Freshly baked homemade croissants on a wooden board

Homemade Croissants

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why make this recipe

Making homemade croissants is a rewarding experience. They are flaky, buttery, and simply delicious. When you bake them yourself, you can enjoy the fresh scent of baking pastries filling your kitchen. Plus, there’s something special about eating a croissant you made from scratch!

how to make Homemade Croissants

Ingredients:

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/4 cups whole milk (warm)
  • 3 tbsp unsalted butter (melted)
  • 1 1/4 cups unsalted butter (cold, for laminating)
  • 1 egg (for egg wash)

Directions:

  1. In a large bowl, combine flour, sugar, salt, and yeast. Mix well.
  2. Add warm milk and melted butter. Stir until a dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until smooth.
  4. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
  5. Roll out the dough into a rectangle. Place cold butter between two sheets of parchment paper and pound into a flat rectangle.
  6. Place the butter on the dough and fold the dough over to enclose the butter.
  7. Roll out and fold the dough multiple times (about 3 times), chilling in between if necessary to keep the butter from melting.
  8. After the final fold, roll the dough out to a large rectangle, cut into triangles, and roll them up.
  9. Let the croissants rise until doubled in size, about 1-2 hours.
  10. Preheat the oven to 400°F (200°C).
  11. Brush the croissants with egg wash and bake for 15-20 minutes until golden brown.

how to serve Homemade Croissants

Homemade croissants taste best fresh from the oven. You can serve them warm with butter, jam, or even chocolate spread. They make a delightful breakfast treat or a perfect addition to a brunch spread.

how to store Homemade Croissants

If you have any leftover croissants, let them cool completely. Place them in an airtight container or a resealable bag. They can be stored at room temperature for 1-2 days. For longer storage, you can freeze them for up to a month. Just reheat them in the oven to restore their crispiness.

tips to make Homemade Croissants

  • Make sure the butter is cold. It helps create those flaky layers.
  • Keep everything cool, including your workspace, to prevent the butter from melting.
  • Don’t skip the resting times; they help develop the dough’s flavor and texture.
  • Use a sharp knife or pizza cutter to cut the dough for clean edges.

variation

You can experiment with different fillings for your croissants. Try adding chocolate, almond paste, or ham and cheese for a savory option.

FAQs

Q: How long will it take to make homemade croissants?
A: The entire process takes several hours, mostly due to the rising time. Plan for about 5 hours total, including resting and baking.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough the day before and store it in the refrigerator overnight. Bring it back to room temperature before rolling and shaping.

Q: Why are my croissants not flaky?
A: If your croissants are not flaky, the butter may have melted into the dough. Ensure your butter is cold and that you handle the dough as little as possible to keep it cool.

Homemade Croissants

Making homemade croissants is a rewarding experience that results in flaky, buttery pastries. Enjoy the fresh scent of baking and the satisfaction of eating croissants made from scratch.
Print Recipe Pin Recipe
Prep Time 5 hours
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/4 cups whole milk (warm)
  • 3 tbsp unsalted butter (melted)
  • 1 1/4 cups unsalted butter (cold, for laminating)
  • 1 egg (for egg wash)

Method
 

Preparation
  1. In a large bowl, combine flour, sugar, salt, and yeast. Mix well.
  2. Add warm milk and melted butter. Stir until a dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until smooth.
  4. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Laminating the Dough
  1. Roll out the dough into a rectangle.
  2. Place cold butter between two sheets of parchment paper and pound into a flat rectangle.
  3. Place the butter on the dough and fold the dough over to enclose the butter.
  4. Roll out and fold the dough multiple times (about 3 times), chilling in between if necessary to keep the butter from melting.
Shaping and Baking
  1. After the final fold, roll the dough out to a large rectangle, cut into triangles, and roll them up.
  2. Let the croissants rise until doubled in size, about 1-2 hours.
  3. Preheat the oven to 400°F (200°C).
  4. Brush the croissants with egg wash and bake for 15-20 minutes until golden brown.

Notes

Homemade croissants taste best fresh from the oven. Serve them warm with butter, jam, or chocolate spread. Make sure the butter is cold to create flaky layers. Keep everything cool to prevent the butter from melting, and don’t skip resting times for flavor and texture development. Use a sharp knife or pizza cutter for clean edges.

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