Homemade Butter Croissants

When it comes down to my favourite breakfast/brunch treat, few treats evoke the same sense of decadence and delight as a perfectly crafted homemade butter croissant. With their flaky layers and buttery richness, these crescent-shaped pastries have become a staple in bakeries worldwide. However, there’s something truly special about preparing them from scratch in the comfort of your own kitchen.

Crafting homemade butter croissants at home may seem like a daunting task, but with the right recipe and a bit of patience, you can achieve bakery-quality results that will impress even the most discerning palate. Let’s dive into the art of making these delectable pastries, step by step.

To begin your prep work, gather your ingredients: flour, sugar, yeast, milk, salt, butter and an egg for the egg wash. With these simple components, you’ll start on a process that combines precision and technique to create layers of flaky goodness.

Start by preparing the dough, mixing flour, sugar, and yeast before incorporating warm milk to activate the yeast. Knead the dough until it becomes smooth and elastic, then let it rest and rise until doubled in size.

The magic of butter croissants lies in their layers, achieved through a process known as laminating. Thin slices of cold butter are sandwiched within the dough, which is then folded and rolled multiple times to create hundreds of delicate layers. It sounds a lot more complicated than it actually is.

After a series of folds and chilling periods, it’s time to shape the croissants. Cut the dough into triangles, roll them tightly, and let them rise until doubled in size. A final brush of egg wash adds a glossy finish before baking to golden perfection.

Butter croissants are a delightful treat on their own, but they also pair beautifully with a variety of accompaniments. For a classic French experience, serve them alongside a spread of fruit preserves and creamy butter. Alternatively, elevate your brunch spread by pairing them with a selection of cheeses and cured meats for a savoury twist.

Whether enjoyed fresh from the oven or savoured with your favourite toppings, homemade butter croissants are sure to delight your taste buds and impress your guests. So, roll up your sleeves, preheat your oven, and start on a culinary adventure that will leave you craving more with each flaky bite. These are amazing and taste so much more than sop brought.

Homemade Butter Croissants

It's time to indulge your senses and experience how satisfying making homemade butter croissants; with their irresistible aroma, delicate layers, and buttery richness.

4.71 from 89 votes

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Course: Breakfast, Brunch, Snack

Cuisine: French

Keyword: Dairy, Homemade Butter Croissants, Pastry, Yeast

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Resting/Chilling: 2 hours hours

Total Time: 2 hours hours 45 minutes minutes

Servings: 12 Croissants

Calories: 310kcal

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Ingredients

 

MetricImperial

• 500 g all-purpose flour
• 50 g granulated sugar
• 2 tsp active dry yeast
• 300 ml warm milk
• 1 tsp salt
• 225 g unsalted butter cold/sliced thinly
• 1 large egg free range/beaten

Instructions

Prepare the Dough:

• In a small bowl, dissolve the yeast in warm milk and let it sit for about 5-10 minutes until it becomes frothy.
  2 tsp active dry yeast, 300 ml warm milk
• In a large mixing bowl, combine the flour, sugar, and salt.
  500 g all-purpose flour, 50 g granulated sugar, 1 tsp salt
• Make a well in the centre of the flour mixture and pour in the yeast mixture.
• Mix everything together until a rough dough forms.
• Turn the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
• Shape the dough into a ball, cover it with a clean towel, and let it rest for about 1 hour or until it doubles in size.

Incorporate the Butter:

• Once the dough has doubled in size, punch it down gently to release the air.
• Roll out the dough into a large rectangle, about 1/4 inch thick.
• Arrange the thinly sliced butter over two-thirds of the dough rectangle, leaving one-third of the dough without butter.
  225 g unsalted butter
• Fold the unbuttered third over the buttered middle third.
• Fold the other third over the top to create three layers.
• Seal the edges by pinching them together.
• Wrap the dough in plastic wrap and refrigerate it for about 30 minutes.

Make the Layers:

• After 30 minutes, take the dough out of the refrigerator and place it on a lightly floured surface.
• Roll out the dough into a large rectangle again, about 1/4 inch thick.
• Fold the rectangle into thirds again, like a letter.
• Wrap the dough in plastic wrap and refrigerate it for another 30 minutes.
• Repeat this process two more times, chilling the dough for 30 minutes between each fold.

Shape the Croissants:

• After the final chilling, roll out the dough into a large rectangle, about 1/4 inch thick.
• Cut the dough into triangles.
• Starting at the wide end, roll each triangle tightly towards the pointed end to form a croissant shape.
• Place the croissants on a baking sheet lined with parchment paper, leaving space between each croissant.
• Cover the croissants loosely with plastic wrap and let them rise at room temperature for about 1-2 hours until they double in size.

Bake the Croissants:

• Preheat the oven to 375°F (190°C).
• Brush the croissants with beaten egg wash.
  1 large egg
• Bake the croissants in the preheated oven for about 15-20 minutes or until they are golden brown and flaky.
• Remove the croissants from the oven and let them cool on a wire rack before serving.

Nutrition

Calories: 310kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 203mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 491IU | Vitamin C: 0.002mg | Calcium: 13mg | Iron: 2mg