Flaky Homemade Croissants
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Recipe Intro From maruskooo
Learn how to make flaky, buttery French croissants from scratch with this step-by-step recipe. These homemade croissants are crisp on the outside, soft and airy on the inside, and perfect for breakfast or a special brunch.
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ingredients
For the Dough:
- 4 cups (500 grams) all-purpose flour
- 1/4 cup (60 grams) granulated sugar
- 2 teaspoons (10 grams) fine sea salt
- 1 large egg
- 2 tablespoons (20 grams) fresh yeast
- 3/4 cup (200 grams) warm milk
- 1/4 cup (60 grams) unsalted butter, at room temperature
ingredients
For the Butter Layer:
- 1 1/4 cups (300 grams) cold unsalted butter (82% fat)
ingredients
For Baking:
- 1 large egg, beaten for egg wash
Method
Make the Dough:
Step 1
Sift the flour into a large mixing bowl. Make a well in the center.
Step 2
In a small bowl, mix the warm milk and fresh yeast until dissolved.
Step 3
Add the sugar and salt to opposite sides of the flour. Gradually pour the yeast mixture into the center of the well, stirring to incorporate.
Step 4
Add the egg and 60 grams of room-temperature butter. Knead until smooth.
Step 5
Transfer the dough to a lightly floured surface. Knead by hand for 10-15 minutes, stretching and throwing the dough onto the counter. The dough should become elastic and slightly translucent when stretched.
First Rise (Room Temperature):
Step 1
Place the dough on a parchment-lined baking sheet, cover with a kitchen towel, and let it rise in a warm spot for 40 minutes, or until doubled in size.
Second Rise (Refrigeration):
Step 1
Once the dough has doubled, punch it down to release air. Wrap it in plastic wrap and refrigerate for 45-60 minutes.
Prepare the Butter Block:
Step 1
Roll cold butter into a 1.5 cm thick rectangle using a rolling pin. Place it in the refrigerator until ready to use.
MethodLaminate the Dough (Layering Butter & Folding):
Step 1
Roll out the chilled dough on a floured surface into a rectangle twice the length and slightly wider than the butter.
Step 2
Place the butter block in the center, then fold the top and bottom edges over the butter like an envelope. Seal the edges and gently smooth out any air pockets.
Step 3
Roll the dough into a 1 cm thick rectangle (15 cm wide, 45 cm long). Fold the lower end ⅔ of the way up and the top third down to meet it. Then fold in half like a book.
Step 4
Cover with plastic wrap and refrigerate for 30 minutes.
Second & Third Folding:
Step 1
Turn the dough 90 degrees and roll it out to 6-8 mm thick. Fold into thirds again, like a letter. Cover and refrigerate overnight.
Shaping the Croissants:
Step 1
Roll the dough into a 6-8 mm thick rectangle and trim the edges.
Step 2
Cut the dough into triangles (12 cm base, 20 cm height).
Step 3
Make a 1-2 cm notch at the center of each triangle base. Roll each triangle from the wide end to form a crescent shape.
Step 4
Place croissants on a parchment-lined baking sheet and let them proof in a warm place for 30-45 minutes.
Bake the Croissants:
Step 1
Preheat the oven to 400°F in convection mode.
Step 2
Brush the croissants with beaten egg for a golden crust.
Step 3
Bake for 15 minutes until golden brown and flaky.