Description
Master the art of flaky, buttery croissants with this detailed step-by-step recipe. From activating yeast to laminating the dough with butter and shaping each crescent, this guide walks you through creating perfect croissants with a golden, crisp crust and tender, airy layers inside. Ideal for a special breakfast or brunch treat, these homemade croissants require patience and precision but yield bakery-quality results right at home.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons instant yeast (or active dry yeast)
- 160 g whole milk (lukewarm)
- 120 g water
- 470 g all-purpose flour (plus extra for dusting)
- 50 g granulated sugar
- 1 1/2 teaspoons salt
- 30 g unsalted butter (room temperature)
Butter Block
- 250 g unsalted butter (room temperature)
- 1 1/2 tablespoons all-purpose flour
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Activate Yeast: In a large bowl, combine lukewarm milk, water, yeast, and sugar. If using active dry yeast, let the mixture sit for 5-10 minutes until frothy to activate it. If using instant yeast, this step can be skipped.
- Make Dough: Add the all-purpose flour and salt to the yeast mixture, mixing until a rough dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 3 minutes to develop gluten, resulting in a smoother, less sticky dough.
- Incorporate Butter: Add the 30 g room temperature unsalted butter into the dough, kneading a few more minutes until fully incorporated.
- Chill Dough: Shape the dough into a rough rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight to rest and firm up.
- Prepare Butter Block: Mix room temperature 250 g unsalted butter with 1 1/2 tablespoons flour until combined. Place between two sheets of parchment paper, roll into a 20×15 cm (8×6 inch) rectangle about 0.5 cm thick for clean edges.
- Chill Butter Block: Refrigerate the butter block until firm but pliable.
- Laminate Dough: Roll chilled dough on a floured surface to a 20×32 cm (8×12.5 inch) rectangle, twice the height of the butter block and similar width. Place the butter block centered on the dough, folding dough edges over to encase it fully. Seal and make shallow slits along edges to prevent tearing.
- First Fold: Rotate dough 90 degrees so the seam is vertical. Roll dough gently into a long rectangle about 6 mm thick. Trim uneven edges, fold top third down and bottom third up like a letter, wrap in plastic, and refrigerate for 30-60 minutes.
- Second Fold: Repeat rolling and folding, trimming edges to keep neat. Fold into thirds, turn, wrap in plastic, and refrigerate for another 30-60 minutes.
- Third Fold: Repeat the rolling and folding one final time, then refrigerate dough for at least 2 hours to relax gluten and chill butter layers.
- Shape Croissants: Roll dough into a 60×30 cm (24×12 inch) rectangle about 5 mm thick. Mark 5 cm intervals along top and bottom edges and cut diagonal lines to form approximately 12 triangles. Stretch each triangle at the base, roll from wide end to tip, tuck tip under to secure, and curve ends into crescent shapes.
- Proof Croissants: Place shaped croissants on parchment-lined baking trays, cover loosely with plastic wrap or towel, and proof at room temperature for 2-5 hours until doubled in size and puffy. Croissants should jiggle when the tray is gently shaken.
- Preheat Oven: Preheat oven to 200°C (400°F).
- Egg Wash: Whisk one large egg with one tablespoon water. Gently brush tops of croissants with egg wash for a shiny, golden crust.
- Bake Croissants: Bake in preheated oven for 20-22 minutes until deeply browned and crisp. Allow to cool to room temperature before slicing to enjoy flaky layers.
Notes
- Instant yeast can be added directly; active dry yeast needs activation in warm liquid.
- Resting and chilling dough and butter block are crucial for flaky layers.
- Work quickly when handling the butter block to prevent melting.
- Croissant dough requires multiple folds to create layers; do not skip folds.
- Proper proofing ensures light, airy croissants with good rise.
- Use a sharp knife or pizza cutter for clean triangle cuts.
- For best texture, bake croissants immediately after proofing.
