28 Feb

I’ve been dreaming about making homemade croissants and finally that dream became a buttery reality. Life hasn’t been the same since. Ok, maybe a little dramatic, but really, these are practically life changing for a baker.

Now I know how much hard work goes into baking something great and complex. The process of rolling, folding, rolling, and folding again might seem excessive. But after biting into the flaky layers, it’s all immediately worth it. There is a lot of time and work that goes into homemade croissants, but besides the delicious results, you feel truly accomplished too!

And! Another great thing (I totally sound like a croissant saleswoman) is if you don’t want to make tons of basic croissants, you can use the same dough to make it’s best friend, pain au chocolat. Your kitchen seriously turns into a French bakery at this point. TWO types of fancy breads at once – so amazing!

Even though I didn’t use the same recipe, I used this helpful video to get a better visual of the technique used to make these. The tip he gives about pulling the tip when rolling the croissants is pretty great!

So if you feel ambitious enough to attempt homemade croissants, you totally should. Don’t be too intimidated, I promise it’s not extremely difficult! Just give yourself plenty of time, space, butter, and room in your belly. 🙂


1 cup milk
1 Tbsp butter
1 Tbsp sugar
1 tsp salt
2 1/4 tsp active dry yeast (or 1 packet)
1/4 cup warm water
2 1/2 cups all-purpose flour
1 cup cold butter
1 egg, beaten

Yield: 16 croissants

Combine milk, first amount of butter, sugar, and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.

While mixture is cooling, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic and sticky.

Place in a bowl, cover and let it rise until double in size, about 1 1/2 hours. Then place the dough in the refrigerator and chill for 30 minutes. While dough is chilling, soften the remaining cold butter by pounding with a rolling pin.

Roll the dough on a floured surface to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Rotate the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.

Cover the dough and place in the refrigerator for 2 hours or more. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness once more. Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Place on baking sheets lined with parchment paper or a silpat baking sheet. Leave enough room for each croissant to triple in size. Chill for 30 minutes in the refrigerator before baking.

Preheat the oven to 400 degrees F. Brush a little of the beaten egg over each croissant to add color and texture while it bakes. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes. Remove the croissants from the oven, cool, and enjoy!

Source: Best Bread Recipes


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