Homemade Croissants Recipe

Creating authentic, bakery-quality croissants at home is a labor of love that rewards patience with incredibly flaky, buttery layers. This recipe utilizes a laminated dough technique—alternating layers of yeast-leavened dough and high-fat butter—to achieve that signature honeycomb interior. While this is a “project bake” best split over two days, the result is a light, airy pastry that offers a profound sense of accomplishment.

Ingredients

The Dough

• 2/3 cup whole milk, warmed to 80–90°F
• 4 tablespoons granulated sugar, divided (1 tablespoon for the yeast, 3 tablespoons for the dough),
• 2 1/4 teaspoons (1 envelope) active dry yeast
• 4 cups (480g) all-purpose flour
• 2 1/2 teaspoons salt
• 1/2 cup cold water
• 4 tablespoons (1/4 cup) European-style butter, very soft

The Butter Block (Beurrage)

• 1 1/4 cups cold European-style butter

Egg Wash

• 1 egg
• 1 tablespoon heavy cream

Instructions

Part 1: Preparing the Dough

1. Proof the Yeast: In a bowl, combine the warmed milk and 1 tablespoon of granulated sugar to feed the yeast. Stir in the active dry yeast and set aside for 5 to 10 minutes until the mixture develops a nice foamy head; if it does not foam, discard and start over with fresh yeast.
2. Mix Dry Ingredients: While the yeast blooms, whisk together the flour, salt, and the remaining 3 tablespoons of sugar in a large bowl or stand mixer bowl.
3. Form the Dough: Once the yeast mixture is foamy, pour it into the flour mixture along with the cold water and the softened European butter,. Using a dough hook, mix on low speed for about a minute until the dough becomes shaggy and begins to come together.
4. Initial Chill: Turn the dough out onto a piece of plastic wrap and pat it into a square shape roughly 1/2 inch thick. Wrap tightly and refrigerate for 30 minutes to let the gluten relax.

Part 2: The Butter Block (Beurrage)

5. Prepare the Butter: Cut the 1 1/4 cups of cold European butter into tablespoon-sized pieces (approx. 20 pieces). Arrange them in a 4×5 grid in the center of a parchment paper square.
6. Shape the Block: Cover the butter with another sheet of parchment paper. Pound and roll the butter until it forms a 10-inch square that is approximately 1/8 inch thick. If the butter warms up, refrigerate it briefly; otherwise, trim and reshape as necessary to maintain a square.
7. Chill: Place the shaped butter block in the refrigerator for 10 minutes to firm up slightly, but ensure it remains pliable and does not harden completely.

Part 3: Lamination (Folding)

8. Lock in the Butter: Lightly flour your work surface and roll the chilled dough into a 10×20 inch rectangle,. Place the butter block in the center of the dough, flip the dough over so the butter is face down, and remove the parchment. Fold the dough over the butter to meet in the middle and pinch the seams together to fully seal the butter inside,.
9. Turn 1: Roll the dough out carefully into a 10×18 inch rectangle, keeping the edges square,. Fold the dough into thirds like a letter (envelope fold). Wrap in plastic and refrigerate for 30 minutes.
10. Turn 2: Unwrap the dough and place it with the short side facing you. Roll it out again to a 10×18 inch rectangle. Fold into thirds (envelope fold), wrap, and refrigerate for 30 minutes.
11. Turn 3: Repeat the rolling and folding process a third time (roll to 10×18 inches, fold in thirds). Wrap and refrigerate for 30 minutes.
12. Turn 4 (Final Fold): Perform the final roll and fold sequence. Roll to 10×18 inches, fold into thirds, and wrap the dough tightly,. Refrigerate overnight (or up to 18 hours) to allow the dough to rest and rise slowly.

Part 4: Shaping and Baking

13. Roll Out: The next day, place the dough on a lightly floured surface. Gently press out any large air pockets. Roll the dough into a large 12×28 inch rectangle, measuring carefully,.
14. Cut Triangles: Make marks along the bottom edge every 4 inches. On the top edge, measure in 2 inches, then mark every 4 inches from there to create a staggered pattern. Use a knife or pastry cutter to cut the dough into long triangles connecting these marks,.
15. Shape Croissants: Take a triangle and cut a small 1/2-inch notch in the center of the wide base. Gently stretch the triangle slightly, then roll it up from the base to the tip. Curve the ends slightly to form a “C” or crescent shape.
16. Proof: Place shaped croissants on parchment-lined baking sheets, spaced about 6 inches apart. Cover loosely with plastic wrap and let rise at room temperature (approx. 72°F) for 2.5 to 3 hours. They should be puffy and jiggly when ready.
17. Preheat and Egg Wash: Preheat your oven to 425°F. Whisk the egg and heavy cream together. Gently brush the tops of the croissants with egg wash, being careful not to seal the cut sides (layers) with the egg.
18. Bake: Place the tray in the oven and immediately reduce the temperature to 375°F. Bake for 15 to 20 minutes until they are a deep golden brown and the internal temperature reaches 190°F.

Chef’s Tips for Success

• Butter Selection: Use European-style butter rather than standard American butter. It has a higher fat content and lower water content, which is essential for creating distinct flaky layers.
• Temperature Control: Heat is the enemy of lamination. If your butter starts to melt or the dough becomes sticky at any point, put it back in the fridge immediately to cool down,.
• Precision Matters: Using a kitchen scale for flour measurement is highly recommended to ensure the correct dough consistency.
• Don’t Rush the Rise: The final proof requires patience because the dough is rich with butter and sugar. Hardworking yeast needs time to create that airy lift.