Homemade Croissants from Scratch Recipe

If you’ve ever dreamed of biting into a perfectly flaky, buttery pastry fresh from your own oven, this Homemade Croissants from Scratch Recipe is your golden ticket. It might sound intimidating, but with patience and the right technique, you’ll discover the rewarding joy of crafting croissants that boast layers of delicate crispness with a tender crumb inside. Each step brings you closer to a bakery-quality result that fills your kitchen with the irresistible aroma of rich butter and freshly baked bread. Ready to impress your friends, family, or simply treat yourself? Let’s dive into this classic French delight that’s as delicious as it is satisfying to make.

Ingredients You’ll Need

At first glance, the list might seem long, but these ingredients are simple pantry staples that each play a crucial role in creating the perfect texture, flavor, and color of croissants. From the nourishing milk to the star ingredient of rich butter, every component works in harmony to build those signature layers we all adore.

• Instant yeast (2 1/4 teaspoons): Helps the dough rise beautifully and develop that yeasty flavor.
• Whole milk, lukewarm (160 g): Adds moisture and richness to the dough.
• Water (120 g): Balances hydration, contributing to dough elasticity.
• All-purpose flour (470 g plus extra for dusting): The foundation of the dough, providing structure.
• Granulated sugar (50 g): Adds subtle sweetness, enhancing browning when baked.
• Salt (1 1/2 teaspoons): Amplifies flavor and controls yeast activity.
• Unsalted butter (30 g, room temperature): Incorporated into the dough for tenderness.
• Unsalted butter (250 g, room temperature): The all-important butter block that creates flaky layers.
• All-purpose flour (1 1/2 tablespoons): Mixed with butter to stabilize the butter block.
• Large egg (1): Used for an egg wash to give croissants a glossy golden crust.
• Water (1 tablespoon): Combined with egg for the egg wash to ensure a smooth finish.

How to Make Homemade Croissants from Scratch Recipe

Step 1: Activate Yeast

Start by combining lukewarm milk, water, yeast, and sugar in a large bowl. If you’re using active dry yeast, give it 5 to 10 minutes to froth up and wake from its slumber. Instant yeast skips this step, dissolving directly for convenience. This activation kickstarts fermentation, building flavor and lightness in your dough.

Step 2: Make Dough

Next, stir in the flour and salt until a rough dough forms. This mixture might look a bit shaggy and uneven, but it’s just getting started. The salt enhances taste, while flour provides the structure needed for those crisp, flaky layers.

Step 3: Knead Dough

Turn the dough out on a floured surface and knead for about 3 minutes. This gentle kneading develops the gluten network, delivering that perfect elasticity and smooth texture that will trap air during rising for light croissants.

Step 4: Incorporate Butter Into Dough

Add the 30 grams of room-temperature butter to the dough, kneading it in until fully combined. This step softens the dough and helps preserve moisture for a tender crumb inside.

Step 5: Chill Dough

Shape the dough into a rough rectangle, wrap it tightly in plastic, and refrigerate for at least 2 hours or overnight. This resting period allows the dough to relax, making it easier to roll out later, plus it firms up the butter for lamination.

Step 6: Prepare Butter Block

Mix the remaining 250 grams of butter with 1 1/2 tablespoons of flour until combined. Place the mixture between two sheets of parchment paper and roll it into a neat 20 by 15-centimeter rectangle about 0.5 centimeters thick. This butter block will be enveloped in the dough to create those iconic flaky layers.

Step 7: Chill Butter Block

Pop the butter block in the refrigerator until it’s firm yet still pliable, so it stays cold but won’t crack during folding.

Step 8: Laminate Dough

Roll out the chilled dough into a 20 by 32-centimeter rectangle—the dimensions should be twice the height of the butter block. Center the butter block on the dough and fold the dough edges over to encase the butter completely. Seal gently and score shallow slits along the edges to prevent tearing.

Step 9: First Fold

Turn the dough 90 degrees so the seam is vertical. Roll it gently into a long rectangle about 6 millimeters thick. Trim uneven edges, then fold the top third down and the bottom third up to form a letter fold. Wrap in plastic and refrigerate for 30 to 60 minutes to rest.

