There’s nothing quite like the aroma of freshly baked croissants wafting through your kitchen. This croissant recipe brings the charm of a Parisian bakery right to your home. Whether you’re a baking enthusiast or a weekend cook, mastering croissants is simpler than you might think. With just a handful of ingredients and some patience, you can enjoy buttery, golden layers that melt in your mouth. Follow this detailed croissant recipe to make your own bakery-quality pastries from scratch.
Ingredients
- 4 cups (500g) all-purpose flour
- 1/2 cup (120ml) warm milk
- 1/2 cup (120ml) warm water
- 1/4 cup (50g) granulated sugar
- 2 ¼ tsp (7g) active dry yeast
- 1 tsp salt
- 1 cup (225g) unsalted butter, cold
- 1 large egg (for egg wash)
Step-by-Step Instructions
- Activate the Yeast
In a small bowl, mix warm water, warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. - Make the Dough
In a large bowl, combine flour and salt. Pour in the yeast mixture and stir until a soft dough forms. Knead for 5–7 minutes until smooth. - Rest the Dough
Cover the dough with plastic wrap and refrigerate for 30 minutes. - Prepare the Butter Block
Place the cold butter between two sheets of parchment paper. Pound and roll it into a 7×7-inch square. Chill until firm but pliable. - Laminate the Dough
Roll the chilled dough into a 10×10-inch square. Place the butter block in the center and fold the corners over to enclose it like an envelope. - Roll and Fold (Turns)
Roll into a 10×20-inch rectangle, fold into thirds like a letter, then refrigerate for 30 minutes. Repeat this process two more times, chilling between each fold. - Shape the Croissants
Roll the dough into a large ¼-inch-thick rectangle. Cut triangles about 5 inches wide at the base. Roll each triangle tightly from base to tip. - Proof the Croissants
Place the croissants on a parchment-lined baking sheet. Cover and let rise for 1–2 hours at room temperature until puffy. - Egg Wash & Bake
Brush with beaten egg for shine. Bake at 400°F (200°C) for 18–20 minutes until golden brown. - Cool & Serve
Let cool slightly before serving. Enjoy your buttery, flaky homemade croissants!
Nutrition Facts
| Nutrient | Amount (per serving) |
| Calories | 350 kcal |
| Protein | 6 g |
| Carbohydrates | 38 g |
| Fat | 20 g |
| Fiber | 1 g |
Tips & Variations
- Use quality butter: European-style butter gives the richest flavor and best texture.
- Chocolate croissants: Add a few dark chocolate pieces before rolling.
- Ham & cheese croissants: Place sliced ham and Swiss cheese inside before shaping.
- Freezer-friendly: Freeze shaped croissants before proofing. Thaw overnight and bake fresh in the morning.
Serving Suggestions
Serve your freshly baked croissants warm with:
- A spread of jam or honey for a sweet breakfast.
- A side of scrambled eggs and fruit for brunch.
- Coffee or hot chocolate for a cozy café-style experience.
Croissants also make excellent bases for sandwiches or elegant brunch platters.
FAQs
Q1: How long do homemade croissants stay fresh?
They’re best enjoyed the same day but can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes before serving.
Q2: Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast without proofing. Simply mix it directly into the dry ingredients.
Q3: Why are my croissants not flaky?
The dough or butter may have been too warm during lamination. Keep everything cold to achieve those perfect flaky layers.
Q4: Can I make croissants without a stand mixer?
Absolutely! You can knead the dough by hand—it just takes a bit more effort.
Conclusion
This croissant recipe proves that you don’t need to visit a bakery to enjoy authentic, flaky, buttery croissants. With the right technique and patience, you can create these golden pastries at home and impress everyone at breakfast or brunch. So grab your rolling pin and enjoy the process—each bite will be worth it!
