Flaky and Irresistible Croissant Recipe | How To Make Croissants From Scratch
Flaky and buttery homemade croissants
Flaky And Buttery Croissant Recipe
Today we will learn how to make croissants! Have you always wanted to learn how to make your homemade croissants?
Prepare to turn your kitchen into a French bakery with our step-by-step instructions on creating the flakiest, most delicious croissants you've ever tasted. Whether you're a baking enthusiast or a beginner, this recipe will unlock the secrets to achieving buttery perfection. Get ready to indulge in a homemade croissant experience like no other! Turn your home into a bakery!
Scroll down to check out the ingredients needed for the Croissant Recipe with step by step instructions!
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Croissant
Croissant Ingredients
โฟ 200 Grams Bread FLour
โฟ 55 Milliliters Room Temp. Milk
โฟ 55 Milliliters Warm Water
โฟ 1 Teaspoon Salt
โฟ 20 Grams Sugar
โฟ 5 Grams Active Dry Yeast
โฟ 10 Grams Unsalted Butter
โฟ 125 Grams Unsalted Butter (Butter Square)
Croissant INSTRUCTIONS | Click here for the recipe video
Make Croissant Dough
Knead Until A Smooth Dough.
Roll And Fold
Layer Dough (3 Times).
Next Day
Cut Out Triangles.
Roll Croissant
Proof Until Double.
Bake
Bake 360F | 16 - 20 Min.
Refrigerate
Refrigerate for better taste.
Activate yeast with lukewarm water and sugar. I am using a stand mixer but feel free to knead by hand. Add all the ingredients to a stand mixer. Knead on medium speed for 5 minutes until smooth. Place in a greased bowl. Proof for 1 hour. After 1 hour shape the dough in a rectangle. Wrap it up and refrigerate for 1 hour until cold or refrigerate overnight.
Let's make the butter square. Use ziploc or parchment paper. Measurements 20 x 16 CM. Press and roll to soften the butter. Roll out into a rectangle. Refrigerate until use.
Roll dough out 40 x 16 CM. Place the butter block in the middle. Fold top and bottom to the middle. Pinch middle to seal. Roll out approx. 40 x 16 CM. *Optional: trim the edges
Fold dough to create 3 layers. Wrap up. Refrigerate for 1 hour. Repeat 2 more times. So it's a total of 3 roll and folds.
After the last fold, refrigerate overnight
Next Day ^-^. Roll dough out 25x25 CM. Measure distance from the top 8 - 8 - 8 CM.
Measure distance from the bottom 4 - 8 - 8 - 4 CM. Cut in triangles.
Let's roll the croissant! Gently stretch out the dough.
Roll it up. Proof until doubled in size. This took me approx. 2 hours.
Brush with egg wash. Bake 360F for 16 -20 minutes.
Cool down.
Enjoy! โฟโ โฟ โโฟ
TIPS & NOTES
โฟ When layering the croissant dough make sure the dough is cold every time you roll it out. If it get too warm the butter will melt into the dough and it wonโt turn out flaky.
โฟ If the dough is too hard to roll out leave it for about 5 min at room temperature.
โฟ Proofing time might differ depending on temperature and humidity.
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