Homemade Croissants Step-by-Step Recipe

Introduction

Making homemade croissants is a rewarding process that yields flaky, buttery pastries perfect for breakfast or a special treat. While it takes some time and patience, the step-by-step method ensures delicious results anyone can achieve at home.

Ingredients

• 2 1/4 teaspoons instant yeast (or active dry yeast)
• 160 g whole milk (lukewarm)
• 120 g water
• 470 g all-purpose flour (plus extra for dusting)
• 50 g granulated sugar
• 1 1/2 teaspoons salt
• 30 g unsalted butter (room temperature)
• 250 g unsalted butter (room temperature)
• 1 1/2 tablespoons all-purpose flour
• 1 large egg

Instructions

1. Step 1: In a large bowl, combine the lukewarm milk, water, yeast, and sugar. If using active dry yeast, let it sit for 5-10 minutes until frothy. Skip this step if using instant yeast.
2. Step 2: Add the flour and salt to the bowl and mix until a rough dough forms.
3. Step 3: Turn the dough onto a lightly floured surface and knead for about 3 minutes until smoother and less sticky, beginning gluten development.
4. Step 4: Incorporate the 30 g room temperature butter into the dough and continue kneading for a few more minutes until fully blended.
5. Step 5: Shape the dough into a rough rectangle, wrap in plastic, and refrigerate for at least 2 hours or overnight.
6. Step 6: To make the butter block, mix the 250 g butter with 1 1/2 tablespoons flour until combined.
7. Step 7: Place the butter mixture between two sheets of parchment paper and roll into a 20×15 cm rectangle about 0.5 cm thick. Use the parchment edges to create straight, clean edges.
8. Step 8: Refrigerate the butter block until firm.
9. Step 9: Remove the butter block and roll it gently in the parchment paper to make it pliable but still cold.
10. Step 10: On a floured surface, roll the chilled dough into a 20×32 cm rectangle. It should be twice the height of the butter and about the same width.
11. Step 11: Place the butter block in the center of the dough, fold the top and bottom edges over the butter to encase it completely, and press the seal closed with your fingertips. Make shallow slits along the edges of the dough to prevent tension.
12. Step 12: Rotate the dough 90 degrees so the seam is vertical in front of you.
13. Step 13: Roll the dough gently into a long rectangle about 6 mm thick, focusing on length, not width. Dust with flour if sticking and avoid pressing too hard to prevent tearing the dough or cracking the butter layers.
14. Step 14: Trim uneven edges, brush off excess flour, fold the top third of the dough down and the bottom third up like folding a letter. Wrap in plastic and refrigerate for 30-60 minutes.
15. Step 15: Position the dough vertically in front of you and repeat the rolling and folding process. Trim edges to maintain clean sides, fold into thirds, turn, wrap, and refrigerate again for 30-60 minutes.
16. Step 16: Repeat the rolling, folding, trimming, and refrigerating process one last time, then chill the dough for at least 2 hours.
17. Step 17: After resting, roll the dough into a 60×30 cm rectangle about 5 mm thick.
18. Step 18: Mark 5 cm intervals along the top and bottom edges, then cut diagonal lines connecting the marks to form approximately 12 triangles and two smaller offcuts.
19. Step 19: Gently stretch each triangle at the base. Starting from the wide base, roll toward the tip, tuck the tip underneath, and shape into a crescent.
20. Step 20: Place the croissants on baking trays lined with parchment paper. Cover loosely and let proof at room temperature for 2-5 hours until doubled in size and puffy. They should jiggle gently when the tray is shaken.
21. Step 21: Preheat the oven to 200°C (400°F).
22. Step 22: Whisk the egg with a tablespoon of water and brush the tops of the croissants with this egg wash.
23. Step 23: Bake for 20-22 minutes until deeply browned. Let cool to room temperature to best appreciate the flaky layers before slicing.

Tips & Variations

• Use cold ingredients for the butter block to maintain distinct layers and achieve maximum flakiness.
• If active dry yeast is used, always proof it first to ensure it’s active.
• For a richer flavor, try adding a teaspoon of vanilla extract to the dough or brushing with melted honey after baking.
• Dust your work surface and rolling pin with flour regularly to prevent sticking but avoid adding too much flour to keep croissants tender.

Storage

Store baked croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked croissants after shaping on the baking tray, then bake directly from frozen by adding a few extra minutes to the bake time. Reheat baked croissants in a 180°C (350°F) oven for 5-7 minutes to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast but it must be proofed first in warm liquid with sugar until frothy before adding other ingredients. Instant yeast can be mixed directly into the dry ingredients without proofing.

