Homemade Baked Croissants

Master the art of French baking with this recipe for *Homemade Baked Croissants*, a flaky and buttery treat that’s perfect for breakfast or a luxurious snack. This step-by-step guide walks you through creating the perfect laminated dough from scratch, complete with rich layers of unsalted butter for that signature crisp exterior and tender interior. With just a handful of pantry staples like all-purpose flour, whole milk, and active dry yeast, along with expert techniques for folding and chilling, you'll achieve bakery-quality croissants right in your kitchen. Each golden, crescent-shaped pastry is brushed with a glossy egg wash before baking to perfection. Serve them warm from the oven with a smear of jam or enjoy them plain as they melt in your mouth. Perfect for weekend baking projects or special occasions, these homemade croissants are sure to delight!

Nutriscore Rating: 47/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 360 grams Unsalted butter
• 250 ml Whole milk
• 60 grams Granulated sugar
• 10 grams Salt
• 11 grams Active dry yeast
• 1 Large egg
• 1 Egg yolk
• 30 ml Water

Directions

Step 1

In a small bowl, combine the warm milk and yeast. Let sit for 5 minutes until foamy.

Step 2

In a large bowl, mix the flour, sugar, and salt.

Step 3

Make a well in the center of the dry ingredients, and add the milk mixture and one beaten egg. Stir until a shaggy dough forms.

Step 4

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

Step 5

Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature until doubled in size, about 1-2 hours.

Step 6

Once the dough has risen, punch it down then roll it into a rectangle about 20x40 cm on a lightly floured surface.

Step 7

Take the chilled butter and slice it into thin layers, then arrange these layers covering 2/3 of the dough rectangle.

Step 8

Fold the dough into thirds like a letter: fold the uncovered third of the dough over the butter, then fold the remaining butter-covered third over the top.

Step 9

Rotate the dough 90 degrees, roll it out into a rectangle, fold it again into thirds, and then wrap it in plastic wrap. Chill for 30 minutes.

Step 10

Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.

Step 11

After the final fold, roll the dough into a long rectangle approximately 25x80 cm. Trim the edges if needed for clean lines.

Step 12

Using a sharp knife or pastry cutter, divide the dough into triangles with a 10-12 cm base.

Step 13

Gently stretch each triangle, then roll it from the base to the tip to form a croissant shape, making sure the tip is tucked under.

Step 14

Place the croissants on baking sheets lined with parchment paper, cover loosely, and let them rise for about 1-2 hours until puffy.

Step 15

Preheat the oven to 200°C (390°F).

Step 16

In a small bowl, mix egg yolk and water for the egg wash.

Step 17

Brush the croissants lightly with the egg wash, making sure not to let it drip onto the baking sheet.

Step 18

Bake for 15-20 minutes or until golden brown and crisp.

Step 19

Let the croissants cool on a wire rack for a few minutes before serving.

Nutrition Facts

Serving size	1296.3 grams (1296.3g)

Amount per serving	% Daily Value*
Calories	4989

Total Fat 331.40g	425%
Saturated Fat 188.70g	943%
Polyunsaturated Fat 0.30g
Cholesterol 1199mg	400%
Sodium 4177mg	182%
Total Carbohydrate 458.70g	167%
Dietary Fiber 15.80g	56%
Total Sugars 74.40g
Protein 75.90g	152%

Vitamin D 173IU	863%
Calcium 517mg	40%
Iron 25mg	139%
Potassium 1309mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 5.9%

Carbs: 35.8%