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    Home » Recipes » Bread

    Homemade Croissants Recipe (Video)

    January 10, 2021 By Brandy 4 Comments

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    Buttery and flaky, these homemade croissants are absolutely delicious. If you've ever been intimidated by making croissants, trust me when I say that they aren't hard to make! It does take some patience, but it is completely worth the time.

    If you like these you'll love our fresh peach turnovers recipe made with 1 hour pastry dough!

    Watch our step by step video!

    Have you ever tried making a puff pastry before? Danish, turnovers, croissants? The results are so amazing. I love making cherry turnovers, and the technique for croissants is almost identical to the puff pastry used for the turnovers.  Cold butter, lots of rolling and folding, and even more waiting around. LOTS of waiting around for the dough to chill. These are great to make on a day where you'll be home doing laundry or on a rainy day.

    baked croissants on cooling rack

     

    Start the dough in the morning then go about your day, taking a few minutes here and there to roll out the dough, fold it, then place it back in the refrigerator. If you can handle doing that 4x you're golden! Just like croissants.

    Note: You can use a stand mixer with a dough hook, or use a danish dough hook (my favorite kitchen tool) to make your dough. Either way works, it's a pretty simple dough to make.

    hand folding dough around butter

    dough rolled into thirds

    It might seem like a lot of work, but it really isn't. All of that butter, rolling and folding creates layer upon layer of flaky, buttery dough. There is simply no way to speed up this process or cheat if you want authentic croissants---and trust me, you do.

    What kind of butter should you use to make croissants?

    Well, that's up to you. I'm sure professional bakers will tell you to use unsalted butter so that you can control the salt content in your recipe. That being said, I use salted butter 100% of the time in my recipes. Always have, always will.

    If you like using unsalted, you'll want to add a little extra salt to the dough. I've noted that in the recipe card.

    hand holding a croissant

    Freshly baked croissants remind me of the ones that you'd purchase at the Bouchon Bakery in Napa. Flaky and crispy. Croissants that have had a chance to sit and cool are just like the ones you'd find at your local grocery store bakery, perfect to slice and fill with chicken salad to make a sandwich. Both ways (warm or cooled) are equally delicious!

    baked croissant cut in half to see layers

    How to Reheat Croissants

    You can heat day-old croissants in the microwave for 5-7 seconds and they'll taste freshly baked!

    How to Store Croissants

    Cool croissants to room temperature. Place in a plastic bag and store for 3 days at room temperature. If storing longer than 3 days, keep in the refrigerator.

    baked croissants on cooling rack

    Homemade Croissants Recipe

    adapted from Williams Sonoma

    baked croissants on cooling rack

    Homemade Croissants Recipe

    Buttery and flaky, these homemade croissants are absolutely delicious. If you've ever been intimidated by making puff pastry trust me when I say that it isn't hard to make! It does take some patience, but it is completely worth the time.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 12 hours hours
    Cook Time: 20 minutes minutes
    Total Time: 12 hours hours 20 minutes minutes
    Servings: 16 croissants
    Calories: 200kcal

    Ingredients

    • 3 Tbsp. warm water
    • 2 teaspoons yeast
    • 2 Tbsp. sugar
    • ½ teaspoon salt
    • 2 Tbsp. melted butter
    • 1 c. milk
    • 2 ½ cups flour

