Homemade Croissants
Homemade Croissants
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup whole milk, warmed to 105-115°F
- 1/2 cup water, warmed to 105-115°F
- 2 tablespoons unsalted butter, melted
For the Butter Block
- 1 1/2 cups unsalted butter, cold (3 sticks)
For the Egg Wash
- 1 egg, large
- 1 tablespoon whole milk
Instructions
- 1
In a large bowl, combine the warm milk, warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 15 min
- 3
Lightly grease a clean bowl. Place the dough in the bowl, turn once to coat, then cover with plastic wrap. Let the dough rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
While the dough rises, prepare the butter block. Place the cold unsalted butter (3 sticks) between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch square. Place the butter block in the refrigerator to keep it firm.
⏱️ 5 min
- 5
Once the dough has risen, gently punch it down. Roll the dough out on a lightly floured surface into a 16x16 inch square. Place the chilled butter block diagonally in the center of the dough square. Fold the corners of the dough over the butter, sealing it completely like an envelope.
⏱️ 10 min
- 6
Roll the dough into a 24x10 inch rectangle. Perform a 'double fold': fold one end of the dough to meet the center, then fold the other end over the first fold, creating four layers. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
⏱️ 30 min
- 7
Remove the dough from the refrigerator. Place it on a lightly floured surface with the open seam facing you. Roll the dough into another 24x10 inch rectangle. Perform a 'single fold': fold one-third of the dough over the center, then fold the remaining third over the top, creating three layers. Wrap and refrigerate for 30 minutes.
⏱️ 30 min
- 8
Repeat the 'double fold' process (Step 6) one more time. Roll the dough into a 24x10 inch rectangle, perform the double fold, wrap, and refrigerate for a final 30 minutes. This completes the lamination process.
⏱️ 30 min
- 9
Preheat your oven to 400°F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and roll it out on a lightly floured surface into a large 20x15 inch rectangle, about 1/8 inch thick. Trim the edges to create clean lines.
⏱️ 10 min•🌡️ 400
- 10
Cut the dough in half lengthwise, creating two 20x7 1/2 inch rectangles. Cut each rectangle into 6 triangles by making diagonal cuts, resulting in 12 triangles total. Starting from the wide base, gently roll each triangle towards the point to form a crescent shape. Bend the ends slightly to create the classic croissant curve.
⏱️ 20 min
- 11
Place the shaped croissants on the prepared baking sheets, leaving ample space between them. Cover loosely with plastic wrap or a clean kitchen towel. Let them proof in a warm, draft-free place for 2 to 3 hours, or until they have doubled in size and are visibly puffy and jiggly.
⏱️ 150 min
- 12
In a small bowl, whisk together the large egg and 1 tablespoon of whole milk for the egg wash. Gently brush the tops of the proofed croissants with the egg wash. Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky.
⏱️ 20 min•🌡️ 400
- 13
Remove the croissants from the oven and transfer them to a wire rack to cool slightly before serving. Enjoy warm!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Croissants
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup whole milk, warmed to 105-115°F
- 1/2 cup water, warmed to 105-115°F
- 2 tablespoons unsalted butter, melted
For the Butter Block
- 1 1/2 cups unsalted butter, cold (3 sticks)
For the Egg Wash
- 1 egg, large
- 1 tablespoon whole milk
Instructions
- 1
In a large bowl, combine the warm milk, warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 15 min - 3
Lightly grease a clean bowl. Place the dough in the bowl, turn once to coat, then cover with plastic wrap. Let the dough rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
While the dough rises, prepare the butter block. Place the cold unsalted butter (3 sticks) between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch square. Place the butter block in the refrigerator to keep it firm.
⏱️ 5 min - 5
Once the dough has risen, gently punch it down. Roll the dough out on a lightly floured surface into a 16x16 inch square. Place the chilled butter block diagonally in the center of the dough square. Fold the corners of the dough over the butter, sealing it completely like an envelope.
⏱️ 10 min - 6
Roll the dough into a 24x10 inch rectangle. Perform a 'double fold': fold one end of the dough to meet the center, then fold the other end over the first fold, creating four layers. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
⏱️ 30 min - 7
Remove the dough from the refrigerator. Place it on a lightly floured surface with the open seam facing you. Roll the dough into another 24x10 inch rectangle. Perform a 'single fold': fold one-third of the dough over the center, then fold the remaining third over the top, creating three layers. Wrap and refrigerate for 30 minutes.
⏱️ 30 min - 8
Repeat the 'double fold' process (Step 6) one more time. Roll the dough into a 24x10 inch rectangle, perform the double fold, wrap, and refrigerate for a final 30 minutes. This completes the lamination process.
⏱️ 30 min - 9
Preheat your oven to 400°F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and roll it out on a lightly floured surface into a large 20x15 inch rectangle, about 1/8 inch thick. Trim the edges to create clean lines.
⏱️ 10 min•🌡️ 400 - 10
Cut the dough in half lengthwise, creating two 20x7 1/2 inch rectangles. Cut each rectangle into 6 triangles by making diagonal cuts, resulting in 12 triangles total. Starting from the wide base, gently roll each triangle towards the point to form a crescent shape. Bend the ends slightly to create the classic croissant curve.
⏱️ 20 min - 11
Place the shaped croissants on the prepared baking sheets, leaving ample space between them. Cover loosely with plastic wrap or a clean kitchen towel. Let them proof in a warm, draft-free place for 2 to 3 hours, or until they have doubled in size and are visibly puffy and jiggly.
⏱️ 150 min - 12
In a small bowl, whisk together the large egg and 1 tablespoon of whole milk for the egg wash. Gently brush the tops of the proofed croissants with the egg wash. Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky.
⏱️ 20 min•🌡️ 400 - 13
Remove the croissants from the oven and transfer them to a wire rack to cool slightly before serving. Enjoy warm!
⏱️ 15 min