Description
These homemade flaky croissants are buttery, crisp on the outside, and soft with delicate layers inside, perfect for breakfast or brunch.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1 1/4 tsp salt
- 1 1/4 cups warm milk
- 2 tbsp unsalted butter, softened
- 1 1/4 cups unsalted butter, cold (for laminating)
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- In a bowl, combine warm milk, yeast, and sugar. Let sit until foamy.
- Add flour, salt, and softened butter. Mix until a dough forms, then knead until smooth.
- Cover and refrigerate for at least 1 hour.
- Roll cold butter into a flat rectangle between parchment paper.
- Roll dough into a larger rectangle and place butter in the center. Fold dough over butter.
- Roll out and fold into thirds. Chill for 30 minutes. Repeat rolling and folding 2 more times.
- After final chill, roll dough into a large rectangle and cut into triangles.
- Roll each triangle into a croissant shape and place on a baking sheet.
- Cover and let rise until doubled in size.
- Preheat oven to 400°F (200°C). Brush croissants with egg wash.
- Bake for 15–20 minutes until golden brown. Cool slightly before serving.
Notes
- Keep butter cold during laminating to ensure flaky layers.
- Dough can be prepared a day ahead and refrigerated overnight.
- Freeze shaped croissants before proofing for later baking.
- Best served fresh but can be reheated in the oven.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
