Would you like to know how to Make Croissants? Then see this step by step Easy Croissant Recipe to make croissant dough. And you will be making the flakiest homemade croissants in no time.
Did you know that these homemade croissants are even better than store bought ones? But don’t be overwhelmed on how to make croissants; we have you covered. This is a tried and true croissant dough recipe that has been passed down in our family. This easy recipe will walk you through all it takes to produce the flakiest homemade croissants ever.
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
See how flaky and mouthwatering these homemade croissants are? These delectable rolls can be on your table today. I promise! You can conquer making croissant dough with these easy instructions on how to make croissants. These babies are amazingly buttery and so very flaky.
Ever time I visit my Uncle Carl, I always raid his little recipe box. It is a treasure trove of great recipes like his Amish Potato Soup, Creole Black Eyed Peas and Rice and now this easy recipe. Yes, I will confess I raided Uncle Carl’s recipe box for this creation but it was with his permission. He is always very sharing with his recipes and we also believe that here on the Ranch. We believe in sharing, we see it as a compliment when our guests ask for our recipes.
We have these croissants on just about every holiday and weekends in between. My eldest daughter has mastered this recipe, and it’s always on her table at Thanksgiving. It’s so amazing when family recipes live on and on over the generations.
We have broken this easy recipe up in a few stages. It’s so much easier to know that this dough rests in the fridge several times and you do not have to make it at one time.
What you need for these Croissants:
Dough Ingredients:
- 1 cup water
- 4 Tablespoons Butter
- 4 Tablespoons Sugar
- 1 tsp Salt
- 2 large Eggs
- 3 cups Bread Flour
- 1 cup Unbleached Flour
- 4 Tablespoons dry milk
- 2 teaspoons active dry yeast
- 1 1/2 cups butter, room temperature
Egg Glaze Ingredients:
- 1 egg
- 2 teaspoons water
Equipment Needed:
- KitchenAide Mixer, Optional
- Dough Hook for KitchenAid Mixer, Optional
- Pastry Mat
- Rolling Pin
- Baking Sheets
- Parchment Paper
- Pastry Brush
How to make croissants:
This easy recipe makes croissant dough and then it is rolled out several times and real butter is smeared on it each and every time. This creates layers and pockets of butter resulting in the flakiest homemade croissants.
Add both flours, sugar, salt, dry milk and yeast to a large mixing bowl. Use a dough hook on a KitchenAid mixer or use a spoon or whip and blend well.
Add the melted butter, eggs and water and mix well. Knead the croissant dough with either a dough hook or your hands until it’s smooth and elastic.
Place the dough in a large greased bowl. Cover with a clean tea towel and allow to rise for about 40 minutes. After it has risen until about double in size, cover the bowl with clear wrap. Then place it in the refrigerator for 3o minutes to chill.
After removing the croissant dough from the fridge place it on a floured pastry mat. You could also flour your countertop if that’s what you normally use. Roll out the dough into a rectangle that’s about 20 inches by 14 inches.
Butter 2/3 (two thirds) of the croissant dough rectangle with room temperature real butter.
Fold the croissant dough into thirds starting by folding the unbuttered one-third side of the dough over the center buttered third.
Fold the dough one more time ending even with on the right side making three layers.
Turn the rolled croissant dough so it’s lengthwise to you and roll it out again into a 20 X 14 rectangle.
Butter 2/3’s and fold as before. Roll it out again, butter, then fold making it a total of 3 buttering steps. This is what makes these homemade croissants so flaky so be sure and do all three.
Wrap securely in clear wrap and place in the refrigerator for 1-2 hours or overnight.
How to cut out Croissant Dough to make Homemade Croissants:
After the croissant dough has been chilled, remove it from the fridge and unwrap it. Cut it into quarters and place three of the quarters back in the bowl to chill in the fridge as you work the first quarter.
Roll out the one-quarter of the croissant dough to an approximate 1/4 inch thick rectangle. Using a sharp knife or pizza cutter, cut it in half.
Then cut it in half the opposite direction. Slice each quarter diagonally into triangles.
After slicing the quarters into triangles you should have 8 slices to make 8 homemade croissants.
Start at the widest side of your croissant dough triangles and gently roll up creating a little homemade croissants. Don’t worry, they will rise more and not be so little.
Place the unbaked croissants on a baking sheet lined with parchment paper or greased foil. Pull the ends gently to create a crescent shape. Make the egg wash and gently brush the tops of each one Repeat these steps with the remaining dough.
Bake in a 375 degree F oven for 8 minutes and remove each one into a cloth-lined bread basket to keep them warm. This easy recipe will make a total of 32 homemade croissants. And we would like to thank our Uncle Carl for passing down so many of his great recipes. We love ya!
Other Bread Recipes:
- Sourdough Crusty Bread
- Southern Cornbread in a cast iron skillet
- Homemade Pizza Dough
- Cloverleaf Dinner Rolls
Click HERE to save these Homemade Croissants to Pinterest
Homemade Croissants
Ingredients
- 1 cup water
- 4 Tbsp butter
- 4 Tbsp sugar
- 1 tsp salt
- 2 large eggs
- 3 cups bread flour
- 1 cup unbleached flour
- 4 Tbsp dry milk
- 2 tsp active dry yeast
- 1 1/2 cups butter room temperature
Egg Glaze
- 1 egg
- 2 tsp Water
Instructions
- Use a dough hook or a fork or spoon mix first nine ingredients. Turn out on a pastry mat and knead until smooth and elastic or use the dough hook of your KitchenAid mixer.
- Roll dough into a ball and place in a greased bowl, cover with tea towel, set in a warm place and let rise 40 min.
- After 40 minutes or the when the dough has about doubled in size, cover the bowl with clear wrap. Place bowl with dough in the refrigerator for 30 min.
- Remove from the fridge and roll dough into 20 X 14 rectangle on a pastry mat. Spread the room temperature 7 Tbsp butter over 2/3's of the dough.
- Fold into thirds. Roll out and again butter 2/3's and fold. Repeat once more. Add flour as needed to prevent sticking.
- Wrap the folded croissant dough securely with plastic wrap and place in refrigerator 1-2 hours or overnight.
- Remove from the fridge and unwrap. Cut into quarters, and roll out the first quarter to about 1/4 inch thickness.
- Using a pizza cutter or a sharp knife cut into triangles (wide end 3 1/2 inches).
- Starting at the wide end roll into croissants, and place on a parchment paper lined cooking sheet and let rise 40-50 min or until double.
- Repeat with the other 3 quarters making a total of 32 croissants.
- Make the egg glaze and use a pastry brush to gently brush each croissant lightly with egg glaze.
- Bake 375 for 8 minutes.
Nutrition
