Homemade Flaky Croissants Recipe

Introduction

Homemade flaky croissants are a delightful treat that may seem intimidating but are truly rewarding to make. With layers of buttery pastry and a crisp golden crust, these croissants are perfect for breakfast or a special snack. Follow this step-by-step guide to bake your own bakery-quality croissants at home.

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 be used)
• 1 large egg, beaten (for brushing croissants)
• 1 ½ cups (3 sticks) unsalted butter, cut into cubes (slightly cool)
• 2 tablespoons all-purpose flour (for butter square)

Instructions

1. Step 1: Remove milk and butter from the refrigerator. Cut butter into tablespoon-sized cubes and set aside.
2. Step 2: Spray a large mixing bowl with cooking spray for proofing the dough later.
3. Step 3: In a stand mixer bowl, combine flour, sugar, and salt by gently whisking or mixing with a dough hook attachment before attaching.
4. Step 4: Add yeast on the opposite side of the bowl from the salt. If using active dry yeast, proof it in water until foamy, then add with milk.
5. Step 5: Pour water and milk over dry ingredients and mix on medium-high speed until a smooth, non-sticky dough forms, about 8–10 minutes. Adjust flour or water as needed.
6. Step 6: Shape dough into a ball, place in prepared bowl, cover with plastic wrap, and let rest in a warm place for at least 30 minutes.
7. Step 7: Clean mixer bowl and attach paddle attachment. Add cubed butter and 2 tablespoons flour. Beat until smooth and creamy, being careful not to overmix.
8. Step 8: Shape butter into a flat 6-inch square using plastic wrap, wrap tightly, and chill in the refrigerator while dough proofs.
9. Step 9: After dough has proofed, lightly flour a surface, roll dough into a 10-inch square, and brush off excess flour.
10. Step 10: Place chilled butter diagonally on Dough’s center. Fold dough corners over butter, pinching seams to seal.
11. Step 11: Cover dough packet and refrigerate for 60 minutes on a baking sheet or plate.
12. Step 12: Roll dough into a 16-inch by 8-inch rectangle. Brush off excess flour. Fold dough into thirds like a letter, then refrigerate 60 minutes.
13. Step 13: Repeat rolling, folding, and refrigeration two more times for a total of three turns. After final turn, brush off excess flour and wrap dough in plastic wrap. Refrigerate overnight.
14. Step 14: Divide dough in half on a floured surface, refrigerate one half. Roll the other half into a 13-inch by 10-inch rectangle about 1/4 inch thick and trim edges straight.
15. Step 15: Cut the rectangle into triangles approximately 4-inch by 9-inch using a pizza cutter or sharp knife. See notes for cutting techniques.
16. Step 16: Roll each triangle from the wide end toward the point, keeping the roll natural, not too tight or loose.
17. Step 17: Repeat rolling and cutting with remaining dough half.
18. Step 18: For freezing, place shaped croissants on a baking sheet and freeze before final proof. Thaw in refrigerator overnight and allow to come to room temperature for about an hour before baking.
19. Step 19: Place shaped croissants on parchment-lined baking sheets, points down, about 5 per sheet. Cover with proofing bag or plastic wrap and proof in a warm place until doubled and pillowy, 60–90 minutes.
20. Step 20: Preheat oven to 375°F (350°F for convection) with rack in middle position. Brush croissants with beaten egg before baking.
21. Step 21: Bake croissants for 20 minutes, rotating pans halfway through, until golden brown. Transfer to wire rack to cool completely. Bake one sheet at a time for best results.

Tips & Variations

• Use cold or slightly cool butter to maintain the layers; avoid butter melting during shaping.
• If dough is too sticky while mixing, add flour a tablespoon at a time; if too dry, add water a teaspoon at a time.
• Try different types of milk for subtle flavor changes, such as 2% or whole milk.
• Freeze shaped croissants before final proof to bake fresh later; thaw overnight in refrigerator before proofing and baking.
• For a no-scrap cutting method of triangles and more croissants, refer to alternative cutting instructions in the notes.

Storage

Store baked croissants in an airtight container at room temperature for up to 2 days for best texture. To refresh, warm in a 350°F oven for 5–7 minutes. Unbaked shaped croissants can be frozen before final proof step; thaw overnight in the fridge and proof before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just proof it in water until foamy for 3 to 5 minutes before adding it to the milk during mixing.

How do I know when the croissants have proofed enough?

Croissants are ready when they have doubled in size and feel soft and pillowy to the touch. This usually takes 60 to 90 minutes in a warm environment.

