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Homemade Croissants Recipe

If you've always wanted to learn how to make croissants, this step-by-step tutorial loaded with tons of pictures and a video, will walk you through exactly how to do it.

Course Breakfast, Brunch, Snack
Cuisine French
Prep 1 hour
Cook 20 minutes
Resting time 10 hours
Total 11 hours 20 minutes
Servings 10 croissants
Calories 531 kcal
Author Michelle

Ingredients

Dough

  • cups all-purpose flour
  • cup water
  • cup whole milk
  • cup sugar
  • 3 tablespoons unsalted butter at room temperature
  • 4 teaspoons instant yeast
  • teaspoons salt

Butter Block

  • 11 ounces unsalted butter cold

Egg wash:

  • 1 egg
  • 2 teaspoons heavy cream

Directions

  1. Make the Dough: Place all of the ingredients for the dough in the bowl of a stand mixer fitted with the dough hook. Mix and knead on low for 3 minutes, until the dough has just come together. Shape the dough into a disc and plate on a plate or small baking dish and cover with plastic wrap. Refrigerate overnight.

  2. Make the Butter Block: Cut the butter lengthwise and arrange in a rough 6-inch square on a piece of parchment paper. Cover with an additional piece of parchment paper and use a rolling pin to pound the butter into an 8-inch square. Trim and straighten the edges, and put the trimmings on the top of the square. Pound lightly into a 7-inch square. Wrap in the parchment paper and place in the refrigerator for at least 30 minutes before using.

  3. Laminate the Dough: Roll the dough into a 10-inch square. Arrange the square so that a straight side is facing you. Place the butter block on top of the dough at a 45-degree angle so it looks like a diamond, with a point of the butter block facing you. Fold a flap of dough over the butter so the point of the dough reaches the center. Repeat with the other three flaps to fully enclose the butter. You may need to stretch the dough a bit to cover all of the butter; lightly press the edges to seal the seams together.

  4. On a lightly floured surface with a lightly floured rolling pin, gently roll the dough out into an 8x14-inch rectangle. Fold the dough into thirds letter-style, place on a baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

  5. Repeat gently rolling the dough out into an 8x14-inch rectangle. Fold the dough into thirds letter-style, place on a baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

  6. Again, roll the dough out into an 8x14-inch rectangle. Fold the dough into thirds letter-style, place on a baking sheet and cover with plastic wrap. Refrigerate overnight.

  7. Shape the Croissants: Line two baking sheets with parchment paper and set aside.

  8. Remove the dough from the refrigerator and, on a lightly floured surface, roll it out into a 12x40-inch rectangle. Using a pizza wheel or chef’s knife, cut the dough into long triangles that measures 10 to 12 inches along the side and 4 inches along the base.

  9. Working with one at a time, gently stretch the triangles to elongate them by about an inch. Cut a small slit at the wide end of the triangle then, starting at the base, roll each tightly, yet gently, all the way up, making sure to tuck the tip underneath the bottom of the croissant.

  10. Proof the Croissants: Transfer the croissants, evenly spaced, on the prepared baking sheets (5 to a sheet) and cover loosely with plastic wrap. Place in a warm and humid spot until they have doubled in size, look puffy, and jiggle slightly if you carefully shake the baking sheet, about 2 hours.

  11. Preheat oven to 400 degrees F.

  12. Make the Egg Wash: In a small bowl, whisk together the egg and heavy cream.

  13. Once the oven is preheated, gently brush the croissants with the egg wash and let sit for 10 minutes.

  14. Bake the Croissants: Bake the croissants, one pan at a time, for 10 minutes, then reduce oven temperature to 350 degrees and bake for an additional 5 to 10 minutes, or until evenly deep golden brown.

  15. Remove from the oven and allow to cool slightly before serving.

Recipe Video

Recipe Notes

  • Butter - I recommend a high-fat, European-style butter such as Kerrygold, Plugra, or Presidente.
  • Cold, Cold, Cold! - The key to working with laminated dough is keeping it as cold as possible. If you have a marble slab and/or rolling pin, use those for working with the dough. If the dough seems to get too warm or you have butter squeezing through while you are rolling/folding, transfer the dough to the refrigerator and allow it to chill, then continue.
  • Make-Ahead Instructions - Croissants are perfect for assembling ahead of time, per the schedule listed out above. However, there are a couple of spots where you can stop and freeze the dough. After Day 2, you can wrap the dough tightly with plastic wrap, place in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight, then proceed with the recipe.
  • Freezing Instructions - To freeze the croissants unbaked, place the shaped croissants on baking sheets and place in the freezer until solid, at least 2 hours. Transfer to an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight, then remove to proofing and baking (step #10). To freeze the croissants baked, allow them to cool completely, then freeze for up to 3 months. Thaw on the countertop at room temperature or in the refrigerator overnight. Reheat to your liking.
  • Shelf Life - Croissants are absolutely, positively best eaten the day they are freshly baked. Nothing can come close to the shatteringly crisp, flaky layers. However, they can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • Reheating Leftovers - While you can warm up leftover croissants in the microwave, to best recapture that fresh croissant flavor and texture, I recommend reheating in a 350-degree oven or toaster oven for 5 to 10 minutes.
Nutrition Facts
Homemade Croissants Recipe
Amount Per Serving
Calories 531 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Cholesterol 95mg32%
Sodium 603mg26%
Potassium 144mg4%
Carbohydrates 55g18%
Fiber 3g13%
Sugar 8g9%
Protein 9g18%
Vitamin A 949IU19%
Calcium 40mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.