Homemade Croissants Recipe
These homemade croissants recipe feature dozens of crispy, buttery layers wrapped in a golden-brown crust.
Print Pin Servings: 12 croissants
Calories: 320kcal
Cost: $12-15
Equipment
- 1 Large mixing bowl
- 1 Rolling pin (preferably French-style)
- 1 Bench scraper or sharp knife
- 1 Ruler or measuring tape
- 2-3 large baking sheets
- 1 Parchment paper
- 1 Pastry brush (for egg wash)
- 1 Kitchen scale (for precise measurements)
Ingredients
For the Dough
- 4 cups (500g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ tablespoons (7g) active dry yeast
- 2 tablespoons salt
- 1 ¼ cups (300ml) warm whole milk
- 2 tablespoons (30g) unsalted butter, softened
For Laminating
- 1 ½ cups (340g) high-quality unsalted butter, cold
- 1 large egg (for egg wash)
- 1 tablespoons Water (for egg wash)
Instructions
Day 1
- Mix flour, sugar, and salt in a large bowl
- Dissolve yeast in warm milk, let sit 5 minutes
- Combine wet and dry ingredients, knead 8-10 minutes
- Refrigerate overnight (8-12 hours)
Day 2
- Create butter block (8x8 inch square)
- Roll dough, encase butter, perform three letter folds
- Rest 30 minutes between folds
- Roll final dough to ¼ inch thickness
- Cut triangles and shape croissants
- Proof 2 hours
- Brush with egg wash
- Bake at 400°F (200°C) for 20-25 minutes
Notes
- Keep ingredients cold throughout process
- European-style butter recommended
- Allow proper proofing time
- Watch for golden brown color
Nutrition
Serving: 85g | Calories: 320kcal | Carbohydrates: 34g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 230mg | Potassium: 85mg | Fiber: 1g | Sugar: 6g | Vitamin A: 450IU | Calcium: 25mg | Iron: 2mg