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

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Homemade Croissants

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Ingredients

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Instructions

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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.

Nutrition

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Tips & Tricks (5)

Butter Temperature is Critical ❄️
Keep your butter block at 65-68°F (18-20°C) during lamination—too warm and it'll blend into the dough, too cold and it will crack when folding. Use a thermometer to verify.
Chill Between Each Fold 🧊
Refrigerate your dough for at least 30 minutes between each turn to relax the gluten and prevent the butter from softening, ensuring those signature flaky layers.
Seal the Butter Envelope Properly 🛡️
When encasing the butter block in dough, ensure all edges are completely sealed and even in thickness to prevent butter from leaking out during folding and creating uneven layers.
Final Proof at Room Temperature ⏱️
Allow shaped croissants to proof for 2-3 hours at 75-78°F (24-26°C) until they're puffy and jiggle slightly when moved—this creates the light, airy interior without over-proofing.
Egg Wash for Golden Perfection ✨
Brush croissants with an egg wash (1 egg + 1 tablespoon milk) twice—once before the final proof and again right before baking—for a deep golden color and glossy finish.