Perfect Homemade Croissants Recipe

Perfect Homemade Croissants Recipe & Buttery, Flaky

MBlog

Prep Time: 10 hours

Cooking Time: 20 minutes

Total Time: 10 hours 20 minutes (including resting and chilling)

Yield: 16 croissants

Ingredients

Dough:

• 500 g all-purpose flour
• 60 g unsalted butter, room temperature
• 50 g granulated sugar
• 4.2 g salt (about 1 tsp)
• 21.25 g active dry yeast (about 2 ½ tsp)
• 360 ml whole milk, lukewarm

Butter Layer:

340 g unsalted butter, soft/room temperature (for laminating)

Egg Wash:

• 1 large egg
• 30 ml whole milk

Instructions

1. Prepare the Dough

• In a large mixing bowl, combine flour, sugar, salt, and yeast.
• Add room temperature butter and lukewarm milk.
• Knead the dough by hand or in a stand mixer until it forms a soft, smooth dough (about 8–10 minutes).
• Shape it into a rectangle, wrap in plastic, and let rest for 30 minutes at room temperature.

2. Prepare the Butter Layer

• Place the 340 g butter between two sheets of parchment paper.
• Flatten and shape it into a 7×5 inch (18×13 cm) rectangle.
• Chill the butter layer in the fridge while the dough is resting, but make sure it stays pliable (not too hard or melted).

3. Encapsulate the Butter

Roll the dough into a 14×10 inch (35×25 cm) rectangle on a lightly floured surface.

Place the butter slab in the center and fold the dough over it from both sides like a letter, sealing the edges.

4. Laminate the Dough (Folding for Layers)

• First Fold (3 layers): Roll dough into a long rectangle and fold it in thirds. Chill for 30 minutes.
• Second Fold (9 layers): Roll out again and fold into thirds. Chill again for 30 minutes.
• Third Fold (27 layers): Repeat rolling and folding. Chill once more for 30 minutes.
• Fourth Fold (81 layers): Final roll and fold. Chill dough overnight, wrapped and flat.

5. Shape the Croissants

Next morning, roll the dough into a 14×10 inch rectangle, about ¼ inch thick.

• Cut into long triangles with a base of about 3 inches.
• Starting from the base, roll up each triangle into a crescent shape.
• Place them on a baking sheet lined with parchment or silicone mat.

6. Proofing (Final Rise)

Let croissants rise in a warm, draft-free area for 1.5 to 2 hours, or until puffy and slightly jiggly when touched.

7. Apply Egg Wash

Mix 1 egg with 30 ml milk.

Gently brush the tops of croissants with the egg wash, making sure not to deflate them.

8. Bake

• Preheat oven to 425°F (220°C).
• Bake croissants for 15 minutes.
• Reduce temperature to 350°F (175°C) and bake an additional 10–15 minutes, or until deep golden brown.

9. Cool and Serve

Let croissants cool on a wire rack for at least 20 minutes before serving.

Enjoy warm, with jam, butter, or just as they are.

Tips for Success*

• Use cold dough for easier rolling and better layers.
• Make sure butter is pliable not hard, not melted.
• Clean folds and precise rolling help you get beautiful, airy layers.

Chill between every fold to keep butter from melting into the dough.