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In this instructable I will show you how to make Croissants. Don't let the idea of making croissants intimidate you. You don't have to be a professional baker to make these, although you will get professional results ;). This recipe for homemade croissants is really easy to make, if I can do it, you can do it. The steps themselves are really easy, but it will take some time. Time to impress your family and friends with this fantastic recipe. Let's get baking!

If you have any questions or comments put them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the video tutorial or better yet do both!

Step 1: Ingredients

Ingredients:

  • 2 1/4 cup of all-purpose flour (290 grams)
  • 1/2 tbsp of salt (8.5 grams)
  • 2 1/4 tsp. of active dry yeast (you can use instant) (6.5 grams)
  • 2 tbsp. of white granulated sugar (25 grams)
  • 1 cup of milk (ideally whole, but you can use 2% or 1%) (240 ml)
  • 1 cup of unsalted butter (225 grams)

Please don't rely on my metric measurements, you may want to double check them, although I believe they are correct. :)

Egg Wash:

  • 1 egg (beaten)
  • 2 tsp. of milk (10ml)

Helpful Tools:

Step 2: Prepare the Yeast

First let us get our yeast going. We take our milk and heat it up in the microwave until it is about 105 to 115 degrees F. About 35 to 45 seconds. Then we add our yeast and a pinch of our sugar to the bowl of milk. The sugar will act as food for the yeast. Now we use a fork and gently mix it a bit, and then let the bowl of yeast sit for 5 to 10 minutes until it gets nice and foamy on top. If it doesn't get foamy, start over because it probably means the yeast was old/bad, or the milk was too hot or not hot enough.

Step 3: Mix Salt With Flour

Next step is to mix in the salt with the flour. You can use a fork or a whisk for this part.

Step 4: Add Sugar

Now we add our yeast/milk to a large bowl, then add our sugar and mix that together with a whisk or fork.

Step 5: Add the Flour

Now we add our flour a third of it at a time, then mix it together with a wooden spoon. Make sure to leave about 1/4 of a cup leftover, which we will incorporate while we knead the dough.

Step 6: Knead the Dough

Now we pour the rest of our flour on our surface, take the dough out of the bowl and put it on our surface, make sure to clean off the extra dough that might be clinging to your wooden spoon. Now we knead the dough. Fold it over, then push it down with your palm, turn it a quarter turn, fold, push, turn, etc. Do this for about 5 to 7 minutes until the dough gets nice and smooth, and when you poke it, it will come back. Now, place the dough in a bowl, I usually lightly spray mine with kitchen spray, then cover it with a damp cloth. The moisture in the damp cloth will help to keep the dough from drying out. It may not be necessary, I just always do it. :) Now let the dough rise in a warm place for about an hour. We also take our butter out of the fridge and let it sit at room temperate while our dough is rising.

Step 7: Wrap Dough and Chill

Now once our dough has risen, we will wrap it in plastic wrap and place in the fridge for 30 minutes.

Step 8: Create Butter Slab

Now we want to make a small butter slab square/rectangle shape. We take our butter, unwrap it and place it on a large sheet of parchment paper. Next we fold over the parchment paper and pound it down with a rolling pin or meat tenderizer. As the butter starts to get a little softer it will be easier to work with. Once we have a nice squarish shape, wrap it up in your parchment paper and put that in the refrigerator to chill along with your dough for 30 minutes.

Step 9: Roll Dough Out

After 30 minutes we take our dough and butter slab out of the fridge. We roll out the dough to a square shape that is a bit larger then our butter slab. Position the butter slab on in the middle of your dough, and draw a line with your finger around it. Remove the butter, and then roll from the edge of your line outwards. What winds up happening is we have an elevated piece of dough in the middle, and then thinner flaps of dough on the sides. Brush off any extra flour with a pastry brush.

Step 10: Fold Over the Flaps

Now we place our butter in the middle, and fold over the flaps of dough.

Step 11: Roll, Fold, Wrap

Now we roll out our dough, fold side down, starting in the middle and working out. We want to roll our dough out so it forms a large rectangle, about 10 inches wide by 18 to 20 or so inches. Then fold it in thirds, like you would a piece of paper to go in an envelope. Now wrap the dough up in plastic wrap and place in the fridge to chill for 30 minutes. We do this because at this point the dough and butter has gotten a bit to warm and it is harder to keep rolling it out.

