with Berry Compote

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Delicious homemade flaky croissants layered with honey butter and served with a fresh, tangy berry compote. Perfect for breakfast or brunch with a cozy, buttery comfort.

Ingredients

  • All-purpose flour – 3 ½ cups (440g)
  • Granulated sugar – ¼ cup (50g)
  • Salt – 1 ½ teaspoons
  • Instant yeast – 2 teaspoons
  • Whole milk – 1 cup (240ml), warm (about 110°F/43°C)
  • Unsalted butter – 1 cup (225g), cold and cubed (for dough)
  • Unsalted butter – 1 cup (225g), cold and sliced thinly (for lamination)
  • Honey – 2 tablespoons (for dough)
  • Unsalted butter – 4 tablespoons (56g), melted (for glaze)
  • Honey – 2 tablespoons (for glaze)
  • Mixed berries (fresh or frozen) – 2 cups (300g) (e.g., blueberries, raspberries, blackberries)
  • Granulated sugar – ¼ cup (50g) (for compote)
  • Lemon juice – 1 tablespoon (freshly squeezed)
  • Vanilla extract – ½ teaspoon (optional)

Instructions

  1. Mix the Dough: In a large bowl, whisk together 3 ½ cups (440g) flour, ¼ cup (50g) sugar, 1 ½ teaspoons salt, and 2 teaspoons instant yeast. Warm 1 cup (240ml) whole milk to about 110°F (43°C) and stir in 2 tablespoons honey until dissolved. Pour the milk mixture into the dry ingredients and mix until a shaggy dough forms.
  2. Add Butter to Dough: Incorporate 1 cup (225g) cold, cubed unsalted butter into the dough by folding it in gently. The dough will be sticky—this is normal. Cover with plastic wrap and chill for 1 hour.
  3. Prepare Butter Block: While dough chills, place 1 cup (225g) cold unsalted butter slices between parchment paper. Use a rolling pin to pound and roll into a 7×7 inch (18×18 cm) square. Chill this butter block until firm but pliable, about 30 minutes.
  4. Lamination: On a floured surface, roll the dough into a 10×10 inch (25×25 cm) square. Place the butter block in the center and fold the dough edges over it, sealing the butter inside. Roll the dough gently into a 20×10 inch (50×25 cm) rectangle. Fold the dough into thirds, like a letter. Wrap and chill for 30 minutes. Repeat this rolling and folding two more times, chilling 30 minutes between each, to create flaky layers.
  5. Shape Croissants: Roll the dough out into a 20×10 inch (50×25 cm) rectangle one last time. Cut into 8 triangles. Starting at the base of each triangle, roll tightly towards the tip, curving slightly to form a crescent. Place croissants on parchment-lined baking sheet, tip underneath.
  6. Proof Croissants: Cover loosely with a towel and let rise in a warm spot for 1 to 1 ½ hours, or until puffy and nearly doubled.
  7. Preheat Oven and Glaze: Preheat oven to 400°F (200°C). Mix 4 tablespoons melted butter and 2 tablespoons honey for the glaze. Brush generously over croissants.
  8. Bake: Bake for 18-22 minutes, rotating the pan halfway, until golden brown and flaky. Don’t open the oven too often or the croissants might deflate. They should sound hollow when tapped.
  9. Make Berry Compote: While croissants bake, heat 2 cups mixed berries, ¼ cup sugar, and 1 tablespoon lemon juice in a saucepan over medium heat. Stir occasionally, cooking 8-10 minutes until thickened but still saucy. Stir in ½ teaspoon vanilla if using. Let cool slightly.
  10. Serve: Serve croissants warm with a spoonful of berry compote on the side or drizzled on top. Enjoy immediately for best flakiness.

Notes

Keep the butter and dough cold during lamination to prevent butter from melting and ruining flaky layers. Chill dough between folds. Do not stretch dough when rolling croissants. Proof croissants until puffy but not overproofed. Rotate baking sheet halfway through baking for even browning. Use frozen berries thawed and drained for compote if fresh are unavailable.

Nutrition

Keywords: croissants, honey butter, berry compote, flaky pastry, homemade croissants, breakfast, brunch, laminated dough

Find it online: https://chrisfeasts.com/flaky-honey-butter-croissants-with-berry-compote-easy-homemade-recipe/