Croissants are buttery, flaky, and incredibly rewarding to make from scratch. While the process takes time and patience, the result is well worth the effort. Here’s a step-by-step guide to help you create these delicious pastries at home.
Ingredients
For the Dough:
- 3 3/4 cups (450g) all-purpose flour
- 1/4 cup (50g) sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast (or 2 1/4 teaspoons instant yeast)
- 1 cup (240ml) warm milk
- 1/4 cup (60ml) warm water
- 2 tablespoons unsalted butter (softened)
For the Butter Block:
- 1 cup (225g) unsalted butter (cold, but pliable)
For Brushing:
- 1 egg, beaten with 1 tablespoon of milk (egg wash)
Step-by-Step Instructions
1. Prepare the Dough
- Dissolve the yeast in warm water and let it sit for 5–10 minutes until frothy.
- In a large bowl, combine the flour, sugar, and salt.
- Add the yeast mixture, warm milk, and softened butter to the dry ingredients.
- Knead the dough until smooth (about 8–10 minutes by hand or 5 minutes with a stand mixer).
- Shape the dough into a ball, cover it, and refrigerate for 1 hour.
2. Prepare the Butter Block
- Place the butter between two sheets of parchment paper.
- Pound and roll the butter into a square about 6 inches (15 cm) wide and 1/4 inch (0.6 cm) thick.
- Chill in the refrigerator until firm but still pliable.
3. Laminate the Dough (Create Layers)
- Roll out the chilled dough into a rectangle about 10 x 15 inches (25 x 38 cm).
- Place the butter block in the center of the dough. Fold the dough over the butter like a letter, completely encasing the butter.
- Roll out the dough again into a rectangle, then fold it into thirds (like a business letter).
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling for 30 minutes between each turn.
4. Shape the Croissants
- Roll out the laminated dough into a large rectangle (about 1/4 inch thick).
- Cut the dough into triangles (base about 4 inches wide).
- Roll each triangle tightly from the base to the tip, forming a crescent shape.
- Place the croissants on a baking sheet lined with parchment paper, tip-side down.
5. Proof the Croissants
- Cover the croissants loosely with plastic wrap or a damp towel.
- Let them rise at room temperature until doubled in size (about 2 hours).
6. Bake the Croissants
- Preheat the oven to 375°F (190°C).
- Brush the croissants with the egg wash for a golden, shiny finish.
- Bake for 20–25 minutes or until golden brown and flaky.
Tips for Success
- Chill as needed: If the butter starts to melt while rolling, refrigerate the dough for 15–20 minutes.
- Work quickly: Cold butter is key to achieving flaky layers.
- Store leftovers: Keep in an airtight container for up to 2 days or freeze for longer storage. Reheat in the oven to restore crispiness.
