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These homemade croissants really are a classic French pastry with beautiful flakey tender layers. This labor of love is soft and fluffy on the inside with a buttery flakey crust on the exterior.
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My favorite part about croissants besides the delicious flavor and texture is that they are so versatile. If you don’t devour them right away, croissants good to use in numerous different recipes. Serve with #@@#@!! chicken salad #@@#@!! sandwiches, use within this #@@#@!! Monte Cristo #@@#@!! recipe, or in desserts such as this #@@#@!! bread pudding .
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What are Homemade Croissants?
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Croissants originated in Austrian and French bakeries and they are known for the tender soft layers inside. The incredible flavor originates from the dough that has been laminated with butter in multiple layers. The crisp golden outer layer lightly crumbles and simultaneously melts in your mouth!
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Nothing beats fresh homemade croissants, and that is why I am so excited for you to get them to! My family likes to each these for breakfast, lunch, and dinner! Serve them at your next brunch with this particular #@@#@!! breakfast casserole , and my amazing #@@#@!! air fryer bacon #@@#@!! and #@@#@!! poppyseed fruit salad !
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Ingredients for Homemade Croissants
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All you need to help make homemade croissants are simple everyday ingredients. I really like how easy it is to gather all the ingredients and arrange for these amazing French rolls. You are bound to want for making these very soon!
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- Milk: #@@#@!! Any milk works, but I prefer 2% or whole milk.
- Instant Yeast: #@@#@!! All you need is one packet of instant yeast.
- Granulated Sugar: #@@#@!! Just a small amount adds a touch of sweetness.
- Salt: #@@#@!! Enhances all of the flavors.
- All-Purpose Flour: #@@#@!! All-purpose flour produces great rolls.
- Unsalted Butter: #@@#@!! Unsalted is better in this recipe.
- Egg: #@@#@!! One whole egg is all you need.
- Milk: #@@#@!! Mix a little milk with the egg for the egg wash.
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How to Make Homemade Croissants
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Making these pastries can be intimidating, but I walk you with the process step by step. My instructions and pictures listed here are so helpful because I wanted you to have detailed help along the way. Follow the recipe card and tips below for everything you need to learn before making this recipe.
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Prepare the Dough
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- Heat the Milk and Add Yeast and Sugar: #@@#@!! Heat the milk to 110 degrees Farhenheit-115 degrees Fahrenheit. Add the milk, yeast, and sugar to the plate of a mixer and stir to dissolve the yeast and sugar.
- Add Salt, Butter, and Flour: #@@#@!! Add the salt, butter, and flour in a #@@#@!! stand-up mixer #@@#@!! and mix with the dough hook attachment until combined.
- Mix, Shape, and Rest Dough: #@@#@!! Mix on low speed until a smooth dough has formed, about 5-6 minutes. Form into a ball make in an oiled bowl. Cover and let rise for 1-1 ½ hours.
- Form the Butter Block: #@@#@!! Constitute the butter block by measuring out an 8×6-inch square on a large piece of parchment. Flip the parchment over so the affiliate with the markings won’t touch the butter.
- Slice and Place Butter: #@@#@!! Slice the butter into thin slices, then lay them out inside the square. Fold the parchment tightly over the butter.
- Flatten Butter: #@@#@!! Work with a heavy rolling pin to roll the butter out flat by filling in all the gaps within the square. Be careful not to press too hard and tear the parchment. Try to retain it within the lines of your measured square the best way you can.
- Chill the Butter: #@@#@!! Put the square of butter in the fridge to chill for 30 minutes while the dough finishes rising.
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Laminate the Dough
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- Place the Butter on the Dough: #@@#@!! Once the dough has doubled in size, punch it down and roll it right into a rectangle which is 6×14 inches. Place the chilled butter square in the center. Fold both sides from the dough in to the center from the butter so they meet within the center. Pinch the seams together.
- Cover and Chill: #@@#@!! Cover and chill for half an hour.
- Roll Out the Dough: #@@#@!! Once the dough has chilled for half an hour you will begin the process of chilling and turning. Begin by rolling out the dough within the same direction as the seam down the center of the dough until you have a rectangle that is roughly 18×8. Make an effort to keep it as even while possible with as square of corners as you can. This might require you to stretch the corners to keep them from rounding.
- Fold and Turn the Dough: #@@#@!! Fold the dough as you would a letter, which means folding the bottom third up and the top third down over the top. Fold as if you were tri-folding a letter in order to place it inside an envelope. This process is known as a turn. In total you will see 4 turns for this dough in order to laminate it.
