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Homemade Croissants Recipe

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4.7 from 100 reviews

This homemade croissant recipe guides you through a classic French pastry baking process to create buttery, flaky croissants with a tender crumb and golden crust. Using simple ingredients, the dough undergoes a series of folds and rests to develop layers, resulting in authentic croissants perfect for breakfast or a delightful snack.

Ingredients

Scale

Dough

  • 1.5 cups water
  • 2 teaspoons dry yeast
  • 4 cups all purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon salt

Butter Layer

  • 2 sticks unsalted butter (real butter, not easy spreadable or similar)

Egg Wash

  • 1 egg
  • 3 tablespoons whole milk

Instructions

  1. Activate Yeast: Mix the dry yeast with the water until the yeast is completely dissolved to create your yeast mixture.
  2. Prepare Dry Ingredients: In a large bowl, combine the flour with granulated sugar and salt, stirring quickly to mix them evenly.
  3. Make Dough: Pour the yeast mixture into the dry ingredients and knead by hand for 4-5 minutes or use a kitchen machine for about 5 minutes until a smooth dough forms.
  4. First Proof: Cover the dough and place it in the refrigerator for at least 8 hours or overnight, up to 24 hours, to allow it to ferment and develop flavor.
  5. Prepare Butter Block: Place the butter on parchment paper, folding the paper to create a square with about 2 inches space around the butter.
  6. Shape Butter: Flip the butter packet and use a rolling pin to flatten it evenly to fill the square with an even thickness, then refrigerate for at least 30 minutes to chill.
  7. Roll Out Dough: Once the dough has doubled in size, roll it on a lightly floured surface into a long rectangle twice the size of the butter square.
  8. Incorporate Butter: Remove excess flour from the dough surface, place chilled butter on one half of the dough, then fold the other half over the butter to encase it completely.
  9. First Fold (Tour): Turn the dough 90 degrees and roll again into a long rectangle, brush off excess flour, then fold into thirds like a letter.
  10. Chill Dough: Wrap the dough in plastic wrap or parchment paper and refrigerate for 30 minutes to relax the gluten and keep the butter firm.
  11. Second and Third Folds: Repeat the rolling and folding process two more times, allowing the dough to rest in the refrigerator for 30 minutes between each fold.
  12. Final Rolling: After the last fold, roll the dough into a 10×21 inch rectangle, then fold it twice for extra layering.
  13. Cut Triangles: Slice the dough into triangles approximately 4 inches long on the short side to prepare for shaping.
  14. Shape Croissants: Make a small slit on the short side of each triangle and roll them tightly from the base up to form classic crescent shapes.
  15. Second Proof: Place shaped croissants on a baking sheet or pan, cover, and allow them to rest for 60-90 minutes until they visibly rise and become puffy.
  16. Preheat Oven: Set your oven to 360°F (182°C) to prepare for baking.
  17. Apply Egg Wash: Beat the egg with whole milk to create an egg wash, then brush it carefully over the croissants for a glossy, golden finish.
  18. Bake: Bake the croissants for 25-35 minutes until they turn golden brown and crisp on the outside.
  19. Cool: Transfer croissants to a cooling rack to cool down before serving to maintain their flaky texture.

Notes

  • Use unsalted butter for the layering to control the saltiness of the croissants.
  • Keep all ingredients and dough cold during the folding process to prevent the butter from melting.
  • Allowing the dough to rest overnight improves flavor and texture through fermentation.
  • Rolling and folding (touring) creates the flaky layers characteristic of croissants.
  • Egg wash adds color and shine to the baked croissants.
  • Baking times may vary depending on your oven; watch for a deep golden brown crust.

Keywords: croissants, homemade croissants, French pastry, butter croissants, flaky croissants, breakfast pastry

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