Classic Homemade Croissants Recipe

If you have ever dreamed of waking up to warm, flaky layers of buttery goodness, then this Classic Homemade Croissants Recipe is going to be your new best friend in the kitchen. These croissants boast golden, crisp exteriors that give way to tender, airy interiors filled with delicate layers—a true testament to the art of French baking. Patience and love go into every fold, but the result is nothing short of magical, perfect for impressing family, friends, or simply treating yourself to a breakfast treat that feels truly special.

Ingredients You’ll Need

The magic behind the perfect croissant lies in a handful of simple, high-quality ingredients. Each component plays a crucial role, whether it’s the yeast to give life to our dough, the butter for that irresistible flakiness, or the sugar that adds just the right touch of sweetness. Using fresh butter and fresh yeast will help make your baking journey smoother and tastier.

• Instant yeast (2 1/4 teaspoons): Activates quickly to help the dough rise beautifully for fluffy layers.
• Whole milk (160 g, lukewarm): Adds richness and tenderness to the dough for a soft crumb.
• Water (120 g): Balances the dough’s moisture to achieve the proper texture.
• All-purpose flour (470 g plus extra for dusting): The backbone of your dough, providing structure and a tender bite.
• Granulated sugar (50 g): Sweetens the dough just enough to complement the butter’s richness.
• Salt (1 1/2 teaspoons): Enhances all the flavors and balances the sweetness.
• Unsalted butter (30 g, room temperature): Incorporated into the dough for softness and flavor.
• Unsalted butter (250 g, room temperature): The star of lamination, creating the signature flaky layers.
• All-purpose flour (1 1/2 tablespoons): Mixed with the butter block to help it maintain shape during rolling.
• Large egg (1, for egg wash): Creates the shiny, golden crust everyone loves.
• Water (1 tablespoon, for egg wash): Thins the egg wash for a smooth glaze.

How to Make Classic Homemade Croissants Recipe

Step 1: Activate Yeast

Start by combining lukewarm milk, water, yeast, and sugar in a large bowl. If you’re using active dry yeast, give it 5 to 10 minutes until the mixture becomes frothy, signaling that the yeast is alive and ready to work its magic. Instant yeast skips this waiting step, dissolving directly into the liquids.

Step 2: Make Dough

Once your yeast mixture is active, stir in the all-purpose flour and salt until a rough dough comes together. This is the foundation of your croissants, and getting the texture right now will ensure smooth kneading and great rise later.

Step 3: Knead Dough

Transfer the dough to a lightly floured surface and knead for about 3 minutes. This short kneading develops gluten without getting the dough too tough, resulting in a smoother, less sticky mass that’s ready to absorb the butter.

Step 4: Incorporate Butter

Next, add the 30 grams of room temperature unsalted butter into your dough and knead until it’s fully blended. This step enriches the dough, making each bite tender and flavorful.

Step 5: Chill Dough

Shape the dough into a rough rectangle and wrap it tightly in plastic wrap before chilling it in the refrigerator for at least 2 hours or even overnight. This resting period lets the dough firm up and helps relax the gluten, making the rolling and folding process much easier.

Step 6: Prepare Butter Block

While your dough chills, combine 250 grams of room temperature unsalted butter with 1 1/2 tablespoons of flour. Spread this mixture between two sheets of parchment paper, then roll it into a neat 20×15 cm (8×6 inch) rectangle about 0.5 cm thick. Keep it fridge-cold but pliable for the perfect lamination.

Step 7: Laminate Dough

Roll out your chilled dough on a floured surface into a rectangle twice the height of your butter block. Place the butter block in the center and fold the dough edges over to encase it completely. Seal the edges carefully and make shallow slits to prevent tearing during rolling. This encased butter is the heart of your croissants’ flaky texture.

Step 8: First Fold

Rotate the dough so the seam is vertical and roll gently into a longer 6 mm thick rectangle. Trim uneven edges, then fold it like a letter by bringing the top third down and the bottom third up. Wrap it in plastic and chill for 30 to 60 minutes. This fold is the first of three that create those irresistible layers.

Step 9: Second Fold

Repeat the rolling and folding process, keeping your edges neat, then wrap and refrigerate for another 30 to 60 minutes. This second fold builds more structure and flaky layers, bringing you closer to that bakery-style croissant.

