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Homemade Croissants Recipe

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4.5 from 8 reviews

This homemade croissant recipe guides you through creating flaky, buttery croissants from scratch using a simple yeast dough and layering technique. With just a few ingredients and steps, you can enjoy fresh, golden-brown pastries perfect for breakfast or a delightful snack.

Ingredients

Dough Ingredients

  • 2 cups all-purpose flour
  • 1 packet (2 1/4 tsp) instant yeast
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 3/4 cup warm milk

Butter Layer

  • 1/2 cup unsalted butter, softened

Egg Wash

  • 1 egg, beaten

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the flour, instant yeast, sugar, and salt thoroughly to ensure even distribution of leavening and flavor.
  2. Add Milk and Form Dough: Gradually add the warm milk to the dry ingredients while stirring until a rough dough begins to form.
  3. Knead Dough: Transfer the dough onto a floured surface and knead for about 5 minutes until smooth and elastic, developing gluten structure.
  4. Roll Out Dough: Roll the dough into a rectangle about 1/4 inch thick using a rolling pin, preparing for the butter layer.
  5. Apply Butter: Evenly spread the softened unsalted butter over the rolled dough, covering the entire surface for layering.
  6. First Fold: Fold the dough into thirds like a letter, then rotate it 90 degrees and roll it out again into a rectangle to create layers.
  7. Repeat Folding: Repeat the folding and rolling process two more times to build flaky layers in the dough.
  8. Chill Dough: Wrap the folded dough tightly in plastic wrap and refrigerate for 1 hour to firm up the butter and relax gluten.
  9. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for baking.
  10. Shape Croissants: Roll out the chilled dough into a large rectangle and cut into triangles. Roll each triangle from the wide end to the tip to form classic croissant shapes.
  11. Arrange and Egg Wash: Place the croissants on the prepared baking sheet with space between them. Brush each with the beaten egg to achieve a shiny, golden crust.
  12. Bake: Bake in the preheated oven for 15 minutes or until the croissants are puffed and golden brown.
  13. Cool and Serve: Allow the croissants to cool slightly on a rack before serving warm and enjoying their fresh flaky texture.

Notes

  • Use cold butter if you prefer sharper layers and a flakier texture.
  • For best results, allow the dough to rest in the refrigerator overnight instead of 1 hour for even flakier croissants.
  • Be careful not to over-knead the dough as it can become tough and less flaky.
  • You can substitute milk with plant-based milk for a dairy-free option, but the butter must be replaced with vegan butter accordingly.
  • If you don’t have instant yeast, you can use active dry yeast but proof it first in warm milk with a little sugar before mixing.

Find it online: https://lovelycooks.com/homemade-croissants-recipe/