Flaky Homemade Croissants

Why These Homemade Croissants Are Worth the Effort

Croissants may seem intimidating at first, but once you break down the process into simple steps, they become quite achievable. And the results? Absolutely bakery worthy. If you’ve never made laminated dough before, this is the recipe to start with. It’s forgiving, incredibly satisfying, and endlessly customizable.

• Incredibly flaky texture: Cold butter and multiple folds create beautiful layers that puff up during baking.
• Rich, buttery flavor: Each bite is full of depth, thanks to the unsalted butter and slow fermentation.
• Golden, crisp crust: That final egg wash delivers a glossy, golden finish straight from a Parisian bakery.
• Simple ingredients: You don’t need anything fancy just patience and passion.
• Customizable fillings: Whether sweet or savory, croissants are the perfect base for creativity.

Step by Step Guide to the Flakiest Homemade Croissants

Making croissants is about rhythm. Chill, roll, fold, repeat. The beauty lies in the process. Let’s walk through it one layer at a time.

Ingredients

• 1 cup warm milk (about 110°F)
• 2¼ teaspoons active dry yeast
• ¼ cup cane sugar
• 4 cups all purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold
• 1 egg, beaten (for egg wash)

Directions

1: Activate the Yeast

• In a bowl, combine warm milk, yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes foamy.

2: Make the Dough

• In a separate bowl, mix the flour and salt.
• Add the yeast mixture and mix until a soft dough forms.
• Knead on a floured surface for about 5 minutes until the dough is smooth and elastic.
• Wrap the dough in plastic wrap and chill for at least 1 hour.

3: Prepare the Butter Layer

• Place cold butter between two sheets of parchment paper.
• Use a rolling pin to shape it into a flat rectangle, about ½ inch thick. Chill if needed.

4: Laminate the Dough

• Roll the chilled dough into a rectangle and place the butter slab in the center.
• Fold the dough over the butter, encasing it completely.
• Roll out again and fold into thirds like a letter.
• Chill for 30 minutes. Repeat this folding and chilling process 2 more times.

5: Shape the Croissants

• Roll the dough into a large rectangle about ¼ inch thick.
• Cut into long triangles and roll each one from base to tip to form a crescent shape.
• Place on a baking sheet lined with parchment and let them rise for 30 minutes.

6: Bake to Perfection

• Preheat oven to 400°F (200°C).
• Brush croissants with egg wash and bake for 15 to 20 minutes until golden brown and flaky.

Chef’s Notes for Perfect Croissants Every Time

What to Watch for When Making Croissants

Croissants are all about temperature and technique. These are the lessons I’ve learned through plenty of early mornings and buttery battles:

• Use cold butter: Warm butter will melt into the dough instead of creating layers. Keep it firm between folds.
• Rest often: If the dough feels sticky or elastic, chill it. Patience creates better lamination.
• Roll evenly: Uniform thickness helps ensure even baking and rising.
• Don’t rush the rise: A warm room helps the shaped croissants puff before baking. They should look visibly plumper before going into the oven.

Perfect Pairings for Croissant Moments

From Breakfast to Brunch and Beyond

Croissants are versatile, luxurious, and pair wonderfully with a wide variety of drinks, sides, and spreads. Whether you’re building a brunch board or planning a cozy weekend breakfast, these combinations are sure to impress.