Homemade French Croissant Recipe

Introduction

Homemade French croissants are flaky, buttery, and irresistibly delicious. While they require patience, the process is rewarding and perfect for a special breakfast or brunch treat.

Ingredients

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon (10g) salt
• 1 tablespoon (10g) active dry yeast
• 1 1/4 cups (300ml) warm milk
• 2 tablespoons unsalted butter, melted
• 1 cup (225g) unsalted butter, cold and shaped into a flat square
• 1 egg
• 1 tablespoon milk

Instructions

1. Step 1: In a large bowl or stand mixer, combine flour, sugar, and salt. Dissolve the yeast in warm milk and let it sit until foamy, about 5 to 10 minutes. Add the milk-yeast mixture and melted butter to the dry ingredients and knead until smooth, about 3–5 minutes.
2. Step 2: Place the cold butter between two sheets of parchment paper. Use a rolling pin to shape it into a 6-inch square. If it’s too soft, chill it for a few minutes.
3. Step 3: Roll the chilled dough into a 12-inch square. Place the butter block diagonally in the center like a diamond. Fold the corners of the dough over the butter to enclose it completely, like wrapping a gift.
4. Step 4: Roll the dough into a long rectangle about 8 by 20 inches. Fold it into thirds, like a letter. This is your first “turn.” Wrap it and chill for 30 minutes.
5. Step 5: Repeat the rolling, folding, and chilling process two more times for a total of three turns.
6. Step 6: Remember that each turn builds layers, which create flakiness. Keep the dough and butter cold throughout to ensure the best texture.
7. Step 7: After the final rest, roll the dough out into a large rectangle about 1/4-inch thick.
8. Step 8: Use a sharp knife or pizza cutter to trim the edges and cut triangles roughly 5 inches wide at the base.
9. Step 9: Starting at the wide end, gently stretch and roll each triangle toward the tip to form a classic crescent shape.
10. Step 10: Cover the shaped croissants loosely and let them rise at room temperature for 1.5 to 2 hours.
11. Step 11: Preheat your oven to 400°F (200°C). Mix the egg with the milk and brush the mixture gently over each croissant for a glossy, golden finish.
12. Step 12: Bake for 18–22 minutes until puffed and deep golden brown. Rotate the pan halfway through baking for even browning.
13. Step 13: Let the croissants cool on a wire rack for at least 10 minutes before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of vanilla extract to the dough.
• If you want a sweeter croissant, sprinkle a little sugar on top before baking.
• Use high-quality unsalted butter for the best layers and flavor.
• If time is tight, chill the dough longer between turns to make rolling easier.

Storage

Store leftover croissants in an airtight container at room temperature for up to 2 days. To keep them longer, freeze them in a sealed bag for up to 1 month. Reheat frozen croissants in a 350°F (175°C) oven for about 10 minutes until warmed and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 75% of the active dry yeast amount and mix it directly with the flour without dissolving in milk first.

Why do my croissants sometimes turn out dense instead of flaky?

Dense croissants often result from not keeping the butter and dough cold enough or rushing the resting and folding steps. Make sure to chill the dough and butter well, and allow enough time for multiple turns to build layers.

Homemade French Croissant Recipe

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★★★★★

4.8 from 130 reviews

This homemade French croissant recipe guides you through the classic technique of creating flaky, buttery croissants with multiple layers of dough and butter. Perfectly golden and tender, these croissants are ideal for breakfast or any time you crave fresh, bakery-style pastry at home.

• Author: Amaya
• Prep Time: 1 hour 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes plus 3 hours chilling and proofing time
• Yield: 12 croissants 1x
• Category: Bakery
• Method: Baking
• Cuisine: French

Ingredients

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Dough

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon (10g) salt
• 1 tablespoon (10g) active dry yeast
• 1 1/4 cups (300ml) warm milk
• 2 tablespoons unsalted butter, melted

Butter Block

• 1 cup (225g) unsalted butter, cold and shaped into a flat square

Egg Wash

• 1 egg
• 1 tablespoon milk

Instructions

1. Mix Ingredients: In a large bowl or stand mixer, combine flour, sugar, and salt. Dissolve the yeast in warm milk and allow it to sit for 5 to 10 minutes until foamy. Add the yeast mixture and melted butter to the flour mixture and knead until smooth, about 3 to 5 minutes.
2. Prepare Butter Block: Place the cold butter between two sheets of parchment paper and use a rolling pin to shape it into a 6-inch square. If the butter becomes too soft, chill it briefly to keep it firm.
3. Enclose Butter in Dough: Roll the dough into a 12-inch square. Place the butter block diagonally in the center so it looks like a diamond. Fold the corners of the dough over the butter, fully enclosing it like a wrapped package.
4. First Fold (Turn): Roll the dough with the butter inside into a long rectangle approximately 8 by 20 inches. Fold the dough into thirds, similar to folding a letter. Wrap and chill for 30 minutes to rest.
5. Repeat Turns: Repeat the rolling, folding, and chilling process two more times, yielding a total of three turns to build layered flakiness. This process is crucial for texture—cold dough and butter are essential.
6. Roll Out Dough: After the final rest, roll the dough out into a large rectangle about 1/4 inch thick in preparation for shaping.
7. Cut Triangles: Trim the edges of the dough with a sharp knife or pizza cutter, then cut into triangles around 5 inches wide at the base for individual croissants.
8. Shape Croissants: Starting at the wide base, gently stretch and roll each triangle towards the tip to form the traditional crescent shape.
9. Proof Croissants: Cover the shaped croissants loosely and allow them to rise at room temperature for 1.5 to 2 hours until puffy and nearly doubled in size.
10. Preheat and Egg Wash: Preheat the oven to 400°F (200°C). Beat the egg with the milk to prepare an egg wash. Gently brush the egg wash over each croissant to achieve a glossy, golden finish when baked.
11. Bake Croissants: Bake the croissants for 18 to 22 minutes, rotating the baking pan halfway through to ensure even browning. The croissants should puff and turn a deep golden brown.
12. Cool Before Serving: Remove croissants from the oven and let cool on a wire rack for at least 10 minutes before serving to allow the layers to set and flavor to develop.

Notes

• Ensure the butter and dough remain cold to get the flakiest layers possible.
• Do not rush the resting and chilling steps; they are crucial for texture.
• If the dough becomes too warm or the butter melts, chill it before continuing.
• For best results, use a sharp knife or pizza cutter to cut clean triangles.
• You can freeze shaped croissants before proofing; bake them from frozen adding extra baking time as needed.
• Brush carefully with egg wash to avoid deflating the delicate dough.

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