Embark on a journey to the baker’s realm with this Homemade Butter Croissants recipe. Crafting these flaky, golden pastries from scratch is a rewarding endeavor that allows you to experience the magic of French pastry-making right in your own kitchen. With layers of buttery dough that melt in your mouth, these croissants are a testament to the art of patience and precision, resulting in a delightful treat that’s perfect for breakfast or any time you crave a touch of luxury.
Homemade Butter Croissants - A Flaky French Delight
Homemade Butter Croissants are a testament to the art of baking, where patience and skill come together to create a delectable masterpiece. As you break apart the crisp layers and savor the buttery richness, you'll appreciate the dedication that goes into crafting these delicate pastries. Whether enjoyed on their own, filled with your favorite treats, or paired with a warm beverage, these croissants offer a taste of the Parisian patisserie experience right in your own home.
Equipment
- rolling pin
- baking sheet
- parchment paper
- pastry brush
Ingredients
- dry yeast
- warm water
- sugar
- warm milk
- all purpose flour
- salt
- unsalted butter
- egg
Instructions
- In a small bowl, dissolve the yeast in warm water. Add a pinch of sugar and let it sit for about 5-10 minutes, or until the mixture becomes frothy.
- In a mixing bowl, combine the dissolved yeast, warm milk, remaining sugar, flour, and salt. Mix until a soft dough forms.
- Roll out the dough on a lightly floured surface into a rectangle. Place the cold butter between two layers of plastic wrap and gently pound it with a rolling pin to flatten and shape it into a rectangle.
- Place the flattened butter on one half of the dough. Fold the other half of the dough over the butter layer. Seal the edges by pressing them together.
- Roll out the dough-butter combination into a larger rectangle. Fold the dough into thirds like a letter. This is the first fold.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Repeat the folding and chilling process two more times, for a total of three folds.
- After the final fold, wrap the dough in plastic wrap and refrigerate overnight or for at least 4 hours.
- Roll out the chilled dough into a large rectangle. Cut it into triangles.Roll each triangle from the wider end to form a croissant shape. Place the shaped croissants on baking sheets lined with parchment paper.
- In a small bowl, whisk together the egg and water to create the egg wash.Brush the tops of the croissants with the egg wash for a shiny finish.
- Cover the baking sheets with plastic wrap and let the croissants proof at room temperature for about 2 hours, or until they double in size.
- Preheat your oven to 400°F (200°C).Bake the croissants for about 15-20 minutes, or until they are golden brown and flaky.
- Remove the croissants from the oven and let them cool on a wire rack.Serve the freshly baked croissants warm or at room temperature, and savor their buttery, flaky goodness.
Video
Notes
- Keep the butter and dough cold at all times to achieve those distinct flaky layers.
- You can fill the croissants with chocolate, almond paste, or other fillings before rolling them up.
- The resting and proofing times are essential for the development of flavor and texture.
Nutrition
Serving: 900g
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