There’s nothing quite like the rich, buttery, and flaky texture of a freshly baked croissant. While making croissants from scratch may seem intimidating, this step-by-step guide will walk you through the process, ensuring you achieve bakery-quality results in your own kitchen. With patience and precision, you’ll create beautifully layered croissants that are crisp on the outside and soft and airy on the inside.
To make classic homemade croissants, you’ll need:
Homemade Flaky Croissants (Step-by-Step Guide!)
Ingredients
For the dough:
- 4 cups 500g all-purpose flour
- 1/4 cup 50g granulated sugar
- 2 teaspoons salt
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 cup 240ml warm milk
- 2 tablespoons 30g unsalted butter, softened
For the butter layer:
- 1 cup 226g unsalted butter, cold
For the egg wash:
- 1 egg
- 1 tablespoon milk
Instructions
Step 1: Activate the Yeast
- In a small bowl, dissolve the yeast in warm milk and let it sit for about 5-10 minutes until it becomes frothy. This step ensures that the yeast is active and ready to help your dough rise.
Step 2: Prepare the Dough
- In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix with your fingers until the mixture resembles coarse crumbs. Pour in the yeast mixture and knead until a smooth dough forms. This can take about 8-10 minutes by hand or 5 minutes in a stand mixer. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Step 3: Prepare the Butter Block
- Place the cold butter between two sheets of parchment paper and roll it into a 7×7-inch square. Refrigerate until firm but pliable, about 30 minutes.
Step 4: Laminate the Dough
- On a floured surface, roll out the chilled dough into a 10×10-inch square. Place the butter block in the center and fold the corners of the dough over the butter, enclosing it completely. Roll the dough into a 10×20-inch rectangle, then fold it into thirds like a letter. Wrap it in plastic wrap and chill for 30 minutes. Repeat this process two more times to create multiple layers.
Step 5: Shape the Croissants
- Roll out the dough to a 10×20-inch rectangle and cut it into triangles (about 4 inches wide at the base and 8 inches tall). Gently stretch each triangle and roll it from the base to the tip, forming a crescent shape. Place the croissants on a baking sheet lined with parchment paper, ensuring enough space between them for rising.
Step 6: Proof the Croissants
- Cover the croissants with a kitchen towel and let them rise at room temperature for about 2 hours or until doubled in size. Avoid placing them in a warm oven, as too much heat can cause the butter to melt, reducing the flakiness.
Step 7: Apply the Egg Wash
- Preheat your oven to 375°F (190°C). Whisk together the egg and milk to create an egg wash. Lightly brush the croissants with the mixture, giving them a golden finish when baked.
Step 8: Bake to Perfection
- Bake the croissants for 18-22 minutes or until golden brown and crispy. Let them cool on a wire rack before serving.
Notes
The process of folding and rolling the dough is crucial to achieving that flaky texture, so be patient and work slowly.
Let the dough rest and rise properly for the best results.
These croissants can be frozen before baking and baked fresh whenever desired.
Enjoy Your Homemade Croissants!
Once cooled, enjoy your homemade croissants with butter, jam, or even as a base for sandwiches. These buttery, flaky treats are well worth the effort and will impress anyone lucky enough to try them.
Now that you’ve mastered the art of making croissants, you can experiment with fillings like chocolate, almond paste, or ham and cheese. Happy baking!