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Homemade Croissants photo

Croissants

These homemade croissants are flaky, buttery, and simply irresistible! Perfect for breakfast or brunch, they will impress anyone.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1 cup whole milk (lukewarm at 100-110°F)
  • 2 teaspoons active dry yeast (or 1 envelope)
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter (room temperature, or ½ stick)
  • 3 cups all-purpose flour
  • 1 cup unsalted butter (room temperature, or 2 sticks, European-style recommended)
  • 1 large egg (for egg wash)

Equipment

  • Mixing bowls
  • Rolling Pin
  • Parchment paper
  • Baking sheets
  • Pastry brush
  • Kitchen thermometer

Method
 

Instructions:
  1. In a small bowl, combine the lukewarm whole milk and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
  2. In a large mixing bowl, combine the sugar, salt, and room temperature butter. Cream the mixture until smooth, then add the frothy yeast mixture and gradually incorporate the flour.
  3. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Form into a ball, place in a greased bowl, and cover with a damp cloth. Let rise for 1-2 hours until doubled.
  4. Prepare the butter block by placing the 1 cup of butter between parchment paper. Pound and roll into a rectangle about 1/2 inch thick. Chill while dough rises.
  5. Once the dough has risen, punch it down and roll into a rectangle. Place the chilled butter block in the center, fold edges to encase it, and roll out gently. Fold into thirds like a letter and refrigerate for 30 minutes.
  6. Repeat the folding process: roll out, fold into thirds, and refrigerate for another 30 minutes. Do this for a total of four folds.
  7. After the final fold, roll the dough into a rectangle about 1/4 inch thick. Cut into triangles, rolling each from the base to the tip to shape into croissants. Place on lined baking sheets.
  8. Cover with a damp cloth and let rise for another hour until puffed up.
  9. Preheat your oven to 400°F (200°C) while the croissants are rising.
  10. Brush the tops of the croissants with beaten egg for a golden finish, then bake for 15-20 minutes until golden brown and flaky.
  11. Let the croissants cool on a wire rack for a few minutes before enjoying warm.

Notes

  • Ensure the butter remains at a cool temperature during the lamination process for the best layers.
  • Store leftovers in an airtight container for up to 2 days or freeze for up to 2 months.
  • For a savory twist, consider filling croissants with cheese or ham before baking.