Homemade Flaky Croissants Recipe

There’s nothing quite like the rich, buttery, and flaky layers of a freshly baked croissant. Making croissants at home is a labor of love, but the reward is well worth the effort. Follow this step-by-step guide to create bakery-quality croissants in your own kitchen.

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour (or bread flour for extra chewiness)
• 1/4 cup (50g) granulated sugar
• 1 tablespoon (10g) salt
• 1 tablespoon (10g) instant yeast
• 1 1/4 cups (300ml) warm milk
• 2 tablespoons (30g) unsalted butter, softened

For the Butter Block:

• 1 cup (225g) unsalted butter, cold

For the Egg Wash:

• 1 egg
• 1 tablespoon milk

Step 1: Prepare the Dough

1. In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.
2. Gradually add the warm milk while mixing, until a rough dough forms.
3. Knead the dough for about 5–7 minutes until smooth and elastic.
4. Add the softened butter and continue kneading until fully incorporated.
5. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours (or overnight for better flavor).

Step 2: Prepare the Butter Block

1. Place the cold butter between two sheets of parchment paper.
2. Using a rolling pin, pound and roll the butter into a 6×6-inch (15x15cm) square.
3. Keep the butter block chilled until ready to use.

Step 3: Laminating the Dough

1. On a lightly floured surface, roll out the chilled dough into a 10×10-inch (25x25cm) square.
2. Place the butter block diagonally in the center of the dough.
3. Fold the corners of the dough over the butter to completely encase it.
4. Roll the dough into a long rectangle (about 8×20 inches), then fold it into thirds like a letter.
5. Rotate the dough 90 degrees and repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.

Step 4: Shaping the Croissants

1. Roll out the laminated dough into a large rectangle, about 1/4-inch (5mm) thick.
2. Using a sharp knife or a pastry cutter, cut the dough into long triangles (about 4 inches wide at the base and 8 inches tall).
3. Gently stretch each triangle and roll it tightly from the base to the tip, forming a crescent shape.
4. Place the shaped croissants on a parchment-lined baking sheet, ensuring enough space between each.

Step 5: Proofing

1. Cover the croissants loosely with plastic wrap or a clean kitchen towel.
2. Let them proof at room temperature for 2–3 hours until they double in size and appear puffy.

Step 6: Baking

1. Preheat your oven to 375°F (190°C).
2. Whisk together the egg and milk for the egg wash, then gently brush it over the proofed croissants.
3. Bake for 18–22 minutes or until golden brown and crisp.
4. Allow them to cool slightly before serving.

Tips for Success

• Use high-quality butter for the best flavor and texture.
• Maintain a cold environment when working with the dough to prevent the butter from melting.
• Allow ample resting and proofing time for proper development of flaky layers.

Enjoy your homemade croissants with jam, butter, or as a base for delicious sandwiches!