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How to Make Croissants - A Step-by-Step Guide

Croissants are a classic French pastry that have become a beloved breakfast treat around the world. These flaky, buttery delights are perfect for a leisurely weekend brunch or as a special addition to any morning meal. While they may seem intimidating to make at home, with a little patience and practice, you can create your own homemade croissants that are just as delicious as those from a French bakery.

The key to achieving the perfect croissant is in the lamination process, which in...

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Ingredients

  • 3 tablespoons warm water (110 degrees F/45 degrees C)
  • 1 ¼ teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1 ¾ cups all-purpose flour
  • ⅔ cup warm milk
  • 2 teaspoons white sugar
  • 1 ½ teaspoons salt
  • 2 tablespoons vegetable oil
  • ⅔ cup unsalted butter, chilled
  • 1 large egg
  • 1 tablespoon water

Information

  • Prep Time: 40 mins
  • Cook Time: 15 mins
  • Additional Time: 10 hrs 20 mins
  • Total Time: 11 hrs 15 mins
  • Servings: 12
  • Yield: 12 croissants

  • Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into 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 top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.
  • Turn 90 degrees, so that folds are to 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 2 hours.
  • Preheat the oven to 475 degrees F (245 degrees C).
  • To shape, roll dough out to a 20x5-inch rectangle. Cut 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 2 points, and stretch them out slightly as you roll it up.
  • Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.
  • In a small bowl, beat together egg 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

    196 cal.

    • Total Fat: 13g
    • Saturated Fat: 7g
    • Cholesterol: 46mg
    • Sodium: 304mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 3g
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 57mg

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