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The best recipe for Homemade Flaky Butter Croissants
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Homemade Flaky Butter Croissants
Please note this is a lengthy process but well worth it at the end. It’s not that easy to make as it does take a lot of patience but you just have to roll up your sleeves and do it! You will not regret the time and effort once you taste your own creation!
- Prep Time: 2 hours
- Proof Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 4 hours 20 minutes
Ingredients
FOR THE DOUGH
- 3 1/2 cups all-purpose flour
- 1 cup water
- 1/2 cup milk
- 5 Tbsp granulated sugar
- 2 1/4 tsp instant dry yeast
- 1 tsp salt
- 2 Tbsp butter at room temperature
FOR THE LAYERING
- 1 1/4 cups butter – melted butter for brushing the tops of croissant
Instructions
For the dough:
- Place the stand mixer with the hook attachment, the flour, water, milk, sugar, and yeast, and blend on medium speed, then add the salt and butter.
- Make sure all ingredients are at room temperature. Increase the speed and knead, using a dough hook, until all is well combined.
- Press the dough flat on a tray covered with parchment paper and then cover with a tea towel. Allow it to rest in a draft-free area for 90 minutes. After 90 minutes place in the refrigerator and chill for at least 2 hours.
- Place a large piece of plastic wrap (double the pan size) in a square baking pan, a 7-inch pan, and press the butter into the pan. Now cover the butter with the extra portion of plastic which you place on top of the butter. Chill the butter for the same amount of time as the dough (2 hours).
- On a floured work surface, turn out the chilled dough and roll it out into a rectangle. Place the butter in the center and fold the dough closing it up like an envelope.
- Roll the dough into a rectangle and place again on the baking tray. Cover and place in the fridge for 4 hrs.
- Repeat rolling and folding the dough into single folds 2 more times. Let the dough rest for at least 4 hours.
Now we start preparing the croissants:
- Divide the dough into two equal portions by cutting it with a pastry cutter.
- Place the one half back in the fridge, and keep it covered. Start to work on the remaining piece and roll it out and cut using a croissant cutter.
- Make a slit on the large part and start rolling by keeping space between each croissant.
- Brush lightly with melted butter, cover, and let the croissants rise for 2 hours
in a warm area before baking. - I usually just let it stand in my oven that’s switched off till I’m ready to bake.
- Bake at 190C / 375F for 20 minutes until a rich golden brown
Notes
Bakers Tip: Croissant tastes best the same day but I usually just heat them a little and can keep well for up to 3days still tasting amazing!
Prepared, tried, and tested Quraisha Aboobaker
You decide which of the below versions you prefer regarding the famous Croissant
A Short History of the Croissant
The Flaky Tale of the Croissant
What do you eat with a croissant?
Fill a croissant with fresh fruit and whipped cream for a sweet treat. Cut up some fruit of your choice like strawberries or peaches. Slice a croissant in half, stuff the fruit inside, top it with whipped cream and eat it. Don’t cut the croissant all the way through.
Is croissant bread?
It is a pastry and bread the two are not mutually exclusive. You could certainly say that a croissant is made of bread (although it’s technically arguable, a colloquial definition of bread could include pastries). It is not a kind of bread such as rye, wheat, pumpernickel, etc.
What butter is best for croissants?
The first step is choosing the butter. It’s the main source of flavor, so use high-quality, unsalted, and, most of all, fresh. The price per pound may startle you, but you’re only using half at a time and, at 16 croissants per batch, that works out to about 30 cents each.
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I put bacon cheese lettuce and tomato inside for lunch. It is what the french call a French Rascal. Yum!
Yes it’s super delicious. For breakfast I love it only with butter and coffee
Esme, they’re gorgeous! I can practically smell them now! I love making croissants and posted a detailed tutorial a few years ago–listed under Breads on my Recipes index page because my answer to your question is “Yes, it is a bread,” albeit a very, very special one! I like your suggestion of filling one with fresh fruit and whipped cream–ever so much better than chocolate!
Yes this is a labor of love making them but so delicious. I admit I am way too time-short to make this die to the time it take.