Flaky, crisp outer layers with a tender, buttery interior.
Indulge in the flaky, buttery layers of homemade croissants. These classic pastries are a labor of love, but the reward is a bakery-style treat that’s crisp on the outside and tender on the inside.
Why you'll want it now, The irresistible aroma and taste of freshly baked croissants, straight from your own oven.
Why this recipe works
The key to these croissants is in the lamination process, where layers of butter are folded into the dough multiple times. This creates the signature flaky texture. Using high-quality butter and allowing ample time for the dough to chill and rise is essential for achieving perfect croissants.
Equipment
Large mixing bowl
Rolling pin
Pastry brush
Baking sheets
Parchment paper
Plastic wrap
Sharp knife
How to make it
In a large mixing bowl, combine flour, sugar, yeast, and salt. Add warmed milk and melted butter, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap in plastic and refrigerate for 30 minutes.
Place the cold butter between two sheets of parchment paper. Pound and roll it into an 8 x 8 in (20 x 20 cm) square. Chill until firm.
Roll the dough into a 12 x 12 in (30 x 30 cm) square. Place the butter block in the center and fold the dough edges over the butter, sealing it completely.
Roll the dough into a 20 x 8 in (50 x 20 cm) rectangle. Fold the bottom third up and the top third down, like a letter. Wrap and chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
After the final fold, chill the dough for at least 1 hour.
Roll the dough into a 20 x 10 in (50 x 25 cm) rectangle. Cut into 6 triangles, then cut each triangle in half to form 12 smaller triangles.
Roll each triangle from the base to the tip, forming a crescent shape. Place on baking sheets lined with parchment, cover, and let rise for 2 hours.
Preheat oven to 400°F (200°C). Brush croissants with egg wash.
Bake for 20 minutes or until golden brown.
Enjoy the satisfaction of homemade croissants, perfect for a cozy breakfast or indulgent treat.
How you'll know it's ready
Croissants are ready when they are puffed and golden brown, and the layers are visibly flaky.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 375°F (190°C) and start checking a few minutes earlier as the fan bakes faster. Standard oven users, follow the recipe as written.
Troubleshooting
If the dough is too sticky, chill it longer before rolling.
For butter leakage, ensure the dough fully encases the butter block.
If croissants are doughy inside, bake a few minutes longer until fully puffed.
Storage
Store at room temperature in an airtight container for up to 2 days, or freeze for up to 1 month. Reheat in the oven for a few minutes before serving.
Make ahead
Prepare the dough and complete the folding steps the day before. Chill overnight, then shape, rise, and bake the next day.
Variations
Add chocolate chips to each triangle before rolling for chocolate croissants.
Sprinkle sliced almonds on top before baking for almond croissants.
Incorporate a layer of jam before rolling for a fruity twist.
Frequently asked questions
How do I keep croissants flaky?
Ensure the butter stays cold during lamination and don't skip the chilling steps.
Can I use salted butter for the butter block?
It's best to use unsalted butter to control the salt content.
Why did my croissants not rise properly?
Ensure your yeast is fresh and the rising environment is warm but not hot.
Can I freeze the dough?
Yes, freeze after shaping. Thaw overnight in the fridge and let rise before baking.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
