There is something undeniably magical about the process of making croissants. The layers of buttery, flaky pastry, crisp on the outside and soft within, have long been associated with French cafés and leisurely mornings. If you’ve ever dreamed of making homemade croissants, you’re in for a truly rewarding experience.
While croissants do take time and patience, the process is just as enjoyable as the final result. There’s a certain joy in rolling out the dough, folding in the butter, and watching your pastries puff up beautifully in the oven. This recipe is designed to guide you through each step, ensuring that your homemade croissants are every bit as delicious as those from a Parisian bakery.
So, roll up your sleeves, set aside a cozy weekend, and let’s get started on this wonderful baking adventure!
Why You’ll Love This Recipe
- Incredibly Buttery & Flaky – Nothing beats the rich, golden layers of a freshly baked croissant.
- A Fun Baking Project – If you love hands-on baking, this recipe is a rewarding challenge.
- Perfect for Breakfast or Brunch – Serve them warm with jam, honey, or just as they are!
- Great for Sharing – Croissants make an impressive treat for family and friends.
Ingredients You’ll Need
For the Dough:
- 4 cups (500g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon (10g) salt
- 1 tablespoon (10g) instant yeast
- 1 cup (240ml) warm milk
- ½ cup (120ml) water
- 3 tablespoons (45g) unsalted butter, softened
For the Butter Layer:
- 1 cup (225g) unsalted butter, cold
- 2 tablespoons (15g) flour
For the Egg Wash:
- 1 egg
- 1 tablespoon (15ml) milk
How to Make Croissants
Making croissants is a multi-step process, but don’t let that intimidate you! If you take your time and follow these steps, you’ll end up with light, flaky pastries that are well worth the effort.
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir to distribute the ingredients evenly. Slowly pour in the warm milk and water, then mix until a rough dough forms. Add the softened butter and knead the dough for about 5 minutes until it becomes smooth and elastic.
Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours (or overnight for best results).
Step 2: Make the Butter Block
Place the cold butter between two sheets of parchment paper and use a rolling pin to flatten it into an 8×8-inch (20x20cm) square. Sprinkle a little flour over the butter to prevent sticking, then refrigerate while your dough rests.
Step 3: Laminate the Dough (Layering the Butter)
Take the chilled dough and roll it out on a lightly floured surface into a 10×20-inch (25x50cm) rectangle. Place the butter block in the center, then fold the dough over it like a letter. Seal the edges by pressing them gently.
Now it’s time for the first fold: Roll out the dough again into a long rectangle and fold it into thirds. Wrap it in plastic and refrigerate for 30 minutes. Repeat this process two more times, chilling between each fold. This creates the signature flaky layers!
Step 4: Shape the Croissants
After the final chill, roll out the dough to about ¼ inch (5mm) thick. Cut the dough into long triangles, about 4 inches wide at the base and 8 inches long.
To shape the croissants, gently stretch each triangle, then roll it from the base to the tip, creating a crescent shape. Place them on a parchment-lined baking sheet, making sure the tip is tucked under.
Step 5: Proof the Croissants
Cover the shaped croissants loosely with a kitchen towel and let them rise in a warm place for 2 to 3 hours, or until they become puffy and nearly double in size.
Step 6: Bake to Golden Perfection
Preheat your oven to 375°F (190°C).
Make the egg wash by whisking together the egg and milk. Gently brush the croissants with the egg wash, being careful not to deflate them.
Bake for 18–22 minutes, or until the croissants are deep golden brown and crispy on the outside. Let them cool for a few minutes before serving.
Helpful Tips for Perfect Croissants
- Use High-Quality Butter – Since butter is the star of the show, choose a good-quality, high-fat butter for the best flavor and texture.
- Keep Everything Cold – Chilling the dough and butter between steps ensures the layers stay distinct, creating that irresistible flakiness.
- Don’t Rush the Process – Patience is key! Letting the dough rest properly enhances both flavor and texture.
- Roll Evenly – Try to maintain even thickness while rolling to ensure consistent baking.
- Check Your Proofing Time – Over-proofed croissants can collapse in the oven, while under-proofed ones won’t rise properly. They should be visibly puffy but still hold their shape.
Details
- Prep Time: 12 hours (includes resting time)
- Cook Time: 20 minutes
- Total Time: 12 hours 20 minutes
- Yield: 12 croissants
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Notes
- Chilling is Key – Always keep your dough and butter cold to maintain distinct layers. If the dough starts feeling too soft at any point, pop it back into the refrigerator for 15–20 minutes before continuing.
- Flour Lightly – When rolling out the dough, use just enough flour to prevent sticking, but not so much that it dries out the dough. A light dusting is all you need.
- Use a Sharp Knife or Pizza Cutter – When cutting the dough into triangles, a sharp blade ensures clean edges, which helps with proper rising and even layers.
- Adjust Proofing Time if Needed – If your kitchen is colder, proofing may take longer. If it’s warm, check on your croissants earlier to avoid over-proofing.
- Egg Wash Evenly – Brush gently with a pastry brush and avoid letting the egg wash pool at the edges, as this can prevent proper rising.
- Experiment with Fillings – Once you’re comfortable with the basic recipe, try filling your croissants with almond paste, Nutella, or even a sprinkle of cinnamon sugar before rolling.
