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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/homemade-croissants-step-by-step-recipe/