Description
This easy Homemade Croissants recipe guides you through creating bakery-quality, flaky, buttery croissants with simple pantry ingredients. Perfect for breakfast or snacks, you’ll learn how to make crisp, multi-layered pastries with a tender crumb, customizable with your favorite fillings or flavors, all crafted right in your kitchen.
Ingredients
Dry Ingredients
- All-purpose flour – 4 cups (500g)
- Granulated sugar – 1/4 cup (50g)
- Salt – 1 1/2 teaspoons
- Active dry yeast – 2 1/4 teaspoons (1 packet)
Wet Ingredients
- Milk – 1 1/4 cups (300ml), warm
- Unsalted butter – 1 cup (225g), cold and high quality
- Egg – 1 large, beaten (for egg wash)
Instructions
- Prepare the Dough: Begin by mixing the warm milk, sugar, and yeast in a bowl. Let it sit for about 5-10 minutes until the yeast becomes frothy and activated. In a separate large bowl, combine the all-purpose flour and salt. Gradually add the yeast mixture and some softened butter to the flour, stirring until a sticky dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Rest and Chill: Cover the dough tightly with plastic wrap and refrigerate for at least one hour. This rest allows the gluten to relax, making the dough easier to roll and shaping the ideal texture.
- Laminate with Butter: Roll the chilled dough into a large rectangle. Place a thick slab of cold unsalted butter in the center of the dough. Fold the edges over the butter completely, encasing it. Using a rolling pin, gently flatten and stretch the dough into a larger rectangle. Fold the dough into thirds, like a letter, and chill in the refrigerator for 30 minutes.
- Repeat Folding and Rolling: Roll out and fold the dough three more times, chilling for 30 minutes between each fold. This laminating process creates the signature flaky layers of the croissants.
- Shape the Croissants: Roll the dough into a large rectangle one final time, then cut it into triangles. Starting from the wide end, gently roll each triangle toward the pointed tip to form crescent shapes. Place the shaped croissants on a baking tray lined with parchment paper.
- Proof the Croissants: Leave the croissants at room temperature for 1.5 to 2 hours, allowing them to rise and double in size. This proofing step ensures a light and airy texture.
- Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Brush each croissant with beaten egg to achieve a shiny, golden crust. Bake for 15-20 minutes until deeply golden brown. Remove from the oven and let them cool slightly before enjoying.
Notes
- Keep all ingredients, especially butter and dough, cold to maintain distinct layers.
- Use high-quality unsalted butter for the best flavor and flakiness.
- Do not rush the proofing process; patience is key for airy croissants.
- Roll gently to avoid pressing out the butter layers during lamination.
- Brushing with egg wash gives croissants their signature shiny, golden crust.
- Prep Time: 30 minutes (plus chilling and proofing time)
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: croissants, homemade croissants, flaky pastry, buttery croissants, French pastry, breakfast pastries
