Description
Learn how to make classic homemade flaky croissants with this detailed recipe. These buttery, golden French pastries feature a beautifully laminated dough that creates delicate layers and a tender crumb ideal for breakfast or brunch. With simple ingredients and careful folding techniques, you can achieve bakery-quality croissants right in your kitchen.
Ingredients
Scale
Dough Ingredients
- 4 cups all purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/4 teaspoons salt
- 1 1/4 cups warm whole milk
- 1 tablespoon unsalted butter, melted
Laminating Butter
- 1 1/4 cups unsalted butter, cold for laminating
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Activate Yeast. In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for about 5 minutes until the mixture becomes slightly foamy, indicating the yeast is active and ready to use.
- Make the Dough. Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix until a soft dough forms, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
- First Rise. Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until it doubles in size.
- Prepare Dough and Butter for Laminating. Roll the dough into a large rectangle on a lightly floured surface. Place it in the refrigerator to chill for 30 minutes. Meanwhile, place the cold butter between two sheets of parchment paper and roll it out into a flat rectangle the size of the dough’s center.
- Laminate the Dough. Place the flattened butter in the center of the dough rectangle and fold the dough over it like an envelope, fully enclosing the butter. Roll this dough-butter package into a long rectangle, then fold into thirds like a letter. Chill for 30 minutes. Repeat this rolling, folding, and chilling process two more times to create the signature layers.
- Shape the Croissants. After the final chilling, roll the laminated dough out into a large rectangle about 1/4 inch thick. Cut the dough into long triangles. Starting from the wide end, roll each triangle tightly towards the tip to form the classic crescent croissant shape.
- Proof the Croissants. Place shaped croissants on a parchment-lined baking sheet and let them rise for 45 to 60 minutes until puffy and slightly risen.
- Apply Egg Wash. Whisk together the egg and water to create an egg wash. Gently brush this over the croissants before baking to achieve a shiny, golden finish.
- Bake. Preheat the oven to 400°F (205°C). Bake the croissants for 18 to 22 minutes until deep golden brown and flaky.
- Cool and Serve. Allow croissants to cool slightly on a wire rack before serving to enjoy the perfect flaky texture and buttery flavor.
Notes
- Keep the butter cold throughout the folding process to maintain distinct layers for maximum flakiness.
- If the dough gets too soft while working, place it back in the refrigerator to chill before continuing to handle it.
- Croissants can be shaped and frozen before baking; simply thaw and bake when ready for fresh croissants anytime.
