Croissants are classic French-style pastries loved for their golden, crispy exterior and soft, airy center. Their delicate layers and crescent shape make them a popular breakfast treat.
Although homemade croissants require patience, you can prepare them in your own kitchen with basic ingredients and a little practice.
The key step is folding cold butter into yeast dough several times. This creates thin layers that expand during baking, giving croissants their familiar flaky texture.
<h3>Ingredients</h3>
For the dough, butter layers, egg wash and optional fillings, you need:
- 440 g all-purpose flour
- 240 ml warm water
- 7 g active dry yeast
- 60 ml milk
- 7 g melted unsalted butter
- 5 g salt
- 30 g granulated sugar
- 400 g cold unsalted butter
- 1 large egg
- 15 ml milk
- 80 g pineapple jam or 80 g chocolate spread (optional)
This makes approximately 12 medium-sized croissants. You will also need a rolling pin, mixing bowl, ruler, baking trays, baking paper, plastic wrap, and pastry brush.
<h3>Preparation Time</h3>
Most of the time goes into chilling, so plan ahead:
- Active preparation: approximately 2 hours
- Chilling and resting: 12–24 hours
- Final rising: 1–3 hours
- Baking: 25–30 minutes
<h3>Steps</h3>
Start by activating the yeast:
1. Combine 240 ml warm water, 7 g yeast, and 10 g sugar in a bowl.
2. Stir gently and leave for 5–10 minutes until foamy.
<h3>Prepare the Dough</h3>
Mix and knead the dough, then let it rise:
1. Add 440 g flour, the remaining 20 g sugar, and 5 g salt.
2. Pour in 60 ml milk and 7 g melted butter.
3. Mix until a rough dough forms.
4. Knead for 8–10 minutes until smooth and elastic.
5. Cover and leave in a warm place for approximately one hour, until nearly doubled in size.
<h3>Chill the Dough</h3>
Chill the dough before adding the butter:
1. Gently press the dough to release trapped air.
2. Shape it into a rectangle and wrap securely.
3. Refrigerate for 90 minutes.
<h3>Prepare the Butter</h3>
Shape the butter into a flat square:
1. Place 400 g cold butter between two sheets of baking paper.
2. Flatten with a rolling pin into a square measuring approximately 20 cm by 20 cm.
3. Refrigerate until firm but flexible.
<h3>Enclose the Butter</h3>
Seal the butter inside the dough:
1. Roll the chilled dough into a rectangle measuring approximately 43 cm by 23 cm.
2. Place the butter square over one half.
3. Fold the uncovered dough over the butter.
4. Press the edges firmly to seal everything inside.
<h3>Fold the Dough</h3>
Folding builds the thin layers:
1. Roll the dough into a rectangle measuring approximately 46 cm by 23 cm.
2. Fold the lower third toward the center.
3. Fold the upper third over it.
4. Rotate the dough and repeat the folding process.
5. Wrap and refrigerate for one hour.
6. Repeat the rolling and folding twice more, chilling for one hour between sessions.
<h3>Cut the Dough</h3>
This completes four folds in total. Refrigerate the finished dough for another 12–24 hours, then cut it:
1. Divide the dough into two equal portions.
2. Roll each portion into a rectangle approximately 50 cm by 17 cm, with a thickness of 4–6 mm.
3. Cut the dough into alternating triangles with bases approximately 12.5 cm wide.
<h3>Shape the Croissants</h3>
For filled croissants, place approximately 5–7 g of jam or chocolate spread near the wide base of each triangle before rolling. Then shape them:
1. Make a small cut in the middle of each triangle's wide base.
2. Starting at the base, roll toward the pointed end.
3. Keep the pointed tip underneath and curve the ends inward.
<h3>Let the Croissants Rise</h3>
Give the shaped pastries a final rise:
1. Place the pastries on baking trays lined with baking paper.
2. Leave approximately 5 cm between each piece.
3. Cover loosely and let rise in a warm place for 1–3 hours, until visibly puffy.
<h3>Apply the Egg Wash</h3>
Glaze the croissants just before baking:
1. Beat one egg with 15 ml milk.
2. Brush a thin, even layer over each croissant.
<h3>Bake</h3>
Bake the croissants until golden brown:
1. Preheat the oven to 190°C.
2. Place the trays on separate oven racks.
3. Bake for 15 minutes, then switch their positions.
4. Continue baking for another 10–15 minutes until golden brown.
5. Transfer to a cooling rack and rest for 10–15 minutes before serving.
<h3>Tips for Better Results</h3>
Keep the butter and dough cool throughout the folding process. Soft butter can blend into the dough, preventing separate layers from forming.
If the dough becomes sticky or difficult to roll, refrigerate it for 15–20 minutes. Avoid adding too much flour or pressing too hard with the rolling pin, as gentle, even handling helps preserve the delicate layers.
Making croissants at home takes time, but the result is worth the effort. Serve them warm on the day they are baked, plain or with your favorite filling, for a homemade breakfast.
How To Bake Perfect Croissants At Home
Video by Nick's Kitchen
