Homemade Flaky Croissants

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Golden, buttery, and irresistibly flaky—homemade croissants are a triumph of French baking and the ultimate reward for those willing to take on a culinary challenge. Each croissant is a delicate bundle of layered dough and rich butter, puffed to perfection in the oven, and filling your kitchen with a warm, intoxicating aroma. With crisp exteriors and soft, airy interiors, they offer an experience far superior to anything store-bought.

Crafting these croissants requires patience, precision, and a bit of muscle for all that rolling and folding. But the end result? A light, melt-in-your-mouth pastry that practically sings with every bite. Whether enjoyed plain, with a swipe of jam, or filled with chocolate, these croissants make any breakfast or brunch feel like a trip to a Parisian café.

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Ingredients for Homemade Flaky Croissants

• 500g (4 cups) all-purpose flour
• 10g (2 tsp) salt
• 50g (1/4 cup) granulated sugar
• 10g (1 tbsp) instant yeast
• 300ml (1 1/4 cups) cold whole milk
• 300g (about 1 1/4 cups) unsalted butter, cold
• 1 egg (for egg wash)
• Optional: additional butter for greasing and flour for dusting

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Step 1: Prepare the Dough

In a large mixing bowl, combine the flour, salt, sugar, and instant yeast—keeping the yeast and salt on opposite sides of the bowl at first to avoid deactivating the yeast. Gradually pour in the cold milk and mix until a shaggy dough forms. Knead it just enough to bring it together, then shape into a rough rectangle. Cover with plastic wrap and refrigerate for at least 1 hour to rest.

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Step 2: Make the Butter Block

Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and shape it into a thin, even rectangle approximately 15×15 cm (6×6 inches). Keep the butter cool but pliable—if it becomes too soft, chill it again until firm yet workable.

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Step 3: Laminate the Dough

Roll out the chilled dough on a lightly floured surface into a 30×30 cm (12×12 inch) square. Place the butter block in the center at a 45-degree angle (like a diamond) and fold the corners of the dough over the butter, sealing it inside completely.

Roll the dough lengthwise into a rectangle about 20×60 cm (8×24 inches). Perform the first book fold or letter fold by folding one third of the dough over the middle, then folding the opposite third over the top—like folding a letter. Wrap in plastic and chill for 30 minutes. Repeat this process two more times for a total of three folds, chilling between each.

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Step 4: Shape the Croissants

After the final chill, roll the dough out into a large rectangle approximately 25×70 cm (10×28 inches) and about 5 mm (1/4 inch) thick. Use a sharp knife or pizza cutter to trim the edges and then cut the dough into long triangles (base about 8 cm wide).

To shape, make a small notch in the center of each triangle base, then gently stretch and roll the dough from the base to the tip, forming a crescent. Place the croissants on a parchment-lined baking tray with the tip underneath.

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Step 5: Proof and Bake

Let the croissants proof at room temperature for 1.5 to 2 hours, or until noticeably puffy and jiggle slightly when shaken. Preheat your oven to 200°C (390°F).

Brush the croissants gently with a beaten egg for a glossy finish. Bake for 18–22 minutes, or until deep golden brown and crisp on the outside. Cool slightly before serving.

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Storage Instructions

To keep your homemade croissants fresh, follow these storage tips:

• Room Temperature: Store cooled croissants in an airtight container or a resealable plastic bag for up to 2 days. They’re best the day they’re baked but still enjoyable the next day.
• Refrigeration (Not Recommended): Storing in the fridge can cause the croissants to become stale faster due to moisture loss.
• Freezing (Best Option): Place baked croissants in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. Reheat in a 180°C (350°F) oven for 5–8 minutes.
• Freezing Before Baking: After shaping and proofing, freeze unbaked croissants on a tray, then store them in a sealed bag. When ready to bake, allow to thaw and rise at room temperature for several hours before baking as usual.

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Estimated Nutrition (per plain croissant)

• Calories: 260
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 200mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 5g

Note: Nutritional values may vary slightly based on specific brands and portion sizes.

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Frequently Asked Questions

What type of butter should I use for croissants?

Use high-fat European-style butter (82% fat or more) for best layering and flavor. It’s more pliable and less watery than standard butter.

Can I make croissant dough in advance?

Yes, the dough can be prepared up to the lamination stage and kept refrigerated overnight, or frozen for future use.

Why are my croissants not flaky?

This usually happens if the butter melted during the folding or proofing stages. Keep everything cold and work quickly.

How long should I proof the croissants?

Usually 1.5 to 2 hours at room temperature, or until they look puffy and jiggle when the tray is shaken gently.

Can I add fillings like chocolate or almond paste?

Absolutely! Add a strip of chocolate or a spoonful of almond filling near the base of each triangle before rolling.

Why did my croissants leak butter?

Butter leakage typically results from over-proofing or under-sealing. Make sure the croissant tips are tucked under before baking.

Can I use a stand mixer to knead the dough?

Yes, use the dough hook on low speed to bring the dough together, then switch to medium speed for about 4–6 minutes.

How do I make mini croissants?

Cut smaller triangles during shaping and reduce baking time by 3–5 minutes, watching closely for doneness.

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