Homemade Croissants Recipe
These homemade croissants are buttery, flaky, golden, and crisp on the outside while staying soft and airy inside. The key is keeping the dough and butter cold throughout the process.
Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons (7 g) instant yeast
- 1 1/2 teaspoons salt
- 1 cup (240 ml) cold whole milk
- 2 tablespoons (30 g) unsalted butter, melted and cooled
For the Butter Layer
- 1 cup (225 g) unsalted butter, cold
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
Instructions
1. Make the Dough
In a large bowl, combine the flour, sugar, yeast, and salt.
Add the cold milk and cooled melted butter. Mix until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for about 5–7 minutes, until smooth.
Shape the dough into a rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, preferably overnight.
2. Prepare the Butter
Place the cold butter between two sheets of parchment paper.
Using a rolling pin, pound and roll the butter into a flat rectangle approximately 7 × 10 inches (18 × 25 cm).
The butter should be firm but flexible. If it becomes too soft, refrigerate it for a few minutes.
3. Enclose the Butter
Roll the chilled dough into a rectangle approximately 10 × 15 inches (25 × 38 cm).
Place the butter in the center and fold the dough over it, completely enclosing the butter.
Pinch the edges together to seal.
4. First Fold
Gently roll the dough into a long rectangle, approximately 8 × 24 inches (20 × 60 cm).
Fold the dough into thirds, like folding a letter.
Wrap it and refrigerate for 30–45 minutes.
5. Repeat the Folds
Roll the dough out again into a long rectangle and fold it into thirds.
Refrigerate for another 30–45 minutes.
Repeat this process one more time for a total of three folds.
Always keep the dough cold. If the butter starts becoming soft or leaking out, stop rolling and refrigerate the dough before continuing.
6. Shape the Croissants
After the final chilling period, roll the dough into a large rectangle about 1/8 inch (3–4 mm) thick.
Cut the dough into long triangles.
Make a small slit in the center of the wide end of each triangle.
Starting from the wide end, gently roll each triangle toward the pointed end.
Curve the ends slightly to create the classic croissant shape.
Place the croissants on a parchment-lined baking sheet, leaving plenty of space between them.
7. Proof
Cover the croissants loosely with plastic wrap or a clean kitchen towel.
Let them rise at room temperature for approximately 2–3 hours, depending on the temperature of your kitchen.
They should look noticeably larger, light, and puffy.
Do not put them somewhere very warm, because the butter can melt.
8. Add the Egg Wash
Whisk together the egg and milk.
Gently brush the tops of the croissants with the egg wash, being careful not to press down on the dough.
9. Bake
Preheat your oven to 400°F (200°C).
Bake the croissants for 18–22 minutes, or until deeply golden brown and crisp.
If they brown too quickly, reduce the oven temperature slightly.
Transfer them to a wire rack and allow them to cool for at least 10–15 minutes before serving.
Tips for Perfect Croissants
- Keep the butter cold: This is the most important part of successful lamination.
- Don’t rush the chilling periods: Cold dough creates distinct layers.
- Don’t over-proof: Properly proofed croissants should feel light and jiggly when gently shaken.
- Use real butter: It gives croissants their characteristic flavor and flaky texture.
- Bake until deeply golden: Pale croissants are often underbaked inside.
- For an easier schedule, prepare the dough and complete the folds the day before, then shape and bake the croissants the next morning.
Storage
Fresh croissants are best eaten the same day. Store leftovers in an airtight container at room temperature for up to 2 days.
To refresh them, place them in a 350°F (175°C) oven for 5–8 minutes. They can also be frozen after shaping and proofed later before baking.