Step 12: Repeat Steps

Now we repeat our rolling, folding process a few more times. Take the dough out of the fridge, roll it out, dust off extra flour, fold, wrap in plastic wrap, chill for 30 minutes, then to it all over again, then on the final time, this time we will let it stay in the fridge overnight. I usually start my rolls the afternoon before I want to eat them. Then in the morning the dough will be ready to make into the croissants.

Step 13: Roll Dough Out One Final Time

Now the next morning, we roll our dough out, and make it a rectangle shape about 20 inches long or so by 8 to 10 inches. This doesn't have to be exact. Add flour as needed underneath your dough, to keep it from sticking.

Step 14: Cut and Roll

Now we take a knife or pizza cutter and cut out triangle shapes. If you want them all to be exactly the same, create a template from a piece of cardboard. Then once you have your triangles cut out, cut a little slit at the bottom of it, then stretch the ends away from each other a little bit and roll up the triangle into the classic croissant shape. Push the ends close together to get that crescent look, or just leave them straight.

Step 15: Let Croissants Rise

We place our croissants on a parchment paper or silicone mat lined bakings sheet and then we cover them with a cloth and let them rise for 2 to 3 hours.

Step 16: Baste Them With Eggwash

After they have risen they will look amazing. Also if you look closely, you can see the little layers of dough. Pretty cool! Now take one egg and beat it, then add a couple of tsp. of milk and mix, creating your egg wash. Using a basting brush bush the tops of the croissants with the egg wash. Preheat your oven to 400 degrees F. or 204 C. Now we just bake them for 20 to 25 minutes until they are nice and golden brown on the top. mmmm after coming out of the oven let them cool for about 5 minutes. Look at that one I pulled apart, super flaky, amazing!!

Step 17: Video Tutorial

Now watch those steps in action!

