A-MA-ZING Homemade Croissants Step-by-Step
Thought homemade croissants were impossible? No way!! I was intimidated by confusing, hard to understand recipes, so I documented the process w/ tons of photos so anyone can try! It does take a bit planning, but really it's not all too difficult! Totally doable for a lazy weekend and great for impressing your special people ;) Makes 6 croissants. Note: takes 2 or 3 days, but most is waiting time.
- Milk (1/2 cup)
- Yeast, active dry (1 tsp)
- Flour (all-purpose or bread) (1 cup, plus 4 tablespoons separate)
- Salt (1/2 tsp)
- Butter, unsalted (6 Tbsp or 70g)
- Sugar (1 Tbsp)
- Egg glaze: 1 egg yolk mixed with 1 Tbsp milk
The ingredients! Though, you won't need them all at once. Also think about when you want to eat them! If you want them for a dinner, start making in the morning one day before. If you want them for breakfast or brunch, start in the evening two days before.
PART 1 - Mixing flour and yeast:
Heat 1/4 cup milk to lukewarm temperature (I did it with 30 seconds in the microwave). Mix in 1 tsp yeast until clumps are gone.
Whisk in 2 Tablespoons of flour until lumps are gone.
Cover with wrap and let sit at room temperature for about 20 minutes.
After 20 minutes, the mixture should be about doubled in size and a thick, creamy consistency.
Transfer yeast mixture into a large bowl. Heat the remaining 1/4 cup of milk to lukewarm temperature and mix into the yeast mixture.
In a separate bowl (it can be a smaller bowl), mix together 1 cup flour, 1 tablespoon sugar and 1/2 tsp salt.
Add a third of the flour at a time to the yeast and milk bowl.
Mix in the first third.
Mix in the second third...
Then mix in the last third of flour until you get a nice ball of dough that can be handled.
Next is the kneading! Sprinkle flour on across a cutting board or clean surface. Remove dough ball from bowl and place on surface. Put some flour on your hands so the dough doesn't stick. To knead, fold over and edge of the ball toward the middle...
Then press down firmly with the palm of your hand. Turning the dough as you go, continue folding over and pushing down until the dough turns into a fairly smooth ball. (usually 5 minutes or so).
If the dough starts to stick to the surface or hands during the process, sprinkle on more flour.
The dough ball will look something like this when when finished. If it's not perfect, don't worry too much, though.
Place in bowl covered with wrap. Let rest in refrigerator for 6-8 hours or overnight. Part 1 is done.
PART 2 - Folding in the butter:
Set out the butter until it reaches room temperature. Sprinkle over 2 tablespoons of flour and work it into the butter with palm of hand or fingers.
Shape the butter into a square, about 3in x 3in (or 8cm x 8cm) in size.
Remove dough from refrigerator and place on a well floured cutting board or surface where you can roll it out.
Roll the dough out into a long rectangle with a rolling pin (or even a wine bottle if you don't have one :P ). The size should be about 5 in x 12 in (13cm x 30cm). It's okay if it's not the *exact* size.
*If dough starts to stick to the pin, dust with a bit of flour.
After rolling out, lay the butter square onto the top half of the rectangle. Spread it out with your fingers so it extends about two-thirds down. Leave a little dough boarder around the top and sides of the butter. (Also, the lower 1/3 of the rectangle should not have butter)
Next, fold the lower flap of dough up over the butter.
Then, fold the top 1/3 of dough and butter down over the lower part. It's like you are folding a letter.
Turn the folded dough counter-clockwise so the flap faces to the righ.
Roll the dough out again into a long rectangle like before.
Fold into a "letter" again by folding the lower 1/3 up, then the top 1/3 down.
Place dough onto a baking sheet or plate, cover with wrap and refrigerate for 6-8 hours or overnight. Part 2 is done!
PART 3 - Folding the dough a second time:
Remove dough from refrigerator and onto a floured surface. Roll out into a long rectangle like in part 2.
Fold into thirds like a letter again. Turn counter-clockwise and REPEAT rolling out and folding one more time.
Place dough back on baking sheet or plate, cover with wrap and refrigerate for another 6-8 hours/overnight.
PART 4 - Croissant shaping, rising and baking:
This part should be started about 1 1/2 hours before you want to eat. Pull out the dough from the refrigerator and place on a well floured surface so you can roll out.
Roll out into a long rectangle that's about 8 in wide and 16 in long (20cm x 40cm)
Cut the dough into 6 triangles equal triangles. Reshape the corners of any of the triangles if needed (the triangles on the ends of my dough were kind of wierd, rounded shapes so I had to pull out the edges a bit).
Using two hands, roll the wide part of the triangles down to the tip.
Move the finished rolls to the baking pan. Leave as is without curling the edges into a crescent shape.
Brush or dab croissants with 1-2 tablespoons of milk so the surface is slightly moist.
Let sit at room temperature for 45-60 minutes. They should rise a little bit, but don't worry too much if they do not 'double' in size.
When it's almost time to bake, preheat the oven to 400°F/200°C. Separate the egg yolk from the egg white. I always do it by carefully cracking the egg, then letting the egg white drip out of the shell into a bowl, while making sure the egg yolk stays in the shell. (save the egg white for scramble eggs or whatever).
In a small bowl, whisk together the egg yolk with 1 Tablespoon of milk.
Lightly brush or dab the egg glaze evenly over the croissants
Bake croissants for 15-20 minutes. Check during the baking to make sure they aren't getting too brown. If they are, loosely lay a sheet of aluminum foil over the top and continue baking.
Your beautiful croissants are now finished!! Let sit for 15-20 minutes before devouring ;)
The insides will be super-duper flaky... YUM!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.