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Making super soft croissants at home is an art, but with the right technique and a little patience, you’ll end up with buttery, flaky, and incredibly soft croissants. The secret lies in the dough’s slow rise and the generous layers of butter that give it the melt-in-your-mouth texture. Here’s how to make croissants from scratch, step by step.
Table of Contents
Recipe Overview:
Yield: 12 croissants
Prep Time: 30 minutes (plus rising time)
Cook Time: 20-25 minutes
Total Time: 4-5 hours (including rising time)
Difficulty: Intermediate (requires patience for proofing and rolling)
Ingredients:
For the Dough:
1 cup (240 ml) warm milk (about 110°F/45°C)
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup (50 g) granulated sugar
4 cups (480 g) all-purpose flour, plus more for rolling
1 teaspoon salt
1 tablespoon vegetable oil or melted butter
1/4 cup (60 g) unsalted butter, softened (for dough)
1 large egg (for egg wash)
For the Butter Layers:
1 1/4 cups (280 g) unsalted butter, cold and cut into thin slices
1 tablespoon flour (for dusting)
Equipment:
Large mixing bowl
Rolling pin
Parchment paper
Pastry brush (for egg wash)
Baking sheet
Plastic wrap or clean kitchen towel
Knife or pizza cutter (for shaping)
Instructions:
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