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Homemade Flaky Croissants

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  • Author: KimEasy
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 8-10 hours
  • Yield: 12 croissants 1x
  • Category: Breakfast, Pastries
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

These buttery, flaky croissants have a crisp golden crust and soft, airy layers inside. Perfect for breakfast or an afternoon treat, they take time to make but are totally worth it!

Ingredients

Units Scale

For the Dough:

  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 1/4 tsp salt
  • 1 1/4 cups (300ml) warm milk (110°F/45°C)
  • 2 tbsp unsalted butter, melted

For the Butter Layer:

  • 1 cup (225g) unsalted butter, cold
  • 2 tbsp all-purpose flour

For the Egg Wash:

  • 1 egg
  • 1 tbsp milk

Instructions

  1. Make the Dough: In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk and melted butter. Mix until a rough dough forms, then knead for about 8-10 minutes until smooth. Cover and chill for 1 hour.
  2. Prepare the Butter Block: Place cold butter between two sheets of parchment paper. Flatten into a 7-inch (18cm) square using a rolling pin. Sprinkle with flour and refrigerate for 30 minutes.
  3. Laminate the Dough: Roll out the chilled dough into a 10-inch (25cm) square. Place the butter block in the center. Fold the dough over the butter like an envelope. Roll out into a 16×8-inch rectangle, then fold into thirds like a letter. Chill for 30 minutes. Repeat this rolling and folding process twice more, chilling between each step.
  4. Shape the Croissants: Roll the dough into a 20×10-inch rectangle, about 1/4 inch thick. Cut into triangles (about 4 inches wide at the base). Roll each triangle tightly from the base to the tip. Place on a baking sheet, cover, and let rise for 2 hours until puffy.
  5. Bake: Preheat the oven to 375°F (190°C). Brush croissants with egg wash. Bake for 20-22 minutes until golden brown.
  6. Cool & Enjoy: Let them cool for at least 10 minutes before serving.

Notes

  • For extra flaky croissants, let the dough rest overnight before shaping.
  • Make sure the butter stays cold during the rolling process to achieve distinct layers.
  • Leftover croissants can be stored in an airtight container for up to 2 days or frozen for longer storage.

Find it online: https://newsvks.com/homemade-flaky-croissants/