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Flaky Homemade Croissants

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A surprisingly doable recipe for golden, buttery, and flaky croissants perfect for breakfast or brunch. Made with simple pantry staples and a perfected folding technique for ultra-thin layers.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour (preferably unbleached)
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons salt
  • 2 1/4 teaspoons (one packet) instant yeast
  • 1 1/4 cups (300ml) warm whole milk (about 110°F/43°C)
  • 1 1/4 cups (285g) cold unsalted butter, cut into thin slices
  • 1 large egg, beaten (for egg wash)

Instructions

  1. In a large bowl, combine flour, sugar, salt, and instant yeast. Stir dry ingredients together.
  2. Gradually add warm whole milk and mix with a wooden spoon until a shaggy dough forms (about 5 minutes).
  3. Transfer dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Adjust flour or water if needed.
  4. Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap or damp towel, and rest for 30 minutes at room temperature.
  5. Prepare butter block by arranging cold butter slices between parchment paper and flatten into a 7×7 inch square using a rolling pin. Chill if softened.
  6. Roll dough into a 10×10 inch square on a floured surface. Place butter square diagonally in center, fold dough corners over butter to encase, and pinch edges to seal.
  7. Roll dough-butter packet into a 20×10 inch rectangle. Fold into thirds like a letter (first fold). Wrap in plastic and chill for 30 minutes.
  8. Repeat rolling and folding two more times, chilling 30 minutes between each fold for a total of three folds.
  9. After final chill, roll dough into a 20×12 inch rectangle. Cut into triangles about 5 inches wide at base.
  10. Roll each triangle tightly from base to tip, curving slightly to form crescent shapes.
  11. Place croissants on parchment-lined baking sheet, cover loosely with plastic wrap, and proof at room temperature for 1.5 to 2 hours until nearly doubled in size.
  12. Preheat oven to 400°F (200°C). Brush croissants with beaten egg.
  13. Bake for 15-18 minutes until puffed and golden brown. Watch closely as oven temperatures vary.

Notes

Keep butter cold but pliable to prevent melting into dough. Use short chilling bursts if kitchen is warm. Rest dough multiple times to relax gluten and firm butter. Proof croissants until nearly doubled and test readiness by gentle finger press. Oven temperatures vary; watch croissants closely during baking. For dairy-free, substitute milk and butter with plant-based alternatives.

Nutrition

Keywords: croissants, homemade croissants, flaky pastry, breakfast pastry, buttery croissants, laminated dough, French pastry

Find it online: https://sparklespoon.com/flaky-homemade-croissants-recipe-5-easy-steps-for-perfect-breakfast-bliss/