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Croissant

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These homemade croissants are buttery, flaky, and beautifully golden with delicate layers that melt in every bite. Perfect for breakfast, brunch, or an afternoon treat, they deliver bakery-quality results right from your own kitchen.

Ingredients

  • 4 cups all-purpose flour or bread flour
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 2 1/4 teaspoons active dry yeast or instant yeast
  • 1 cup warm milk
  • 1/4 cup unsalted butter, softened (for the dough)
  • 1 1/4 cups cold unsalted butter (for laminating)
  • 1 egg
  • 1 tablespoon water or milk (for the egg wash)

Instructions

  1. Combine the flour, sugar, salt, yeast, warm milk, softened butter, and egg to form a smooth dough.
  2. Knead the dough until it becomes soft and elastic.
  3. Cover the dough and let it rise until doubled in size.
  4. Chill the dough before laminating it with a cold butter block.
  5. Roll and fold the dough several times, chilling it between each fold to create thin buttery layers.
  6. Roll the finished dough into a large rectangle and cut it into long triangles.
  7. Roll each triangle from the wide end toward the tip to form the classic croissant shape.
  8. Place the croissants on a baking sheet, cover loosely, and let them rise until puffy.
  9. Brush the tops with the egg wash.
  10. Bake at 400°F (200°C) for 18 to 22 minutes, or until deeply golden and flaky.
  11. Allow the croissants to cool slightly before serving.

Notes

  • Keep the butter cold throughout the laminating process to create distinct flaky layers.
  • Refrigerate the laminated dough overnight for easier shaping if desired.
  • Fill with chocolate, ham and Swiss cheese, or almond filling for delicious variations.
  • Freeze shaped unbaked croissants before the final rise for fresh baking later.
  • Store at room temperature for up to 2 days or freeze baked croissants for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/croissant/