Baking & Pastry > Pastries (Laminated Dough) > Puff Pastry > Croissant Recipe
Authentic Homemade Croissants
Learn how to make classic, buttery, and flaky croissants from scratch. This detailed recipe guides you through each step of the lamination process for perfect croissants every time.
Ingredients
- 500 g All-Purpose Flour
- 7 g Instant Dry Yeast
- 60 g Granulated Sugar
- 10 g Salt
- 240 ml Cold Water
- 60 ml Milk (Cold)
- 50 g Unsalted Butter (Cold, for dough)
- 250 g Unsalted Butter (Cold, for lamination)
- 1 Egg (for egg wash)
- 1 tbsp Milk (for egg wash)
Making the Dough
In a large mixing bowl, combine the flour, instant dry yeast, sugar, and salt. Whisk to combine. Add the cold water and cold milk. Mix until a shaggy dough forms. Add the 50g of cold butter, cut into small cubes. Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic. The dough should be slightly tacky but not sticky. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
Preparing the Butter Block
While the dough is chilling, prepare the butter block. Place the 250g of cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6x8 inch rectangle. Make sure the butter remains cold and firm. Refrigerate the butter block until ready to use.
Lamination - First Turn
Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a 12x16 inch rectangle. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, and then fold the other side over, creating a tri-fold (like folding a letter). Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
Lamination - Second Turn
Remove the dough from the refrigerator and place it on a lightly floured surface. Orient the dough so that the short end is facing you. Roll the dough into a 12x16 inch rectangle. Perform another tri-fold. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
Lamination - Third Turn
Remove the dough from the refrigerator and place it on a lightly floured surface. Orient the dough so that the short end is facing you. Roll the dough into a 12x16 inch rectangle. Perform a final tri-fold. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
Shaping the Croissants
Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a large rectangle, about 1/8 inch thick. Using a sharp knife or pizza cutter, cut the dough in half lengthwise. Then, cut triangles from the dough, each about 4 inches wide at the base. Gently stretch each triangle and roll it up from the base to the tip. Place the croissants on a baking sheet lined with parchment paper, with the tip tucked underneath. Curve the ends of the croissants slightly to give them their classic shape.
Proofing and Baking
Cover the croissants loosely with plastic wrap and let them proof at room temperature for about 2-3 hours, or until they have almost doubled in size. Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg and milk for the egg wash. Gently brush the croissants with the egg wash. Bake for 20-25 minutes, or until golden brown. Let the croissants cool slightly on the baking sheet before transferring them to a wire rack to cool completely (or enjoy warm!).
FAQ
-
Why is my butter melting during lamination?
The butter is likely too warm. Make sure the butter is very cold before you start lamination, and work quickly. If the butter starts to melt, return the dough to the refrigerator for 15-20 minutes to chill. -
Why are my croissants not flaky?
The most common reason for croissants not being flaky is that the butter melted into the dough during lamination. Make sure the butter stays cold and firm throughout the process. Also, avoid over-kneading the dough. -
Can I freeze the croissants?
Yes, you can freeze the croissants after shaping them but before proofing. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. When ready to bake, let them thaw overnight in the refrigerator, then proof as directed in the recipe.