Dear Lykkers! Flaky, buttery, and utterly irresistible—the croissant is a global favorite that originated in France but has become a staple in bakeries worldwide.

Did you know you can create this pastry masterpiece in your kitchen? Let’s explore its charm and the step-by-step homemade recipe.

What Makes Croissants Special?

Flaky Layers of Heaven

The hallmark of a croissant is its flaky texture, achieved through a labor-intensive process called lamination. This involves folding butter into dough multiple times to create delicate, buttery layers.

Perfect Pairing

Croissants are incredibly versatile and can be enjoyed with coffee, jam, or cheese—or even turned into gourmet sandwiches.

Homemade Croissant Recipe: Step by Step

Ingredients

3 ½ cups (440g) all-purpose flour

1 cup (240ml) milk, lukewarm

2 ¼ tsp (7g) active dry yeast

3 tbsp (40g) sugar

1 ½ tsp salt

1 cup (225g) unsalted butter, cold

1 egg (for egg wash)

Steps to Make Perfect Croissants

Activate the Yeast

Combine lukewarm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.

Prepare the Dough

Mix flour and salt in a large bowl. Gradually add the yeast mixture, forming a sticky dough. Knead for 5–7 minutes until smooth. Cover and refrigerate for 1 hour.

Prepare the Butter Block

Place the cold butter between two sheets of parchment paper. Roll it into a square about 7 inches (18 cm) wide. Refrigerate until firm but pliable.

Laminate the Dough

Roll the dough into a square slightly larger than the butter block. Place the butter in the center and fold the dough over it, sealing the edges. Roll into a rectangle, fold it into thirds, and refrigerate for 30 minutes. Repeat this process three times to create the layers.

Shape the Croissants

Roll the dough into a large rectangle about 1/8 inch thick. Cut into triangles and roll each triangle from the base to the tip, forming the classic croissant shape.

Proof the Croissants

Place the croissants on a baking tray lined with parchment paper. Cover and let them rise for 1–2 hours until puffy.

Bake to Perfection

Preheat the oven to 375°F (190°C). Brush the croissants with an egg wash and bake for 15–20 minutes or until golden brown.

Extra Tips

Use High-Quality Butter

Butter is the star of the show, so opt for unsalted, high-fat butter for rich, flaky layers.

Keep It Cool

Ensure the dough and butter remain cold during lamination to prevent the layers from blending.

Don’t Rush the Process

Patience is key. Proper chilling between folds is crucial for achieving the perfect texture.

While making croissants at home requires time and effort, the reward of biting into a warm, freshly baked croissant is unmatched. With practice, you’ll perfect the art of lamination and discover the joy of creating this classic pastry from scratch.