Homemade Croissants Recipe
These homemade croissants are flaky, buttery, and irresistibly delicious! Master the lamination technique and enjoy bakery-quality pastries right at home.
Equipment
- Mixing Bowls
- Rolling Pin
- Pastry Cutter
- Bench Scraper
- Baking Sheets
- Parchment Paper
Ingredients
- 4 cups all-purpose flour
- 1/2 cup water
- 1/2 cup whole milk
- 1/4 cup sugar
- 3 tablespoons unsalted butter room temperature
- 4 teaspoons instant yeast
- 2 teaspoons salt
- 11 ounces unsalted butter cold
- 1 egg
- 2 teaspoons heavy cream
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Make a well in the center and add the warm water and whole milk. Mix until a shaggy dough forms. Add the room temperature unsalted butter and knead the dough for about 5-7 minutes until it’s smooth and elastic.
- Shape the dough into a ball, place it in a greased bowl, and cover it with plastic wrap. Let it rise at room temperature for about 1-2 hours or until it has doubled in size.
- While the dough is rising, prepare the cold unsalted butter. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it forms a rectangle, about 1/2 inch thick. Refrigerate the butter block while the dough rises.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 12x24 inches. Place the cold butter block in the center of the dough. Fold the dough over the butter, encasing it completely.
- Roll the dough out to about 1/4 inch thick and fold it into thirds like a letter. This is your first fold. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough again, perform another letter fold, and refrigerate for 30 minutes. Repeat this process for a total of three folds, ensuring you give the dough time to rest between each fold.
- After the final fold and rest, roll the dough out to about 1/4 inch thick. Cut it into triangles, about 5 inches wide at the base. Starting from the base of each triangle, roll it up tightly towards the point. Bend the ends slightly to create the crescent shape.
- Place the shaped croissants on a lined baking sheet, leaving space for them to expand. Cover them loosely with plastic wrap and let them rise for another 1-2 hours until they have puffed up.
- Preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg and heavy cream. Brush this mixture over the croissants for that golden-brown finish.
- Bake the croissants for 15-20 minutes or until they are golden brown and flaky. Remove them from the oven and let them cool slightly before enjoying.
Notes
- Keep the butter cold during lamination to ensure flaky layers.
- If the dough becomes too warm while working, chill it in the fridge for a few minutes.
- Store croissants at room temperature for up to two days or freeze for longer storage.
- Try filling croissants with chocolate, almond paste, or ham and cheese for delicious variations.