Bake Fresh Croissants at Home

Enjoy the Aroma of European Butter and Fresh-Baked Croissants at Home

Ever wanted your home to smell like a French bakery with the aroma of European butter and freshly baked croissants? Here’s how you can make croissants from scratch, although it takes time—2 to 3 days to be exact. But don't worry, most of that time is inactive, and you can go about your day while waiting. The active work is only about an hour spread across those days. Ready for fresh-baked croissants? Let's get started!

Step 1: Bloom the Yeast

Before we start, bloom 6g of active dry yeast in 130g of water at 100°F. Mix it well and let it sit for about 10 minutes until foamy.

Step 2: Prepare the Dough

In a medium mixing bowl, whisk together 250g of bread flour, 30g of granulated sugar, and 5g of fine sea salt. Add the bloomed yeast mixture, one egg yolk, and 25g of gently melted unsalted butter. Mix until it forms a dough, then knead lightly until combined.

Step 3: Strengthen the Dough 

To give the dough strength, pick it up and slap it against the table, then fold it over itself. Repeat for about 30 seconds to a minute until the dough has a smooth surface. Shape it into a ball, place it back in the bowl, cover with plastic wrap, and rest in the fridge for 10 minutes.

Step 4: Stretch and Fold 

After resting, stretch and fold the dough's edges, then flip it over, cover with plastic wrap, and refrigerate for another 10 minutes. Repeat this process once more, then rest the dough in the fridge for 25 minutes.

Step 5: Roll the Dough 

Roll the dough into a 7x7 inch square using wax paper to guide the shape. Ensure the dough is evenly rolled out and flat, then refrigerate overnight for 12 hours.

Step 6: Prepare the Butter Block 

Measure out 138g of European-style butter and cut it evenly. Place the butter slices on wax paper in a 4x4 inch square, fold the paper over, and pound it out until even. Chill for 15-25 minutes.

Step 7: Laminate the Dough 

Lightly flour your work surface and flatten the edges of your dough. Place the butter block in the center diagonally and encase it with dough, sealing all edges. Roll the dough into an 18-inch rectangle, then fold it in thirds like a letter. Chill for 1 hour.

Step 8: Second Fold 

Roll the dough in the opposite direction into another 18-inch rectangle. Fold it letter-style again, wrap in plastic, and refrigerate for another hour or up to 12 hours.

Step 9: Final Roll and Shape 

Roll the dough into a 10-inch wide rectangle, about ¼ inch thick. Mark the dough at 4.5-inch intervals, then cut into triangles. Roll each triangle into a croissant shape and place on a parchment-lined baking sheet. Brush with egg wash.

Step 10: Proof and Bake 

Proof the croissants at 78°F for 2 hours. They should double in size and jiggle slightly. Brush with egg wash again and bake at 390°F for 6 minutes (convection) or 400°F for 15-20 minutes (non-convection) until golden brown.

This step-by-step guide ensures your croissants are perfect every time. Don’t forget to DM photos of your creations on Instagram! If you enjoyed this tutorial, please like, subscribe, and share. Happy baking!