Why You’ll Love This Recipe
Croissants are a beloved pastry that brings the magic of French bakeries into your kitchen. The process of creating these buttery layers may seem intricate, but with the right instructions, it’s totally achievable. Once baked, you’ll be rewarded with warm, golden-brown croissants that have a crisp exterior and a soft, airy interior. Perfect for a special breakfast, brunch, or even a homemade gift, these croissants will impress everyone you share them with. Plus, the satisfaction of making them from scratch adds to the experience!
Ingredients
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4 cups all-purpose flour
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1/2 cup warm water
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1/4 cup sugar
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2 teaspoons salt
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2 1/4 teaspoons active dry yeast
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1 1/4 cups unsalted butter, chilled and cut into cubes
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1 cup milk, cold
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1 egg (for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes, or until the mixture becomes frothy.
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In a separate large mixing bowl, combine the flour and salt. Pour in the yeast mixture and the cold milk. Mix until a dough begins to form.
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Transfer the dough to a floured surface and knead for 5-7 minutes, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
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Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a 12-inch square.
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Take the chilled butter cubes and place them in the center of the dough. Fold the edges of the dough over the butter, sealing it in. Roll the dough into a rectangle, then fold it into thirds like a letter.
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Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the dough to chill.
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Repeat the folding and chilling process two more times, for a total of three folds. After the final fold, chill the dough for at least 1 hour.
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Preheat your oven to 400°F (200°C).
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Once chilled, roll the dough into a rectangle about 1/4 inch thick. Cut the dough into triangles and roll each triangle tightly from the wide end to the point.
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Place the rolled croissants on a baking sheet lined with parchment paper. Brush the tops with a beaten egg to create a golden finish.
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Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.
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Let the croissants cool slightly before serving.
Servings and Timing
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Servings: 12 croissants
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Prep time: 2 hours (including resting times)
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Cook time: 15-20 minutes
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Total time: 2 hours 20 minutes
Variations
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Chocolate Croissants: Place a small piece of dark chocolate or chocolate chips inside the rolled dough before baking for a sweet treat.
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Almond Croissants: After baking, slice open the croissants and fill them with almond cream or almond paste for a delicious variation.
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Savory Croissants: Add fillings like ham and cheese before rolling the dough for a savory twist on the traditional croissant.
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Mini Croissants: Roll smaller pieces of dough to create bite-sized croissants perfect for parties or snacks.
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Whole Wheat Croissants: Use whole wheat flour in place of all-purpose flour for a slightly healthier version of this classic treat.
Storage/Reheating
Croissants are best eaten fresh, but you can store them for up to 2 days at room temperature in an airtight container. To keep them longer, freeze them for up to 2 months. When ready to enjoy, reheat in a 350°F (175°C) oven for 5-10 minutes to restore their crispiness. You can also freeze the unbaked croissants before the final rise and bake them directly from frozen for a fresh croissant experience at a later time.
FAQs
1. Can I make croissants ahead of time?
Yes, you can make the dough in advance and freeze it before the final rise. When ready to bake, let them rise and bake as usual.
2. Why is the butter so important in croissants?
The butter is key to the flaky texture of croissants. It creates layers between the dough, which puff up and become crispy when baked.
3. Can I use margarine instead of butter for croissants?
While margarine can be used, butter gives croissants their signature flavor and texture. Using margarine might affect the taste and flakiness.
4. How do I know if my dough is ready to bake?
The dough should be smooth, elastic, and well-risen after each rise. When you roll it out, the dough should be easy to shape and handle without resistance.
5. Can I use a stand mixer to make the dough?
Yes, you can use a stand mixer with a dough hook to mix and knead the dough. Just be sure not to overmix, as it can affect the texture of the final croissants.
6. How do I get my croissants to be extra flaky?
The key to flaky croissants is keeping the butter cold during the folding process. This ensures that the butter remains in layers and creates a puffed texture during baking.
7. Can I freeze croissants after baking?
Yes, you can freeze baked croissants. Wrap them tightly in plastic wrap and foil before freezing. Reheat them in the oven to restore their crisp texture.
8. What’s the best way to roll out croissant dough?
Roll the dough on a lightly floured surface, and try to maintain an even thickness throughout. Be sure to roll it into a rectangle shape to ensure the proper layer formation when folding.
9. Can I add other fillings to my croissants?
Absolutely! You can fill your croissants with jams, cream cheese, Nutella, or even savory ingredients like cheese, meats, or vegetables.
10. How do I make croissants extra golden?
For an extra golden finish, brush the croissants with an egg wash (a beaten egg mixed with a tablespoon of water) before baking.
Conclusion
Making croissants from scratch is a rewarding experience that results in a delicious and flaky pastry perfect for any occasion. Though the process can take some time, the outcome is well worth the effort. Whether enjoyed plain, with fillings, or as part of a larger meal, homemade croissants will quickly become a favorite in your baking repertoire. So, take the time to perfect your technique and enjoy the incredible flavor of freshly baked croissants right from your own kitchen.
Print
Croissants
- Total Time: 2 hours 20 minutes
- Yield: 12 croissants
- Diet: Vegetarian
Description
Make perfect, buttery, and flaky croissants at home with this step-by-step recipe. These golden-brown pastries are ideal for breakfast, brunch, or as an indulgent snack. Learn how to create layers of delicate dough and butter for that signature texture.
Ingredients
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4 cups all-purpose flour
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1/2 cup warm water
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1/4 cup sugar
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2 teaspoons salt
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2 1/4 teaspoons active dry yeast
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1 1/4 cups unsalted butter (chilled and cut into cubes)
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1 cup milk (cold)
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1 egg (for egg wash)
Instructions
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Prepare the Yeast Mixture: In a bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
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Make the Dough: In a separate large bowl, combine the flour and salt. Pour in the yeast mixture and the cold milk. Mix until a dough forms.
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Knead the Dough: Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Place it in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
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Incorporate the Butter: Once risen, punch the dough down and transfer it to a floured surface. Roll it into a 12-inch square. Place the chilled butter cubes in the center and fold the dough over to seal the butter inside. Roll the dough into a rectangle, then fold it into thirds like a letter.
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Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat the folding and chilling process two more times (for a total of three folds). After the final fold, chill for at least 1 hour.
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Shape the Croissants: Preheat the oven to 400°F (200°C). Once chilled, roll the dough into a rectangle about 1/4 inch thick. Cut it into triangles, and roll each triangle tightly from the wide end to the point.
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Bake: Place the rolled croissants on a parchment-lined baking sheet. Brush them with a beaten egg for a golden finish. Bake for 15-20 minutes or until golden brown and puffed.
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Cool and Serve: Allow the croissants to cool slightly before serving.
Notes
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To make chocolate croissants, place a piece of dark chocolate inside each triangle before rolling.
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For almond croissants, slice open the baked croissants and fill with almond paste or cream.
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Freezing: You can freeze the unbaked croissants before the final rise. Bake them directly from frozen for a fresh croissant experience later.
- Prep Time: 2 hours
- Cook Time: 20min
- Category: Breakfast
- Method: Baking
- Cuisine: French
