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Author:
tastelessbaker
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Homemade Croissants (Same Day)
This recipe simplifies the traditional croissant-making process, allowing you to enjoy fresh, beautiful croissants in a shorter time frame, without sacrificing taste. It's been refined multiple times to be as straightforward as possible.
#Croissant
#Pastry
#French
#Baking
#Breakfast
#Dessert
#Homemade
#Sameday
Golden Brown Croissants
Recipe Information
1h 30m
Prep Time
20m
Cook Time
7h 10m
Total Time
12
Servings
Medium
French
English
Nutrition (per serving)
280
Calories
6g
Protein
35g
Carbs
18g
Fat
Flaky Croissant Interior
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Freshly Baked Croissants
Instructions
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- Combine flour, salt, sugar, and yeast in a bowl. Add lukewarm water and milk, then mix until a shaggy dough forms. Incorporate the softened butter.10m
Preview10mPreviewCombine flour, salt, sugar, and yeast in a bowl. Add lukewarm water and milk, then mix until a shaggy dough forms. Incorporate the softened butter. - Knead the dough on a lightly floured surface for 10-12 minutes until smooth and elastic. Place in a bowl, cover, and let rest for 30 minutes at room temperature.45m
Preview45mPreviewKnead the dough on a lightly floured surface for 10-12 minutes until smooth and elastic. Place in a bowl, cover, and let rest for 30 minutes at room temperature. - Roll the butter for the block into a 20cm x 40cm rectangle between two sheets of parchment paper. Chill until firm.20m
Preview20mPreviewRoll the butter for the block into a 20cm x 40cm rectangle between two sheets of parchment paper. Chill until firm. - Roll out the dough into a rectangle twice the size of your butter block. Place the butter block on one half of the dough, fold the other half over, and seal the edges.15m
Preview15mPreviewRoll out the dough into a rectangle twice the size of your butter block. Place the butter block on one half of the dough, fold the other half over, and seal the edges. - Perform the first 'turn' (laminating fold): Roll the dough into a long rectangle, then fold it into thirds like a letter. Wrap and chill for 30 minutes.45m
Preview45mPreviewPerform the first 'turn' (laminating fold): Roll the dough into a long rectangle, then fold it into thirds like a letter. Wrap and chill for 30 minutes. - Repeat the rolling and folding process two more times, chilling the dough for 30 minutes after each turn. This creates the layers.1h 30m
Preview1h 30mPreviewRepeat the rolling and folding process two more times, chilling the dough for 30 minutes after each turn. This creates the layers. - Roll the final dough to about 3mm thick. Cut into triangles, then roll each triangle from the wide base to the tip to form croissants.20m
Preview20mPreviewRoll the final dough to about 3mm thick. Cut into triangles, then roll each triangle from the wide base to the tip to form croissants. - Place shaped croissants on a baking sheet, cover loosely, and let proof in a warm place until doubled in size (2-3 hours). Brush with egg wash.3h
Preview3hPreviewPlace shaped croissants on a baking sheet, cover loosely, and let proof in a warm place until doubled in size (2-3 hours). Brush with egg wash. - Preheat oven to 200°C (400°F). Bake for 15-20 minutes, or until golden brown and flaky. Let cool slightly before serving.20m
Preview20mPreviewPreheat oven to 200°C (400°F). Bake for 15-20 minutes, or until golden brown and flaky. Let cool slightly before serving.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
