Print

How to Make Croissants

How to Make Croissants
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the art of making croissants at home—an indulgent journey into the world of flaky, buttery pastries that can elevate any breakfast or brunch. With a little patience and our easy-to-follow guide, you’ll master the technique of layering dough and butter for irresistibly light and airy croissants. Whether enjoyed plain, filled with chocolate, or paired with your favorite jam, homemade croissants are a delightful treat that will impress family and friends alike. Perfect for any occasion, these pastries provide a sense of accomplishment and a delicious reward.

Ingredients

Scale
  • 1 cup (227 grams) room temperature water
  • ¾ cup (170 grams) whole milk
  • 2–½ teaspoons (9 grams) instant yeast
  • ¼ cup (50 grams) granulated sugar
  • 5 cups (600 grams) bread flour
  • ½ cup (60 grams) whole wheat flour
  • 1–½ teaspoons (10 grams) fine sea salt
  • 4 tablespoons (56 grams) unsalted European-style butter, softened
  • 1–¾ cups (395 grams) very cold unsalted European-style butter, cut into ½” pieces
  • ¼ cup (30 grams) bread flour for egg wash
  • 1 egg yolk for egg wash
  • 1 tablespoon heavy cream for egg wash

Instructions

  1. In a bowl or stand mixer, combine water, milk, and yeast; mix in sugar until dissolved.
  2. Gradually add bread flour, whole wheat flour, and salt until a shaggy dough forms; knead for about 5 minutes until smooth.
  3. Roll out dough into a rectangle; place softened butter on two-thirds of the dough and fold to create layers.
  4. Roll out again and fold into thirds; repeat the process two more times while chilling between folds.
  5. Roll final dough into a rectangle; cut triangles and roll from the wide end to shape croissants.
  6. Place on parchment-lined sheets; let rise until doubled in size.
  7. Brush with egg wash and bake at 400°F (200°C) for 20-24 minutes until golden brown.

Nutrition

Find it online: https://simplytastes.com/how-to-make-croissants/