Homemade flaky croissants are the epitome of indulgence, offering a buttery, crispy texture that melts in your mouth. Perfect for breakfast or as an afternoon snack, these croissants are a true pastry lover’s dream. With just the right amount of crispiness on the outside and softness on the inside, they are the perfect treat to elevate any day. Whether enjoyed fresh out of the oven or toasted with a bit of jam, they are sure to impress!

Why You’ll Love This Recipe

Making homemade croissants might seem like a challenge, but the result is totally worth it. The combination of buttery layers and crispy edges with a soft and airy interior makes for a truly irresistible pastry. This recipe simplifies the process, breaking it down into clear steps to help you achieve bakery-quality croissants from your own kitchen. Plus, the smell of freshly baked croissants filling your home will make all the effort worthwhile.

Ingredients

2 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons active dry yeast
3/4 cup warm water
1 cup unsalted butter, cold and cut into cubes
1 egg (for egg wash)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the flour, sugar, salt, and yeast. Add warm water and mix to form a dough.
Knead the dough for 5-7 minutes until smooth. Cover and let rise for 1 hour.
Roll the dough into a rectangle, then fold in the butter cubes and roll out again. Fold the dough into thirds, then refrigerate for 30 minutes.
Repeat the folding process two more times. This step creates the flaky layers in your croissants.
Roll the dough into a large rectangle, then cut into triangles.
Roll the triangles into croissant shapes and place them on a baking sheet.
Brush with egg wash (whisked egg) and bake at 375°F (190°C) for 15-20 minutes, or until golden brown.

Servings and Timing

Servings: 12 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 2 hours 40 minutes (includes resting and rising time)

Variations

Chocolate Croissants: Add a small piece of your favorite chocolate (dark, milk, or white) to the center of each triangle before rolling them up for a sweet, indulgent treat.
Almond Croissants: After baking, slice the croissants open and fill with almond paste or almond cream, then sprinkle with slivered almonds for an extra almond flavor.
Cinnamon Croissants: Brush the dough with melted butter, then sprinkle with a mixture of cinnamon and sugar before rolling up for a cinnamon twist on the classic croissant.
Cheese Croissants: Add a slice of your favorite cheese, such as Gruyère or cheddar, inside the dough before rolling it up to create a savory variation.

Storage/Reheating

Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh but will still be delicious the next day.
Reheating: To refresh croissants, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they’re warm and crispy again.

FAQs

1. Can I use a stand mixer for the dough?

Yes, you can use a stand mixer with a dough hook attachment to knead the dough. This will save time and energy, but be sure to check that the dough is smooth and elastic before moving on.

2. Can I freeze the dough for later use?

Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Let the dough thaw in the fridge overnight before rolling it out and continuing the folding process.

3. Do I need to let the dough rise multiple times?

Yes, letting the dough rise gives it the texture you expect in a croissant. After the initial rise, the folding process also helps create the flaky layers. Be sure to allow enough time for these steps to ensure the best results.

4. Can I use salted butter instead of unsalted?

You can use salted butter, but it will change the flavor slightly. If using salted butter, be sure to reduce the amount of salt in the dough to prevent it from becoming too salty.

5. How do I know when the croissants are done baking?

The croissants are done when they are golden brown and puffed up. You can also gently tap the bottom of a croissant – if it sounds hollow, it’s fully baked.

6. How long do the croissants last?

Croissants are best enjoyed fresh but can be stored for up to 2 days at room temperature. After that, they may lose some of their crispy texture.

7. Can I make these croissants the night before?

Yes, you can prepare the croissants up to the point of shaping them. Once shaped, place them on a baking sheet and refrigerate them overnight. In the morning, just bake them off as directed.

8. Can I make the dough ahead of time?

Yes, you can make the dough and refrigerate it after the first rise. Allow it to come to room temperature before rolling it out and continuing the folding process.

9. How can I make my croissants flakier?

To achieve even flakier croissants, ensure that the butter stays cold throughout the process. Refrigerate the dough between folds to maintain the butter’s integrity and prevent it from melting into the dough.

10. Can I add a glaze on top?

Yes, if you prefer a sweet glaze, you can brush the croissants with a simple sugar glaze made from powdered sugar and a bit of milk once they come out of the oven.

Conclusion

Making homemade flaky croissants from scratch is a rewarding experience that brings out the joy of fresh, buttery pastries right in your kitchen. With just a bit of time and patience, you can create perfectly golden, crisp croissants that rival any bakery. Whether enjoyed for breakfast, as a snack, or served at a special occasion, these homemade croissants are sure to become a new favorite in your baking repertoire. Enjoy the crispy, flaky perfection!

Homemade Flaky Croissants

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Print Recipe

Homemade flaky croissants are the ultimate indulgence for pastry lovers, offering a buttery, crispy exterior and a soft, airy interior. Perfect for breakfast, snacks, or special occasions, these croissants are easy to make and a true treat for the senses. With a few simple steps, you can create bakery-quality croissants in your own kitchen, filled with layers of deliciousness that will melt in your mouth.

Total Time: 2 hours 40 minutes (includes resting and rising time)
Yield: 12 servings

Ingredients

2 1/4 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

2 teaspoons active dry yeast

3/4 cup warm water

1 cup unsalted butter, cold and cut into cubes

1 egg (for egg wash)

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Instructions

In a large bowl, combine flour, sugar, salt, and yeast. Add warm water and mix to form a dough.
Knead the dough for 5-7 minutes until smooth. Cover and let rise for 1 hour.
Roll the dough into a rectangle, fold in butter cubes, and roll out again. Fold the dough into thirds, then refrigerate for 30 minutes.
Repeat the folding process two more times to create flaky layers.
Roll the dough into a rectangle, then cut into triangles.
Roll the triangles into croissant shapes and place on a baking sheet.
Brush with egg wash and bake at 375°F (190°C) for 15-20 minutes, or until golden brown.

Notes

For chocolate croissants, add a small piece of chocolate to the center of each triangle before rolling.
For an almond twist, fill baked croissants with almond paste or cream and sprinkle slivered almonds on top.
You can use salted butter instead of unsalted butter, but adjust the salt in the dough to avoid it being too salty.

Author: Sophia
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Pastry
Method: Baking
Cuisine: French
Diet: Vegetarian