Homemade croissants are layered pastries made from a yeast-leavened dough combined with butter. They have a fluffy interior, making them a popular choice for breakfast or a snack. This recipe provides simple instructions to help you achieve consistent results without professional experience. You can serve them during weekend brunches and special celebrations.
What Are Croissants?
Croissants are pastries originating from Austria and perfected in France, known for their crescent shape and delicate layers. Traditionally made with laminated dough, they combine yeast-leavened dough with folded butter layers, creating that signature airy, tender interior. While they may seem intimidating to make at home, following a step-by-step method ensures soft results without the need for professional pastry skills. Croissants can be enjoyed plain, with chocolate, jam, or filled with cheese and ham.
Pro Tips for the Best Croissants
- Slightly chilled butter and dough make rolling and folding easier, helping you achieve defined layers.
- Do not rush fermentation. Letting the dough rise properly ensures an airy texture inside.
- Use milk or egg wash before baking to get a shiny finish without burning.
- Croissants taste best the day they’re baked, though you can reheat leftovers gently in the oven.
Frequently Asked Questions
How Long Should Croissant Dough Rise?
Croissant dough benefits from two main resting periods, that is, an initial 1-hour rise after kneading and a 15-20 minute rest after shaping. Proper resting allows the yeast to activate fully, producing the interior that makes it a perfect croissant. Skipping or shortening these resting periods can result in dense, chewy pastries.
Can I Use Regular Butter Instead of Melted Butter?
Yes, but using unsalted, cold butter for laminating gives the best flaky layers. Melted butter works for incorporating into the dough, but for the rolling and folding process, solid butter is preferable.
Can I Add Fillings to Croissants?
Chocolate, almond paste, ham, or cheese can be added before rolling the dough. Just be careful not to overfill, as it can affect the layers and the baking process.
How to Store Croissants
Store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze unbaked shaped croissants and bake them fresh later.
Ingredients
How to Make Homemade Brioche Croissants
Mix warm milk, sugar, and dry yeast, and let sit for 10 minutes until foamy.
Mix warm milk, sugar, and dry yeast, and let sit for 10 minutes until foamy.
Add oil, egg, and vanilla sugar to the yeast mixture and whisk to combine.
Add oil, egg, and vanilla sugar to the yeast mixture and whisk to combine.
Stir in flour and salt using a spatula, then knead with your hands until the dough starts to form.
Stir in flour and salt using a spatula, then knead with your hands until the dough starts to form.
Knead in the melted butter until the dough is elastic, then cover, and let rise for 1 hour.
Knead in the melted butter until the dough is elastic, then cover, and let rise for 1 hour.
Shape the risen dough into 10–12 balls. Cover with plastic wrap and let rest for 15 minutes.
Shape the risen dough into 10–12 balls. Cover with plastic wrap and let rest for 15 minutes.
Roll each ball into a long oval, fold it in half lengthwise, and roll it up to form the classic croissant shape.
Roll each ball into a long oval, fold it in half lengthwise, and roll it up to form the classic croissant shape.
Place croissants on a baking tray lined with parchment paper, cover, and let rise for 15-20 minutes. Preheat the oven to 180°C/360°F, brush with milk, and bake for 25 minutes.
Place croissants on a baking tray lined with parchment paper, cover, and let rise for 15-20 minutes. Preheat the oven to 180°C/360°F, brush with milk, and bake for 25 minutes.
Once baked, brush each croissant with a little melted butter.
Once baked, brush each croissant with a little melted butter.
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