Why Make This Recipe
Making homemade croissants is a wonderful way to enjoy fresh, flaky pastries that melt in your mouth. Croissants may seem intimidating, but with this simple recipe, you will impress your family and friends. The process of layering dough with butter creates those perfect, light layers that croissants are famous for. You will feel proud of your baking skills when you enjoy the delicious results!
How to Make Homemade Croissants
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 3/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 1/2 cups cold unsalted butter (for laminating)
- 1 large egg (for egg wash)
Directions:
- In a bowl, combine warm milk and yeast; let stand until bubbly.
- In a mixing bowl, whisk flour, sugar, and salt. Add the yeast mixture and melted butter, mixing until a dough forms.
- Knead for 5-10 minutes until smooth.
- Shape into a ball, cover, and let it rise until doubled in size (1-2 hours).
- Roll out the dough into a rectangle. Place cold butter in the center, fold the dough around it, and roll out to create layers.
- Fold the dough into thirds and refrigerate for 30 minutes. Repeat the rolling and folding 2 more times.
- Roll out the final dough to 1/4-inch thickness, cut triangles, and roll up from base to tip.
- Place on a baking sheet, cover, and let rise until puffy (about 1 hour).
- Preheat oven to 400°F (200°C). Brush with egg wash and bake for 15-20 minutes until golden brown.
How to Serve Homemade Croissants
Homemade croissants can be served warm as a delightful breakfast or snack. You can enjoy them plain or fill them with your favorite jams, chocolate, or ham and cheese for a savory twist. Pair them with coffee, tea, or hot chocolate for a cozy treat.
How to Store Homemade Croissants
To keep your homemade croissants fresh, place them in an airtight container at room temperature for a couple of days. If you want to keep them longer, you can freeze them. Just wrap each croissant tightly in plastic wrap and store them in a freezer bag. They can be reheated in the oven for a few minutes to regain their crispiness.
Tips to Make Homemade Croissants
- Make sure your butter is cold during the laminating process to achieve the best flaky layers.
- Don’t rush the rising times. Allow the dough to rise properly for flaky results.
- Use a sharp knife or a pizza cutter to cut the triangles for rolling. This helps ensure clean cuts and better-shaped croissants.
Variation
You can add fillings like chocolate or almond paste when rolling up the croissants for a delicious variation. Experiment with different flavors and toppings to create your ideal croissant!
FAQs
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it overnight. Just make sure to let it come to room temperature before laminating.
Q: Why is my dough not rising?
A: Your yeast may not be active. Check that your yeast is fresh and that the milk isn’t too hot or too cold when mixing.
Q: How do I know when my croissants are done?
A: Croissants are done when they are golden brown and sound hollow when tapped on the bottom.
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Homemade Croissants
- Total Time: 140 minutes
- Yield: 12 croissants 1x
- Diet: Vegetarian
Description
Delicious and flaky homemade croissants that melt in your mouth.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 3/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 1/2 cups cold unsalted butter (for laminating)
- 1 large egg (for egg wash)
Instructions
- In a bowl, combine warm milk and yeast; let stand until bubbly.
- In a mixing bowl, whisk flour, sugar, and salt. Add the yeast mixture and melted butter, mixing until a dough forms.
- Knead for 5-10 minutes until smooth.
- Shape into a ball, cover, and let it rise until doubled in size (1-2 hours).
- Roll out the dough into a rectangle. Place cold butter in the center, fold the dough around it, and roll out to create layers.
- Fold the dough into thirds and refrigerate for 30 minutes. Repeat the rolling and folding 2 more times.
- Roll out the final dough to 1/4-inch thickness, cut triangles, and roll up from base to tip.
- Place on a baking sheet, cover, and let rise until puffy (about 1 hour).
- Preheat oven to 400°F (200°C). Brush with egg wash and bake for 15-20 minutes until golden brown.
Notes
Make sure your butter is cold during the laminating process for the best flaky layers. Don’t rush the rising times for flaky results.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg