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Crispy Shatteringly Flaky Croissants from Scratch Easy Homemade Recipe

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This recipe guides you through making bakery-quality croissants at home with simple ingredients and a straightforward method, resulting in crispy, flaky, buttery layers perfect for brunch or special mornings.

Ingredients

Scale
  • 3 ½ cups (440 g) all-purpose flour
  • 1 ¼ cups (285 g) unsalted butter, cold and cut into slabs
  • ¾ cup (180 ml) whole milk, warmed slightly
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 3 tablespoons (38 g) granulated sugar
  • 1 ½ teaspoons (9 g) salt
  • ¼ cup (60 ml) cold water

Instructions

  1. Activate the Yeast (10 minutes): In a small bowl, combine warm milk (about 110°F/43°C) with sugar and yeast. Stir gently and let it sit until foamy and bubbly, about 5-10 minutes.
  2. Make the Dough (10 minutes): In a large mixing bowl, whisk together the all-purpose flour and salt. Add the yeast mixture and cold water. Stir until the dough just comes together. It will be slightly sticky but manageable.
  3. Knead the Dough (8-10 minutes): Transfer dough to a lightly floured surface and knead until smooth and elastic. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
  4. Prepare the Butter Block (5 minutes): Place the cold butter slabs between two sheets of parchment paper. Use the rolling pin to beat and roll the butter into a flat rectangle, about 7×10 inches (18×25 cm). Chill if it softens too much.
  5. Laminate the Dough (40 minutes total including chilling): Roll the chilled dough into a rectangle roughly 10×15 inches (25×38 cm). Place the butter block on one half and fold the other half over it, sealing the edges. Roll out gently to about 20×10 inches (50×25 cm). Fold into thirds (a “turn”). Wrap in plastic and chill for 20 minutes. Repeat rolling, folding, and chilling two more times.
  6. Shape the Croissants (15 minutes): Roll the dough into a large rectangle about ¼ inch (6 mm) thick. Cut triangles with a 4-inch (10 cm) base. Roll each triangle tightly from base to tip to form crescents. Place on parchment-lined baking sheet, point side down.
  7. Proof the Croissants (1-2 hours): Let croissants rise at room temperature until nearly doubled and puffy, about 1-2 hours.
  8. Preheat Oven and Bake (18-22 minutes): Preheat oven to 400°F (200°C). Brush croissants with egg wash (1 beaten egg mixed with 1 tbsp water). Bake on center rack until deep golden brown and crisp, about 18-22 minutes. Let cool slightly before serving.

Notes

Use cold butter straight from the fridge for perfect layers. Keep dough and butter cool during lamination to prevent melting. Do not rush proofing to avoid dense croissants. Use egg wash for a golden, crispy crust. Reheat leftovers in a 350°F oven for 5-8 minutes to restore crispness. Variations include chocolate, herb & cheese, gluten-free, dairy-free, and whole wheat options.

Nutrition

Keywords: croissants, flaky croissants, homemade croissants, buttery pastry, French pastry, laminated dough, brunch recipe, easy croissants

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