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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.
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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.