I have spent many hours perfecting this recipe. With the right ingredients, proper technique, and lots of love, these delicious buttery flakey croissants are just a few steps away. While homemade croissants seem like a daunting difficult task, they really are not! They just take time, and require patience. I've provided detailed instructions and TONS of photos to show you that they are possible! And AMAZING.
What scares most people about making homemade Croissants is the lamination. During the beginning steps there is a butter layer that gets "laminated" inside the dough, so after all the rolling, folding, and rolling, that one butter layer turns into about 27 layers of butter, all wrapped up inside the dough. The key is to keep it layered, and not mixed in. If the butter is mixed into the dough, then you have Brioche. That's never a bad thing, but when you're trying to make Croissants you want to end up with Croissants.
This is why you need patience! After each "turn" (rolling and folding) of the dough, it has to rest in the refrigerator. The more you work it, the warmer and softer that precious butter layer gets. So you work it a little, and let it cool off before working it again. Baby the butter. Love the butter.
When the Croissants are baked, the butter creates heavenly little pockets throughout and makes the croissants light and airy.
That's really the only obstacle of making Croissants. The work isn't hard, but the waiting is what gets ya! The result is layers of dough-laminated butter. Layers on layers. Just look at them!
Making Croissants is one of those life skills (important or not) that makes you feel really good about yourself once you master. Like knowing how to drive stick shift (in heels, nonetheless), jumpstart a car, kick butt in chess, and be really good at retaining random useless trivia. Now I can add mastering Croissants to that list! :-)
I tried many recipes on this quest for the best Croissants. After much trial, error, testing, and tweaking, I've come to what I think is a perfect recipe.
I tested different ratios of butter ranging from 2-4 sticks. A word to the wise- do NOT use 4 sticks of butter with the amount of flour in this recipe. The result will be croissants fried in an inch deep layer of butter that taste like mac 'n cheese. I don't want to talk about it.
I promise that won't happen with these! As long as you laminate correctly, and let them proof correctly there won't be a ton of butter leakage like I experienced in the disaster that must not be named.
These are light, airy, flakey, buttery, and taste amazing. No boring bland "crescent roll" taste, but a real, yeasted dough, buttery taste that you just can't get with store-bought.
See my step-by-step photos below or scroll down to the bottom if you just want to print out the recipe.
Oh, and you know it was a good Croissant when you're wearing it after you eat it.
- 1 1/4 cup warm milk
- 2 1/2 tea. instant yeast
- 3 1/2 cups all-purpose flour, plus more for rolling dough
- 1/4 cup sugar
- 2 tea. salt
- 9 oz. (2 1/4 sticks) butter
- 1 egg
- 1 T. heavy cream