- Practice Makes Perfect – If your first batch isn’t bakery-perfect, don’t worry! The more you make croissants, the better you’ll get at handling the dough and achieving those airy, flaky layers.
Frequently Asked Questions
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough a day in advance and keep it in the refrigerator overnight. You can also freeze shaped croissants before proofing, then thaw them in the fridge overnight before baking.
Why Didn’t My Croissants Puff Up?
This can happen if the butter melted into the dough too early. Always keep the dough cold and follow the resting times carefully.
Can I Fill Croissants with Chocolate or Cheese?
Absolutely! Before rolling up the croissants, place a small piece of chocolate or cheese at the base of the triangle for a delicious variation.
Storage Instructions
- Room Temperature: Store leftover croissants in an airtight container for up to 2 days. Reheat them in the oven at 300°F (150°C) for 5–7 minutes to restore crispiness.
- Freezer: Freeze baked croissants in an airtight bag for up to 2 months. Reheat directly from frozen at 350°F (175°C) for about 10 minutes.
Related Recipe
If you love making croissants, here are some other delicious baked goods to try:
- Perfect Homemade French Croissants – A Step-by-Step Guide
- Boston Cream Pie Croissants
- Homemade Chocolate Croissants (Pain au Chocolat)
- Ham and Cheese Croissant Breakfast Sandwich
Conclusion
Making croissants from scratch is a labor of love, but the results are absolutely worth it. With their golden, crispy exterior and soft, buttery layers inside, these homemade croissants will impress anyone lucky enough to try them.
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How to Make Buttery, Flaky Croissants from Scratch
Description
There is something undeniably magical about the process of making croissants. The layers of buttery, flaky pastry, crisp on the outside and soft within, have long been associated with French cafés and leisurely mornings. If you’ve ever dreamed of making homemade croissants, you’re in for a truly rewarding experience.
While croissants do take time and patience, the process is just as enjoyable as the final result. There’s a certain joy in rolling out the dough, folding in the butter, and watching your pastries puff up beautifully in the oven. This recipe is designed to guide you through each step, ensuring that your homemade croissants are every bit as delicious as those from a Parisian bakery.
So, roll up your sleeves, set aside a cozy weekend, and let’s get started on this wonderful baking adventure!
Ingredients
For the Dough:
- 4 cups (500g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon (10g) salt
- 1 tablespoon (10g) instant yeast
- 1 cup (240ml) warm milk
- ½ cup (120ml) water
- 3 tablespoons (45g) unsalted butter, softened
For the Butter Layer:
- 1 cup (225g) unsalted butter, cold
- 2 tablespoons (15g) flour
For the Egg Wash:
- 1 egg
- 1 tablespoon (15ml) milk
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir to distribute the ingredients evenly. Slowly pour in the warm milk and water, then mix until a rough dough forms. Add the softened butter and knead the dough for about 5 minutes until it becomes smooth and elastic.
Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours (or overnight for best results).
Place the cold butter between two sheets of parchment paper and use a rolling pin to flatten it into an 8×8-inch (20x20cm) square. Sprinkle a little flour over the butter to prevent sticking, then refrigerate while your dough rests.
Take the chilled dough and roll it out on a lightly floured surface into a 10×20-inch (25x50cm) rectangle. Place the butter block in the center, then fold the dough over it like a letter. Seal the edges by pressing them gently.
Now it’s time for the first fold: Roll out the dough again into a long rectangle and fold it into thirds. Wrap it in plastic and refrigerate for 30 minutes. Repeat this process two more times, chilling between each fold. This creates the signature flaky layers!
After the final chill, roll out the dough to about ¼ inch (5mm) thick. Cut the dough into long triangles, about 4 inches wide at the base and 8 inches long.
To shape the croissants, gently stretch each triangle, then roll it from the base to the tip, creating a crescent shape. Place them on a parchment-lined baking sheet, making sure the tip is tucked under.
Cover the shaped croissants loosely with a kitchen towel and let them rise in a warm place for 2 to 3 hours, or until they become puffy and nearly double in size.
Preheat your oven to 375°F (190°C).
Make the egg wash by whisking together the egg and milk. Gently brush the croissants with the egg wash, being careful not to deflate them.
Bake for 18–22 minutes, or until the croissants are deep golden brown and crispy on the outside. Let them cool for a few minutes before serving.
Notes
- Chilling is Key – Always keep your dough and butter cold to maintain distinct layers. If the dough starts feeling too soft at any point, pop it back into the refrigerator for 15–20 minutes before continuing.
- Flour Lightly – When rolling out the dough, use just enough flour to prevent sticking, but not so much that it dries out the dough. A light dusting is all you need.
- Use a Sharp Knife or Pizza Cutter – When cutting the dough into triangles, a sharp blade ensures clean edges, which helps with proper rising and even layers.
- Adjust Proofing Time if Needed – If your kitchen is colder, proofing may take longer. If it’s warm, check on your croissants earlier to avoid over-proofing.
- Egg Wash Evenly – Brush gently with a pastry brush and avoid letting the egg wash pool at the edges, as this can prevent proper rising.
- Experiment with Fillings – Once you’re comfortable with the basic recipe, try filling your croissants with almond paste, Nutella, or even a sprinkle of cinnamon sugar before rolling.
- Practice Makes Perfect – If your first batch isn’t bakery-perfect, don’t worry! The more you make croissants, the better you’ll get at handling the dough and achieving those airy, flaky layers.