    Butter Layers

    • 1 c. butter 2 sticks
    • flour for sprinkling

    Egg Wash

    • 1 egg
    • 1 Tbsp. water

    Instructions

    • Dissolve yeast in warm water. Let sit 5 minutes.
    • Combine sugar, salt, 1 cup of flour in a large mixing bowl. Stir.
    • Add milk, melted butter, and water/yeast mixture. Stir.
      Add remaining flour and stir until sticky dough forms.
    • Dump the dough out onto a floured surface. Sprinkle with flour and knead a few times so that it is easier to work with.
    • Roll dough out into a long ½" thick rectangle.
      Fold the dough into thirds (like a letter) place onto a baking sheet. Cover with plastic wrap and chill for 1 hour. Note: you can just place the dough onto the baking sheet without folding it. I just find it easier to work with if it is folded.
      croissant dough folded in thirds
    • Place the two sticks of butter in between two pieces of parchment or wax paper.
      two sticks of unwrapped butter
    • Pound with a rolling pin until the butter is about ½" thick (6" x 8" rectangle).
      butter rolled out ½" thick
    • Fold parchment or wax paper around butter and let butter chill in the refrigerator until the dough is ready (1 hour).
      flattened butter wrapped in parchment paper
    • Flour your work surface and roll chilled dough into a 10" x 16" rectangle (no need to unfold the dough first, just roll it out).
      Place chilled butter in the center of the rectangle.
      flattened butter on top of rolled out croissant dough
    • Fold dough around the butter, folding the bottom and top over then the sides. Press seams together to seal.
      hand folding dough around butter
    • Flip the dough over to the other side, sprinkle with flour, and pound with a rolling pin to make it easier to roll. Roll dough into a 10 x 20" rectangle.
      rolling pin rolling out dough
    • Fold the dough into thirds, like a letter.
      dough rolled into thirds
    • Wrap with plastic wrap and write a "1" on the plastic wrap with a marker. This means that you have pressed and folded the butter 1 time.
      Let dough chill in the refrigerator for 45 minutes.
      dough wrapped in plastic wrap with pen writing a number 1 on it
    • Remove the plastic from the dough, and with the folded edges on the sides and the open edges towards you, pound with a rolling pin to flatten slightly then roll into a 10"x 20" rectangle (again). Fold into thirds, like a letter.
      rolling pin rolling out dough
    • Wrap with plastic wrap and write a "2" on the plastic wrap with a marker. This means that you have pressed and folded the butter into the dough 2 times.
      Let dough chill in the refrigerator for 45 minutes.
      hand wrapping dough in palastic wrap
    • Repeat this process until you have pressed and folded the butter 4 times.
      After the 4th time, allow the dough to chill for AT LEAST 4 hours. You can leave the dough overnight and finish up the croissants the next day if you'd like.
    • When the dough is ready, roll out into a 9" x 18" rectangle. Cut into 8 squares using a pizza cutter.
      dough rolled out and cut into squares
    • Cut each square in half, diagonally to form 16 triangles.
      croissant dough cut into triangles
    • Flatten each triangle, then roll (beginning at the wide end) into a croissant shape.
      hand rolling up triangle into croissant shape
    • Pinch the end of the triangle and press against the bottom of the croissant to seal.
      fingers pressing dough down to seal
    • Place croissants onto a lightly greased baking sheet.
      Allow to rest in a warm place for 90 minutes or until crossants have doubled in size.
      unbaked croissants on baking sheet
    • Mix egg and water together then brush over croissants.
      purple pastry brush brushing egg wash over unbaked croissants
    • Bake croissants at 425 degrees for 15-18 minutes or until golden brown.
      croissants on baking rack

    Notes

    Butter: I ALWAYS use salted butter. If using unsalted, increase the salt in the recipe to 1 ½ teaspoons.
    Croissants are crispy on day 1, then soften on day two. Store in an airtight container at room temperature for up to 3 days.

    Nutrition

    Calories: 200kcal

     

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    About Brandy

    Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

    Comments

    1. Angelina says

      May 14, 2018 at 12:53 pm

      I have been intimidated by how many times you have to fold the dough and then wait... it seems like such a long time, but I suppose it is worth it! I'm featuring you as part of Thursday fAvorite Things this week! thanks for linking up!

      Reply
      • Brandy says

        May 14, 2018 at 1:23 pm

        It's definitely process! But I do think it is worth it, I just do it in-between running errands and other activities so that I'm not waiting around for the dough to be ready Thank you for featuring me!

        Reply
    2. Jean | DelightfulRepast.com says

      May 11, 2018 at 1:36 pm

      Brandy, I love making croissants! My husband walks through the kitchen, shakes his head and says, "You sure know how to have fun, don't you?!"

      Reply
      • Brandy says

        May 11, 2018 at 2:40 pm

        Haha! It's true. Bakers have all the fun 🙂

        Reply
    5 from 2 votes (2 ratings without comment)

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