How long does it take to make croissants from start to finish?

While the hands-on time is a couple of hours, the process includes multiple resting and chilling periods, totaling about 12-20 hours. Making croissants is best planned ahead to allow for proper layering and proofing.

Homemade Croissants Step-by-Step Recipe

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This detailed recipe guides you through making classic homemade croissants from scratch, featuring a rich, buttery laminated dough that bakes into flaky, golden crescents perfect for breakfast or a decadent snack. The step-by-step instructions cover mixing, laminating, folding, shaping, proofing, and baking to achieve bakery-quality results at home.

• Author: mia
• Prep Time: 45 minutes
• Cook Time: 22 minutes
• Total Time: 7 hours 15 minutes
• Yield: 12 croissants 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: French

Ingredients

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Dough Ingredients

• 2 1/4 teaspoons instant yeast (or active dry yeast)
• 160 g whole milk (lukewarm)
• 120 g water
• 470 g all-purpose flour (plus extra for dusting)
• 50 g granulated sugar
• 1 1/2 teaspoons salt
• 30 g unsalted butter (room temperature)

Butter Block Ingredients

• 250 g unsalted butter (room temperature)
• 1 1/2 tbsp all-purpose flour

Egg Wash

• 1 large egg
• 1 tablespoon water

Instructions

1. Activate Yeast: In a large bowl, combine the lukewarm milk, water, yeast, and sugar. If using active dry yeast, allow the mixture to sit for 5-10 minutes until frothy. Skip this step if instant yeast is used.
2. Mix Dough: Add the flour and salt to the liquid mixture and stir until a rough dough forms.
3. Knead Dough: Turn the dough onto a floured surface and knead for about 3 minutes to begin gluten development until the dough becomes smoother and less sticky.
4. Add Butter: Incorporate 30 g of room temperature butter into the dough and knead until fully combined.
5. Chill Dough: Shape the dough into a rough rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight.
6. Prepare Butter Block: Mix 250 g butter with 1 1/2 tbsp flour until combined. Place it between parchment papers and roll into a 20×15 cm rectangle, ~0.5 cm thick. Use folded parchment edges to get straight edges, then chill until firm.
7. Laminating – Roll Dough: Roll the chilled dough into a 20×32 cm rectangle on a floured surface. It should be twice the height of the butter block but similar in width.
8. Encasing Butter: Place the butter block in the center of the dough, fold the top and bottom edges over it like a letter, and press edges to seal. Make shallow slits along the edges to prevent tension.
9. First Fold: Rotate dough 90 degrees so the seam is vertical. Roll gently lengthwise to about 6 mm thickness. Trim uneven edges, brush away excess flour, fold the dough into thirds like a letter, wrap, and refrigerate for 30-60 minutes.
10. Second Fold: Repeat the rolling and folding process vertically, trim edges, fold into thirds, wrap, and refrigerate for 30-60 minutes.
11. Third Fold: Repeat the rolling and folding once more, then refrigerate for at least 2 hours.
12. Shape Croissants: Roll out the dough into a 60×30 cm rectangle about 5 mm thick. Mark 5 cm intervals along top and bottom edges and cut diagonal lines connecting these marks to form approximately 12 triangles.
13. Roll Croissants: Stretch each triangle slightly at the base, roll from the wide end toward the tip, tuck the tip under, and curve edges to form a crescent shape.
14. Proof Croissants: Place shaped croissants on parchment-lined trays, cover loosely with plastic or towel, and proof at room temperature for 2-5 hours until doubled in size and jiggly when trays are shaken gently.
15. Preheat Oven: Heat your oven to 200°C (400°F).
16. Apply Egg Wash: Whisk egg with water and brush over croissant tops using a pastry brush for a glossy finish.
17. Bake: Bake croissants for 20-22 minutes until deeply browned and flaky. Let cool to room temperature for optimal layering before slicing. Serve fresh the same day for best texture.

Notes

• If using active dry yeast, ensure to proof it properly for best rise.
• Keep butter and dough cold during lamination to prevent melting and maintain layers.
• Use parchment paper to help shape and handle the butter block easily.
• Be gentle rolling the dough to avoid tearing and exposing the butter layers.
• Proofing time can vary depending on room temperature; look for doubled size and jiggle for readiness.
• Allow croissants to cool before slicing to enhance flakiness and layer separation.
• Store leftover croissants in an airtight container and reheat gently to refresh.

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