Step 10: Second Fold

Unwrap and repeat the rolling and folding process, trimming neatly as you go. Fold again into thirds, turn, wrap, and chill for another 30 to 60 minutes. This process creates multiple buttery layers.

Step 11: Third Fold

For the last time, roll and fold the dough, then refrigerate it for at least 2 hours. This final rest solidifies the layers, allowing them to relax and chill before shaping.

Step 12: Shape Croissants

Roll the dough into a 60 by 30-centimeter rectangle, about 5 millimeters thick. Mark 5-centimeter intervals along both the top and bottom edges, then cut diagonal lines to form about 12 triangles. Gently stretch each triangle’s base, roll from the wide end to the tip, tuck the tip underneath, and curve the ends to make classic crescent shapes.

Step 13: Proof Croissants

Place shaped croissants on parchment-lined baking sheets, cover loosely, and let them proof at room temperature for 2 to 5 hours until doubled in size and beautifully puffy. A gentle shake should send them jiggling with anticipation.

Step 14: Preheat Oven and Egg Wash

Heat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Whisk together the egg with water and lightly brush the croissants for that irresistibly glossy, golden finish once baked.

Step 15: Bake Croissants

Bake the croissants for 20 to 22 minutes until deeply browned and crisp on the outside. Let them cool to room temperature before slicing to fully appreciate the delicate, flaky layers that make this recipe truly shine.

How to Serve Homemade Croissants from Scratch Recipe

Garnishes

Simple garnishes such as a light dusting of powdered sugar or a drizzle of homemade fruit jam elevate the buttery flavor and add a stunning visual appeal. You might also spread a little high-quality butter or almond cream to indulge in a richer experience.

Side Dishes

Pair your croissants with fresh fruit slices, creamy yogurt, or a bowl of mixed berries for a breakfast or brunch spread bursting with color and freshness. Savory lovers can serve alongside scrambled eggs, smoked salmon, or a crisp salad to balance texture and flavor.

Creative Ways to Present

Serve croissants nestled in rustic linen napkins for a cozy vibe, or arrange them on a beautiful wooden board with small bowls of assorted spreads and honey. For a special occasion, try slicing and layering croissants with ham, cheese, and arugula for irresistible croissant sandwiches.

Make Ahead and Storage

Storing Leftovers

If you have leftover croissants, keep them in an airtight container at room temperature for up to two days. This helps maintain their flaky texture without letting them dry out or become chewy.

Freezing

To freeze, wrap individual croissants tightly in plastic wrap then place them in a freezer bag. They can last up to one month frozen without losing their flavor. When ready to enjoy, thaw overnight in the fridge or at room temperature to regain their fresh-baked charm.

Reheating

Reheat croissants in a toaster oven or conventional oven at 180 degrees Celsius (350 degrees Fahrenheit) for 5 to 8 minutes to refresh their crispness. Avoid the microwave as it tends to make the pastry soggy and chewy.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! If using active dry yeast, just activate it beforehand by mixing with lukewarm liquids and sugar and letting it froth for 5 to 10 minutes. Instant yeast can be mixed straight in without proofing.

Why do croissants need multiple folds?

The folds create many thin layers of dough and butter. When baked, steam forms between these layers, resulting in that signature flaky, airy texture packed with buttery flavor.

Can I substitute the butter with margarine or oil?

For authentic flavor and texture, unsalted butter is highly recommended. Margarine or oil won’t produce the same crisp layers or rich taste that butter provides.

How long does the entire process take?

While hands-on work takes about 30 minutes, much of the time is dedicated to chilling and proofing, totaling roughly 4 to 5 hours from start to finish.

Can I make the dough ahead of time?

Yes! You can prepare the dough and keep it refrigerated overnight before laminating. This slow fermentation can even enhance flavor complexity.

Final Thoughts

Making your own croissants might seem like a big project, but the pride and pleasure of biting into flaky, buttery perfection crafted entirely by your hands is unbeatable. Give this Homemade Croissants from Scratch Recipe a try during your next baking day—it’s a wonderfully rewarding adventure that will turn your kitchen into a charming French bakery. Happy baking!

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