Description
This Homemade Flaky Croissants Recipe guides you through creating buttery, golden pastries with delicate, crisp layers and a soft, airy center—just like in a French bakery. Perfect for breakfast, brunch, or a cozy treat.
Ingredients
- 4 cups all-purpose flour
- 1 tbsp active dry yeast
- 1/4 cup granulated sugar
- 1 1/2 tsp salt
- 1 1/4 cups warm milk (110°F/45°C)
- 1 1/4 cups unsalted butter (for laminating and dough)
- 1 egg (for egg wash)
Instructions
- Activate yeast in warm milk with 1 tsp of sugar. Let sit until foamy, about 5–10 minutes.
- In a large bowl, mix flour, salt, and remaining sugar. Add the yeast mixture and knead into a smooth dough.
- Cover and chill dough in the fridge for 1 hour.
- Shape butter into a flat rectangle between parchment paper and chill.
- Roll out the dough into a rectangle, place the butter in the center, and fold the dough over like a letter.
- Roll and fold the dough 3 to 4 times, chilling for at least 30 minutes between each fold.
- After final rest, roll dough into a large sheet and cut into long triangles.
- Roll each triangle from base to tip into a crescent shape and place on a baking sheet.
- Let croissants proof until puffy and jiggly, 1 to 2 hours.
- Preheat oven to 400°F (200°C). Brush croissants with egg wash.
- Bake for 15–20 minutes, until golden brown and puffed.
Notes
- Chill dough thoroughly between folds to maintain butter layers.
- Add fillings like chocolate, almond paste, or shredded cheese before rolling.
- Dust with powdered sugar or glaze with honey for a finishing touch.
- Dough can be prepared the day before and chilled overnight.
- Freeze baked croissants for longer storage; reheat in oven directly from freezer.
Nutrition
- Serving Size: 1 croissant
- Calories: 280
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
