Homemade Croissants Recipe

Ingredients

• 2/3 cup Whole Milk (warmed to 80‑90°F (27‑32°C))
• 4 tablespoon Granulated Sugar (1 tbsp for yeast activation, 3 tbsp for dough sweetness)
• 2 1/4 teaspoon Active Dry Yeast (one envelope, not instant yeast)
• 4 cup All-Purpose Flour (480 g, spooned into measuring cup and leveled; weight is best)
• 2 1/2 teaspoon Salt
• 1/2 cup Cold Water
• 1/4 cup European Butter (very softened, for the dough; high‑fat butter)
• 1 1/4 cup European Butter (cold, for the butter block (lamination))
• 1 Egg (large, for egg wash)
• 1 tablespoon Heavy Cream (for egg wash)

Instructions

1. Activate Yeast

   Warm 2/3 cup whole milk to 80‑90°F, stir in 1 tbsp sugar, sprinkle 2 ¼ tsp active dry yeast, stir and let sit 5‑10 minutes until foamy.

   Time: PT10M

2. Combine Dry Ingredients

   In a mixing bowl whisk together 4 cups flour, 2 ½ tsp salt, and the remaining 3 tbsp sugar.

   Time: PT5M

3. Add Wet Ingredients

   Add the foamy yeast mixture, ½ cup cold water, and ¼ cup softened European butter to the dry mix. Mix on low speed for about 1 minute until shaggy.

   Time: PT5M

4. Knead Dough

   Switch to the dough hook and knead on medium speed 5‑7 minutes until the dough is smooth and elastic.

   Time: PT7M

5. First Rest

   Shape the dough into a square, wrap tightly in plastic wrap, and refrigerate 30 minutes.

   Time: PT30M

6. Prepare Butter Block

   Cut 1 ¼ cup cold European butter into 20 tablespoon‑sized pieces, arrange in a 4×5 grid on parchment, roll to a 10×10‑inch square about 1/8‑inch thick, then chill 10 minutes.

   Time: PT25M

7. Lamination Turn 1

   On a lightly floured surface roll dough to a 20×10‑inch rectangle (~¼‑inch thick). Place butter block on dough, fold dough over, seal edges, roll gently, then fold the rectangle into thirds like a letter. Wrap and chill 30 minutes.

   Time: PT45M

8. Lamination Turn 2

   Repeat rolling to 20×10‑inch, folding into thirds, wrapping, and chilling 30 minutes.

   Time: PT45M

9. Lamination Turn 3

   Repeat the roll‑fold‑chill cycle a third time.

   Time: PT45M

10. Lamination Turn 4 & Overnight Rest

    Roll dough one final time, fold into thirds, wrap tightly in plastic, and refrigerate overnight (≈12 hours) or up to 18 hours.

    Time: PT12H15M

11. Final Roll‑Out

    Lightly flour the chilled dough and roll to a 12×28‑inch rectangle about ¼‑inch thick.

    Time: PT15M

12. Cut & Shape Triangles

    Trim the bottom of the rectangle ½‑inch, then cut 4‑inch wide triangles. Roll each triangle from the wide end toward the tip, forming a crescent; place tip down on parchment.

    Time: PT20M

13. Proof

    Arrange croissants on parchment‑lined baking sheets, cover loosely with plastic, and let rise at ~72°F (22°C) for 2½‑3 hours until noticeably puffy.

    Time: PT2H45M

    Temperature: 72°F

14. Egg Wash

    Whisk 1 egg with 1 tbsp heavy cream; brush lightly over the tops of the proofed croissants.

    Time: PT5M

15. Bake

    Preheat oven to 425°F. Bake croissants 15‑20 minutes; after placing them in the oven, reduce temperature to 375°F. Bake until deep golden brown and internal temperature reaches 190°F.

    Time: PT20M

    Temperature: 425°F then 375°F

16. Cool

    Transfer baked croissants to a wire rack and cool 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

13 g

Fiber

1 g