Description
These homemade croissants are flaky, buttery, and deliciously golden brown.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (10g) salt
- 1 tablespoon (10g) active dry yeast
- 1 1/4 cups (300ml) warm milk
- 2 tablespoons unsalted butter, melted
- 1 cup (225g) unsalted butter, cold and shaped into a flat square
- 1 egg
- 1 tablespoon milk
Instructions
- In a large bowl or stand mixer, mix flour, sugar, and salt. Dissolve yeast in warm milk and let it sit until foamy — about 5 to 10 minutes.
- Add the milk-yeast mixture and melted butter to the dry ingredients and knead until smooth, about 3–5 minutes.
- Shape it into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour.
- Place cold butter between two sheets of parchment paper. Use a rolling pin to shape it into a 6-inch square. If it’s too soft, chill it for a few minutes.
- Roll the chilled dough into a 12-inch square. Place the butter block diagonally in the center, like a diamond. Fold the corners of the dough over the butter to enclose it completely, like wrapping a gift.
- Roll the dough into a long rectangle, about 8×20 inches. Fold it into thirds, like a letter. This is your first “turn.” Wrap it and chill for 30 minutes.
- Repeat the rolling, folding, and chilling process two more times for a total of three turns.
- After the final rest, roll the dough out into a large rectangle, about 1/4-inch thick.
- Use a sharp knife or pizza cutter to trim the edges and cut triangles roughly 5 inches wide at the base.
- Starting at the wide end, gently stretch and roll each triangle toward the tip to form that classic crescent shape.
- Cover the shaped croissants loosely and let them rise at room temperature for 1 to 2 hours.
- Preheat your oven to 400°F (200°C). Mix the egg with milk and gently brush over each croissant — this gives them that glossy, golden finish.
- Bake for 18–22 minutes until puffed and deep golden brown. Rotate the pan halfway through for even browning.
- Let them cool on a wire rack for at least 10 minutes.
Notes
- Each turn in the folding process builds more layers, resulting in flakier croissants.
- Be sure to keep the dough and butter cold for the best results.
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Pastries
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 1
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 50