Homemade Croissants
Step by step guide for the best buttery, flaky croissants
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Servings: 13 croissants
Ingredients
For the Croissant Dough:
- 3¾ cups all-purpose flour
- 2¼ teaspoon active dry yeast
- ¼ cup butter, softened and cut into 4 even pieces
- 1½ teaspoon salt
- ⅓ cup sugar
- 1 cup whole milk + 3 tablespoons, as needed
For the Butter Layer
- 1½ cups butter, (3 sticks)
- 2 tablespoon flour
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Instructions
Make the Croissant Dough:
- In a stand mixer with a dough hook attachment add the flour, yeast, salt, sugar, butter, and 1 cup of milk. Add 1 tablespoon of milk at a time, as needed. I used 3 tablespoons. Once all the milk is added, set the mixer to high and knead the dough for 5 minutes, until the dough starts to come off of the sides of the bowl. Keep an eye on your stand mixer while it kneads the dough. If you don't have a stand mixer you can knead the dough with your hands. When the dough comes back when pressed in slightly it is ready.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Remove the dough from the fridge and, on a lightly floured, clean surface, roll the dough out into a 14 x 9" rectangle. Use a measuring tape for precise measurements. The dough will want to be oval but use your hands to shape it into a rectangle. Cover the dough with plastic wrap and refrigerate for 4 hours or overnight.
Make the Butter Layer:
- Make the butter layer 30 minutes before you take the dough out of the fridge. In a medium bowl, combine the softened butter with 2 tablespoons of flour. Beat with a hand-held mixer until combined. Cover the butter with plastic wrap and roll it out into a 7 x 9" rectangle. Refrigerate for 30 minutes so it is firm when you add it to the dough.
Laminate the Dough:
- Remove the dough from the fridge and place the layer of butter in the center. Fold the sides of the dough over the butter and crimp it to seal. Roll the dough out into a 14 x 9" rectangle. Then fold into thirds.
- Roll the dough out again into a 14 x 9" rectangle. Fold into thirds and refrigerate for 30 minutes.
- Roll the dough out again into a 14 x 9" rectangle. Fold into thirds and refrigerate for 4 hours or overnight.
Shape and Bake the Croissants:
- Lightly flour a cool, clean surface. Roll the dough out into a rectangle that is roughly 9 x 23". You can trim the sides to get an exact measurement if desired. Use a ruler to measure 1 and ½" in from the top left. Make a small cut with a pastry wheel to mark the spot. From there, make a small cut every 3". On the bottom starting from the left, make a small cut every 3".
- Make a cut diagonally from the bottom left corner to the first 1.5" cut. This is scraps and can be thrown away. From there, form the croissant triangles by making diagonal cuts connecting each mark.
- Arrange the croissants on a baking pan lined with parchment paper or a nonstick baking mat. Leave a little room between them because they will expand during baking. You may need a second pan if they don't all fit on one.
- Allow the croissants to rest for 1 hour in the fridge before baking them.
- Preheat oven to 400°.
- Make the egg wash: Mix 1 egg + 1 tablespoon of milk in a small bowl. Brush each of the croissants with the egg wash before baking.
- Bake the croissants in the preheated oven for 15-20 minutes. Halfway through baking rotate the pan, which helps make sure they brown evenly. Remove the croissants from the oven and serve warm. Croissants are best fresh out of the oven, enjoy!
Nutrition
Calories: 350kcal
