Description
This homemade flaky croissants recipe guides you through creating buttery, tender, and flaky pastries from scratch. Featuring layers of cold butter folded into a delicate yeast dough, these croissants come out golden brown and perfectly crisp on the outside with a soft, airy inside, ideal for breakfast or a delightful snack.
Ingredients
Scale
Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cup warm water
Butter Layer
- 1 cup unsalted butter, cold and cut into cubes
Finish
- 1 egg (for egg wash)
Instructions
- Mixing the Dough: In a large bowl, combine the all-purpose flour, sugar, salt, and active dry yeast. Add the warm water and mix until a dough forms.
- Kneading and First Rise: Knead the dough for 5 to 7 minutes on a floured surface or in the bowl until smooth and elastic. Cover the dough with a kitchen towel or plastic wrap and let it rise in a warm place for 1 hour until it doubles in size.
- Incorporating the Butter: Roll the dough out into a large rectangle on a lightly floured surface. Place the cold butter cubes evenly over two-thirds of the dough. Fold the dough into thirds, enveloping the butter completely, and then roll out again into a rectangle. Fold into thirds once more, wrap in plastic, and refrigerate for 30 minutes to set the butter.
- Creating Flaky Layers: Repeat the rolling and folding process two additional times, chilling the dough for 30 minutes between each fold to create multiple flaky layers within the dough.
- Shaping the Croissants: After the final chill, roll the dough out into a large rectangle. Cut the dough into triangles of desired size for croissants.
- Rolling the Croissants: Starting from the wide end, roll each triangle tightly towards the pointed end, forming the classic croissant shape. Place the shaped croissants onto a baking sheet lined with parchment paper, spaced apart.
- Egg Wash and Baking: Brush each croissant with beaten egg to give a glossy finish. Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes, or until the croissants are puffed and golden brown.
Notes
- Ensure the butter is cold before folding to maintain distinct flaky layers.
- Patience during the folding and chilling steps is key to achieving the signature flakiness.
- You can freeze shaped croissants before baking; just thaw and bake fresh when ready.
- Use room temperature warm water—not hot—to activate the yeast without killing it.
- Egg wash can be substituted with milk for a softer crust, though it won’t be as glossy.
