Homemade Flaky Croissants
Making croissants at home is a rewarding experience that fills your kitchen with the irresistible aroma of freshly baked pastry. While the process may seem intricate, with patience and attention to detail, you can create buttery, flaky croissants that rival those from your favorite bakery. Let’s dive into the step-by-step process of making these delightful treats.
Ingredients
For the Croissant Dough:
- 2 ¼ teaspoons (1 packet) instant yeast (active dry yeast also works)
- ½ cup water, room temperature
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons salt
- 1 cup whole milk (2% milk can also be used)
- 1 large egg, beaten (used to brush the croissants)
For the Butter Square:
- 1 ½ cups (3 sticks) unsalted butter, cut into cubes (slightly cool, not completely at room temperature)
- 2 tablespoons all-purpose flour
Directions
Step 1: Prepare the Dough
- Begin by removing the milk and butter from the refrigerator. Cut the butter into tablespoon-sized cubes and set aside.
- Spray a large mixing bowl with cooking spray and set it aside.
- In the bowl of a stand mixer, combine 3 ½ cups of flour, sugar, and salt. Stir the dry ingredients with a whisk or the dough hook to combine.
- If using instant yeast, add it to the opposite side of the bowl from the salt and stir to combine.
- If using active dry yeast, sprinkle it over room temperature water in a liquid measuring cup and let it proof for 3 to 5 minutes until foamy.
- Pour the water and milk over the flour mixture. Mix the dough on medium-high speed for 8 to 10 minutes until it is smooth and no longer sticky. If the dough is too sticky, add more flour a tablespoon at a time. If it is too dry, add more water, a teaspoon at a time.
- Once mixed, remove the dough from the mixer and form it into a smooth ball. Place it in the prepared mixing bowl, cover with plastic wrap, and let it rest in a warm place for at least 30 minutes.
Step 2: Prepare the Butter Square
- While the dough is resting, wipe out the bowl of the mixer and attach the paddle attachment. Add the cubed butter and 2 tablespoons of flour and beat until smooth and creamy, being careful not to overmix.
- Scrape the butter onto the middle of a long piece of plastic wrap. Shape it into a flat square approximately 6 inches by 6 inches and 1 inch thick. Wrap the butter square and chill it in the refrigerator while the dough is proofing.
Step 3: Incorporate the Butter into the Dough
- Once the dough has proofed, transfer it to a generously floured work surface. Roll the dough into a square, approximately 10 inches by 10 inches.
- Remove the chilled butter square from the refrigerator and place it diagonally in the center of the dough. Fold the four corners of the dough over the butter, tightly pinching the seams to close.
- Place the dough packet on a baking sheet, cover it with plastic wrap, and refrigerate for 60 minutes.
Step 4: Roll and Fold the Dough
- After chilling, place the dough packet on a well-floured surface and roll it into a 16-inch by 8-inch rectangle. Brush off any excess flour.
- Fold each side of the dough into the center, like folding a letter into thirds. Refrigerate the dough for at least 60 minutes.
- Repeat the rolling, folding, and refrigerating process two more times for a total of three turns. After the final turn, wrap the dough in plastic wrap and refrigerate overnight.
Step 5: Shape the Croissants
- The next day, remove the chilled dough from the refrigerator and place it on a lightly floured surface. Cut the rectangle in half.
- Roll each half into a 13-inch by 10-inch rectangle and trim the edges to make them straight.
- Using a pizza cutter or sharp knife, cut the dough into triangles, each measuring approximately 4 inches by 9 inches.
- Starting with the wide end of the triangle, roll up the dough towards the point to form the croissant shape. Repeat with the other half of the dough.
- Freezing Tip: At this point, you can freeze the croissants for later use. Just be sure to freeze them before the final proof.
Step 6: Proof and Bake
- Place the shaped croissants on prepared baking sheets. Cover them with a proofing bag or plastic wrap and let them proof in a warm place until doubled in size, about 60 to 90 minutes.
- Preheat the oven to 375°F (350°F if using a convection oven).
- Brush the beaten egg over each croissant and bake for 20 minutes, rotating the pans halfway through, until the croissants are golden brown.
- Transfer the croissants to a wire rack to cool completely before enjoying.
Tips for Perfect Croissants:
- Patience is Key: Allowing the dough to chill thoroughly between turns is crucial for creating those beautiful, flaky layers.
- Temperature Control: Keep your ingredients, especially the butter, at the right temperature—cool, but not too cold—to ensure the best texture.
