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Easy Homemade Croissants

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These non-traditional yet easy homemade croissants are just as delicious and surpass any croissant that you would unroll from a can and bake. If you can make biscuits and roll out pie dough, then you definitely can make these beauties. Buttery and flakey and beautifully golden brown -- I've never met anyone who doesn't love croissants.
Course Breads & Baked Goods
Cuisine American, French
Keyword bread, breakfast, brunch, croissant
Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 3 hours 28 minutes
Total Time 4 hours
Servings 8 croissants
Calories 311
Author Laurie McNamara

Ingredients

  • 1/2 cup milk
  • 3 tablespoons sugar
  • 2 teaspoons active dry yeast
  • cups bread flour plus more for rolling
  • 3/4 teaspoon kosher salt
  • 14 tablespoons cold unsalted butter
  • 1 tablespoons heavy cream or whole milk
  • 1 beaten egg

Instructions

  • Heat the milk until warm. Remove off of the heat and stir in the sugar and then add in the yeast. Set this off to the side so the yeast can proof and the milk can cool.
  • Meanwhile, combine the flour and salt in a bowl. Add in the butter and use a pastry blender to cut the butter into the flour, until the size of large peas. Stir in the cooled yeast/milk mixture until it forms a dough. Wrap in plastic and freeze for 30 to 40 minutes.
  • On a floured surface, with a floured rolling pin, roll out to a large rectangle. Fold the shorter sides into the middle and roll out a little to lengthen it. Fold the [new] shorter sides into the middle and flip so the dough is seem-side-down. Repeat this step 4 to 5 times total, dusting your surface and rolling pin when needed. If the butter starts to soften at any moment, wrap and pop the dough into the freezer for 15 minutes or so. Otherwise wrap in plastic wrap and refrigerate for 4 hours to overnight. -- overnight is best.
  • Once the dough has relaxed and chilled overnight, roll the dough out into a 10x16 inch rectangle. Cut 8 triangles and make a small incision at the base of the triangle. Starting at the bottom, widest part of the triangle and loosely roll towards the narrow point of the dough. Place on a parchment lined baking sheet, tip side down spacing the the croissants a few inches apart. Loosely cover with plastic wrap and let rise for 2 to 3 hours.
  • Preheat oven to 425℉ (or 220℃).
    *you will need to reduce the temp during baking.
  • Before baking, beat the egg and 1 tablespoon of whole milk or heavy cream and use a pastry brush to coat the top and sides with the egg wash.
  • Bake at 425℉ for 10 minutes, then reduce the temperature to 375° (or 190℃) and continue to bake for 4 to 6 more minutes. Rotate the pan to ensure even baking and browning. Watch carefully so they do not burn.

Notes

recipe adapted from Supergolden Bakes

Nutrition

Serving: 1g | Calories: 311kcal | Carbohydrates: 24g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 20mg | Potassium: 87mg | Fiber: 1g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg