Why You’ll Love This Recipe
I love how this homemade croissant recipe transforms simple ingredients into buttery, flaky pastries that rival any bakery. The process is surprisingly approachable, and the results are nothing short of impressive. Whether I’m making them for a special occasion or just because, these croissants always bring a touch of elegance to my kitchen. Plus, the satisfaction of pulling golden, crisp layers apart is unbeatable.
Ingredients
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
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4 cups all-purpose flour
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1/2 cup warm milk
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1/4 cup sugar
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2 teaspoons instant yeast
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1 1/2 teaspoons salt
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1 cup cold unsalted butter
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1 egg (for egg wash)
Directions
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Prepare the dough: I combine flour, warm milk, sugar, yeast, and salt in a bowl. I mix until a dough forms, then knead until smooth. I let it rest covered for 30 minutes.
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Prepare the butter block: I place the cold butter between two sheets of parchment paper and roll it into a 7-inch square. I refrigerate it until firm.
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Laminate the dough: I roll the dough into a 12-inch square, place the butter block in the center, and fold the dough over the butter. I roll it out into a 20-inch rectangle, fold it into thirds, and refrigerate for 30 minutes. I repeat this rolling and folding process two more times.
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Shape the croissants: I roll the dough into a 20-inch rectangle, cut it into triangles, and roll each triangle tightly from the base to the tip.
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Proof the croissants: I place the shaped croissants on a baking sheet, cover them, and let them rise until doubled in size, about 1 to 1.5 hours.
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Bake: I preheat the oven to 400°F (200°C). I brush the croissants with an egg wash and bake for 15-20 minutes until golden brown.
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Cool and enjoy: I let the croissants cool slightly before serving.
Servings and Timing
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Servings: 12 croissants
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Prep Time: 30 minutes
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Rest Time: 2.5 hours
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Bake Time: 15–20 minutes
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Total Time: Approximately 3 hours
Variations
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Almond Croissants: I fill the croissants with almond paste before baking for a sweet twist.
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Chocolate Croissants: I place a piece of chocolate at the base of each triangle before rolling.
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Herb Croissants: I add finely chopped herbs to the dough for a savory flavor.
Storage/Reheating
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Storage: I store leftover croissants in an airtight container at room temperature for up to 2 days.
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Freezing: I freeze unbaked, shaped croissants on a baking sheet, then transfer them to a freezer bag. To bake, I let them rise and then bake as directed.
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Reheating: I reheat croissants in a 350°F (175°C) oven for 5–10 minutes to restore their crispness.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, I use all-purpose flour in this recipe with excellent results.
How can I achieve flakier layers?
I ensure the butter is cold and handle the dough gently to maintain the butter layers.
Can I make the dough ahead of time?
Yes, I refrigerate the dough overnight between folds to develop flavor.
What if I don’t have a stand mixer?
I mix and knead the dough by hand, though a stand mixer makes the process easier.
Can I add fillings to the croissants?
Yes, I add chocolate, almond paste, or ham and cheese before rolling the dough.
Conclusion
I find this homemade croissant recipe to be a rewarding project that yields delicious results. The process is straightforward, and the outcome is a batch of buttery, flaky croissants that are perfect for any occasion. Whether enjoyed fresh out of the oven or filled with your favorite ingredients, these croissants are sure to impress.
Print
Homemade Croissants
- Total Time: ~4 hours (including rising times)
- Yield: 12 croissants
Description
A buttery, flaky French pastry made from a laminated yeast dough, resulting in delicate, layered crescents perfect for breakfast or dessert.
Ingredients
4 cups all-purpose flour
1/2 cup warm water
1/4 cup milk
1/4 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 1/4 cups unsalted butter, cold and cut into thin slices
1 egg, beaten (for egg wash)
Instructions
In a large bowl, combine flour, warm water, milk, sugar, yeast, and salt. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth.
Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1–2 hours, or until doubled in size.
Once risen, punch down the dough and roll it into a rectangle about 1/2 inch thick.
Place the cold butter slices evenly over two-thirds of the dough. Fold the unbuttered third over the buttered section, then fold the remaining third over that, like a letter.
Roll the dough into a rectangle again, then fold it into thirds. Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
After the final fold, roll the dough into a 1/4-inch thick rectangle. Cut the dough into triangles.
Starting from the wide end, roll each triangle tightly into a crescent shape. Place the croissants on a baking sheet lined with parchment paper.
Cover and let them rise for 1–2 hours, or until doubled in size.
Preheat the oven to 400°F (200°C). Brush the croissants with the beaten egg.
Bake for 15–20 minutes, or until golden brown.
Cool on a wire rack before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
