Homemade croissants have long been on my list of culinary “musts” and have remained there on that list for my fear of failure. Ridiculous, I realize to be afraid of a silly little laminated dough. It helps to know I’m not alone, which I read scrolling the commentary following most every croissant recipe post from the brave and daring who went before me into croissant territory.
This recipe is simple, but involves your time and attention. These homemade croissants were everything I’d hoped they’d be: flaky, buttery, scrumptious, and light. They weren’t at all greasy and though I made a few mistakes with the dough rolling, every single one came out of the oven looking picture perfect. If you want a lightning fast solution, you’d be better off with these quick but chic chocolate pastries.
If you have doubts about your abilities in the kitchen like I did, you will soar in the clouds with pride (the good kind!) after removing these special treats from your oven. I think I smiled for 3 hours just thinking about this success.
Warning: You WILL want to eat one, two, more so be sure to have another person around with whom to share your scrumptious homemade croissants.
- 3½ c. all purpose flour
- 1⅓ c. milk
- 2¼ t. yeast (1 pkg.)
- 1½ t. salt
- 2 T. vegetable oil
- 1 T. sugar
- For Laminating
- 1½ c. (3 sticks) butter
- Egg Wash
- 1 egg
- 1t. cream or milk
- Combine all ingredients except butter in a stand mixer fitted with dough hook. Mix on low for 3 minutes until combined. Dough will be very moist. Scoop into a buttered bowl and allow to rise for 1.5 hours.
- Slice each butter stick in thirds and align them on a sheet of plastic wrap to form a square. Beat them a few times and roll into an 8x8"square. Refrigerate.
- Check out the short video below for how to laminate and shape dough properly. (Start at 2:11 seconds into the video.)
- Refrigerate dough overnight.
- Remove cold dough from refrigerator. Line 2 baking sheets with parchment paper.
- Divide dough in half, refrigerating half while you roll out the other half to a 6.5x20" rectangle. Cut into triangles and tightly roll up from the wide base edge. Place 2" apart on baking sheets.
- Beat egg and cream to make an egg wash. Lightly brush over croissants. Allow to rise 1-3 hours or until puffed a bit. You may not notice a huge size difference at this point, but the croissants should wiggle a bit if you shake the baking sheet.
- Preheat oven to 375F and bake 25-35 minutes, or until golden. Serve warm.
- Leftover croissants may be frozen and reheated for 8 min. in a 350F oven.
Check out his easy-to-follow technique!
- Make sure to flour your rolling surface. Trust me!
- For pain au chocolat, cut the final dough into rectangles, place a small piece of chocolate inside, and fold into thirds, or roll up. Or take this shortcut.
What baking challenge would you like to see next? Fill me in down there in the comments!