Description
There’s something undeniably magical about homemade croissants. The crispy, golden layers, the soft, buttery interior, and the rich aroma filling your kitchen—it’s the kind of baking experience that feels both rewarding and luxurious.
French croissants have a reputation for being tricky to master, but with the right technique and a bit of patience, you can absolutely make bakery-quality croissants at home. Whether you want to impress your family at brunch, enjoy a peaceful morning with a warm pastry and coffee, or challenge yourself with a fun baking project, this recipe will guide you every step of the way.
In this detailed guide, I’ll take you through the entire process, from mixing the dough to rolling, folding, and baking. Even if this is your first time making croissants, I promise that by following these steps, you’ll end up with a batch of flaky, buttery perfection.
Ingredients
- 4 cups (500g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ tsp (7g) active dry yeast
- 1 ¼ tsp salt
- 1 cup (240ml) warm milk
- 10 tbsp (140g) unsalted butter, cold
- 1 egg (for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix these dry ingredients together before adding the warm milk. Stir until the dough comes together, then knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to make it too dry.
Shape the dough into a ball, place it in a lightly greased bowl, cover it with plastic wrap, and let it rest in the refrigerator for at least 6 hours or overnight. This slow fermentation helps develop flavor and improves the texture.
While the dough is chilling, prepare the butter block. Place the cold butter between two sheets of parchment paper and roll it into a 7×7-inch square. Try to keep it even in thickness. Refrigerate the butter block until firm but still pliable.
Once the dough is well-chilled, roll it out on a floured surface into a 10×10-inch square. Place the butter block in the center and fold the corners of the dough over it like an envelope, sealing the edges well.
Now, roll the dough into a long rectangle (about 8×24 inches). Fold it into thirds like a letter, wrap it in plastic wrap, and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough between each fold. This creates the signature flaky layers of a croissant.
After the final chill, roll the dough out into a large rectangle about ¼ inch thick. Use a sharp knife or pizza cutter to cut long triangles with a base of about 3 inches and a height of 8 inches.
Starting from the wide end, gently roll each triangle into a croissant shape, slightly stretching the dough as you roll. Place them on a baking sheet lined with parchment paper, making sure to tuck the tip underneath so they don’t unroll while baking.
Cover the shaped croissants loosely with plastic wrap and let them rise at room temperature for about 2 hours, or until they become puffy and nearly double in size. They should feel light and airy when gently touched.
Preheat your oven to 375°F (190°C). In a small bowl, beat the egg and lightly brush it over the croissants for a shiny, golden finish. Bake for 18-22 minutes, or until they turn beautifully golden brown and crisp.
Let them cool slightly before enjoying, though I won’t blame you if you sneak a warm one right off the tray!
Notes
- If you want to make chocolate croissants, place a small piece of chocolate on the base of each triangle before rolling.
- For extra crispiness, let the croissants cool completely, then reheat them in a 350°F (175°C) oven for a few minutes before serving.