Homemade croissants are the epitome of buttery, flaky perfection. These golden, crescent-shaped pastries are made from layers of dough and cold butter, carefully folded and rolled to create light, airy, and incredibly tender results. With each bite, you'll experience the delicate crispness of the outer layer, followed by the soft, buttery interior that melts in your mouth. Though making croissants at home requires a bit of time and patience, the reward is a warm, freshly baked batch that is far superior to anything you can buy at a bakery.
Why You’ll Love This Recipe:
This croissant recipe will bring bakery-quality pastries right to your kitchen. The lamination process, where cold butter is folded into the dough, creates layers that puff up beautifully during baking, giving you a light and flaky texture that is perfect for breakfast, brunch, or a treat at any time of day. You’ll appreciate the richness of the butter and the way each croissant pulls apart in soft, flaky sheets. Whether you’re a seasoned baker or trying croissants for the first time, this recipe offers clear instructions and tips to help you succeed. Plus, nothing beats the smell of fresh croissants coming out of the oven!
Perfect Occasion:
These homemade croissants are perfect for a weekend breakfast or brunch, where you want to treat yourself and your loved ones to something special. They are also ideal for holidays or gatherings, where you can impress guests with the fresh, flaky pastries served warm. Pair them with butter, jam, or even savory fillings like ham and cheese for a versatile dish that works for any occasion. They also make for a delightful afternoon snack with coffee or tea.
Decoration Tips:
To give your croissants a professional finish, brush them with an egg wash before baking for a shiny, golden crust. You can sprinkle them with sesame or poppy seeds for a savory touch or dust them with powdered sugar after baking for a sweeter presentation. If you’re feeling indulgent, drizzle some melted chocolate over the top or fill them with almond paste for a delicious variation. Serve them on a platter with fresh fruit or alongside homemade jams to complete the bakery-style experience.
Ingredients:
- 75ml Warm Milk
- 60ml Lukewarm Water
- 7g Yeast
- 20g Sugar
- 275g Bread Flour
- 1 tsp Salt
- 180g Cold Butter (for lamination)
Method:
- Prepare the Dough: In a large mixing bowl, combine the warm milk, lukewarm water, yeast, sugar, flour, and salt. Stir until all the ingredients are combined, forming a dough. Knead the dough for about 5 minutes until smooth and elastic. Cover the dough with a cloth and let it rest in a warm place for 1 hour, allowing it to rise.
- Roll Out the Dough: After the dough has risen, roll it out on a floured surface into a rectangle about 15 cm by 30 cm. Take the cold butter and form it into a square block, roughly 15 cm by 15 cm. Place the butter block in the center of the dough, leaving a 1 cm border around the edges.
- Fold and Laminate the Dough: Fold the dough over the butter, sealing it inside. Roll out the dough again to flatten it. Fold the dough in thirds, like folding a letter. Cover the dough with plastic wrap and refrigerate for 30 minutes. Repeat this process two more times, ensuring that the dough is well-chilled between each fold. This creates the layers that make croissants flaky.
- Rest the Dough: Once you’ve completed the folds, allow the dough to rest in the refrigerator for at least 4 hours or overnight. This helps the dough firm up and ensures the butter is properly laminated.
- Shape the Croissants: After the dough has rested, roll it out one final time into a large rectangle. Cut the dough into triangles, about 10-12 cm wide at the base. Roll each triangle starting from the wide end, forming crescent shapes, and place them on a baking sheet lined with parchment paper. Allow the croissants to rise until doubled in size, about 1-2 hours.
- Bake: Preheat your oven to 180°C (fan setting). Once the croissants have risen, brush them with an egg wash (beaten egg) for a golden finish. Bake them for 20 minutes or until the tops are golden brown and the layers are flaky and crisp.
Enjoy your delicious, homemade croissants!