Conclusion
Baking homemade croissants is a labor of love that pays off with every buttery, flaky bite. Whether you enjoy them plain, with a spread of jam, or filled with chocolate, these croissants are sure to impress. Serve them at breakfast, brunch, or as an indulgent treat anytime. Happy baking!
Prep Time: 45 minutes
Cooking Time: 20 minutes
Total Time: 3 hours 35 minutes (including resting and chilling time)
Servings: 12 croissants
Calories: 330 kcal per croissant
Homemade Flaky Croissants
- Total Time: 3 hours 35 minutes
- Yield: 12 1x
Ingredients
2 ¼ teaspoons (1 packet) instant yeast (active dry yeast also works)
½ cup water, room temperature
3 ½ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons salt
1 cup whole milk (2% milk can also be used)
1 large egg, beaten (used to brush the croissants)
Butter Square:
1 ½ cups (3 sticks) unsalted butter, cut into cubes (slightly cool, not completely at room temperature)
2 tablespoons all-purpose flour
Instructions
Remove the milk and butter from the refrigerator. Cut the butter into tablespoon-sized cubes and set aside.
Spray a large mixing bowl with cooking spray and set aside.
In the work bowl of a stand mixer, add 3 ½ cups of flour. Add the sugar and salt on one side of the bowl. Stir the dry ingredients with a whisk or the dough hook to combine.
If using Instant Yeast, add the yeast on the other side of the bowl away from the salt and stir to combine. If using active dry yeast, sprinkle the yeast over room temperature water in a liquid measuring cup. Allow the yeast to proof and get foamy for about 3 to 5 minutes.
Mix the dough: Pour the water and milk over the flour mixture. Mix the dough on medium-high speed until it is smooth and no longer sticky, about 8 to 10 minutes. If the dough is very sticky, add more flour a tablespoon at a time. If it is very dry, add more water, a teaspoon at a time.
Rest the dough: Remove the dough from the mixer and gently form it into a smooth ball. Place it in the prepared mixing bowl and cover with plastic wrap. Rest the dough in a warm place for at least 30 minutes.
Butter Square: Wipe out the bowl of the mixer and attach the paddle attachment. Add the cubed butter and 2 tablespoons of flour and beat until smooth and creamy. Do not overmix.
Shape and chill the butter square: Scrape the butter onto the middle of a long piece of plastic wrap. Using the plastic wrap, shape the butter into a flat square approximately 6 inches by 6 inches wide and 1 inch thick. Wrap the butter completely in the wrap and chill in the refrigerator while the dough is proofing.
Shape the dough: Once the dough has proofed, pour it onto a generously floured work surface and sprinkle the top lightly with flour. Roll the dough into a square, approximately 10 inches by 10 inches.
Place the butter square: Remove the chilled butter from the refrigerator and place it diagonally in the center of the dough. Fold the four corners of the dough over the butter, tightly pinching each of the seams to close tightly.
Refrigerate the dough: Place the dough packet on a baking sheet, cover with plastic wrap, and refrigerate for 60 minutes.
Roll and fold the dough: Place the chilled dough packet on a well-floured surface. Roll into a 16-inch by 8-inch rectangle. Brush off the excess flour. Fold each side into the center of the dough like folding a letter into thirds. Refrigerate again for at least 60 minutes.
Repeat the rolling, folding, and refrigerating process two more times for a total of three turns. After the final turn, wrap the dough in plastic wrap and refrigerate overnight.
Remove the chilled dough from the plastic wrap and place it on a lightly floured surface. Cut the rectangle in half. Roll each half into a 13-inch by 10-inch rectangle. Trim the edges to make them straight.
Cut croissant triangles: Using a pizza cutter or a sharp knife, cut the dough into triangles, each 4 inches by 9 inches.
Start with the wide end of the triangle and roll up to the point.
Repeat the steps for the other half of the dough.
Freezing note: At this point, you can freeze the croissants before the final proof.
Final proof: Place the shaped croissants on prepared baking sheets. Cover with a proofing bag or plastic wrap and proof in a warm place until doubled in size, about 60 to 90 minutes.
Preheat the oven to 375°F (350°F if using a convection oven). Brush the beaten egg on each croissant and bake for 20 minutes, rotating the pans halfway through, until golden.
Transfer the croissants to a wire rack to cool completely. Enjoy!
- Prep Time: 45 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 330 Kcal