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Flaky Homemade Buttery Croissants

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This recipe delivers golden, flaky croissants with tender, buttery layers that bring the authentic bakery experience right into your kitchen. Perfect for breakfast or brunch, these croissants are simple to make with basic ingredients and a step-by-step folding technique.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour, unbleached
  • 2 1/4 tsp (7g) instant yeast
  • 1/4 cup (50g) granulated sugar
  • 2 tsp (10g) salt
  • 1 cup (250ml) warm whole milk (or unsweetened plant milk for dairy-free)
  • 1 1/3 cups (300g) cold unsalted butter, European-style preferred
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup (60ml) warm water

Instructions

  1. Activate the yeast: Combine warm water (not hot) with instant yeast and 1 tsp sugar in a small bowl. Let sit 5–10 minutes until foamy.
  2. Make the dough: In a large bowl, whisk flour, sugar, and salt. Add warm milk and activated yeast mixture. Mix and knead 8-10 minutes until smooth and elastic.
  3. First rest: Shape dough into a ball, cover, and let rest at room temperature for 1 hour or until doubled in size.
  4. Prepare butter block: Place cold butter between parchment sheets and roll into a 8×8 inch square. Keep cold but pliable.
  5. Incorporate butter: Roll dough into 16×8 inch rectangle. Place butter block in center and fold dough edges over to encase butter.
  6. Lamination – first fold: Roll dough into 24×8 inch rectangle. Fold into thirds like a letter. Wrap and chill 30 minutes.
  7. Lamination – second fold: Repeat rolling and folding. Chill 30 minutes.
  8. Lamination – third fold: Roll and fold one last time. Chill at least 1 hour or overnight.
  9. Shape croissants: Roll dough into 24×12 inch rectangle, 1/4 inch thick. Cut into 4 inch wide triangles. Roll each triangle from base to tip to form crescent shapes.
  10. Proof croissants: Place on parchment-lined baking sheet, cover loosely, and proof 1.5–2 hours until doubled and puffy.
  11. Egg wash and bake: Preheat oven to 400°F (200°C). Brush croissants with beaten egg. Bake 15–20 minutes, rotating halfway, until golden and flaky.
  12. Cool and enjoy: Let cool on wire rack 10 minutes. Serve warm with butter, jam, or favorite fillings.

Notes

Keep butter and dough cold throughout the lamination process to ensure flaky layers. Use a sharp knife for clean cuts. Proof croissants until puffy and slightly jiggly. Avoid over- or under-proofing. Use a light hand with egg wash to prevent dark spots. Refrigerate dough overnight for enhanced flavor and flakiness. For dairy-free, substitute plant-based butter and milk.

Nutrition

Keywords: croissants, homemade croissants, flaky croissants, buttery croissants, breakfast pastries, French pastry, laminated dough

Find it online: https://evabake.com/flaky-homemade-buttery-croissants-recipe-easy-step-by-step-guide/