Description
Indulge in homemade croissants with this authentic French recipe that guides you step-by-step to create flaky, buttery pastries with golden crispiness. Perfect for breakfast, brunch, or a special treat, this recipe uses simple pantry ingredients and expert tips to help bakers of all skills achieve professional results and customize with sweet or savory variations.
Ingredients
Dry Ingredients
- All-purpose flour: 4 cups (500g)
- Sugar: 1/4 cup (50g)
- Salt: 1 1/2 tsp (9g)
- Active dry yeast: 2 1/4 tsp (1 packet or 7g)
Wet Ingredients
- Warm water: 1 cup (240ml), about 110°F (43°C)
- Whole milk: 1 cup (240ml), warm
- Egg: 1 large (for egg wash)
Fat
- Unsalted butter: 1 1/2 cups (340g), cold and high-quality
Instructions
- Prepare the Dough: Dissolve the active dry yeast in warm water with a pinch of sugar and let it activate for about 5-10 minutes. In a large bowl, combine all-purpose flour, sugar, and salt. Add the warm milk and the activated yeast mixture. Knead the dough until smooth and elastic. Cover with a clean towel and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
- Layer the Butter: Chill the unsalted butter until firm but pliable. Shape it into a flat square. Roll the risen dough into a rectangle and place the butter block in the center. Fold the dough over the butter, sealing the edges completely to encase the butter.
- Laminate the Dough: Roll the dough into a long rectangle and fold it into thirds like a letter. Chill the dough for 30 minutes. Repeat this rolling and folding process three times in total, chilling between each fold to develop flaky layers.
- Shape the Croissants: Roll the laminated dough into a large rectangle and cut it into triangles. Gently stretch each triangle into a longer shape. Starting at the wide base, roll each triangle tightly toward the tip to form a crescent shape. Place shaped croissants on baking sheets, cover, and allow them to rise again until puffed, about 1 to 2 hours.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Brush each croissant gently with beaten egg for an attractive golden finish. Bake for 15-20 minutes or until the croissants are puffed and deeply golden brown. Remove and cool slightly before serving.
Notes
- Keep everything cold: Maintain chilled dough and butter to ensure clean, flaky layers.
- Use high-quality, preferably European-style butter for best flavor and texture.
- Be patient with resting and chilling times to relax gluten and prevent shrinking.
- Roll dough evenly for consistent layers and uniform baking.
- Do not skip the egg wash to achieve a shiny, golden crust.
- Prep Time: 2 hours
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 280
- Sugar: 5g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: croissant, homemade croissants, flaky pastries, French pastry, breakfast pastry, laminated dough
