Description
Learn to make flaky and buttery homemade croissants with this easy step-by-step guide.
Ingredients
Scale
- 18 oz all-purpose flour (or just over 4 cups)
- ¼ cup + 1 Tbsp granulated sugar
- 2½ tsp fine sea salt
- 1 Tbsp + 1/2 tsp instant yeast
- ½ cup + 2 Tbsp cold water
- ½ cup + 2 Tbsp cold whole milk
- 3 Tbsp unsalted butter, softened (use European-style butter)
- 1¼ cups cold, unsalted butter (use European-style butter only)
- 1 large egg
- 1 egg yolk
- Pinch of salt
Instructions
- In a large bowl, combine the flour, sugar, salt, and instant yeast.
- Add cold water and cold milk to the dry ingredients. Mix until it forms a dough.
- Knead the dough for about 5 minutes until it is smooth. Then, let it rest for about 30 minutes.
- Roll the dough into a rectangle on a floured surface.
- Place the cold, unsalted butter in the center of the dough rectangle.
- Fold the dough over the butter, sealing the edges. Roll it out again to create a larger rectangle.
- Fold the rectangle into thirds, like a letter, and chill it for 30 minutes. Repeat this process two more times.
- Roll the laminated dough into a large rectangle again.
- Cut the dough into triangles.
- Starting from the base of each triangle, roll the dough towards the tip to form a croissant shape.
- Place the croissants on a baking sheet lined with parchment paper and allow them to rise for about 1-2 hours.
- Preheat your oven to 375°F (190°C).
- Brush the croissants with a mixture of the egg and egg yolk.
- Bake for 20-25 minutes or until golden brown. Enjoy the smell as they bake!
Notes
For best results, use high-quality European-style butter. Store leftover croissants in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: croissants, baking, French pastry, breakfast, homemade pastries