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Homemade Croissants

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Flaky, buttery homemade croissants with delicate layers and a tender interior—just like classic French bakery croissants, made from scratch with laminated dough.

Ingredients

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

Instructions

  1. Combine warm milk, yeast, and 1 tablespoon sugar; let sit 5–10 minutes until foamy.
  2. In a large bowl, mix flour, remaining sugar, and salt.
  3. Add yeast mixture and softened butter; mix until a dough forms.
  4. Knead briefly, shape into a rectangle, cover, and refrigerate 1 hour.
  5. Shape cold butter into a flat square (about 1/2-inch thick) between parchment; chill.
  6. Roll dough into a large rectangle and place butter block in the center. Fold dough over the butter like a letter.
  7. Roll out, fold, and chill—repeat 3 folds total, chilling 30 minutes between folds.
  8. Roll dough into a large sheet and cut into long triangles.
  9. Roll each triangle from base to tip to shape croissants.
  10. Place on a baking sheet, cover lightly, and proof 1.5–2 hours until puffy.
  11. Brush with egg wash and bake at 400°F (200°C) for 15–20 minutes until golden brown.
  12. Cool slightly on a rack before serving warm.

Notes

  • Fill with chocolate for pain au chocolat or add almond paste for almond croissants.
  • Keep butter cold at all times to maintain clean layers.
  • Proof in a cool room to prevent butter from melting.
  • Freeze baked croissants and reheat at 300°F for best texture.

Nutrition

Find it online: https://cookedbymaya.com/homemade-croissants/