Easy Croissants
Flaky, buttery, and irresistibly golden, these Easy Croissants will bring a touch of Parisian bakery charm to your kitchen. Designed with simplicity in mind, this recipe guides you through the art of laminating dough to achieve those signature layers using everyday ingredients like all-purpose flour, cold butter, and instant yeast. While the process involves a bit of time and chilling for optimal flakiness, the results are well worth the effort—delicate crescents that melt in your mouth. Perfect for beginners and seasoned bakers alike, these croissants are ideal for breakfast spreads, brunch gatherings, or simply savoring with a steaming cup of coffee. Whether enjoyed fresh out of the oven or alongside your favorite jam, these homemade croissants will elevate any occasion with authentic French-inspired flavor.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 4 cups all-purpose flour
- 1 cup unsalted butter (cold)
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 2.5 teaspoons instant yeast
- 1.25 cups whole milk (warm)
- 1 whole large egg
- 2 tablespoons cold water
- 1 whole egg (for egg wash)
- 1 tablespoon water (for egg wash)
Directions
Step 1
In a large mixing bowl, whisk together flour, sugar, salt, and instant yeast.
Step 2
Add the warm milk to the dry ingredients and mix until you form a shaggy dough. Cover the bowl with a clean kitchen towel and let it rest for 10 minutes.
Step 3
Transfer the dough to a lightly floured surface and knead it for about 5 minutes, or until it becomes smooth. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Step 4
Meanwhile, prepare the butter block: Place the cold butter between two sheets of parchment paper or plastic wrap. Using a rolling pin, pound and roll it into a rectangular shape, about 8x8 inches. Keep the butter block in the refrigerator until ready to use.
Step 5
Roll out the chilled dough into a slightly larger rectangle, about 10x10 inches. Place the butter block in the center of the dough. Fold the edges of the dough over the butter so that it is fully enclosed like a package.
Step 6
Gently roll out the dough into a long rectangle (about 8x20 inches). Fold the dough into thirds, like a letter. Wrap in plastic wrap and refrigerate for 1 hour.
Step 7
Repeat the rolling and folding process (called laminating) two more times, chilling the dough for 1 hour between each cycle.
Step 8
After the final chill, roll the dough out into a large rectangle (about 12x24 inches) with a thickness of approximately 1/4 inch.
Step 9
Using a sharp knife or a pizza cutter, cut the dough into long triangles, approximately 4 inches wide at the base.
Step 10
To shape the croissants, take a triangle of dough and gently stretch the base before rolling it up tightly towards the tip. Curve the ends slightly to create a crescent shape. Repeat with the remaining triangles.
Step 11
Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between them to rise. Cover loosely with plastic wrap or a clean towel and let them proof at room temperature for 2-3 hours, or until doubled in size.
Step 12
Preheat your oven to 375°F (190°C). In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash.
Step 13
Brush the croissants lightly with the egg wash. Bake in the preheated oven for 18-20 minutes, or until golden brown and puffed.
Step 14
Let the croissants cool slightly on a wire rack before serving. Enjoy warm or at room temperature!
Nutrition Facts
| Serving size | 1211 grams (1211.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3892 |
| Total Fat 216.60g | 278% |
| Saturated Fat 131.60g | 658% |
| Cholesterol 919mg | 306% |
| Sodium 5020mg | 218% |
| Total Carbohydrate 410.80g | 149% |
| Dietary Fiber 15.30g | 55% |
| Total Sugars 42.20g | |
| Protein 77.50g | 155% |
| Vitamin D 354IU | 1768% |
| Calcium 521mg | 40% |
| Iron 25mg | 137% |
| Potassium 1193mg | 25% |
Source of Calories