Homemade Flaky Croissants
Now, I won’t sugarcoat it: the process of making croissants is indeed involved. From preparing the dough and laminating the butter to shaping and proofing, there are several steps to follow, each with its own set of techniques and challenges. But here’s the thing: none of these steps are insurmountable. You CAN do it.
So, if you’ve ever been intimidated by the idea of making croissants at home, I urge you to give it a try. Embrace the process, enjoy the opportunity to sharpen your skills, and don’t be discouraged by the number of steps involved. Remember, every batch you make will bring you one step closer to flaky, buttery goodness.
With love,
Your Baker, Hannah
Here’s Everything You’re Gonna Need!
- All-Purpose Flour
- Granulated Sugar
- Salt
- Unsalted Butter
- Active Dry Yeast
- Eggs
Ingredient Substitutions:
Flour: All-purpose flour can be replaced with bread flour for a slightly chewier texture.
Butter: You can use salted butter instead of unsalted butter for a more savory take on croissants.
Sugar: Honey or maple syrup can be used as alternatives to granulated sugar, but they may alter the flavor slightly.
How to Bake Homemade Flaky Croissants:
Step 1: Mix warm water, yeast, and sugar in your stand mixer and let it sit until foamy. Add flour, remaining sugar, salt, and melted butter, mixing until a shaggy dough forms. Allow it to rise in the fridge for 2-3 hours until it doubles in size. While the dough is rising, prepare a square of butter between two sheets of parchment paper, ensuring it remains cool.
Step 2: Once the dough has risen, roll it out, encasing the butter within. Perform several folds—an envelope fold followed by a book fold—to create layers. After chilling the dough in the fridge between folds, you’ll develop flaky layers. Allow the dough to rest in the fridge overnight, before rolling into a rectangle once again the following morning. Once rolled out into a large rectangle, cut it into triangles, which you’ll then roll into croissant shapes.
Step 3: After proofing, brush with an egg wash and bake until golden brown. Serve warm with your favorite toppings!
Homemade Flaky Croissants Recipe:
Flaky Breakfast Croissants
Equipment
- Stand Mixer optional
- Mixing Bowl
- Rolling Pin
- Pizza Cutter
- Baking Sheets
Ingredients
Croissant Dough:
- 5 cups All-Purpose Flour
- 1 1/3 cups Warm Water
- ⅓ Cup + 1 Tablespoon Sugar
- 1 tsp Salt
- 2 TBSP Melted Butter
- 10 grams Active Dry Yeast
Lamination:
- 1 cups + 2 TBSP Cold Salted Butter
Egg Wash:
- 1 Egg
- 1 TBSP Water
Instructions
To make the Croissant Dough:
- Mix water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer. Let sit 5–10 minutes until foamy.
- Add flour (fluff before measuring), remaining sugar, salt, and melted butter.
- Mix on low until a shaggy dough forms. Continue mixing 3–4 minutes. Dough should be soft and slightly sticky. Avoid developing too much gluten. Cover with a damp towel or oiled plastic wrap and refrigerate 2–3 hours until doubled.
- Place 2 sticks + 2 tablespoons butter on lightly floured parchment. Cover with a second parchment sheet. Beat with a rolling pin into an ~8×8-inch square.
- Wrap butter in plastic wrap and refrigerate. Remove 10–15 minutes before rolling dough so it stays cool but pliable.
- Punch down risen dough gently. Turn onto a very lightly floured surface. Roll into a 10×16-inch rectangle.
To Laminate:
- Place butter square on the left half of dough. Fold right half over to fully enclose butter. Leave about a 1-inch dough border around the square of butter. Lightly seal edges by gently pressing them together.
- Roll dough with enclosed butter back into a 10×16-inch rectangle. Be careful that no butter squeezes out of the edges.
- Croissant layers form through repeated rolling and folding. There are 2 main types of folds: Envelope Fold- Fold the dough into thirds like a letter.
- Book Fold- Fold both ends of your dough to the center, then fold again like closing a book. Use these folds for the following steps.
- Perform an envelope fold on the 10×16-inch dough rectangle. After folding, wrap lightly in plastic wrap. Refrigerate 20–30 minutes to chill the butter and relax the gluten. (At this point, you will have 3 butter layers.)
- After chilling, remove the dough, rotate 90 degrees from its previous position on your table, roll again to 10×16 inches. Keep layers intact and try to prevent butter leakage.
- Perform a book fold. Wrap and refrigerate 20–30 minutes. (You’ll now have 12 butter layers.)
- After chilling, remove dough, rotate 90 degrees again, and roll to 10×16 inches.
- Perform another envelope fold. Wrap and refrigerate overnight (8–12 hours) for bulk fermentation. (36 butter layers.) This improves texture and flavor.
To Cut, Shape, and Bake:
- Remove dough from fridge. Place on a lightly floured surface. Roll into a 12×26-inch rectangle. Trim 1 inch from each side to create a 10×24-inch rectangle.
- Cut vertically every 4 inches across the width, creating six rectangles (4 inches wide × 10 inches tall).
- Cut each rectangle diagonally corner to corner with a pizza cutter to form 12 equal triangles.
- Cut a 3 cm slit in the center of each triangle’s wide base toward the tip. Spread slightly and roll toward the point into a spiral. Do not roll tightly.
- Place six croissants per cookie sheet on two sheets. Cover with a damp cloth. Proof 1½–2 hours in a cool spot until slightly wobbly. Avoid warm areas to prevent butter leakage.
- Preheat oven to 400°F.
- Whisk egg with 1 tablespoon water. Brush tops and sides lightly.
- Bake 20–25 minutes until golden brown and flaky.
- Serve with butter, jam, or preferred toppings. Enjoy!
FAQs About Baking Croissants:
HAVE MORE QUESTIONS ABOUT CROISSANTS?
Q: How long does it take to make croissants?
A: From start to finish, making croissants typically takes about 12 hours, including resting and proofing times. Planning ahead is essential!
Q: Can I use active dry yeast instead of fresh yeast?
A: Yes, you can! Just use about 25% less active dry yeast than fresh yeast, and dissolve it in the warm water first.
The Secret to Achieving the Perfect Homemade Flaky Croissants:
The key to achieving the best croissants is to keep the butter and dough at the right temperature AT ALL TIMES. Ensure that both are cool and pliable while you work with them to create those lovely flaky layers. Additionally, don’t skip the resting times between folds; this allows the gluten to relax and helps prevent tough croissants.
How to Prevent Butter from Leaking Out of Your Croissants:
To prevent the butter from leaking during the baking process, ensure the butter is encased properly within the dough and that you roll it out evenly without pressing too hard. Also, keeping the dough chilled during the folding process is crucial; if the dough gets too warm, the butter can start to melt.
How to Freeze Unbaked Croissants:
To freeze unbaked croissants, shape them and place them on a parchment-lined cookie sheet. Freeze them until firm, then transfer to an airtight container or freezer bag. When you’re ready to bake, allow the croissants to thaw and proof until they’ve doubled in size before baking as usual.
With this guide, you’re all set to create delicious flaky croissants right in your own kitchen. Enjoy the process, and don’t hesitate to experiment to find what works best for you!
