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Classic Homemade Croissants Recipe

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4.2 from 31 reviews

  • Author: admin
  • Total Time: 4 hours 40 minutes
  • Yield: 12 croissants 1x

Description

This classic croissant recipe guides you through the detailed step-by-step process of making buttery, flaky croissants from scratch. Starting with activating yeast and making dough, incorporating butter to create delicate layers through lamination, shaping the crescent rolls, proofing, and finishing with a golden egg wash before baking to perfection. Ideal for bakers who want to master authentic croissants with a crisp crust and soft, airy interior.

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

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

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Activate Yeast: In a large bowl, combine lukewarm milk, water, yeast, and sugar. If using active dry yeast, let the mixture sit for 5-10 minutes until frothy to activate it. Instant yeast can be used directly without waiting.
  2. Make Dough: Add all-purpose flour and salt to the yeast mixture and mix until a rough dough forms.
  3. Knead Dough: Transfer the dough onto a lightly floured surface and knead for about 3 minutes to develop gluten, producing a smoother, less sticky dough.
  4. Incorporate Butter: Add 30 g room temperature unsalted butter into the dough and knead a few more minutes until fully incorporated.
  5. Chill Dough: Shape the dough into a rough rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight to rest and firm up.
  6. Prepare Butter Block: Mix 250 g room temperature unsalted butter with 1 1/2 tablespoons flour until combined. Place the mixture between two sheets of parchment paper and roll into a 20×15 cm (8×6 inch) rectangle about 0.5 cm (1/4 inch) thick, ensuring clean edges.
  7. Chill Butter Block: Refrigerate the butter block until firm but pliable.
  8. Laminate Dough: Roll the chilled dough on a floured surface into a 20×32 cm (8×12.5 inch) rectangle, twice the height of the butter block and similar width. Position the butter block centered on the dough, fold the dough edges over to encase the butter fully, seal, and make shallow slits along edges to prevent tearing.
  9. First Fold: Rotate the dough 90 degrees so the seam is vertical. Roll gently into a long rectangle about 6 mm thick, focusing on length. Trim uneven edges, fold the top third down and bottom third up like a letter, wrap in plastic, and refrigerate for 30-60 minutes.
  10. Second Fold: Repeat the rolling and folding process, keeping edges neat. Fold into thirds, turn, wrap in plastic, and refrigerate for another 30-60 minutes.
  11. Third Fold: Perform the rolling and folding one final time, then refrigerate the dough for at least 2 hours to relax the gluten and chill the butter layers.
  12. Shape Croissants: Roll the dough into a 60×30 cm (24×12 inch) rectangle about 5 mm (1/4 inch) thick. Mark 5 cm (2 inch) intervals along the top and bottom edges, cut diagonal lines to form approximately 12 triangles. Gently stretch each triangle’s base, roll from the wide end to the tip, tuck the tip under to secure, and curve ends into classic crescent shapes.
  13. Proof Croissants: Place shaped croissants on parchment-lined baking trays, cover loosely with plastic wrap or a towel, and proof at room temperature for 2-5 hours until doubled in size and puffy. The croissants should jiggle slightly when the tray is gently shaken.
  14. Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking.
  15. Egg Wash: Whisk together one large egg with one tablespoon water. Use a pastry brush to gently coat the tops of croissants with the egg wash to achieve a shiny, golden crust.
  16. Bake Croissants: Bake croissants in the preheated oven for 20-22 minutes until deeply browned and crisp. Remove from the oven and allow to cool to room temperature before slicing to enjoy the best flaky layers.

Notes

  • Use cold butter and dough to ensure distinct layers during lamination.
  • Patience during the proofing stage ensures light, airy croissants.
  • Trim edges during folding to keep dough shape neat and consistent.
  • The resting times in the refrigerator help relax gluten and prevent butter from melting, maintaining layering.
  • Adjust proofing time depending on room temperature; cooler environments may require longer proofing.
  • Use parchment paper during rolling and baking to prevent sticking.
  • Prep Time: 40 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Pastry
  • Method: Baking
  • Cuisine: French

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