Homemade Flaky Croissants Recipe

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★★★★★

4.8 from 91 reviews

• Author: Simon
• Total Time: 2 hours 50 minutes
• Yield: 10–12 croissants 1x

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Description

This Homemade Flaky Croissants recipe guides you through making buttery, flaky croissants from scratch. Using a layered dough with a butter square folded over multiple times, this recipe creates beautifully light and airy croissants with a crisp golden crust perfect for breakfast or a delicious snack.

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Ingredients

Scale 1x2x3x

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 (can substitute 2% milk)
• 1 large egg, beaten (for brushing)

Butter Square

• 1 ½ cups (3 sticks) unsalted butter, cut into cubes (slightly cool, not completely at room temp)
• 2 tablespoons all-purpose flour

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Instructions

1. Prepare Ingredients: Remove milk and butter from the fridge. Cut butter into tablespoon cubes and set aside. Spray a large mixing bowl with cooking spray to use later for proofing dough.
2. Mix Dry Ingredients: In the stand mixer bowl, combine 3 ½ cups flour, ⅓ cup sugar, and 2 teaspoons salt. Whisk to blend dry ingredients, keeping yeast separate if using instant yeast.
3. Add Yeast and Liquids: For instant yeast, add it on the opposite side of salt and stir. For active dry yeast, proof in ½ cup water until foamy and add with milk. Pour water and milk mixture over flour.
4. Mix Dough: Knead dough on medium-high speed for 8 to 10 minutes using dough hook, until smooth and no longer sticky. Add extra flour or water in small amounts if needed.
5. Rest Dough: Shape dough into smooth ball, place in prepared bowl, cover with plastic wrap, and rest in a warm spot for at least 30 minutes.
6. Prepare Butter Square: Wipe mixer bowl, attach paddle, add cubed butter and 2 tablespoons flour. Beat until smooth and creamy but not overmixed.
7. Shape and Chill Butter: Scrape butter mixture onto plastic wrap and shape into a 6×6 inch square about 1 inch thick. Wrap completely and chill while dough proofs.
8. Roll Dough and Insert Butter: Roll rested dough on floured surface into 10×10 inch square. Place chilled butter diagonally in center and fold dough corners over to fully encase butter, pinching seams.
9. Chill Dough: Refrigerate the dough packet wrapped or on a baking sheet for 60 minutes.
10. Roll and Fold (First Turn): Roll chilled dough seams side up to a 16×8 inch rectangle. Fold into thirds like a letter. Refrigerate covered for 60 minutes.
11. Repeat Turns: Repeat rolling, folding, and chilling two more times for a total of three turns. After completing, brush off excess flour, wrap dough tightly, and refrigerate overnight or longer.
12. Shape Croissants: Remove dough, cut in half, refrigerate one half. Roll half into approximately 13×10 inch rectangle, thickness about 1/4 inch. Trim edges straight.
13. Cut Triangles: Using notches and measurements, cut the dough into 4×9 inch triangles with a pizza cutter or sharp knife as directed.
14. Roll Croissants: Starting at the wide end, roll each triangle up toward the point with a natural wrap.
15. Repeat for Second Half: Remove second half from fridge and repeat rolling and cutting process.
16. Optional Freezing: Croissants can be frozen at this point. To bake, thaw overnight in fridge, then let proof at room temperature about an hour before baking.
17. Final Proof: Place shaped croissants on parchment-lined baking sheets, point down, 5-6 per sheet. Cover and proof in warm place until doubled in size and soft, about 60 to 90 minutes.
18. Preheat Oven: Preheat oven to 375°F (or 350°F convection). Position rack in middle.
19. Egg Wash and Bake: Brush croissants with beaten egg. Bake one sheet at a time for 20 minutes, rotating halfway through, until golden and crisp.
20. Cool: Transfer baked croissants immediately to wire rack to cool before serving.

Notes

• Use plastic wrap to shape butter square to avoid melting with hands.
• Warm proofing places include proof oven setting, top of refrigerator, or warm day counter.
• To cut croissant triangles with minimal scraps, mark notches and use a pizza cutter for clean edges.
• Leftover dough scraps can be re-rolled and cut for smaller croissants or pastries.
• Freezing croissants after shaping allows convenient baking on demand.
• Rotate baking pans halfway for even browning.
• Brush egg wash just before baking to avoid sticky dough surface during proofing.
• For fluffier croissants, ensure proper lamination by consistent rolling and folding.

• Prep Time: 2 hours 30 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack, Pastry
• Method: Baking
• Cuisine: French

Keywords: croissants, homemade croissants, flaky croissants, French pastry, buttery croissants, breakfast pastry