Name: Homemade Croissants
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 Servings
Cuisine: Other
Ingredients: 2 cups Flour all-purpose; 1 packet Instant Dry Yeast; 0.25 cups Sugar; 0.5 tsp Salt; 0.75 cups Milk; 0.5 cups Butter unsalted; 1 Egg

From the Cook

1/15

Homemade Croissants

Real Life of Lulu Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Real Life of Lulu. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Stir together the flour instant yeast, sugar, and salt in a large mixing bowl.

Add the warm milk to the dry ingredients gradually, stirring until a dough forms.

Move the dough to a floured surface and knead it for approximately 5 minutes or until smooth.

Roll the dough out into a rectangle, approximately ¼ inch thick.

Spread the softened butter over the dough evenly.

Fold the dough into thirds, like a letter, then turn it 90 degrees and roll it out again into a rectangle.

Repeat the folding process two more times. Wrap the dough in plastic wrap and chill for at least 1 hour.

Preheat the oven to 375℉ and line a baking sheet with parchment paper.

Roll the chilled dough out into a large rectangle and cut it into triangles.

Roll each triangle from the wide end towards the tip to form croissants.

Leave space between each croissant and place them on the prepared baking sheet.

Brush the tops of the croissants with the egg wash for a shiny finish.

Bake at 375℉ for 12-15 minutes or until golden brown.

Allow the croissants to cool for a few minutes before serving.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Butter Lamination Magic 🧈
Keep your butter chilled and perfectly rectangular when creating layers - this ensures even, flaky layers throughout your croissants.
Temperature Precision 🌡️
Proof your dough in a warm, draft-free environment around 80-85°F to activate the yeast without killing it, ensuring maximum rise and texture.
Egg Wash Perfection 🥚
Use a double egg wash - first before proofing and again right before baking - to achieve that gorgeous golden-brown, glossy exterior.
Resting is Crucial 🕰️
Allow extended resting periods between each fold and turn of the dough to help develop gluten and create those signature delicate, airy layers.
Rolling Technique 🥐
When rolling out croissant dough, always use gentle, even pressure and rotate the dough to maintain a consistent rectangular shape and prevent uneven thickness.