Hey Lykkers, ever wondered how to make those buttery, flaky croissants that melt in your mouth? Whether you’re enjoying one with a cup of coffee or as a breakfast treat, croissants are the epitome of indulgence.

Making them at home may seem daunting, but with a little patience and the right technique, you can create bakery-level pastries in your own kitchen.

Each bite of a freshly baked croissant reveals layers of crispy, golden perfection paired with a soft, buttery interior. Let’s roll into the world of homemade croissants and bring Parisian charm to your table!

Croissant Facts

Croissants are not originally French but were inspired by the Austrian "kipferl," a crescent-shaped pastry.

The French perfected the recipe, making it the buttery, laminated pastry we know today.

The crescent shape symbolizes the Ottoman Empire's defeat in Vienna in 1683!

Recipe

Ready to create flaky croissants? This recipe might take some time, but the result is absolutely worth it!

Ingredients:

4 cups (500g) all-purpose flour

1/4 cup (50g) granulated sugar

2 tsp salt

1 tbsp instant yeast

1 1/4 cups (300ml) warm milk

1 cup (225g) unsalted butter, chilled

1 egg (for egg wash)

Steps

Prepare the dough:

Add the yeast, sugar, salt, and flour to a large mixing basin. Slowly pour in the heated milk and stir until a soft dough forms. Knead for 8 to 10 minutes, or until elastic and smooth. Put the dough in the refrigerator for at least an hour after wrapping it in plastic wrap.

Prepare the butter block:

As the dough cools, form the cooled butter into a roughly 6-by-8-inch flat rectangle. Press it flat with a rolling pin between two parchment paper sheets. Keep the block of butter refrigerated.

Laminate the dough:

The dough should be rolled into a 12 × 16-inch rectangle. After positioning the block of butter in the middle, fold the dough over it in the shape of a letter and bind the edges. Fold into thirds, roll out again, and refrigerate for half an hour. To get those flaky layers, do this rolling and folding thing three more times.

Shape the croissants:

With a thickness of approximately 1/4 inch, roll out the dough into a broad rectangle. Slice it into triangles that are roughly 4 inches in base. Each triangle should be tightly rolled into a crescent form, beginning at the base. Tip them onto a baking sheet that has been lined.

Proof the croissants:

Cover the croissants loosely with plastic wrap and let them rise at room temperature for 1-2 hours, or until doubled in size.

Bake to perfection:

Preheat the oven to 400°F (200°C). Brush each croissant with an egg wash (beat one egg with a splash of water). Bake for 15-20 minutes until golden brown and flaky. Cool slightly before serving.

Homemade croissants are a labor of love, but each bite is worth every fold and chill. With their rich, buttery layers and crispy exterior, these croissants will make your mornings extra special. Pair them with jam, chocolate spread, or enjoy them plain for a timeless treat.

Once you master this recipe, you’ll never settle for store-bought croissants again!