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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Butter Square: Wipe mixer bowl, attach paddle, add cubed butter and 2 tablespoons flour. Beat until smooth and creamy but not overmixed.
- 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.
- 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.
- Chill Dough: Refrigerate the dough packet wrapped or on a baking sheet for 60 minutes.
- 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.
- 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.
- 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.
- Cut Triangles: Using notches and measurements, cut the dough into 4×9 inch triangles with a pizza cutter or sharp knife as directed.
- Roll Croissants: Starting at the wide end, roll each triangle up toward the point with a natural wrap.
- Repeat for Second Half: Remove second half from fridge and repeat rolling and cutting process.
- 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.
- 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.
- Preheat Oven: Preheat oven to 375°F (or 350°F convection). Position rack in middle.
- 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.
- 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
