This from-scratch croissant recipe takes you through the process of making golden, buttery layers with a delicate, flaky texture. Ideal for breakfast or as a special treat, these traditional French pastries are worth every step for bakery-quality results at home!
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Croissants Recipe
Description
This from-scratch croissant recipe takes you through the process of making golden, buttery layers with a delicate, flaky texture. Ideal for breakfast or as a special treat, these traditional French pastries are worth every step for bakery-quality results at home!
Ingredients
Instructions
Video
- Combine warm water, yeast, and 1 teaspoon of sugar in a small bowl. Let it stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons of sugar, and salt in a separate bowl; blend the milk mixture, yeast mixture, and oil into the flour. Mix well and knead until smooth. Cover and let rise until over tripled in volume, about 3 hours.
- Deflate gently, and let rise again until doubled, about another 3 hours.
- Deflate dough and chill for 20 minutes.
- Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.
- Smear butter over the top two-thirds, leaving a 1/4-inch margin all around. Fold the unbuttered third over the middle third, and the buttered top third down over that.
- Turn 90 degrees so that the folds are to the left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.
- Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill for 2 hours.
- Preheat the oven to 475 degrees F (245 degrees C).
- To shape, roll dough out to a 20x5-inch rectangle. Cut it in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.
- Roll each triangle lightly to elongate the point and make it 7 inches long. Grab the other two points and stretch them out slightly as you roll them up.
- Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.
- In a small bowl, beat together eggs and 1 tablespoon water. Glaze croissants with egg wash.
- Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 196kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 7g35%
- Cholesterol 46mg16%
- Sodium 304mg13%
- Potassium 57mg2%
- Total Carbohydrate 16g6%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 3g6%
- Calcium 24 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
