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Homemade Flaky Croissants

Homemade Flaky Croissants
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These Homemade Flaky Croissants are buttery, light, and filled with beautiful layers that melt in your mouth. This smaller-batch recipe is designed for home bakers who want bakery-quality croissants without being overwhelmed. With clear steps and helpful tips, you’ll create golden, crisp pastries with soft, airy interiors—perfect for breakfast, brunch, or special occasions.

Ingredients

Scale

Croissant Dough

  • 2¼ teaspoons (1 packet) instant yeast

  • ½ cup water, room temperature

  • 3½ cups all-purpose flour

  • ⅓ cup granulated sugar

  • 2 teaspoons salt

  • 1 cup whole milk, room temperature

  • 1 large egg, beaten (for egg wash)

Butter Square

  • 1½ cups (3 sticks) unsalted butter, cubed (cool but pliable)

  • 2 tablespoons all-purpose flour

Instructions

Make the Dough

  1. In the bowl of a stand mixer, combine flour, sugar, and salt.

  2. Add yeast on the opposite side of the salt and mix lightly.

  3. Pour in water and milk. Mix with the dough hook on medium-high speed for 8–10 minutes, until smooth and elastic.

  4. Shape dough into a ball, place in a greased bowl, cover, and rest in a warm place for 30 minutes.

Prepare the Butter Block

  1. Using the paddle attachment, beat butter and flour just until smooth.

  2. Shape into a 6-inch square, wrap in plastic, and refrigerate until firm but pliable.

Lamination (Creating Layers)

  1. Roll rested dough into a 10-inch square.

  2. Place butter diagonally in the center and fold dough corners over butter, sealing tightly.

  3. Refrigerate for 60 minutes.

  4. Roll dough into a 16 × 8-inch rectangle, fold into thirds (letter fold), and chill for 60 minutes.

  5. Repeat this rolling and folding process two more times (3 total turns).

  6. Wrap dough tightly and refrigerate overnight.

Shape the Croissants

  1. Cut dough in half. Roll one half into a 13 × 10-inch rectangle, about ¼-inch thick.

  2. Trim edges and cut into long triangles.

  3. Roll each triangle from the wide end toward the tip.

  4. Repeat with remaining dough.

Final Proof & Bake

  1. Place croissants point-side down on baking sheets (5 per sheet).

  2. Cover and proof in a warm place for 60–90 minutes, until doubled.

  3. Preheat oven to 375°F (190°C).

  4. Brush croissants with beaten egg and bake for 20 minutes, rotating halfway, until deeply golden.

  5. Cool on a wire rack before serving.

Notes

  • Cold butter is key: Butter should be pliable, not soft or melted.

  • Don’t rush chilling: Cold dough creates flaky layers.

  • Light pressure when rolling: Press gently to avoid breaking layers.

  • Golden top = flavor: A deep golden color means rich, buttery taste.

Find it online: https://tastyquickly.com/homemade-flaky-croissants/