Recipe details
Breakfast
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Fresh Homemade Croissants
1h 5min
12 servings
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These Fresh Homemade Croissants feature buttery, flaky layers that shatter delicately with each bite. The simple combination of butter folded into dough creates the signature honeycomb texture and rich flavor that makes croissants so irresistible. While the process requires patience, this simplified recipe breaks it down into manageable steps. The result is golden, crescent-shaped pastries with a crisp exterior and soft, airy interior that's well worth the effort. Perfect for breakfast or brunch, these homemade croissants deliver bakery-quality results with basic ingredients.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the dough
In a large bowl, mix flour, sugar, yeast, and salt. Warm milk and water to lukewarm (not hot). Add to dry ingredients and mix until a dough forms.
Knead the dough
Knead dough on a floured surface for 5-7 minutes until smooth and elastic. Form into a rectangle. Wrap in plastic wrap and refrigerate for 1 hour.
Prepare the butter
Place butter between two sheets of parchment paper. Using a rolling pin, flatten into a 6x9 inch rectangle. Refrigerate until firm but pliable, about 30 minutes.
Laminate the dough - first fold
Roll chilled dough into a 12x18 inch rectangle. Place butter in the center, folding dough over like an envelope. Seal edges by pinching them together.
First turn
Roll the dough into a 12x18 inch rectangle. Fold into thirds like a letter. Wrap and refrigerate for 1 hour.
Second turn
Rotate dough 90 degrees. Roll into a 12x18 inch rectangle again. Fold into thirds. Wrap and refrigerate for 1 hour.
Third turn
Repeat the process one more time. Wrap and refrigerate for at least 2 hours or overnight.
Shape the croissants
Roll dough into a 12x18 inch rectangle. Cut into triangles with 4-inch bases. Make a small cut in the center of each base. Roll from the base to the tip, curving the ends to form a crescent shape.
Proof the croissants
Place shaped croissants on parchment-lined baking sheets. Cover loosely with plastic wrap. Let rise at room temperature until puffy, about 1-2 hours.
Prepare for baking
Preheat oven to 400°F (200°C). Beat egg with 1 tablespoon water to make egg wash. Brush croissants gently with egg wash.
Bake the croissants
Bake for 18-20 minutes until golden brown. Rotate pans halfway through baking for even browning.
Cool and serve
Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
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