Homemade Baked Croissants
Indulge in the buttery, flaky perfection of **Homemade Baked Croissants**, a show-stopping recipe that brings the timeless charm of French baking right into your kitchen. These golden pastries are crafted with layers of rich, chilled butter folded into a soft, yeast-leavened dough, creating a delicate texture that melts in your mouth. While the process requires patience and precision—with multiple rounds of rolling, folding, and chilling—the result is a bakery-worthy treat with irresistibly crisp layers and a light, airy interior. Perfect for breakfast, brunch, or an indulgent snack, these croissants are brushed with a glossy egg wash to achieve their signature golden hue. Whether enjoyed plain, with a dollop of jam, or paired with your favorite caffeinated drink, this recipe invites you to savor the art of homemade pastry from start to finish. Ideal for food enthusiasts looking for a rewarding baking project, these croissants are a deliciously impressive addition to any table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 360 grams Unsalted butter
- 250 ml Whole milk
- 60 grams Granulated sugar
- 10 grams Salt
- 11 grams Active dry yeast
- 1 Large egg
- 1 Egg yolk
- 30 ml Water
Instructions
In a small bowl, combine the warm milk and yeast. Let sit for 5 minutes until foamy.
In a large bowl, mix the flour, sugar, and salt.
Make a well in the center of the dry ingredients, and add the milk mixture and one beaten egg. Stir until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature until doubled in size, about 1-2 hours.
Once the dough has risen, punch it down then roll it into a rectangle about 20x40 cm on a lightly floured surface.
Take the chilled butter and slice it into thin layers, then arrange these layers covering 2/3 of the dough rectangle.
Fold the dough into thirds like a letter: fold the uncovered third of the dough over the butter, then fold the remaining butter-covered third over the top.
Rotate the dough 90 degrees, roll it out into a rectangle, fold it again into thirds, and then wrap it in plastic wrap. Chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
After the final fold, roll the dough into a long rectangle approximately 25x80 cm. Trim the edges if needed for clean lines.
Using a sharp knife or pastry cutter, divide the dough into triangles with a 10-12 cm base.
Gently stretch each triangle, then roll it from the base to the tip to form a croissant shape, making sure the tip is tucked under.
Place the croissants on baking sheets lined with parchment paper, cover loosely, and let them rise for about 1-2 hours until puffy.
Preheat the oven to 200°C (390°F).
In a small bowl, mix egg yolk and water for the egg wash.
Brush the croissants lightly with the egg wash, making sure not to let it drip onto the baking sheet.
Bake for 15-20 minutes or until golden brown and crisp.
Let the croissants cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
4989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.4 g | 425% | |
| Saturated Fat | 188.7 g | 943% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1199 mg | 400% | |
| Sodium | 4177 mg | 182% | |
| Total Carbohydrate | 458.7 g | 167% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 74.4 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 517 mg | 40% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1309 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
