INTRODUCTION
Homemade Croissants are a warm, flaky bread made with layers of dough and butter. You can make them at home with time and care. The dough needs cold butter and cold milk. You will fold the dough many times to get thin layers. The result is a soft inside and a crisp, golden outside.
If you enjoy baking many types of treats, you may like to try other simple desserts as well, such as the best homemade chocolate chip cookies to share with friends. This croissant recipe takes time but gives you a reward you will enjoy for days. Read on to learn why this recipe works and how to make it step by step.
WHY YOU WILL LOVE THIS RECIPE
You will love these croissants because they are fresh and buttery. The layers give a light and airy feel that you do not get with store bought croissants. You control the ingredients and the shape. You can make them plain, filled, or glazed. They keep well and taste best when fresh from the oven.
These croissants go well with many savory dishes. Try them with warm, simple mains like homemade baked chicken tenders for a family meal. The croissants soak up sauces and add a soft, rich bite to your plate.
HOW TO MAKE Homemade Croissants
This section walks you through the full method in clear steps. Take your time and keep ingredients cold. Work in a cool room if you can. Cold butter and cold dough make the best layers. Read each step and follow the tips below the steps for easy success.
EQUIPMENT NEEDED
- Large mixing bowl
- Measuring cups and spoons
- Plastic wrap or a clean cloth
- Rolling pin
- Parchment paper
- Sharp knife or pizza cutter
- Baking sheet
- Pastry brush
- Cooling rack
- Oven set to 400°F (200°C)
Ingredients You’ll Need :
4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons salt, 1 tablespoon active dry yeast, 1 1/2 cups cold milk, 1 cup unsalted butter (cold), 1 egg (for egg wash)
STEP-BY-STEP INSTRUCTIONS :
- In a bowl, combine flour, sugar, salt, and yeast.,
- Gradually add the cold milk, mixing until a dough forms.,
- Knead the dough on a floured surface until smooth, then refrigerate for 30 minutes.,
- Roll out the cold butter between parchment paper into a rectangle.,
- Roll out the dough into a larger rectangle, place the butter in the center, and fold the dough over.,
- Roll out and fold the dough several times to create layers.,
- Cut the dough into triangles, roll them up, and shape into croissants.,
- Let them rise until doubled in size, then brush with egg wash.,
- Bake at 400°F (200°C) for about 15-20 minutes or until golden brown.
Tips for the steps:
- Keep the butter cold. If the butter warms, it will smear into the dough and not form layers.
- When you fold the dough (the “turns”), do three or four turns with a chill time between each. This builds layers.
- Use a ruler if you want neat, even triangles. Each triangle should be wide at the base and narrow at the tip.
- Do not rush the final rise. The dough needs time to puff up so the baked croissant has a light inner structure.
HOW TO SERVE Homemade Croissants
Serve croissants warm for the best taste. Let them cool for a few minutes after baking so the inside sets. You can slice them and add butter or jam. They also pair well with cheese or ham for a quick breakfast sandwich.
These croissants can support many mains and sides. They are good with spicy or savory dishes, and they match well with grilled or roasted chicken. For a quick dinner plate, add a salad and some warm meat like homemade baked chicken tenders to make a complete meal.
STORAGE & FREEZING : Homemade Croissants
Store croissants in a paper bag or wrapped in a clean cloth at room temperature for one day. For two to three days, keep them in an airtight container in the fridge. To freeze, cool the baked croissants completely, wrap each one in plastic wrap, and place them in a freezer bag. They will keep well for up to one month.
To reheat frozen croissants, thaw them at room temperature or in the fridge. Warm them in the oven at 350°F (175°C) for 5 to 10 minutes. This helps refresh the crisp outer layer and warms the inside.
SERVING SUGGESTIONS
- Classic: Serve plain with butter and jam.
- Breakfast sandwich: Add egg, cheese, and ham.
- Sweet: Fill with chocolate or pastry cream.
- Savory: Serve with cheese, smoked salmon, or pâté.
- Brunch board: Add fruit, yogurt, and cold cuts for a buffet style meal.
Keep portions small if you serve many sides. Croissants are rich, so a small one can fill a person when combined with other foods.
VARIATIONS
- Chocolate croissants: Add a strip of dark chocolate at the wide end before you roll the triangle.
- Almond croissants: Fill with almond paste or spread with almond paste after baking, then top with sliced almonds and powdered sugar.
- Cheese croissants: Add grated cheese to the inside before rolling for a melty center.
- Whole wheat: Replace half the flour with whole wheat flour for a nuttier taste. This will change the texture slightly.
- Vegan: Use a vegan butter alternative and a plant milk to make them dairy free. Keep the dough cold as with regular butter.
Small changes can give a new result. Try one variation at a time so you can see how each change affects the layers and flavor.
FAQs
Q: How long does it take to make croissants from start to finish?
A: This recipe takes time. Expect 3 to 4 hours with chill and rise times. Active work time is about 1 hour.
Q: Can I use margarine instead of butter?
A: You can, but butter gives the best flavor and the best layers. Margarine may not hold cold the same way.
Q: What if my butter melts into the dough?
A: Chill the dough and butter often. If the butter melts, chill the dough for 30 minutes and try again. Work in a cool space.
Q: Can I make the dough ahead of time and bake later?
A: Yes. You can shape croissants, freeze them, and bake later. See the make-ahead tips below for steps to freeze before baking.
Q: Do croissants need an egg wash?
A: Egg wash gives a golden shine and helps browning. You can skip it for a matte look or use milk for a lighter color.
Q: How can I tell when croissants are done?
A: They should be golden brown and feel hollow when tapped on the bottom. The inside should be set and not doughy.
MAKE-AHEAD TIPS FOR Homemade Croissants
Make the dough and do your folds a day ahead to save time on baking day. After the final fold and a short rest, shape the croissants and place them on a baking sheet. Cover the sheet with plastic wrap and place it in the fridge overnight. In the morning, remove the wrap and let them come to room temperature and rise before brushing with egg and baking.
You can also freeze unbaked croissants. Place shaped croissants on a tray and freeze until firm. Then move them to a freezer bag. When you want fresh croissants, place frozen croissants on a baking sheet, let them thaw and rise, then bake. For a quick warm treat with a curry, serve them with a simple sauce like a butter chicken recipe that cooks quickly while your croissants bake.
If you plan to freeze baked croissants, wrap each one tightly in plastic and store in a freezer bag. Reheat in a warm oven to bring back the crispness.
Homemade Croissants
Ingredients
Method
- In a bowl, combine flour, sugar, salt, and yeast.
- Gradually add the cold milk, mixing until a dough forms.
- Knead the dough on a floured surface until smooth, then refrigerate for 30 minutes.
- Roll out the cold butter between parchment paper into a rectangle.
- Roll out the dough into a larger rectangle, place the butter in the center, and fold the dough over.
- Roll out and fold the dough several times to create layers.
- Cut the dough into triangles, roll them up, and shape into croissants.
- Let them rise until doubled in size, then brush with egg wash.
- Bake at 400°F (200°C) for about 15-20 minutes or until golden brown.