Step 10: Third Fold

Roll and fold one last time, then chill the dough for at least 2 hours. This resting time is essential to relax the gluten and firm the butter layers, ensuring a tender, flaky bake.

Step 11: Shape Croissants

Roll your dough into a large rectangle about 5 mm thick. Mark every 5 cm along the edges and cut diagonal lines to create approximately 12 triangles. Stretch bases gently, then roll each triangle from wide end to tip, tucking the tip underneath and curving the ends to form that iconic crescent shape. This step is where your croissants start to take their classic form.

Step 12: Proof Croissants

Place your shaped croissants on parchment-lined baking sheets and cover loosely. Let them proof for 2 to 5 hours at room temperature, watching as they double in size and become delightfully puffy. When you lightly shake the baking tray, the croissants should jiggle—this is your perfect proof sign.

Step 13: Preheat Oven and Egg Wash

Set your oven to 200°C (400°F) so it’s hot and ready. Meanwhile, whisk together the egg and water for your egg wash. Gently brush the tops of your croissants to give them a stunning golden, glossy finish once baked.

Step 14: Bake Croissants

Bake your croissants for 20 to 22 minutes until they pop with a deep golden brown color and crisp exterior. Let them cool to room temperature before slicing—this rest allows the layers to set wonderfully. Then, enjoy your triumph: freshly baked, perfectly flaky croissants made from scratch.

How to Serve Classic Homemade Croissants Recipe

Garnishes

Simple toppings like a dusting of powdered sugar can add a delicate sweetness without overpowering the buttery layers. Alternatively, spreading a thin layer of fruit preserves or drizzling a little honey over warm croissants can elevate them to a delightful morning treat.

Side Dishes

Classic croissants pair beautifully with fresh fruit, creamy yogurt, or a plate of assorted cheeses and charcuterie for a chic brunch. For a heartier option, serve alongside scrambled eggs or a smoked salmon platter to balance the richness.

Creative Ways to Present

Impress guests by slicing croissants open and filling them with almond cream before finishing with a quick toast—hello, almond croissants! Or create breakfast sandwiches using eggs, cheese, and ham tucked inside warm croissant halves for a gourmet twist any time of day.

Make Ahead and Storage

Storing Leftovers

Leftover croissants can be stored at room temperature in an airtight container or wrapped loosely in foil for up to 2 days. Keeping them out of the fridge helps preserve their flaky texture and softness.

Freezing

You can freeze baked croissants by wrapping them individually in plastic wrap and placing them in a resealable freezer bag. They will keep well for up to one month. Thaw at room temperature before reheating to enjoy nearly fresh-from-the-oven taste.

Reheating

To bring back that crisp exterior and warm buttery layers, reheat croissants in a preheated oven at 180°C (350°F) for 5 to 7 minutes. Avoid microwaving, which can make them soggy and chewy.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! Just remember to activate active dry yeast by dissolving it in lukewarm milk and water with a bit of sugar, letting it sit until frothy before mixing with flour. Instant yeast can be mixed directly with flour and liquids without the proofing step.

Why is butter block so important in this recipe?

The butter block is essential for creating the flaky, layered texture that defines croissants. Encasing butter within the dough and performing the folds allows layers of dough and butter to alternate, puffing up beautifully when baked.

How long should I proof the croissants?

Proofing time can vary depending on room temperature but generally ranges from 2 to 5 hours. The croissants should double in size and look puffy. A gentle jiggle when shaking the tray is a good sign they’re ready to bake.

Can I make croissants the night before baking?

Yes! After shaping the croissants, you can refrigerate them overnight instead of proofing at room temperature. This slow, cold proof enhances flavor and makes early morning baking easier.

What’s the best way to roll and fold the dough?

Use light pressure and try to keep the dough rectangle even in thickness. Trim edges neatly after rolling to keep folds tight and layers consistent, which helps croissants rise evenly and look professional.

Final Thoughts

Making croissants from scratch may seem like a big project, but following this Classic Homemade Croissants Recipe step-by-step will have you enjoying bakery-worthy results in your own kitchen. The joy of biting into those tender, buttery layers is well worth the effort, and once you master them, croissants will become your signature homemade delight. So take your time, trust the process, and treat yourself to the most rewarding baking adventure.

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