- Rotate, Fold, Cover and Chill: #@@#@!! Rotate the dough therefore the exposed edges of the letter are facing you. Then roll it out again into the same rectangle, accompanied by another letter fold. Cover and refrigerate for 1 hour.
- Repeat Steps: #@@#@!! Repeat steps 10-12 one more time, except the chill time after those two turns will be 2 hours.
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Form and Bake the Croissants
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- Roll Out the Dough: #@@#@!! Once chilled, with all the exposed letter ends facing toward you, roll the dough right into a long rectangle that is about 24×8. You need this to be extremely square on the corners, so take time to use your hands to pull the corners to maintain their shape as you roll it out. Try to work fairly quickly though, as the dough will warm up the longer you take. If you want extra sharp edges, use a very sharp pizza cutter to trim about ¼ inch off the edges.
- Cut Sections and Diagonal Shapes: #@@#@!! Using a sharp knife or pizza cutter, cut the dough into six equal sections which are 8×4 inches, then cut each of those along the diagonal.
- Cut a Slit and Roll the #@@#@!! #@@#@!! Dough: #@@#@!! Cut a ½ inch slit in the center of the long end and roll up until the point of the dough. Tuck the point underneath the roll. Line a baking sheet with parchment paper make 6-8 rolls on the pan. #@@#@!!
- Cover and Rise: #@@#@!! Cover with plastic wrap or clean kitchen towels then let rise for 2-2 ½ hours.
- Egg Wash the #@@#@!! #@@#@!! Dough: #@@#@!! Once the croissants are done proofing, preheat the oven to 400 ℉arhenheit. Make the egg wash by combining the egg and 2 tablespoons of milk together with a fork. Work with a pastry brush to brush across the tops of the croissants. Let sit for 5 minutes or so to dry before brushing having a second coat of egg wash.
- Bake: #@@#@!! Bake one sheet at a time for 15 minutes at 400° Fahrenheit then lower the temperature and bake for an additional 13-15 minutes. Bake till the croissants are a deep golden brown.
- Cool and luxuriate in: #@@#@!! Let cool for 20 minutes before serving.
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Baking Tips
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I am aware there are a lot of measures in this recipe, but We are here for the whole way through! I also have some helpful tips to make this recipe even more of a success. All the hard work will be worth every bite!
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- Don’t Overheat the Milk: #@@#@!! Be sure never to overheat the milk when adding the yeast. If the milk is too hot it can kill the yeast and stop the dough from rising.
- Don’t Over-Chill the Butter: #@@#@!! Don’t over-chill the butter block! If it is chilled for more than 30 minutes, the butter won’t be pliable enough to spread because the dough is rolled out. If you find yourself chilling it longer than 30 minutes, pull it out and let it sit at room temperature for a quarter-hour before continuing.
- Room Temperature Can differ: #@@#@!! If your kitchen is extra warm as the croissants are proofing, the procedure may be faster than 2-2 ½ hours and you will want to make sure no butter is melting out the sides of your croissants. If the kitchen is in the cooler side, proofing might take a little longer but they will get there!
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Making the right Dough:
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- Guarantee the Dough is Chilled: #@@#@!! If at any point you discover the dough is shrinking and not holding its shape when you’re rolling it, wrap it up and let it rest in the fridge for 30 minutes. Shrinking indicates the dough is being overworked and needs time to rest before being worked again.
- Square the Dough: #@@#@!! Keep your dough as square as possible. The more rounded it becomes during the lamination process, the more uneven it will be.
- Flour to Prevent Sticking: #@@#@!! As the lamination process progresses, spots of dough may bubble and expose the butter beneath. Simply dust with flour to prevent sticking and continue with the process.
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Storing and Freezing
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This recipe is perfect for making ahead of time! All good food is time-consuming but definitely worth it. I like to make these a couple of weeks before the holidays to cut back on time. I make the dough after i have time, and freeze the dough until I’m ready to bake them fresh.
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- On the Counter: #@@#@!! Store baked croissants in an airtight container for 3-4 days, though they are best when eaten the day they are baked.
- In the Freezer: #@@#@!! They can be frozen when the dough has been formed into croissants but have not yet been proofed. Cover with plastic wrap and freeze for just two hours before removing from your baking sheet. Place croissants in the freezer plastic bag then seal tightly. #@@#@!!
- Bake Thawed Croissants: #@@#@!! When ready to bake, remove through the freezer and place on a parchment-lined baking sheet. Cover and let sit at room temperature for 4-5 hours, so they thaw and proof. Continue with the baking instructions from step 5 of the baking process.
