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Easy Homemade Croissants photo

Homemade Croissants

These Homemade Croissants are flaky, buttery, and absolutely irresistible! Perfect for breakfast or brunch, impress your loved ones with this delightful treat.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1 cup milk lukewarm
  • 2 teaspoons instant yeast 1 packet
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter room temperature
  • 3 cups all-purpose flour
  • 1/2 cup unsalted butter chilled and sliced into squares
  • 1 whole egg for egg wash
  • 2 tablespoons milk for egg wash

Equipment

  • Mixing bowl
  • Rolling Pin
  • Baking Sheet
  • Parchment paper
  • Pastry Brush

Method
 

Homemade Croissants Cooking Guide
  1. Begin by warming the milk slightly in a small saucepan until it’s lukewarm. In a mixing bowl, combine the warm milk, instant yeast, and granulated sugar. Let it sit for about 5 minutes until it becomes frothy.
  2. Add the salt, room temperature butter, and flour to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.
  3. Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
  4. While the dough is rising, take the chilled butter and slice it into small squares. Place the butter between two sheets of parchment paper and use a rolling pin to gently pound it into a square about 1/2 inch thick. Chill it again until firm.
  5. Once the dough has risen, punch it down and roll it out into a large rectangle on a floured surface. Place the butter square in the center of the dough. Fold the dough over the butter like an envelope, sealing the edges.
  6. Roll the dough out again into a long rectangle, then fold it into thirds, like a letter. Wrap it in plastic wrap and refrigerate for 30 minutes.
  7. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes in between each fold. This creates the flaky layers that croissants are known for.
  8. After completing the folds, roll the dough out into a large rectangle one last time. Cut the dough into triangles. Starting from the wide end, roll each triangle tightly to form a crescent shape.
  9. Place the shaped croissants on a baking sheet lined with parchment paper. Cover them with a cloth and let them rise for about 1 hour, or until they have doubled in size.
  10. Preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg and 2 tablespoons of milk to create the egg wash. Brush the tops of the croissants with the egg wash for a beautiful golden color. Bake for 15-20 minutes or until they are golden brown and flaky.

Notes

  • For dairy-free croissants, substitute the milk with almond or oat milk and use a plant-based butter alternative.
  • If you prefer a sweeter croissant, add a tablespoon of honey or maple syrup to the dough mixture.
  • To make chocolate croissants, place a piece of chocolate in the center of the triangle before rolling it up.