Best Flaky Homemade Croissant

Flaky Homemade Croissant Recipe

These Flaky Homemade Croissants  are one of the most beloved pastries in the world, known for their flaky layers and buttery flavor. Originating in France, these crescent-shaped delights have become a staple of bakeries and cafes worldwide. 

The process of making flaky croissants involves layering butter within the dough through a technique called lamination, which creates the pastry's signature texture. While it requires time and patience, the result is well worth the effort—a golden, crispy exterior that gives way to a soft, airy interior with each bite.

These flaky Croissants can be enjoyed plain, with a simple spread of jam, or filled with savory ingredients like ham and cheese. Whether enjoyed as a breakfast treat, a midday snack, or a luxurious dessert, croissants are sure to delight the taste buds of anyone lucky enough to indulge in them.

Ingredients

To make Flaky Homemade Croissants, you will need :

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 4 teaspoons active dry yeast
• 2 1/4 teaspoons kosher salt
• 1 1/4 cups unsalted butter, cold (2 1/2 sticks)
• 1 cup milk cold (you may need slightly more or less)
• egg wash (1 large egg beaten with a teaspoon or two of water)

Flaky Homemade Croissants Instructions:

Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined. 

Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.

Add the milk and stir together until a stiff dough forms. 

Wrap the dough tightly in plastic wrap and chill for 1 hour. 

On a lightly floured surface, roll the dough into a long rectangle shape.  

Fold it into thirds (like a letter), turn 90 degrees, and repeat 3 to 5 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.) 

Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long). 

Cut the dough into long, skinny triangles (about 5-inches at the wide end). 

Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant. 

Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours). 

Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.

Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky. 

Enjoy your Flaky Homemade Croissants