Print

Perfect Homemade Croissants from Scratch Easy Flaky Butter Layers Recipe

homemade croissants from scratch - featured image
Print Recipe

This recipe guides you through making flaky, buttery croissants from scratch with simple ingredients and clear steps, perfect for a special breakfast or brunch.

Ingredients

Scale
  • 4 cups (500 g) all-purpose flour
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 1/4 cup (50 g) granulated sugar
  • 1 1/2 teaspoons salt
  • 1 cup (240 ml) warm whole milk (~100°F/38°C)
  • 1 1/4 cups (285 g) cold unsalted butter
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, whisk together warm milk, sugar, and instant yeast. Let sit for 5 minutes until foamy.
  2. Mix the dough: In a large bowl, combine flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms. Knead by hand or with a stand mixer for about 8 minutes until smooth and elastic.
  3. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 1 to 1.5 hours until doubled.
  4. Prepare the butter block: Shape cold butter into a 7×7 inch square between parchment sheets. Chill in fridge.
  5. Laminate the dough: Roll dough into a 10×20 inch rectangle. Place butter block in center and fold dough over to encase butter. Pinch edges to seal.
  6. First fold: Roll dough lengthwise into a 10×24 inch rectangle. Fold into thirds like a letter. Wrap and chill for 30 minutes.
  7. Second and third folds: Repeat rolling and folding two more times, chilling 30 minutes between each fold.
  8. Shape croissants: Roll dough into a 12×24 inch rectangle. Cut into 4 inch wide triangles. Stretch and roll each triangle tightly from base to tip. Place on parchment-lined baking sheets with tips tucked underneath.
  9. Final rise: Cover croissants loosely and proof at room temperature for 1.5 to 2 hours until puffy but not doubled.
  10. Egg wash & bake: Brush croissants with beaten egg. Bake at 400°F (200°C) for 15-18 minutes until deep golden and crisp, rotating pan halfway.

Notes

Keep everything cold to prevent butter from melting during lamination. Chill dough between folds and do not rush resting times to ensure flaky layers. Use instant yeast for reliable rise. Rotate baking pan halfway for even baking. If dough is sticky, chill before continuing. Store leftovers in airtight container at room temperature for up to 2 days or freeze for up to 1 month.

Nutrition

Keywords: croissants, homemade croissants, flaky croissants, butter layers, pastry, breakfast, baking, laminated dough

Find it online: https://bitematrix.com/perfect-homemade-croissants-from-scratch-easy-flaky-butter-layers-recipe/