Homemade Croissants
Flakey, buttery homemade croissants made from a yeasted laminated dough, the same dough used for puff pastry to help make my Goat Cheese and Honey Puff Pastry Dessert Bites and many other forms of flakey pastries. It is simply the process of folding and rolling butter into dough over and over to create fine layers.
If you love bakery-style treats, try these Iced Vanilla Donuts
Why You'll Love This Homemade Croissants
- Buttery, flaky layers with crisp edges
- Light, airy interior texture
- Classic bakery-style pastry at home
- Perfect for breakfast, brunch, or dessert
- Impressive and rewarding baking project
For another bread recipe, try this Homemade Focaccia Bread
Homemade Croissants
Ingredients
For the Dough
- 1/4 cup unsalted butter softened, Kerrygold brand
- 4 cups all-purpose flour plus more for rolling
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon active dry or instant yeast
- 1/4 teaspoon cinnamon optional
- 1 1/2 cup whole milk
Butter Layer
- 1 1/2 cup unsalted butter softened, Kerrygold brand
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
Egg Wash
- 1 large whole egg
- 2 tablespoons milk
Instructions
- Make room for two baking sheets in the refrigerator.
- Cut the butter into four 1 tablespoon pieces and place in your electric mixer fitted with the hook attachment. Add flour, sugar, salt, yeast, and cinnamon if using. Mix on low-medium to combine ingredients, about a minute.
- Slowly pour in the milk. Once combined, increase speed to medium and beat for 5 minutes. If still too sticky, keep the mixer running until the dough pulls from the sides.
- Remove the dough and place on a lightly floured surface (I used a silicone mat). Work the dough and gently flatten it into a medium size disc, cover and chill for 30 minutes.
- Roll into a large rectangle and place the dough on the baking sheet. Let it rest in the refrigerator for 4 hours.
- For the butter, add the ingredients to your mixer and beat well. Scoop the butter into a smaller rectangle (around 8x10 or 7x10 so it doesn't come out of the edges) on a flat surface, then transfer to the refrigerator to chill for 30 minutes. Do this right before the next step so the butter chills for only 30 minutes.
- Place the butter layer in the center of the cold dough. Then fold each edge towards the center, like a trifold brochure. Pinch the edges gently.
- Roll and shape into a large rectangle. Then fold the dough into thirds and turn so the short edge is facing you. Roll it out again into the same large rectangle.
- The dough is warm by now, so chill it, then fold and roll it 2 more times.
- Let the dough rest for 4 additional hours.
- Roll and shape the dough into an 8x20 rectangle.
- Slice the dough into 8 squares, then cut each in half diagonally.
- Gently pull each triangle slightly apart, then roll and place on a baking sheet. Allow to rest at room temperature for about 1 hour, then 1 hour in the refrigerator.
- Preheat oven to 400°F. Brush each croissant with the egg wash, bake 10 minutes, and then rotate the entire baking sheet without taking them out of the oven. Bake another 10-12 minutes until the croissants are golden brown and flaky.
What makes laminated dough so special
When folded properly, your pastry will end up with hundreds of layers. I folded my around 4 times to hit the hundreds of alternating layers of butter and dough, 3 times yields slightly under. During the baking process the steam will help puff up each layer of dough to create separate layers of delicate, flakey pastry. This process is long but worth it! Technically, only 3 layers would be the “French” way to do it. Traditionally a classic croissant has 55 layers (27 layers of butter). A three letter fold is a good start because too many layers risks the butter becoming too thin and melting out.
Why is my dough not flakey?
Too few turns with have uneven layers and the butter will melt out. The first fold after you roll out your dough is the most challenging because you still will have chunks of butter. This is normal. After your folds keep rolling and repeat the process 4 more times. You will need to turn your pastry in the oven so it all bakes evenly, however, too many turns will destroy your layers. We keep a balance here so the butter doesn’t evaporate into the dough. The second biggest challenge is making sure we proof the dough enough. They will be wobbly and increase visually in size, just like bread.
Do I have to refrigerate my dough?
This is the most important part. The unique flakiness of the laminated dough happens when water from each layer of butter steams up to create separate layers. By chilling your dough the butter it prevents your butter from melting into the dough. The butter acts as the catalyst (the water for steam) to help the croissants rise.
The Process
Unlike a tradition dough, we use yeast and cold milk. The yeast will do it’s job and active later on in the process. In the beginning, he dough will always be cold. At any point it becomes warm you quickly place it in the fridge to chill. After your dough is made, we wrap it and place it in the refrigerator for 30 minutes.
Then, you roll into a 14×10 inch rectangle. This is particular to a silicone mat with measurements or eye ball this on a floured surface. Place your mat with the dough on top or your entire cutting board into the refrigerator to chill for 4+ hours. Overnight is best. The, add butter, fold the dough and chill. Repeat this process 3 or 4 more times. Why? Because the dough will be at room temperature, we want it chilled. 30 minutes between rolls and folds!
Here we go!
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For another baking project, try this Challah Bread
Stacie’s Tricks & Tips
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Keep butter cold but pliable
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Chill dough between folds
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Do not rush the process
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Use high-quality butter for best flavor
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Proof at a cool temperature to prevent butter melting
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For more baking techniques, explore
Frequently Asked Questions
What are homemade croissants made of?
Homemade croissants are made from flour, yeast, milk, sugar, salt, and butter, using a laminated dough technique to create flaky layers.
Why are croissants flaky?
Croissants are flaky because layers of butter are folded into dough. When baked, the butter releases steam, creating airy layers.
How long does it take to make croissants?
Croissants take several hours to make, often spread over 1–2 days due to resting, chilling, and proofing times.
Why did my croissants turn out dense?
Croissants may be dense if the dough wasn’t proofed enough or if the butter melted during lamination.
Can I freeze croissant dough?
Yes, croissant dough or shaped croissants can be frozen and baked later with excellent results.
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