Homemade croissants

Creating homemade croissants is a rewarding endeavor that marries the art of patience with the craft of baking. These buttery, flaky pastries are a staple of French cuisine and can elevate any breakfast or brunch to an event of pure indulgence. The process takes time, primarily due to the need for multiple rounds of rolling and resting the dough, but the end result—a golden, layered, airy croissant—is unparalleled. Here’s a detailed guide to making your own croissants from scratch.


For the Dough:

  • 4 cups (500g) all-purpose flour, plus extra for dusting
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons (7g) instant yeast
  • 1 1/4 teaspoons (8g) salt
  • 1 1/4 cups (300ml) lukewarm milk
  • 2 tablespoons (30ml) unsalted butter, melted

For the Butter Layer:

  • 1 1/4 cups (280g) unsalted butter, cold

For Finishing:

  • 1 egg, beaten, for egg wash


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