Homemade Flaky Croissants Recipe
A flaky, buttery pastry perfect for breakfast, paired with a strong espresso for a classic French start to the day.
Equipment
- Rolling Pin
- Baking sheet
- Parchment paper
- Sharp knife
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¼ cup water warm
- 2 tablespoons sugar
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons salt
- ½ cup whole milk
- 1 cup unsalted butter cold and cut into thin slices
- 1 large egg beaten (for egg wash)
Instructions
Activate yeast:
- In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for 5-10 minutes until frothy.2 1/4 teaspoons active dry yeast, 1/4 cup water, 2 tablespoons sugar
Prepare dough:
- In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture and milk. Mix until a dough forms. Knead for about 5 minutes until smooth. Cover and refrigerate for 1 hour.2 tablespoons sugar, 2 3/4 cups all-purpose flour, 1 1/2 teaspoons salt, 1/2 cup whole milk
Prepare butter:
- Place the cold butter slices between two sheets of parchment paper. Use a rolling pin to flatten and shape it into a 6-inch square. Refrigerate until firm.1 cup unsalted butter
Incorporate butter into dough:
- Roll out the chilled dough into a 10-inch square. Place the butter square in the center of the dough, positioning it like a diamond. Fold the corners of the dough over the butter, meeting in the center. Seal the edges.
Roll and fold:
- Roll the dough into a 20×10-inch rectangle. Fold the dough into thirds like a letter. Wrap in plastic wrap and refrigerate for 1 hour. Repeat this rolling and folding process two more times, refrigerating for 1 hour between each fold.
Shape croissants:
- Roll the dough into a 24×8-inch rectangle. Cut the dough into 8 triangles. Roll each triangle from the wide end to the tip, forming a crescent shape. Place on a baking sheet lined with parchment paper.
Proof:
- Cover and let rise at room temperature for 1-2 hours, until doubled in size.
Bake:
- Preheat the oven to 375°F (190°C). Brush the croissants with the beaten egg. Bake for 15-20 minutes, until golden brown and flaky.1 large egg
Notes
Ensure the butter remains cold throughout the process to achieve a flaky texture.
The dough can be refrigerated overnight for convenience.
The dough can be refrigerated overnight for convenience.
Nutrition
Calories: 413kcalCarbohydrates: 39gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgSodium: 462mgPotassium: 97mgFiber: 1gSugar: 4gVitamin A: 809IUVitamin C: 0.003mgCalcium: 38mgIron: 2mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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