Here’s a flaky, buttery Homemade Croissant recipe with precise measurements for bakery-quality results! Follow these steps for laminated layers and that iconic golden crunch.
Homemade Croissants 🥐✨
Prep Time: 30 mins | Rise Time: 8+ hours (or overnight) | Bake Time: 15-20 mins | Makes: 12 croissants
Ingredients:
For the Dough (Détrempe):
- ½ cup (100g) water, lukewarm
- ½ cup (100g) milk, lukewarm
- 4 tbsp (40g) all-purpose flour
- 4⅔ cups (580g) all-purpose flour (or bread flour for chew)
- 4 tbsp (60g) sugar
- 1 tbsp (10g) instant yeast (or active dry yeast)
- 1 tbsp (10g) powdered milk
- 1 large egg (50g), lightly beaten
- 1 tsp salt
For the Butter Block (Beurrage):
- 1¼ cups (260g) unsalted butter, cold but pliable (82% fat preferred)
For Egg Wash:
- 1 egg + 1 tbsp milk, beaten
Instructions:
1. Make the Dough
- In a bowl, mix water, milk, and 40g flour to create a “tangzhong” (paste). Microwave 30 secs until thickened, then cool.
- In a stand mixer, combine 580g flour, sugar, yeast, powdered milk, egg, salt, and tangzhong. Knead until smooth (~8 mins).
- Shape into a rectangle, wrap, and refrigerate 1 hour.
2. Prepare the Butter Block
- Place cold butter between parchment paper. Pound into a 7×7-inch (18x18cm) square. Chill.
3. Laminate the Dough
- Roll dough into a 10×10-inch (25x25cm) square. Place butter block diagonally in the center.
- Fold corners over butter (envelope fold). Roll into a 20×8-inch (50x20cm) rectangle, then letter-fold (fold thirds like a letter).
- Chill 30 mins. Repeat rolling/folding 2 more times, chilling between each.
4. Shape & Final Rise
- Roll dough to 18×10 inches (45x25cm). Cut into long triangles (base: 4 inches/10cm). Roll up tightly from base to tip.
- Place on a baking sheet, curve into crescents. Cover and proof at 75°F (24°C) for 2-3 hours until doubled.
5. Bake
- Preheat oven to 400°F (200°C). Brush with egg wash.
- Bake 15-20 mins until deep golden. Cool on a rack.
Pro Tips:
🔥 Butter Temp: Should bend without cracking. Too soft? Chill; too hard? Pound gently.
❄️ Slow Proof (Overnight Option): After shaping, refrigerate overnight. Proof next day for 1 hour.
🍯 Sweet Variation: Add chocolate or almond paste before rolling.
Why This Works:
✅ Tangzhong keeps croissants soft inside.
✅ Lamination creates 100+ flaky layers.
✅ Powdered milk enhances browning and flavor.
Serve warm with jam or as pain au chocolat! Need troubleshooting help? Ask below! 😊