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homemade croissant recipe.

 

🥐 Classic Homemade Croissant Recipe | Buttery, Flaky & Bakery-Style

Learn how to make authentic French croissants at home with this step-by-step recipe. Buttery, flaky, and golden – these homemade croissants are worth every minute of effort!

📌 Why You’ll Love This Homemade Croissant Recipe

  • Bakery-quality results at home
  • Crispy, golden exterior with soft, airy layers inside
  • Ideal for breakfast, brunch, or a weekend baking project
  • Detailed step-by-step guidance for beginners
  • Freezer-friendly and perfect for make-ahead baking

🛒 Ingredients

Dough:

  • 4 cups (500g) all-purpose flour
  • ¼ cup (50g) sugar
  • 2¼ tsp (7g) instant yeast
  • 1½ tsp salt
  • 1¼ cups (300ml) cold milk
  • 2 tbsp unsalted butter, softened

Butter Block:

  • 1 cup (225g) unsalted butter, cold

Egg Wash:

  • 1 egg yolk
  • 1 tbsp milk

⏱ Time Breakdown

Step Time
Mixing the dough 15 mins
Chilling 1–2 hours
Lamination (3 folds) 2–3 hours
Final proof 1.5–2 hours
Baking 20–25 mins

🥐 How to Make Croissants (Step-by-Step)

1. Make the Dough:

  1. In a mixing bowl, combine flour, sugar, yeast, and salt.
  2. Add cold milk and softened butter. Mix until dough forms.
  3. Knead briefly, shape into a rectangle, wrap in plastic, and refrigerate for 1 hour.

2. Prepare the Butter Block:

  1. Place cold butter between parchment paper.
  2. Pound and shape into a 5x5 inch (13x13cm) square.
  3. Chill until firm but pliable.

3. Laminate the Dough:

  1. Roll the dough into a 10x10 inch (25x25cm) square.
  2. Place the butter in the center like a diamond and fold corners over it like an envelope.
  3. Roll out and do a letter fold (fold in thirds).
  4. Chill for 30 minutes.
  5. Repeat two more folds, chilling between each.

4. Shape the Croissants:

  1. Roll dough into a 10x20 inch (25x50cm) rectangle.
  2. Cut into triangles (about 5 inches wide).
  3. Make a small slit at the base and roll tightly toward the tip.
  4. Place on a baking sheet lined with parchment.

5. Proof & Bake:

  1. Cover and let rise at room temperature for 1.5 to 2 hours, until puffy.
  2. Preheat oven to 400°F (200°C).
  3. Brush with egg wash.
  4. Bake for 20–25 minutes until golden and crisp.

🍽 Serving Ideas

  • Enjoy warm with butter or jam
  • Fill with chocolate, ham & cheese, or almond paste before rolling
  • Use for croissant sandwiches, French toast, or bread pudding

🧊 Storage & Freezing

  • Best eaten fresh the same day
  • Store in an airtight container for up to 2 days
  • Freeze unbaked croissants after shaping; thaw overnight, proof, and bake fresh

🧠 Tips for Perfect Croissants

  • Keep everything cold – especially the butter!
  • Don’t rush the chilling steps – they prevent butter from melting into the dough
  • Use a sharp knife or pizza cutter for clean triangle cuts
  • For a glossy finish, don’t skip the egg wash

🔄 Variations

  • Pain au Chocolat: Roll chocolate batons into rectangular dough pieces
  • Almond Croissants: Fill with almond cream and top with flaked almonds
  • Savory Croissants: Add cheese, herbs, or cooked bacon inside

🙋 Frequently Asked Questions

How long does it take to make croissants?
About 6–8 hours total, including resting and chilling time.

Can I make croissants without a stand mixer?
Yes! You can knead the dough by hand — just mix until smooth and elastic.

Why are my croissants not flaky?
The butter may have melted during folding. Always chill between folds and work quickly.

⭐ Reader Review

💬 “This recipe is spot on! My croissants came out beautifully golden, flaky, and so delicious. It’s a weekend project worth doing!” – @bakinginparis

📌 Final Thoughts

Mastering the art of homemade croissants is a baking milestone — and this recipe makes it totally achievable. With layers of buttery dough and a golden, flaky crust, these croissants are the real deal. Serve them warm for an unforgettable breakfast or brunch!

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