These flaky croissants taste just like they were made in your favorite local bakery! You’ll be surprised that you can make tasty pastries in your own kitchen!
Hey friends! Today, I’m going to share with you a fantastic recipe for homemade flaky croissants that will transport you to a French bakery in just a few bites. While it requires a bit of time and effort, the end result is absolutely worth it. So, let’s roll up our sleeves, put on our aprons, and embark on this flaky adventure together!
Tips for Perfect Croissants:
- Use high-quality ingredients: Invest in good-quality butter and flour. The richness and flavor of the butter will greatly impact the taste and texture of your croissants.
- Keep everything cool: Maintain a cool environment while working with the dough to prevent the butter from melting. Chilled dough and butter create those beautiful layers that make croissants so irresistible.
- Be patient with the folding process: Take your time when rolling and folding the dough. The more folds you make, the more layers you’ll achieve, resulting in that signature flaky texture.
- Let the dough rest: Allow the dough to rest in the refrigerator between each folding cycle. This resting period allows the gluten to relax and enhances the overall texture of the croissants.
- Proper shaping: When shaping your croissants, make sure they are evenly rolled and twisted to ensure even baking. This will help them rise and create that beautiful crescent shape.
Storing Croissants: To preserve the freshness of your homemade croissants, follow these storage tips:
- Enjoy them fresh: Croissants are best enjoyed on the day they are baked. The crispness and flakiness are at their prime when they are fresh out of the oven.
- Next-day enjoyment: If you have leftovers, store them in an airtight container at room temperature. To refresh them, simply warm them in a preheated oven for a few minutes before serving.
Ingredients:
4 c. flour
1/3 c. sugar
4 t. instant dry yeast
2 ½ t. salt
2 c. unsalted butter
1 ½ c. milk
Step One – Mix dry ingredients in a bowl (flour, sugar, yeast and salt) – combine well. Cut the butter into small cubes/pieces. Fold into the dry mixture until butter pads are coated. Pour in the milk. Stir to combine until mixture is sticky. You may need to turn out onto the counter to finish combining all the dry ingredients until the mixture is sticky. Just be cautious that you do not knead the dough and over-incorporate the butter. Wrap tightly in wax paper or place in a gallon size Ziploc bag. Refrigerate for at least one hour.
Step Two – After at least an hour, remove the chilled dough. On a lightly floured surface, roll out the dough in a long rectangular shape until it measures about 10 inches by 22 inches. Fold into thirds like you’re folding a letter. Rotate 90 degrees. Roll out again. Try to get it as close to that 10×22 measurement as best as you can. It’s going to get harder and harder to roll the more times you fold it, which is normal. It’s bound to get smaller and smaller as it gains layers. The more times you fold it, the more layers you’ll get. Repeat the rolling / folding / rotating at least four times. Aim for six folds. Refrigerate for at least another hour.
Step Three – Remove the chilled dough from the refrigerator. Cut the dough in half. Roll each section into a long rectangular shape, approximately 10x22in. Using a pizza cutter, cut off any rough edges. Cut the rectangle in half and then those halves in half for a total of four smaller rectangles. Then using the pizza cutter, cut those rectangles into triangles by going from one corner diagonal up and across the rectangle. Cut a ½ inch slice in the long side of the triangle and roll towards the small point of the triangle. Curve the ends inward to form the crescent, pinching the ends together if you can to encourage the shape to stay. Place on a parchment lined baking sheet.
Step Four – Proof for at least two hours at room temperature. Recommended to proof for about four hours to get a lighter density. Preheat oven to 375 degrees and bake for 19-22 minutes or until desired crispness. Should be a flaky and a little crunchy. Best enjoyed fresh but can be placed in an airtight container and will last for several days.