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Prepare the dough
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Heat the milk to 110° Farhenheit-115° Farhenheit. Add the milk, yeast, and sugar to the bowl of a mixer and stir to dissolve the yeast and sugar.
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Add the salt, butter, and flour and mix using the dough hook attachment until combined.
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Mix on low speed until an easy dough has formed, about 5-6 minutes. Form right into a ball and place in an oiled bowl. Cover and let rise for 1-1 ½ hours.
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Form the butter block by measuring out an 8×6 inch square on a large piece of parchment. Flip the parchment over so the side with the markings won’t touch the butter.
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Slice the butter into thin slices and lay them out inside the square until it really is mostly full, then fold the parchment tightly within the butter.
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Use a heavy rolling pin to roll the butter out flat, filling in all the gaps in the square. Be careful not to press too hard and tear the parchment. Make an effort to keep it within the lines of your measured square as best you are able to.
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Place the square of butter in the fridge to chill for 30 minutes while the dough finishes rising.
Laminate the dough
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Once the dough has doubled in size, punch it down and roll into a rectangle that is 6×14 inches. Place the chilled butter square within the center and fold both sides from the dough in to the center from the butter so that they meet in the center. Pinch the seams together.
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Cover and chill for 30 minutes.
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Once the dough has chilled for half an hour you will begin the process of chilling and turning. Begin by rolling out the dough within the same direction as the seam down the center of the dough until you have a rectangle which is roughly 18×8. Try to keep it as even as possible with as square of corners as you can, which might require you to stretch the corners to keep them from rounding.
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Fold the dough as you would a letter, which means to fold underneath third up and the top third down over the top, as if you were tri-folding a letter in order to put inside an envelope. This is called a turn. In total there will be 4 turns for this dough in order to laminate it. #@@#@!!
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Rotate the dough so the exposed edges of the letter are facing you and roll out again in to the same rectangle, followed by another letter fold. Cover and refrigerate for 1 hour.
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Repeat steps 10-12 one more time, except the chill time after those two turns will be 2 hours.
Form and bake the croissants
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Once chilled, with the exposed letter ends facing toward you, roll the dough into a long rectangle which is about 24×8. You want this to be extremely square around the corners, so take the time to occurs hands to the corners to keep their shape when you roll it out. Attempt to work fairly quickly though, since the dough will warm up the longer you take. If you would like extra sharp edges, make use of a very sharp pizza cutter to trim about ¼ inch off the edges.
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Using a sharp knife or pizza cutter, cut the dough into six equal sections that are 8×4 inches then cut each of those across the diagonal.
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Cut a ½ inch slit in the center of the long end and roll up till the point of the dough, being sure the point is tucked under. Put on a parchment lined sheet pan, 6-8 on the pan.
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Once all of the triangles of dough are formed into croissants, cover them with plastic wrap or clean kitchen towels and let rise for 2-2 ½ hours. They should be nice and puffy after some bit of a jiggle to them if they are ready.
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When the croissants are done proofing, preheat the oven to 400° Fahrenheit. Make the egg wash by combining the egg and 2 tablespoons of milk together with a fork. Work with a pastry brush to brush across the tops of the croissants. Let sit for 5 mins or so to dry before brushing with a second coat of egg wash.
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Bake one sheet at a time for 15 minutes at 400° Fahrenheit then lower the temperature and bake for an additional 13-15 minutes. Bake till the croissants really are a deep golden brown.
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Let cool for 20 minutes before serving.
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Serves: #@@#@!! 12
Serving 1 roll Calories 221 kcal #@@#@!! (11%) Carbohydrates 26 g #@@#@!! (9%) Protein 5 g #@@#@!! (10%) Fat 11 g #@@#@!! (17%) Saturated Fat 7 g #@@#@!! (35%) Polyunsaturated Fat 1 g Monounsaturated Fat 3 g Trans Fat 0. 4 g Cholesterol 42 mg #@@#@!! (14%) Sodium 210 mg #@@#@!! (9%) Potassium 76 mg #@@#@!! (2%) Fiber 1 g #@@#@!! (4%) Sugar 2 g #@@#@!! (2%) Vitamin A 351 IU #@@#@!! (7%) Calcium 38 mg #@@#@!! (4%) Iron 2 mg #@@#@!! (11%)
All nutritional information is founded on third party calculations and is an estimate. Each recipe and nutritional value will vary with regards to the brands you utilize, measuring methods and food portion sizes per household.
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