Homemade Croissants

by BakeHubPublic

Flaky, buttery, honeycomb-layered croissants made with a laminated dough. A weekend project that is absolutely worth the effort.

Serves 12120min prep + 18min cook 200°C

Utensils

Rolling pinRulerPastry brushBaking sheetPlastic wrap

1
Combine flour, sugar, salt and yeast. Add warm milk and softened butter; mix to a smooth dough. Do not over-knead. Cover and refrigerate overnight.
15 min · 4°C
2
Beat cold butter between sheets of parchment into a 20 × 20 cm slab. Refrigerate until firm but pliable (about 15 °C).
10 min
3
Roll dough on a lightly floured surface into a 40 × 20 cm rectangle. Place butter slab in the centre, fold dough over to enclose completely.
10 min
4
Roll out to 60 × 20 cm, fold in thirds (letter fold). Wrap and refrigerate 30 minutes. Repeat twice more for 3 folds total.
30 min · 4°C
5
Roll laminated dough into a 40 × 60 cm rectangle, 4 mm thick. Cut into long triangles with a 10 cm base.
10 min
6
Stretch each triangle gently and roll tightly from base to tip. Curve ends to form a crescent. Place on lined trays.
20 min
7
Proof at room temperature until doubled and jiggly, about 2–3 hours. Brush with egg wash.
150 min
8
Bake at 200 °C for 16–18 minutes until deep golden. Cool on a rack for at least 15 minutes.
18 min · 200°C