Easy Homemade Croissants
You can make buttery, flaky croissants at home from scratch with this recipe. Go through it step-by-step and split up the work over a few days to make it easier!
Servings: 8 croissants
Calories: 245kcal
Ingredients
- 83 mL water
- 83 mL whole milk (3.25 % fat)
- 30 mL granulated sugar
- 8 grams active dry yeast
- 250 grams bleached all-purpose flour
- 5 mL Diamond Crystal fine kosher salt
- 125 grams European high-fat butter (82-84 % fat) cold
- 1 large egg(s) beaten
Instructions
- Warm the milk with the water to 100ºF, then add it to the mixer bowl with the sugar, the yeast, and half the flour. Let stand for 10 minutes.
- Add the rest of the flour and the salt, and knead for 3 or 4 minutes until a dough forms. If you notice the dough is too hard/firm/dry, sprinkle in a teaspoon or so of water.
- Place the dough in a bowl and refrigerate for 30 minutes covered with plastic wrap.
- Meanwhile, place the butter between two sheets of plastic wrap and with your rolling pin, bash/roll/work the butter into a square block (4.5-x4.5-in). Transfer to the fridge to keep chilled.
- Remove the dough from the fridge (it will have risen quite a bit in the fridge) and roll it out on a floured surface to form a 8.5-x8.5-in square. Unwrap and place the butter block overtop, "kitty corner", and then wrap & pinch the dough together to form an envelope around the block and seal in the butter.
- Roll out the dough to a 12x9 rectangle on a floured surface, brush off the excess flour, and fold (1st turn).
- Rotate the dough 90º, then roll out again to a 12x9 rectangle and fold (2nd turn). Wrap and refrigerate overnight.
- Repeat the rolling and folding process twice more to complete the 3rd and 4th turns. Wrap and refrigerate overnight.
- Roll out the dough to a 12x9 rectangle, trim the edges if they are very uneven, then cut into 8 triangles. Roll the triangles to form croissants, then place on two parchment-lined baking sheets. Carefully and evenly brush with the beaten egg. Top loosely with plastic wrap and let the croissants rise for 1.5–2 hours.
- Preheat the oven to 350 °F (175 °C). Brush the croissants again with a thin, even layer of egg wash. Bake for about 35 minutes, rotating halfway until they are a deep golden brown.
- Serve warm with marmalade.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- For this recipe, I used a higher-fat European butter (82-84 % fat)
Nutrition
Calories: 245kcal
