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Homemade Croissants

Homemade Croissants
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Experience the charm of warm, flaky, and buttery homemade croissants with this easy step-by-step recipe. Perfect for beginners and pastry lovers alike, these croissants boast golden layers, a delicate crunch, and a rich buttery flavor that rivals French bakeries. Customize with your favorite fillings or enjoy them classic style to brighten your morning or dessert table.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups (440g) All-Purpose Flour
  • 1/4 cup (50g) Sugar
  • 2 tsp Salt
  • 2 1/4 tsp (1 packet) Active Dry Yeast
  • 1 1/4 cups (300ml) Milk, cold
  • 2 tbsp Unsalted Butter, melted (for dough)

Butter Block

  • 1 cup (225g) Cold Unsalted Butter

Egg Wash

  • 1 Egg, beaten

Instructions

  1. Prepare the Dough: In a large bowl, mix the all-purpose flour, sugar, salt, and active dry yeast. Gradually add the cold milk and melted butter, stirring until combined. Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes. Shape into a ball, cover with plastic wrap, and refrigerate for at least 1 hour to relax the gluten.
  2. Prepare the Butter Block: While the dough chills, place the cold unsalted butter on parchment paper and pound it with a rolling pin to form a flat, even square about 7×7 inches. Fold the parchment over the butter and chill if it becomes too soft, keeping the butter cold yet pliable.
  3. Laminate the Dough: Roll the chilled dough into a large rectangle approximately 12×18 inches. Place the butter block in the center and fold the dough edges over the butter, enclosing it completely. Roll out to 12×18 inches, then fold the dough into thirds like a letter. Chill for 30 minutes. Repeat this rolling and folding two more times, chilling between each to maintain cold layers.
  4. Shape the Croissants: Roll the laminated dough into a thin rectangle, about 1/4 inch thick. Cut the dough into triangles with a 5-inch base. Starting from the wide end, gently roll each triangle into a crescent shape, tucking the tip underneath to secure.
  5. Proof the Croissants: Place the shaped croissants on a parchment-lined baking sheet, spaced apart. Let them rise at room temperature until puffed and nearly doubled in size, about 1 to 2 hours.
  6. Egg Wash and Bake: Preheat the oven to 375°F (190°C). Brush the risen croissants lightly with the beaten egg for a beautiful glossy finish. Bake for 15 to 20 minutes until golden brown and fully risen. Cool slightly before serving.

Notes

  • Keep all ingredients and equipment cold to prevent butter melting and ensure flaky layers.
  • Handle the dough gently to avoid tough gluten development which impairs flakiness.
  • Allow adequate resting and proofing times for light, airy croissants with defined layers.
  • Use a sharp knife to cut the dough triangles cleanly for even rising and smooth edges.
  • Patience during lamination yields bakery-quality results worth the time.

Nutrition

Keywords: croissant, homemade, pastry, flaky croissants, French bakery, laminated dough, breakfast pastries

Find it online: https://withnora.com/homemade-croissants/