Homemade Croissants – Buttery, Flaky, and Irresistibly Soft

There is something truly magical about homemade croissants. The moment you take them out of the oven, the kitchen fills with a rich, buttery aroma that instantly makes everyone feel warm and comforted. Croissants are known for their delicate golden crust, soft interior, and beautiful flaky layers that melt in your mouth with every bite. While they may look like something only professional bakeries can make, the truth is that with a little patience and the right technique, you can create perfect croissants right in your own kitchen.

Making croissants from scratch is not just about baking — it is about creating layers of flavor and texture. The process of folding butter into the dough, known as laminating, is what gives croissants their signature flaky structure. Each fold creates thin layers that puff up beautifully when baked, resulting in a light, airy pastry with a crisp outer shell and a tender inside. These croissants are perfect for breakfast, brunch, or even as a delicious snack with coffee or tea.

Whether you enjoy them plain, filled with chocolate, or served with jam and butter, homemade croissants offer a freshness and quality that store-bought versions simply cannot match. Once you try this recipe, you will discover how rewarding it is to bake your own bakery-style croissants at home.

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Ingredients:

For the dough:

• 4 cups (500 g) all-purpose flour
• 1/4 cup (60 g) sugar
• 1 tablespoon (10 g) instant dry yeast
• 1 teaspoon salt
• 1 cup (250 ml) warm milk
• 1/4 cup (60 g) melted butter

For laminating:

• 7 oz (200 g) cold unsalted butter

For egg wash:

• 1 egg
• 1 tablespoon milk

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Instructions:

Step 1: Prepare the Dough

In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm milk and melted butter, then mix until a dough forms. Knead the dough for about 8–10 minutes until it becomes smooth and elastic. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Laminate the Dough

Roll the dough into a large rectangle on a lightly floured surface. Place the cold butter in the center and fold the dough over it to seal. Roll the dough out gently, then fold it into thirds like a letter. Refrigerate for 30 minutes. Repeat this rolling and folding process 3 times, chilling between each fold. This creates the flaky layers.

Step 3: Shape the Croissants

Roll the dough into a large thin sheet. Cut it into triangles. Starting from the wide end, roll each triangle toward the tip to form the classic croissant shape. Place them on a baking tray lined with parchment paper.

Step 4: Proof the Croissants

Cover the shaped croissants and let them rest for 30–45 minutes until slightly puffy.

Step 5: Bake

Preheat your oven to 350°F (180°C). Brush the croissants with egg wash. Bake for 15–20 minutes, or until golden brown and beautifully crisp.

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Tips for Perfect Croissants:

• Always use cold butter for laminating.
• Chill the dough between folds to prevent butter from melting.
• Do not rush the rising time.
• Bake until deep golden for the best flavor and texture.

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Fresh homemade croissants are best enjoyed warm, straight from the oven, when the layers are at their flakiest and most delicious. Serve them with butter, honey, or jam, and enjoy a true bakery-quality experience at home.