Homemade Buttery Croissants

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Homemade Buttery Croissants

Light, flaky, and beautifully layered croissants are one of the most iconic pastries in the world. Although they require patience, careful folding, and adequate resting time, the reward is an incredibly soft interior wrapped in crisp, golden, buttery layers that are unmatched by anything store-bought. These croissants are perfect for breakfast, brunch, or an elegant evening treat served warm with tea.

This recipe guides you step-by-step through making authentic laminated dough, shaping the croissants, and baking them to a perfect deep golden brown.

Ingredients

For the Dough

  • 1 cup warm water (about 100°F)
  • 1 packet active dry yeast (2 1/2 teaspoons)
  • 1/4 cup granulated sugar
  • 3 teaspoons kosher salt (or 1 3/4 teaspoons fine salt)
  • 3 1/2 cups unbleached bread flour
  • 6 tablespoons unsalted butter, room temperature, cut into pieces

For the Butter Slab

  • 2 sticks (1 cup) unsalted European-style butter, room temperature but still cool and firm

For the Egg Wash

  • 1 egg
  • 1 tablespoon water

Instructions

1. Prepare the Dough

  1. In the bowl of a stand mixer, sprinkle the yeast into the warm water and let it sit for 10 minutes, allowing the yeast to activate.
  2. Add the sugar, salt, bread flour, and the room-temperature butter pieces.
  3. Fit the stand mixer with a dough hook and knead the dough on medium speed until it begins to pull away from the sides of the bowl and forms a soft, smooth mass.
  4. Transfer the dough onto a lightly floured surface and shape it into a semi-smooth ball.
  5. Return the dough to the mixing bowl, cover it, and let it rise until doubled in size.

2. Deflate and Chill the Dough

  1. Once the dough has risen, gently press it down to release excess air.
  2. Transfer it to a lightly floured counter.
  3. Press and shape the dough into a rectangle, then fold it into thirds, as if folding a letter.
  4. Wrap the dough tightly in plastic wrap, set it on a tray, and refrigerate for about 1 hour. This resting time allows the dough to relax and become easier to laminate.

3. Prepare the Butter Slab

  1. Place the room-temperature European-style butter on a piece of parchment paper.
  2. Cut the butter lengthwise into even pieces and arrange them side-by-side to form a rough square.
  3. Fold the parchment over the butter, then gently press and roll it with a rolling pin until you achieve a neat square shape.
  4. Trim or reshape the edges as needed for clean sides.
  5. Refrigerate the butter slab to keep it firm but pliable. It should never become too soft.

4. Laminate the Dough

  1. Remove the chilled dough and place it on a lightly floured counter.
  2. Roll it into a large rectangle wide enough to fit the butter slab on one end.
  3. Place the firm butter slab on one edge of the dough. Fold the other half of the dough over the butter to enclose it fully, forming a square.
  4. Dust the top lightly with flour and square off the edges using a bench scraper.
  5. Roll the dough gently into a long rectangle, pressing first to help the butter adhere and smoothing the surface as you go.
  6. Fold the dough into thirds (first turn), wrap it, and refrigerate for 30 minutes.
  7. Repeat the rolling and folding process two more times, resting the dough in the refrigerator between each turn.
  8. After the final fold, chill the dough one last time for 15 minutes before shaping.

5. Shape the Croissants

  1. Remove the dough and roll it into a rectangle about 1/2 inch thick.
  2. Cut the dough in half; wrap and refrigerate one half while shaping the first.
  3. Dust the surface lightly and roll the dough into a long rectangle.
  4. Use a sharp knife or pizza cutter to cut long triangles. Each should have a wide base and a pointed tip.
  5. Starting at the base, roll each triangle tightly toward the tip, making sure the seam ends up on the bottom to prevent unrolling during baking.
  6. Arrange the shaped croissants on a parchment-lined baking sheet.

6. Proof and Bake

  1. Brush each croissant lightly with a thin layer of egg wash.
  2. Let them rise at room temperature for 45 minutes to 1 hour, or until noticeably puffy.
  3. Once risen, brush them with a second layer of egg wash for a deep, glossy finish.
  4. Bake in a preheated 400°F oven for 25 minutes, or until beautifully golden brown with crisp, flaky layers.
  5. Remove from the oven and allow them to cool on a wire rack.

Serving

Serve the croissants warm or at room temperature. They are excellent plain or with butter, honey, or jam. They also freeze well, making them perfect for preparing ahead of time.

 

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