Homemade Croissants Recipe: Simple and Easy

There’s something truly magical about making croissants from scratch—the light, flaky layers, buttery richness, and irresistible aroma that fills the kitchen are simply divine. With this simple and easy croissant recipe, you’ll be able to recreate this classic French pastry at home with just a few basic ingredients. While it requires a bit of time and patience for lamination, the result is well worth the effort. Follow this step-by-step guide to achieve perfect croissants every time!

Ingredients

For the Dough:

  • 300 g (2 ½ cups) flour (all-purpose or bread flour)
  • 40 g (3 tbsp) sugar
  • 5–6 g (1 tsp) instant yeast (use 5 g if the temperature is warm)
  • 145–150 g (⅔ cup) water (adjust for dough consistency)
  • 30 g (2 tbsp) butter or margarine
  • 5 g (1 tsp) salt

For Lamination:

  • 150 g (⅔ cup) butter or margarine

For the Egg Wash:

  • 1 egg, beaten (for brushing)

Step-by-Step Instructions

1. Prepare the Dough

Start by preparing the base dough for the croissants:

  • In a large mixing bowl, combine 300 g (2 ½ cups) of flour, 40 g (3 tbsp) of sugar, and 5–6 g (1 tsp) of instant yeast. Mix well to combine the dry ingredients.
  • Gradually add 145–150 g (⅔ cup) of water, mixing with your hands or a dough hook until the dough comes together. You want a slightly firm but pliable dough.
  • Once the dough starts to form, add 30 g (2 tbsp) of butter or margarine and 5 g (1 tsp) of salt. Knead the dough for about 5–7 minutes until it’s smooth and elastic.
  • Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for about 1 hour, or until it doubles in size.

2. Prepare the Butter for Lamination

While the dough is resting, prepare the butter for lamination:

  • Take 150 g (⅔ cup) of butter or margarine and place it between two sheets of parchment paper.
  • Use a rolling pin to flatten the butter into a rectangular shape about 1 cm thick. Make sure the butter is evenly distributed.
  • Place the butter rectangle in the refrigerator to chill slightly, but ensure it remains pliable (not too firm). This will help in the lamination process.

3. Laminate the Dough

Once the dough has risen, it’s time to start the lamination process:

  • Roll out the rested dough into a large rectangle, roughly 3 times the size of the butter block.
  • Place the chilled butter in the center of the dough. Fold the dough over the butter like an envelope, fully encasing the butter within the dough.
  • Roll the dough out into a long rectangle, about 3 times as long as it is wide.
  • Fold the dough into thirds, like folding a letter (this is the first turn). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Repeat the rolling and folding process two more times (for a total of 3 turns), chilling the dough in the refrigerator for 30 minutes between each turn. This layering process creates the flaky texture of the croissants.

4. Shape the Croissants

After completing the lamination process and chilling the dough, it’s time to shape the croissants:

  • Roll the dough out to a thickness of about 5 mm.
  • Cut the dough into long triangles, approximately 12–15 cm (5–6 inches) in length. For even croissants, you can use a ruler to guide your cuts.
  • Starting from the wide base of each triangle, gently roll the dough toward the pointed end to form a croissant shape. Tuck the point under the croissant to prevent it from unrolling during baking.
  • Place the shaped croissants on a baking tray lined with parchment paper, leaving space between each croissant for proofing.

5. Proof the Croissants

Allow the croissants to proof at room temperature:

  • Let the shaped croissants rest at room temperature for 1 to 1.5 hours, or until they have doubled in size. The croissants should look puffed and airy but not over-proofed.

6. Bake the Croissants

Preheat the oven to 375°F (190°C) during the last 15 minutes of proofing.

  • Before baking, brush each croissant with a beaten egg to give them a shiny, golden crust.
  • Bake the croissants in the preheated oven for 15–20 minutes, or until they are deeply golden brown and flaky.
  • Remove the croissants from the oven and allow them to cool slightly before serving.

7. Cool and Enjoy

Once the croissants have cooled, serve them warm with your favorite fillings or spreads. Whether you enjoy them with butter, jam, chocolate, or cheese, these croissants will be a hit at any breakfast or brunch!

Nutrition Information (Per Serving)

  • Serving Size: 1 croissant (makes about 8 croissants)
  • Calories: 270 kcal
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Carbohydrates: 24 g
  • Sugar: 5 g
  • Protein: 4 g
  • Fiber: 1 g
  • Sodium: 200 mg

Final Thoughts

These simple and easy homemade croissants are flaky, buttery, and melt-in-your-mouth delicious. The lamination process may seem daunting, but with a little patience, you’ll be able to create croissants that rival those from your favorite bakery. Perfect for breakfast, brunch, or even a special occasion, these croissants are sure to become a staple in your baking repertoire. Enjoy the process, and savor the results of your homemade pastry masterpiece!