Print

Homemade French Croissant Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

This Homemade French Croissant Recipe guides you through making flaky, buttery croissants from scratch. With simple pantry ingredients and detailed steps on laminating dough with butter to create layers, you’ll achieve those classic crescent-shaped pastries with a golden, glossy finish perfect for breakfast or brunch.

Ingredients

Dough Ingredients

  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (10g) salt
  • 1 tablespoon (10g) active dry yeast
  • 1 1/4 cups (300ml) warm milk
  • 2 tablespoons unsalted butter, melted

Butter Layer

  • 1 cup (225g) unsalted butter, cold and shaped into a flat square

Egg Wash

  • 1 egg
  • 1 tablespoon milk

Instructions

  1. Mixing the Dough: In a large bowl or stand mixer, combine the flour, sugar, and salt. Dissolve the yeast in the warm milk and let it sit for 5 to 10 minutes until foamy. Add the yeast mixture and melted butter to the dry ingredients and knead for 3 to 5 minutes until the dough is smooth. Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour.
  2. Prepare the Butter Block: Place the cold unsalted butter between two sheets of parchment paper. Using a rolling pin, shape the butter into a 6-inch square. If the butter softens too much, chill it briefly to keep it firm.
  3. Enclose Butter in Dough: Roll the chilled dough into a 12-inch square on a floured surface. Place the butter block diagonally in the center of the dough to form a diamond shape. Fold the four corners of the dough over the butter so it is completely enclosed like a wrapped gift.
  4. First Turn – Rolling and Folding: Roll the dough out into an 8 by 20-inch long rectangle. Fold the dough into thirds, folding the bottom third up and the top third down, like a letter. This is the first turn. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
  5. Repeating Turns: Repeat the rolling, folding, and chilling process two more times for a total of three turns. This layering process is crucial for creating flaky layers. Always keep dough and butter cold to prevent melting.
  6. Final Roll and Shape: After the last chilling period, roll the dough into a large rectangle about 1/4 inch thick. Trim the edges with a sharp knife or pizza cutter, then cut the dough into triangles approximately 5 inches wide at the base.
  7. Shaping Croissants: Starting from the wide base, gently stretch and roll each triangle towards the tip to form the classic croissant crescent shape. Handle carefully to keep layers intact.
  8. Proofing: Arrange shaped croissants on a baking tray, cover loosely, and let them rise at room temperature for 1.5 to 2 hours until puffy.
  9. Egg Wash: Preheat the oven to 400°F (200°C). Beat together the egg and milk, then gently brush this glaze over each croissant to achieve a glossy, golden crust after baking.
  10. Baking: Bake the croissants for 18 to 22 minutes until puffed and deep golden brown. Rotate the pan halfway through baking to ensure even browning.
  11. Cooling: Remove croissants from the oven and let them cool on a wire rack for at least 10 minutes before enjoying.

Notes

  • Keep the dough and butter cold throughout the process to achieve flaky layers.
  • Do not rush the folding and chilling steps; proper layering creates light texture.
  • The egg wash adds shine and golden color but can be omitted for a matte finish.
  • Store leftover croissants in an airtight container and reheat gently to maintain crispiness.
  • Use a sharp knife or pizza cutter for cleaner triangle cuts during shaping.
  • Proofing time may vary depending on room temperature; croissants should be puffy before baking.

Find it online: https://cookedbysarah.com/homemade-french-croissant-recipe/