If you’ve ever dreamed of filling your kitchen with the intoxicating aroma of golden, buttery, and perfectly layered pastries, this Classic Flaky Croissants from Scratch Recipe is your ticket to homemade bliss. It’s an adventure in creating flaky croissants that are crisp on the outside yet tender and airy inside. With just a handful of simple ingredients and some patience, you’ll master this French bakery staple, turning ordinary mornings into a celebration of indulgence. Trust me, once you try these croissants, store-bought versions will become a distant memory.
Ingredients You’ll Need
Each ingredient in this recipe is thoughtfully chosen to create croissants with that beloved flaky texture and rich flavor. Nothing complicated here, just the essentials working harmoniously.
- 4 cups (500g) all-purpose flour: The backbone of your dough, all-purpose flour gives structure while allowing just enough tenderness.
- 1/4 cup (50g) granulated sugar: Adds a subtle hint of sweetness, balancing the buttery layers.
- 1 tablespoon (10g) salt: Essential to deepen and enhance the overall flavor.
- 1 tablespoon (10g) active dry yeast: Brings life to the dough by helping it rise beautifully.
- 1 1/4 cups (300ml) warm milk: Adds moisture and richness, perfect for softening the dough.
- 2 tablespoons unsalted butter, melted: Incorporated into the dough for tender crumb and mild richness.
- 1 cup (225g) unsalted butter, cold and shaped into a flat square: This is the element that creates those iconic flaky layers.
- 1 egg: Used for the egg wash, it imparts a glossy finish to your croissants.
- 1 tablespoon milk: Mixed with the egg for a smooth, even egg wash.
How to Make Classic Flaky Croissants from Scratch Recipe
Step 1: Mix and Knead the Dough
Start by combining your flour, sugar, and salt in a large bowl, or better yet, a stand mixer for ease. Dissolve the active dry yeast in warm milk and wait until it becomes beautifully foamy—this means your yeast is active and ready. Add this to your dry mix along with the melted butter and knead for about 3 to 5 minutes until your dough is silky smooth. Shape it into a rectangle, wrap it tightly, and pop it into the fridge for an hour. This resting phase is crucial for developing flavor and texture.
Step 2: Prepare the Butter Block
While your dough chills, it’s butter block time! Place the cold unsalted butter between parchment sheets and roll it into a neat 6-inch square. If the butter starts warming up too much, don’t fret—just toss it back in the fridge to keep it firm. This butter block is the magic behind the flaky layers, so keep it cold and ready.
Step 3: Encapsulate the Butter with Dough
Roll your chilled dough out into a 12-inch square. Lay the butter square diagonally in the center like a diamond, and fold each corner of the dough over the butter, enclosing it fully, much like wrapping a precious gift. This technique locks in the butter so it can be rolled out later without melting into the dough.
Step 4: First Fold (Turn)
With your butter safely encased, roll the dough into a rectangle about 8 by 20 inches. Fold it into thirds, like a letter. This creates essential layers. Wrap the dough and chill for 30 minutes to keep everything firm and manageable.
Step 5: Repeat Folds and Chilling
Repeat the rolling, folding, and chilling process two more times for a total of three “turns.” It’s the careful repetition of these folds that builds the delicate, buttery layers that make croissants so irresistible. Patience here pays off with spectacular flaky results.
Step 6: Roll Out the Final Dough
After the final chill, roll out your dough into a large rectangle about 1/4-inch thick. This will be the base for shaping your croissants.
Step 7: Cut Triangles
Trim any uneven edges and then cut the dough into triangles with a base roughly 5 inches wide. A sharp knife or pizza cutter works wonders for clean edges, making shaping easier down the line.
Step 8: Shape Croissants
Starting at the wide base of each triangle, gently stretch and roll it toward the pointed tip, curving the ends to create that classic crescent shape. This simple step transforms dough into something effortlessly iconic.
Step 9: Proof Croissants
Place your shaped croissants on a baking sheet and cover them loosely. Let them rest at room temperature for 1.5 to 2 hours, allowing them to puff up and become delightfully airy. This proofing stage is when your croissants nearly double in size and readiness!
Step 10: Preheat Oven and Prepare Egg Wash
Set your oven to 400°F (200°C). Meanwhile, beat together the egg and milk for the egg wash, which will give your croissants that irresistible golden shine once baked.
Step 11: Bake Croissants
Brush each croissant gently with the egg wash to ensure they come out looking as bakery-perfect as possible. Bake for 18 to 22 minutes, rotating the tray halfway through. You’ll know they’re ready when they puff up fully and turn a beautiful deep golden brown.
Step 12: Cool
Remove your croissants and transfer them to a wire rack. Let them cool for at least 10 minutes so the layers have time to set and the flaky texture truly shines with every bite.
How to Serve Classic Flaky Croissants from Scratch Recipe
Garnishes
Although these croissants sing beautifully on their own, a light dusting of powdered sugar or a drizzle of honey can elevate their flavor for an extra special touch. A smear of homemade jam or melted chocolate adds a delightful surprise, too.
Side Dishes
Pair your croissants with fresh fruit or a simple salad for a balanced breakfast or brunch. For a savory twist, serve alongside scrambled eggs or smoked salmon, letting the buttery croissants be the perfect vessel for every bite.
