Print

Indulge in Homemade Croissants

Indulge in Homemade Croissants
Print Recipe

Experience bakery-quality, flaky, buttery croissants made right at home with simple pantry ingredients and easy techniques. Perfect for breakfast or brunch, these classic French pastries deliver rich flavor, golden crispness, and tender layers without hassle.

Ingredients

Dough Ingredients

  • All-purpose flour: 4 cups (480g)
  • Active dry yeast: 2 1/4 teaspoons (1 packet)
  • Milk: 1 cup (240ml), warm
  • Water: 1/4 cup (60ml), warm
  • Sugar: 2 tablespoons
  • Salt: 1 1/2 teaspoons

Butter Layer

  • Unsalted butter: 1 cup (227g), cold

Egg Wash

  • Egg: 1 large, beaten (for brushing)

Instructions

  1. Prepare the Dough: Begin by activating your yeast in warm water mixed with a pinch of sugar. In a mixing bowl, combine flour, salt, sugar, and warm milk, then slowly add the yeast mixture to form a smooth dough. Knead until elastic, cover, and let it rise until doubled in size, about 1 to 2 hours.
  2. Prepare the Butter Layer: While the dough rests, shape your cold unsalted butter into a thin, flat rectangle using parchment paper. Make sure it’s pliable but still cold to create those iconic flaky layers.
  3. Laminate the Dough: Roll your dough into a rectangle slightly larger than the butter slab. Place the butter in the center and fold the dough over to encase it fully. Roll out the dough gently and fold in thirds. Repeat this rolling and folding process 3 to 4 times, chilling in between to keep the butter firm and to create distinct layers.
  4. Shape the Croissants: Roll the laminated dough into a large rectangle, then slice it into triangles. Starting from the wide end, roll each triangle tightly toward the tip, forming the classic crescent shape.
  5. Proof the Croissants: Place the shaped croissants on a baking sheet lined with parchment and allow them to rise at room temperature until puffy and nearly doubled, usually about 1 to 2 hours.
  6. Bake to Golden Perfection: Brush the croissants lightly with the beaten egg for a glossy, golden finish. Bake in a preheated oven at 375°F (190°C) for around 15 to 20 minutes until beautifully puffed and golden brown.

Notes

  • Keep Butter Cold: Cold butter is crucial to creating flaky layers, so chill your dough between folds.
  • Patience is Key: Allow proper rising and resting times; rushing will affect texture.
  • Use Fresh Yeast: For best rise and flavor, ensure your yeast is fresh and active.
  • Don’t Overwork the Dough: Knead just enough to develop gluten; overworking can make croissants tough.
  • Brush Evenly: Apply the egg wash gently to avoid deflating the delicate dough structure.

Nutrition

Keywords: homemade croissants, flaky croissants, buttery pastries, French pastry, breakfast recipe, brunch, laminated dough

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