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Homemade Flaky Croissants Recipe

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A classic homemade croissant recipe that yields buttery, golden, and flaky pastries with crisp layers. Though time-intensive, the process of laminating the dough is rewarding and results in bakery-quality croissants right from your own oven.

  • Author: Ella
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 9–13 hours (including chilling and rising)
  • Yield: 12 croissants
  • Category: Breakfast, Pastry
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 4 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 cups warm milk
  • 3 tablespoons unsalted butter, softened (for dough)
  • 1 1/2 cups unsalted butter, cold (for laminating)
  • 1 large egg (for egg wash)

Instructions

  1. In a bowl, mix yeast with warm milk and sugar. Let it sit until foamy, about 5–10 minutes.
  2. Combine flour, salt, and softened butter. Add yeast mixture and knead into a smooth dough. Cover and let rise until doubled, about 1–2 hours.
  3. Shape cold butter into a flat 6×6-inch square. Chill until firm.
  4. Roll dough into a 10×10-inch square. Place butter in the center and fold dough over to encase it. Seal edges well.
  5. Roll dough into a rectangle and fold into thirds (like a letter). Chill for 30 minutes.
  6. Repeat rolling and folding 2 more times, chilling between each fold.
  7. Roll dough into a large rectangle (about 1/4-inch thick). Cut into long triangles.
  8. Roll each triangle from base to tip to shape croissants. Place on a lined baking sheet.
  9. Cover and let proof at room temperature until puffy, 1–2 hours.
  10. Preheat oven to 400°F (200°C). Brush croissants with beaten egg.
  11. Bake for 18–22 minutes until golden and flaky. Cool slightly before serving.

Notes

  • Keep dough and butter cold during lamination to ensure flaky layers.
  • Try chocolate, ham and cheese, or almond paste for delicious fillings.
  • To reheat, warm in a 350°F oven for 5–7 minutes.
  • Freeze baked croissants and reheat straight from the freezer when needed.
  • Use bread flour for a slightly chewier croissant with more rise.

Nutrition

Find it online: http://elladishes.com/homemade-flaky-croissants-recipe/