Homemade Flaky Croissants

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Golden, buttery, and delicately crisp — homemade croissants are the pinnacle of pastry perfection. These iconic French pastries boast a tender, airy interior wrapped in hundreds of flaky layers. Crafted with care and patience, croissants bring a bakery-level luxury right into your own kitchen. When made from scratch, each bite rewards your effort with rich flavor and melt-in-your-mouth texture.

Whether served plain, filled with chocolate, or paired with a hot beverage, croissants elevate any moment into a special one. The magic lies in lamination — repeatedly folding butter into dough to create paper-thin layers that puff beautifully in the oven. If you’ve ever wanted to master the art of French pastry, this croissant recipe is your delicious starting point.

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Ingredients for this Homemade Flaky Croissants

• 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1 tbsp (10g) instant yeast
• 1 tsp (6g) salt
• 1 cup (240ml) cold whole milk
• 1/2 cup (120ml) cold water
• 1 tbsp unsalted butter (softened, for dough)
• 1 1/4 cups (285g) unsalted butter (for laminating, cold and shaped into a flat block)
• 1 egg (for egg wash)
• 1 tbsp milk (for egg wash)

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Step 1: Prepare the Dough

In a large mixing bowl or stand mixer, combine flour, sugar, yeast, and salt. Add the cold milk, water, and softened tablespoon of butter. Mix until a shaggy dough forms. Knead for 3–5 minutes until smooth. Cover with plastic wrap and let it chill in the fridge for at least 8 hours or overnight — this slows fermentation and develops flavor.

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Step 2: Prepare the Butter Block

Shape 1 1/4 cups (285g) of cold unsalted butter into a flat 6×6-inch square. Place it between two sheets of parchment paper and gently pound with a rolling pin. Chill until firm but pliable. It should be cold but bendable — not brittle or melty.

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Step 3: Laminate the Dough

Roll out the chilled dough into a 13×13-inch square. Place the butter block in the center like a diamond. Fold the corners of the dough over the butter to encase it fully. Then roll the dough out into a long rectangle (about 8×24 inches). Perform a letter fold: fold the top third down and the bottom third up. Wrap and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling for 30 minutes between each turn.

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Step 4: Shape the Croissants

After the final chill, roll the laminated dough into a 10×20-inch rectangle. Trim edges for clean lines, then cut into long triangles (about 5 inches wide at the base). Gently stretch the base, roll each triangle tightly from base to tip, and place them on a parchment-lined baking sheet with the tip tucked underneath.

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Step 5: Proof

Cover loosely with plastic wrap and let the croissants proof at room temperature for 2 to 3 hours until noticeably puffy. They should jiggle slightly when shaken. Avoid overly warm environments which can melt the butter layers.

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Step 6: Bake

Preheat your oven to 400°F (200°C). Mix one egg with a tablespoon of milk and gently brush over the croissants. Bake for 18–22 minutes until golden brown and fully puffed. Cool slightly on a wire rack before serving.

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Storage Instructions

Freshly baked croissants are best enjoyed the day they’re made, but you can still keep their charm with proper storage:

• Room Temperature: Store cooled croissants in an airtight container or zip-top bag for up to 2 days. Reheat in the oven at 300°F (150°C) for 5–8 minutes to revive crispiness.
• Refrigeration: Not recommended as it causes croissants to stale faster due to moisture loss.
• Freezing (Baked): Wrap individually in foil or plastic wrap, then freeze in a zip-top bag. Reheat from frozen at 350°F (175°C) for 12–15 minutes.
• Freezing (Unbaked): After shaping, place on a tray to freeze. Once solid, store in bags. Thaw overnight in the fridge, proof, then bake as usual.

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Estimated Nutrition

Per 1 plain croissant (based on 12 servings)

• Calories: ~290 kcal
• Total Fat: 17g
• Saturated Fat: 11g
• Cholesterol: 50mg
• Carbohydrates: 29g
• Sugar: 5g
• Protein: 5g
• Sodium: 210mg

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Frequently Asked Questions

1. Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the dough by half to avoid over-salting.

2. Why did my butter leak during baking?

Likely due to improper lamination or butter being too warm. Keep everything cold during folds.

3. How long does it take to make croissants from start to finish?

About 2–3 days, including resting and chilling time for the dough.

4. Can I use a stand mixer for the whole process?

You can use it for mixing the dough, but lamination and shaping must be done by hand.

5. Can I add fillings like chocolate or almond cream?

Absolutely! Place a chocolate baton or a spoon of almond paste before rolling the croissants.

6. Why are my croissants dense and not flaky?

The dough may not have proofed enough or butter may have melted into the dough.

7. Can I skip chilling between folds?

No. Chilling keeps butter solid and distinct, which is key to flakiness.

8. What flour is best for croissants?

All-purpose flour works well. You can also use bread flour for a chewier texture, though it may reduce flakiness slightly.

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