Homemade Flaky Croissants Recipe

Who doesn’t love a freshly baked croissant with its crisp, flaky exterior and soft, buttery layers? Making croissants at home may seem intimidating, but with the right guidance and a bit of patience, you can achieve bakery-quality results in your kitchen. This recipe is perfect for anyone looking to challenge themselves with a rewarding baking project and impress friends and family with delicious, homemade pastries. Ready to start? Let’s dive in!

Why You’ll Love This Croissant Recipe

This homemade croissant recipe is a game-changer for those who love fresh, flaky pastries. Unlike store-bought croissants, these are made with high-quality ingredients, allowing you to control the flavor and texture. You’ll appreciate the deep satisfaction of creating these from scratch, and the aroma of baking croissants will fill your kitchen with irresistible, mouth-watering scents. This recipe is designed for beginner to intermediate bakers, with clear instructions to guide you through each step.

Ingredients for Perfect Croissants

For the Croissant Dough:

• 2 ¼ teaspoons (1 packet) instant yeast (active dry yeast also works)
• ½ cup water, room temperature
• 3 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoons salt
• 1 cup whole milk (2% milk can also be used)
• 1 large egg, beaten (for brushing the croissants)

For the Butter Square:

• 1 ½ cups (3 sticks) unsalted butter, cut into cubes (slightly cool, not completely at room temp)
• 2 tablespoons all-purpose flour

this RECIPE

Kitchen Equipment Needed

• Stand mixer with a dough hook and paddle attachment
• Large mixing bowl
• Measuring cups and spoons
• Rolling pin
• Plastic wrap
• Pastry brush
• Baking sheets
• Parchment paper
• Sharp knife or pizza cutter
• Wire rack

Step-by-Step Preparation

1. Prepare the Croissant Dough

Remove the milk and butter from the refrigerator. Cut the butter into tablespoon-sized cubes and set aside. Spray a large mixing bowl with cooking spray to use for proofing the dough.

In the bowl of a stand mixer, add the flour, sugar, and salt. Mix these dry ingredients with a whisk or dough hook. If using instant yeast, add it on the opposite side of the bowl from the salt. If using active dry yeast, dissolve it in room temperature water and let it sit for 3-5 minutes until foamy, then add to the dry mixture.

Pour the water and milk over the flour mixture. Mix on medium-high speed until the dough is smooth and no longer sticky, about 8-10 minutes. If the dough is sticky, add more flour a tablespoon at a time. If it’s too dry, add water a teaspoon at a time. Form the dough into a ball, place it in the prepared bowl, cover with plastic wrap, and let it rest in a warm place for at least 30 minutes.

2. Make the Butter Square

While the dough is resting, prepare the butter square. In the stand mixer bowl, add the cubed butter and 2 tablespoons of flour. Beat with the paddle attachment until smooth and creamy, being careful not to overmix. Place the butter onto a piece of plastic wrap, shape it into a 6-inch x 6-inch square, wrap it, and refrigerate until the dough is ready.

3. Incorporate the Butter into the Dough

After the dough has proofed, roll it out on a floured surface into a 10-inch x 10-inch square. Remove the butter square from the refrigerator and place it diagonally in the center of the dough. Fold the corners of the dough over the butter, pinching the seams to seal the butter inside. Cover and refrigerate for 60 minutes.

4. Roll and Fold the Dough

Place the chilled dough on a floured surface, seam side up. Roll into a 16-inch x 8-inch rectangle. Fold the dough into thirds like a letter, then place it back in the refrigerator for at least 60 minutes. Repeat this process two more times for a total of three “turns.”

5. Shape the Croissants

After the final turn, refrigerate the dough overnight. The next day, remove it from the fridge, cut it in half, and roll one half into a 13-inch x 10-inch rectangle, about 1/4 inch thick. Trim the edges for straightness and cut into triangles (4 inches x 9 inches). Starting from the wide end, roll each triangle to the tip. Repeat with the second half of the dough.

6. Final Proof

Place the shaped croissants on a parchment-lined baking sheet, with the tip down. Cover with plastic wrap or a proofing bag, and allow them to proof in a warm place for 60-90 minutes until doubled in size.

7. Bake the Croissants

Preheat the oven to 375°F (350°F for convection). Brush each croissant with beaten egg and bake for 20 minutes, rotating the pans halfway through. The croissants are ready when they are golden brown. Transfer to a wire rack to cool.

Tips for Making Flaky Croissants

• Chill the Butter Square Properly: Ensure the butter is firm but pliable. Too cold, and it won’t roll well; too warm, and it will melt into the dough.
• Perfect Your Folding Technique: Rolling and folding the dough correctly is key to creating flaky layers. Always work on a well-floured surface and brush off excess flour between folds.
• Allow Adequate Proofing Time: Proof the croissants until they are doubled in size. Rushing this step will affect the texture and rise.

Common Mistakes to Avoid

• Overmixing the Butter: When mixing butter for the butter square, do not overbeat. You want a smooth, pliable consistency, not whipped.
• Skipping Chilling Steps: Each chilling step is crucial for developing the layers. Skipping these steps can cause the butter to melt into the dough, losing the flaky texture.
• Inconsistent Rolling: Ensure even thickness when rolling the dough to promote uniform baking.

Serving and Presentation Ideas

Croissants are perfect for breakfast or brunch, served warm with butter, honey, or your favorite jam. They also pair well with savory items like scrambled eggs or cheese. For a beautiful presentation, arrange them on a platter with fresh berries or a small bowl of jam.

Storage and Freezing Tips

• Storing Leftovers: Store leftover croissants in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes to refresh.
• Freezing Croissants: To freeze, place unbaked, shaped croissants on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 2 months. When ready to bake, thaw overnight in the refrigerator, then proof and bake as directed.

Variations and Swaps

• Chocolate Croissants: Place a few pieces of chocolate at the wide end of each triangle before rolling.
• Almond Croissants: Fill with a mixture of almond paste and sugar, then top with sliced almonds before baking.
• Savory Croissants: Add cheese to create a savory version.

FAQ Section

• Can I use salted butter? It’s best to use unsalted butter to control the salt levels, but if you use salted butter, reduce the added salt in the dough.
• Why is my dough not rising? Make sure your yeast is fresh and proofed properly. Also, ensure the dough is kept in a warm place during proofing.
• Can I make croissants ahead of time? Yes, prepare the dough a day in advance, refrigerate overnight, then shape and proof the next day.

Conclusion

There you have it – a step-by-step guide to making the perfect flaky croissants at home! With a little patience and practice, you’ll master this recipe and impress everyone with your homemade pastries. Don’t forget to share your experience in the comments below and subscribe to our blog for more delicious recipes like this!

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