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Homemade Croissants Recipe

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★★★★★

4.6 from 68 reviews

This classic croissant recipe guides you step-by-step in making perfectly flaky, buttery croissants from scratch. The process involves preparing a soft dough, laminating it with a rich butter layer through multiple folds and rests, shaping the dough into crescents, and baking to golden perfection. Ideal for breakfast or a luxurious snack, these croissants boast light, airy layers with a beautifully crisp crust.

Ingredients

Scale

Dough Ingredients

  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 4 cups (500g) all-purpose flour (spooned & leveled), plus more for rolling/shaping
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons salt
  • 1 Tablespoon active dry or instant yeast
  • 1 and 1/2 cups (360ml) cold whole milk

Butter Layer

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 2 Tablespoons (16g) all-purpose flour

Egg Wash

  • 1 large egg
  • 2 Tablespoons (30ml) whole milk

Instructions

  1. Prepare the dough: In the bowl of an electric stand mixer fitted with a dough hook, add 1/4 cup softened butter, 4 cups flour, sugar, salt, and yeast. Mix on low-medium speed for 1 minute to combine. Gradually add cold milk and then increase speed to medium to knead for 5 minutes, or knead by hand for 5 minutes until the dough is soft and slightly tacky, passing the windowpane test.
  2. Rest the dough: Shape dough into a ball and place on a floured silicone mat or baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Roll out the dough: On the mat, flatten dough with hands and roll into a precise 14×10-inch rectangle. Transfer to baking sheet, cover, and refrigerate for 4 hours or overnight (up to 24 hours).
  4. Prepare the butter layer: Beat 1.5 cups softened butter with 2 tbsp flour until smooth. Spread into a 7×10-inch rectangle on a silicone mat or parchment-lined sheet and refrigerate for 30 minutes until firm but pliable.
  5. Lamination – first turn: Remove dough and butter from fridge. Place butter on dough center and fold dough over the butter edges. Roll into a 10×20-inch rectangle and fold into thirds like a letter. Refrigerate 30 minutes if dough becomes warm.
  6. Second turn: Roll dough again into 10×20-inch rectangle, fold into thirds. Cover and refrigerate for 30 minutes.
  7. Third turn: Repeat rolling and folding into thirds once more.
  8. Long rest: Place folded dough on baking sheet, cover, and refrigerate for 4 hours or overnight (up to 24 hours).
  9. Shape croissants: Roll dough into an 8×20-inch rectangle. Cut vertically in half, then horizontally into 3 slices to form 8 rectangles. Cut each rectangle diagonally to make 16 triangles. Stretch each triangle gently to about 8 inches length, cut a small slit at the wide end, and roll tightly into a crescent. Arrange on lined baking sheets, cover loosely, let rest at room temperature for 1 hour, then refrigerate for 1 hour up to 12 hours.
  10. Preheat oven: Heat oven to 400°F (204°C).
  11. Egg wash: Whisk egg and milk together. Brush croissants lightly with the egg wash before baking.
  12. Bake: Bake croissants for about 20 minutes until golden brown, rotating pans halfway through. If they brown too quickly, reduce heat to 375°F (190°C).
  13. Cool and serve: Remove from oven and cool on wire rack for a few minutes. Croissants will slightly deflate as they cool. Enjoy fresh or store leftovers at room temperature for a few days, refrigerate up to 1 week, or freeze up to 3 months.

Notes

  • Use a silicone baking mat for easier handling and nonstick surface.
  • Butter should be firm but pliable for lamination—too hard butter is difficult to work with.
  • The dough requires multiple folds (turns) with resting periods to create flaky layers.
  • Keep croissants cold before baking to maintain layers.
  • Resting shaped croissants cold before baking improves texture and rise.
  • You can freeze shaped croissants before baking; thaw in refrigerator before baking.
  • Rotate pans during baking for even browning.

Keywords: croissants, homemade croissants, flaky pastry, laminated dough, French pastry, breakfast pastry

Find it online: https://thefoodrecipe.com/homemade-croissants-recipe/