Description

Making croissants from scratch is a rewarding process that results in buttery, flaky pastries with golden, crisp exteriors and soft, tender interiors.

Ingredients

4 cups (500g) all-purpose flour

1/4 cup (50g) granulated sugar

1 tablespoon (10g) salt

1 tablespoon (10g) active dry yeast

1 1/4 cups (300ml) warm milk

2 tablespoons unsalted butter, melted

1 cup (225g) unsalted butter, cold and shaped into a flat square

1 egg

1 tablespoon milk

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Instructions

In a large bowl or stand mixer, combine flour, sugar, and salt. Dissolve the yeast in warm milk and allow it to foam, about 5-10 minutes. Add the milk-yeast mixture and melted butter to the dry ingredients. Knead until smooth, about 3–5 minutes. Shape it into a rectangle, wrap it in plastic, and refrigerate for 1 hour.
Shape the cold butter into a 6-inch square between two sheets of parchment paper. Flatten with a rolling pin until pliable but firm.
Roll the dough into a 12-inch square. Place the butter block diagonally in the center, then fold the dough’s corners over the butter. Roll it into a long rectangle (about 8×20 inches) and fold into thirds like a letter. Wrap it and chill for 30 minutes. Repeat the process two more times for a total of three turns.
After the final chill, roll the dough into a large rectangle, about 1/4-inch thick. Trim edges and cut triangles about 5 inches wide at the base. Roll each triangle from the wide end to form a crescent shape.
Place croissants on a parchment-lined baking sheet, point side down. Let them rise at room temperature for 1.5-2 hours until puffy.
Preheat the oven to 400°F (200°C). For the egg wash, mix one egg with milk and brush over each croissant. Bake for 18–22 minutes, rotating the pan halfway through. Let cool for 10 minutes before serving.

Notes

Store baked croissants in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days.
Reheat croissants at 350°F (175°C) for 5-10 minutes to restore flakiness.
For variations, try chocolate, almond, or savory croissants.
Frozen, unbaked croissants can be stored and baked after rising overnight in the fridge.

Prep Time: 2 hours (including chilling and resting)
Cook Time: 18–22 minutes
Category: Pastry
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 croissant
Calories: 250
Sugar: 4g
Sodium: 150mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg