Description
This recipe for Homemade Flaky Croissants guides you through creating buttery, layered French croissants from scratch. Using simple ingredients like flour, yeast, butter, and sugar, the dough is carefully folded and rolled multiple times to develop signature flaky layers. These croissants are perfect for breakfast or brunch, offering a golden-brown, tender, and flaky pastry with a rich buttery flavor.
Ingredients
Scale
Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cup warm water
Butter Layer
- 1 cup unsalted butter, cold and cut into cubes
Finishing
- 1 egg (for egg wash)
Instructions
- Prepare Dough: In a large bowl, combine the all-purpose flour, sugar, salt, and active dry yeast. Add the warm water and mix until a dough forms, ensuring all ingredients are well incorporated.
- Knead and Rise: Knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Cover the bowl with a clean cloth or plastic wrap and let the dough rise for 1 hour, allowing it to double in size.
- Incorporate Butter: Roll the risen dough into a large rectangle on a floured surface. Evenly distribute the cold, cubed butter over two-thirds of the dough. Fold the dough into thirds like a letter to encase the butter, then roll it out again into a rectangle. Fold the dough into thirds once more and refrigerate for 30 minutes to chill and set the butter layer.
- Laminate the Dough: Repeat the folding and rolling process two additional times (for a total of three folds) to create multiple flaky layers. After each fold, chill the dough to keep the butter firm and prevent melting.
- Shape Croissants: After the final fold and rest, roll the dough into a flat rectangle about 1/4 inch thick. Cut the dough into triangles of desired size. Starting from the wide end, roll each triangle tightly into a crescent shape, forming croissants.
- Proof the Croissants: Place the shaped croissants on a baking sheet lined with parchment paper, spacing them apart. Cover loosely and let them proof at room temperature until they have puffed and almost doubled in size, about 45 minutes to 1 hour.
- Apply Egg Wash and Bake: Preheat the oven to 375°F (190°C). Beat the egg and brush it gently over each croissant to give them a shiny, golden finish. Bake the croissants for 15 to 20 minutes or until they are puffed up and golden brown.
Notes
- Ensure the butter stays cold throughout the lamination process to achieve flaky layers.
- Use cold water instead of warm if your kitchen is warm to prevent yeast over-activating.
- The dough can be refrigerated overnight after the first rise for convenience; bring back to room temperature before proceeding.
- If desired, add fillings like chocolate or almond paste before rolling for variations.
- Brush with additional egg wash mid-baking if a deeper color is preferred.
