Homemade Croissant – Buttery, Flaky French Pastry

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm milk and Knead about 8 minutes, until a smooth dough forms.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 4
   Roll the butter into a square between two sheets of parchment paper and chill.

   Rolling pinParchment paperRefrigerator
2. 5
   Roll the dough into a square twice the size of the butter square, wrap the butter in it and roll out.

   Rolling pin
3. 6
   Fold the dough in thirds, like a letter, cover and chill 30 minutes. Repeat the rolling and folding 2 more times.

   Rolling pinRefrigerator
4. 7
   Roll the dough out 4 mm thick, cut long triangles and roll each triangle from the base to the tip.

   Rolling pinKnife
5. 8
   Arrange the croissants on a baking sheet.

   Baking pan
6. 9
   Cover and Let rise 1 hour.

   ⚙ ProofingPlastic wraporKitchen towel
7. 10
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8. 11
   Brush the croissants with the egg.

   Pastry brush
9. 12
   Bake 18–20 minutes, until the croissants are browned.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.