Name: Homemade Croissants Recipe
Prep time: PT-491739H13M12S
Cook time: PT-491739H13M12S
Total time: PT-491739H13M12S
Cuisine: French
Ingredients: 1.5 cups water; 2 teaspoons dry yeast; 4 cups all purpose flour; ¼ cup granulated sugar; 1 teaspoon salt; 2 sticks unsalted butter (real butter, not easy spreadable or similar); 1 egg; 3 tablespoons whole milk

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Introduction

Making homemade croissants might seem challenging, but with patience and care, you can enjoy flaky, buttery pastries fresh from your own oven. This recipe guides you through the traditional process of layering butter and dough to create those perfect, golden croissants.

A white plate with a golden brown croissant torn open, showing a smooth layer of pale yellow butter topped with a thick red jam spread; next to the croissant is a small glass bowl filled with dark purple jam and a few fresh blueberries, all set on a white marbled surface with a soft pink cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups water
2 teaspoons dry yeast
4 cups all-purpose flour
¼ cup granulated sugar
1 teaspoon salt
2 sticks unsalted butter (real butter, not spreadable)
1 egg
3 tablespoons whole milk

Instructions

Step 1: Mix the yeast with the water until the yeast has completely dissolved.
Step 2: Combine the sugar and salt with the flour, stirring quickly to blend.
Step 3: Pour the yeast mixture into the flour mixture and knead by hand for 4–5 minutes until a dough forms, or use a kitchen machine to knead for 5 minutes.
Step 4: Cover the dough and place it in the fridge for at least 8 hours or overnight (up to 24 hours is fine).
Step 5: Meanwhile, place the butter on parchment paper and fold the paper around it, leaving about 2 inches of space on all sides.
Step 6: Turn the butter package over and use a rolling pin to flatten the butter into an even square that fills the parchment area.
Step 7: Chill the butter in the fridge for at least 30 minutes.
Step 8: Once the dough has doubled in size, turn it onto a lightly floured surface and roll it into a long rectangle, about twice the size of the butter square.
Step 9: Remove all excess flour from the surface with a soft towel or brush, then place the chilled butter on one half of the dough.
Step 10: Fold the other half of the dough over the butter, turn it 90 degrees, and roll out again into a long rectangle; remove any excess flour.
Step 11: Perform the first “tour” by folding the dough into thirds: fold one side to the middle, then fold the other side over like a letter.
Step 12: Wrap the dough in plastic wrap or parchment paper and chill in the fridge for 30 minutes.
Step 13: Repeat two more tours, chilling the dough for 30 minutes between each round.
Step 14: After the third tour, roll the dough one last time, fold it twice, and then roll out into a 10×21 inch rectangle.
Step 15: Cut triangles with a base length of 4 inches along the short side of the dough.
Step 16: Make a small slit at the base of each triangle and roll the dough tightly into croissant shapes.
Step 17: Place the croissants on a baking sheet, cover, and let them rest for 60–90 minutes until they have visibly puffed up.
Step 18: Preheat your oven to 360°F (182°C).
Step 19: Prepare an egg wash by beating the egg with the milk, then brush it carefully over the croissants.
Step 20: Bake the croissants for 25–35 minutes until they are golden brown. Transfer them to a cooling rack to cool before serving.

Tips & Variations

Use cold butter and keep the dough chilled between folds to ensure crisp, flaky layers.
For a richer flavor, substitute half the water with milk or add a teaspoon of vanilla extract to the dough.
Try adding chocolate or almond paste inside the triangles before rolling for tasty variations.

Storage

Store croissants in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 300°F (150°C) oven for about 5–7 minutes. You can also freeze baked croissants for up to 1 month. Thaw at room temperature and reheat before serving.

How to Serve

The image shows a basket lined with a green and white striped cloth holding four golden-brown croissants with a flaky texture and multiple visible layers. The croissants have a shiny surface and are arranged close together, filling the basket. In the foreground, there is a white bowl filled with dark red jam that looks smooth and thick. Part of another croissant is visible next to the bowl on a white marbled surface. In the background, there are stacked white plates and a tall container with a soft blue color, along with some scattered blueberries adding a dark blue contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

It’s best to use real unsalted butter for its flavor and the right texture needed to create flaky layers. Margarine or spreads usually contain water and additives that affect the dough’s consistency.

Why does the dough need to rest in the fridge overnight?

Chilling the dough slows yeast activity, allowing the gluten to relax and improving flavor development. It also keeps the butter firm for proper layering, which is essential for flaky croissants.