<p>I haven't make croissants in years. Your recipe looks much easier. Will have to try it.</p>
Yes please do! Let me know how they turn out when you do. :)
<p>They look delicious and so pretty! Nicely done!</p>
Well thank you so very much!! :)
<p>ok I'm at step 7 and my dough is not rising. Baking skill level 0. I used instant yeast. I used metal bowls instead of glass. After I completed step 6 I wrapped the dough before I realized I was supposed to put it in a sprayed bowl with a wet towel on top about 15 minutes then I unwrapped it and put it in the sprayed bowl with the towel. I am determined to get this right HELP!!!</p>
<p>mmm, did you proof the yeast first? Did it get foamy? How old is your yeast? Did you let it sit in a warm place for at least an hour? It may not rise much the first go around, the main rise is when it is put in the fridge overnight. Sorry just saw this comment, otherwise I would have responded sooner! :)</p>
<p>I'm definitely going to try this sometime! I love croissants, but have never had fresh homemade ones; that sounds really awesome!</p><p>Congratulations on winning the contest! :-)</p>
You totally should! You will love these! Thank you sooo much! :)
<p>Congratulations! Your croissants look absolutely stunning!<br>:)</p>
Oh thank you so very much!!! :)
<p>J'ai fait les meilleurs croissants :))</p><p>Thank you Matt...</p>
<p>Hurray!! Those turned out great!! Glad you tried them! :) </p>
<p>Well done</p>
Thank you so much!
<p>Good and easy recipe. Thanks!</p>
<p>You are welcome!! So glad you tried them out!! :)</p>
<p>I'm thinking these end up being calorie neutral because of all the muscle power that goes into making them ;)</p>
LOL I think you are right! lol
This was a easy recipe thank you! I made the first set at 400F and they burnt. Thus relaying on a lower temp for the second tray it came out perfect at 350F for 21 minutes.
<p>Awesome!! So glad you made them! Sorry they got burnt the first time! Goes to show ovens are different! Mine are definitely in there for 23 to 24 minutes at 400. crazy! Glad you were able to make adjustments so they would turn out! :)</p>
<p>Matt, if you are worried about your conversions take a peek at asknumbers.com, you can convert anything on that website. I do mean anyting.</p>
Cool that site is awesome, thanks! Yeah I just use a variety of different conversion sites. I only ever do that for instructables haha, since I don't need to convert for myself, I always use standard U.S. measures.
Made them today...Amazing. shared them with friends and they want to place orders. No problem I told them.<br>$10 each
<p>LOL Awesome!!! So glad you tried them and liked them!! Start a little croissant side business! lol :) They turned out great, thanks for sharing!!</p>
<p>Hey Matt I made these this morning. Celebrating Martin Luther King Day. I took the day off and made these. Started making them during the Steeler / Chief game. They came out amazing! This recipe alone is worth the Instructables subscription! Your instructions were easy to follow and thanks for the video. </p>
<p>Hurray!!! So glad you made them and that you liked them!! :) Yeah it really isn't that bad, especially if you have something fun to occupy your time while you are waiting for the dough to rise or chill. haha They turned out awesome! Thank you for sharing!!!!</p>
<p>Good on you, I make the same recipe sometimes. The amount of work reminds me why they are so expensive and the amount of butter reminds me to keep away from them. Just a tip, after youre dough have risen, cut a cross in it before putting it in the fridge. This way, you'll make perfect round flaps with your rolling pin. After, when butter's in it, mark your dough with your pin at the beginning and at the end before rolling. This way when you roll, you'll keep a nice and even rectangular shape (I hope it's all clear)</p>
Great Tips! Thank you for sharing! :)
<p>They look just perfect! Voted!</p>
Thank you so much!!! :)
What stops you from using frozen puff pastry?
Well because real croissants aren't made that way. :) And they won't turn out the same either. Puff pastry isn't made from a yeast based dough. But you could always make both and do a taste test. :) With that said puff pastry dough/sheets are great for other stuff for sure. Just not croissants. :)
Hell of a lot of work for 6 Crossiants though...but that said why do I make my own beer and occasionaly bake my own bread???
<p>LOL Agreed! You can certainly double or triple the recipe and then freeze the croissants dough, right after you roll them up into their shape, but before the final 2 to 2.5 hour rise. Then just take a few out, let them thaw and rise, then bake. And it is kind fun to bake something that rivals what you buy at bakeries. Even if you buy from the bakery 9 times out of 10 lol.</p>
<p>Could you save some time by putting in the freezer for say 5 mins instead of 30 fridge</p>
<p>15-20 minutes in the fridge should be ok, 30 minutes or more is better. Cooling down may not be the only factor here, its (also) about relaxing. You will notice that the dough will become elastic and 'refuses' to be stretched. After relaxation it will be much easier. The freezer will not help this relaxation proces - as far as I know, but feel free to experiment (but not for your Christmas dinner croissants...)</p>
<p>The longer you cold proof dough, in addition to more relaxed dough, you'll get better starch conversion, and more of the finish of a classic French croissant.</p>
<p>Great point!</p>
Absolutely agree! Thanks for sharing!
AdrieK1 is totally right. Cooling and relaxing the dough. But again, experiment! That is what makes cooking and baking fun! haha.
<p>How much of that could you do ahead of time (and refrigerate/freeze the dough ready to bake)</p><p>Seems you'd have to get up awful early for breakfast croissnts otherwise!</p>
You can freeze the dough right after you form the rolls, and before the final rise. But then you still have to thaw them out and let them rise. So yes for nice fresh breakfast croissants you would have to wake up like at 6am cut and roll them out, then let them rise for at least 1.5 hours, preferably more, then you would have them by like 8:30. But like I said even with the frozen dough, you still need to let it thaw. But hey wake up early, then prep them for thawing/or rising, and while that is happening, go back to bed, until ready to bake. haha :)
<p>Why unslated butter?</p>
<p>Also traditionally unsalted butter is used more in baking, and salted butter is used for like spreading on toast, etc. Typically in baking you want complete control over the flavor, but again, you can certainly use salted butter if you like, just cut down on the additional salt. :)</p>
<p>Because we add a little bit of salt. If you only have salted butter, I would cut down the salt by half. </p>
<p>I meant unsalted butter</p>
<p>Are the measurements in American cups? Thanks.</p>
Yep they are American Cups. :)
<p>Thank you for listing ingredients in American measurements. Anxious to try it.</p>
You are very welcome! Let me know how they turn out! :)

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Bio: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how ... More »
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