Creative Ways to Present
Turn your croissants into sandwiches with ham, cheese, and fresh greens for a gourmet lunch option. Alternatively, slice them open and fill with almond cream or Nutella, then warm slightly to create luscious, bakery-style treats everyone will rave about.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them in an airtight container at room temperature for up to two days. To maintain their flakiness, avoid refrigerating, which can dry croissants out quickly.
Freezing
You can freeze baked croissants by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to two months. When ready, simply thaw at room temperature before reheating.
Reheating
Reheat croissants in a preheated 350°F (175°C) oven for about 5 to 7 minutes. This revives the flaky layers and warms the interior without making them soggy or tough.
FAQs
Can I use salted butter instead of unsalted butter?
While you can, using unsalted butter allows you to have full control over the salt content in your dough. Salted butter might make the croissants slightly saltier than intended.
How important is it to keep the dough cold during the folding process?
It’s absolutely crucial. Keeping the dough cold prevents the butter from melting into the dough, which is necessary to build those flaky, layered textures croissants are famous for.
Can I make the dough ahead of time?
Yes! You can prepare the dough and complete all the folds the day before baking. Keep the dough tightly wrapped in the fridge overnight, then shape and proof the croissants the next day.
Why do my croissants turn out dense instead of flaky?
This often happens if the dough is rolled too aggressively or if the butter melts during the process. Be gentle during rolling and folding and keep everything properly chilled.
Is it okay to use instant yeast instead of active dry yeast?
Absolutely! If using instant yeast, you can mix it directly with the flour. You might need to slightly adjust proofing times since instant yeast can act faster.
Final Thoughts
Making croissants from scratch might seem daunting at first, but this Classic Flaky Croissants from Scratch Recipe breaks it down into manageable steps that yield truly spectacular results. Once you taste these golden, flaky beauties fresh from your own oven, you’ll realize it’s worth every minute of effort. So rollout, fold, shape, and bake your way to croissant heaven—you deserve the delicious rewards!
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Classic Flaky Croissants from Scratch Recipe
- Prep Time: 1 hour 40 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 2 minutes
- Yield: 12 croissants
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: French
Description
This Classic Flaky Croissants from Scratch recipe guides you through the artful process of making buttery, layered French croissants right at home. Featuring a tender yeast dough encasing a cold butter block, this multi-step method creates tender, flaky pastries with a glossy, golden crust. Perfect for breakfast or brunch, these croissants offer a satisfying homemade alternative to bakery-bought versions.
Ingredients
Dough
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (10g) salt
- 1 tablespoon (10g) active dry yeast
- 1 1/4 cups (300ml) warm milk
- 2 tablespoons unsalted butter, melted
Butter Block
- 1 cup (225g) unsalted butter, cold and shaped into a flat 6-inch square
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- Mix and knead the dough: In a large bowl or stand mixer, combine the flour, sugar, and salt. Dissolve the active dry yeast in warm milk and let it sit until foamy, about 5 to 10 minutes. Add the yeast mixture and melted butter to dry ingredients and knead until the dough is smooth, about 3 to 5 minutes. Shape into a rectangle, wrap, and refrigerate for 1 hour.
- Prepare the butter block: Place cold unsalted butter between parchment sheets and roll into a 6-inch square. Chill if it becomes too soft to retain shape.
- Encapsulate the butter with dough: Roll the chilled dough into a 12-inch square. Position the butter block diagonally in the center, then fold dough corners over the butter to enclose it completely, like wrapping a gift.
- First fold (turn): Roll the dough with butter into an 8 by 20-inch rectangle, then fold it into thirds like a letter. Wrap and chill for 30 minutes.
- Repeat folds: Perform the rolling, folding into thirds, and chilling process two more times for a total of three turns to build flaky layers.
- Roll out final dough: After the last chilling, roll the dough into a large rectangle about 1/4-inch thick for shaping.
- Cut triangles: Trim edges and cut dough into triangles about 5 inches wide at the base using a sharp knife or pizza cutter.
- Shape croissants: Starting at the wide base, gently stretch and roll each triangle toward the tip, forming a classic crescent shape.
- Proof croissants: Cover the shaped croissants loosely and let them rise at room temperature for 1.5 to 2 hours until puffed and slightly risen.
- Preheat oven and prepare egg wash: Preheat oven to 400°F (200°C). Beat the egg with milk to make egg wash and gently brush over each croissant for a glossy finish.
- Bake croissants: Place croissants on a baking sheet and bake for 18 to 22 minutes until puffed and deep golden brown, rotating halfway through for even baking.
- Cool: Transfer croissants to a wire rack to cool for at least 10 minutes before serving to let layers set and develop flakiness.
Notes
- Keep the dough and butter cold throughout the folding process to ensure layers stay distinct and croissants are flaky.
- If butter softens too much during shaping, chill it briefly to maintain sharp layers.
- Proofing time can vary depending on room temperature; croissants should be slightly puffed and softly risen before baking.
- Use a sharp knife or pizza cutter for clean triangle cuts to help croissants bake evenly.
- For best results, rotate the baking sheet halfway through baking to achieve uniform browning.
- Allow croissants to cool before slicing to avoid compressing the delicate layers.
