Description
This Simple Homemade Croissant Recipe guides you through creating flaky, buttery croissants with a tender crumb from scratch. Using classic laminating techniques with layers of butter folded into a yeast-leavened dough, these croissants bake up golden and crisp, perfect for breakfast or a delightful snack.
Ingredients
Scale
Dough Ingredients
- 4 cups All-Purpose Flour
- 2 tablespoons Granulated Sugar
- 1 teaspoon Salt
- 2 teaspoons Instant Yeast
- 1.5 cups Milk
- 0.5 cup Warm Water
Butter
- 1 cup Unsalted Butter (for laminating and dough)
Egg Wash
- 1 large Egg (beaten)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and instant yeast until evenly combined, ensuring even distribution for optimal dough consistency.
- Add Liquids: Pour in the milk and warm water to the dry ingredients. Mix thoroughly until the dough begins to come together into a shaggy mass.
- Knead Dough: Transfer the dough to a floured surface and knead for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare Butter Block: Place the unsalted butter between two sheets of parchment paper and pound it with a rolling pin into a flat, even rectangle. Refrigerate the butter block while the dough rises.
- Incorporate Butter: Roll out the risen dough into a large rectangle. Place the chilled butter block in the center, then fold the dough over the butter to completely encase it.
- First Fold and Chill: Roll the dough into a long rectangle, then fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes to rest.
- Additional Folds: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold to develop flaky layers.
- Shape Croissants: Roll out the laminated dough into a rectangle one last time. Cut the dough into triangles and carefully roll each triangle from the wide end to the narrow tip to shape croissants.
- Second Rise: Arrange the shaped croissants on a baking sheet. Cover loosely and let rise for 1 hour or until doubled in size.
- Preheat Oven: Begin preheating your oven to 400°F (200°C) during the last 15 minutes of the croissants’ rising time to ensure it reaches the perfect baking temperature.
- Egg Wash and Bake: Brush the risen croissants gently with the beaten egg to promote a golden, shiny crust. Bake for 15 to 20 minutes until they are puffed and a deep golden brown color.
- Cool and Serve: Remove the croissants from the oven and allow them to cool slightly on a wire rack before serving to enjoy their full flavor and texture.
Notes
- Ensure the butter and dough are kept cold during the folding process to prevent butter from melting and ruining the lamination.
- Use a sharp knife or pizza cutter to cut the dough triangles cleanly to maintain croissant shape.
- Let croissants rise in a warm, draft-free spot to achieve the best volume.
- For a richer flavor, use whole milk and high-quality unsalted butter.
- Egg wash helps croissants develop a shiny, golden crust but can be omitted for a matte finish.
