How to Make Croissants From Scratch

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How to Make Croissants From Scratch Recipe
27 Steps
Ingredients
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1
Take butter out of the fridge, make sure it's pretty cold and hard. Then Grate butter on top of wax paper.

Take butter out of the fridge, make sure it's pretty cold and hard. Then Grate butter on top of wax paper.

2
Shape the grated butter into a rough square shape.

Shape the grated butter into a rough square shape.

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3
Cover the butter top and bottom with the wax paper. Roll the butter out, keeping the square/rectangular shape until it is about 1/4-1/2 an inch thick. Place in fridge until it is cooled and hard again

Cover the butter top and bottom with the wax paper. Roll the butter out, keeping the square/rectangular shape until it is about 1/4-1/2 an inch thick. Place in fridge until it is cooled and hard again

4
Place flour in a bowl. I used 3 1/2 cups all purpose flour and 1 cup cake flour, but all all purpose will come out fine!

Place flour in a bowl. I used 3 1/2 cups all purpose flour and 1 cup cake flour, but all all purpose will come out fine!

5
Add salt, yeast and brown sugar in the bowl.

Add salt, yeast and brown sugar in the bowl.

6
1 1/2 - 2 ish cups will work but I like my dough a bit sticky-er. If it's too sticky just add more flour.

1 1/2 - 2 ish cups will work but I like my dough a bit sticky-er. If it's too sticky just add more flour.

7
Mix ingredients until fully incorporated by hand or a mixer. Then knead For  5-10 minutes by mixer or 3-5 min by hand or until the dough is pretty smooth and ingredients are fully incorporated.

Mix ingredients until fully incorporated by hand or a mixer. Then knead For 5-10 minutes by mixer or 3-5 min by hand or until the dough is pretty smooth and ingredients are fully incorporated.

8
Lightly flour the counter. Smooth dough out and form it into a square-ish shape.

Lightly flour the counter. Smooth dough out and form it into a square-ish shape.

9
Roll out the corners of the square. Make sure to leave a lump of dough in the middle.

Roll out the corners of the square. Make sure to leave a lump of dough in the middle.

10
Place butter block in the middle.

Place butter block in the middle.

11
Cover the butter with the flaps!

Cover the butter with the flaps!

12
Plastic wrap and place in fridge for about 30 min. Until butter and dough are the same temp. And feel.

Plastic wrap and place in fridge for about 30 min. Until butter and dough are the same temp. And feel.

13
Roll out dough to about 18-ish inches length wise and 12 inches height wise. Then fold like a business letter. Wrap in plastic wrap and refrigerate for an hour-ish, usually 30-45 min should be fine.

Roll out dough to about 18-ish inches length wise and 12 inches height wise. Then fold like a business letter. Wrap in plastic wrap and refrigerate for an hour-ish, usually 30-45 min should be fine.

14
Repeat step 13's roll and fold 2 more times. Make sure to refrigerate after every roll and fold!

Repeat step 13's roll and fold 2 more times. Make sure to refrigerate after every roll and fold!

15
After 3 or 4 roll and folds roll out dough about 2 or more feet depending on how many croissants you want, although I prefer thicker ones, about a quarter of an inch thick. And about 12 inches height.

After 3 or 4 roll and folds roll out dough about 2 or more feet depending on how many croissants you want, although I prefer thicker ones, about a quarter of an inch thick. And about 12 inches height.

16
Measure 3 or 4 inches and indent the dough from top to bottom with knife as shown in photo!

Measure 3 or 4 inches and indent the dough from top to bottom with knife as shown in photo!

17
Indent a marker In the middle of the longer indentions.

Indent a marker In the middle of the longer indentions.

18
Start from the top of the first full line and indent diagonally from top to the middle marker. As shown above.

Start from the top of the first full line and indent diagonally from top to the middle marker. As shown above.

19
Cut the triangles as shown, (this picture might help illustrate last step better).

Cut the triangles as shown, (this picture might help illustrate last step better).

20
All the layers of dough and butter! All that hard work payed off(:

All the layers of dough and butter! All that hard work payed off(:

21
Cut the middle of the bottom of the croissant about 3/4ths of an inch.

Cut the middle of the bottom of the croissant about 3/4ths of an inch.

22
Spread the flaps outwards as shown. And roll up, keeping it pretty tight. You can also add some cheese and ham or what have you in this step.

Spread the flaps outwards as shown. And roll up, keeping it pretty tight. You can also add some cheese and ham or what have you in this step.

23
Should come out like this :D

Should come out like this :D

24
Place on wax paper or any other non stick material. (Almond paste on left, ham and cheese on the right!)

Place on wax paper or any other non stick material. (Almond paste on left, ham and cheese on the right!)

25
Make sure to preheat your oven at 375 F. Egg wash and bake for 30-40 minutes. Or until they are golden brown!

Make sure to preheat your oven at 375 F. Egg wash and bake for 30-40 minutes. Or until they are golden brown!

26
Enjoy!

Enjoy!

27

Let me know what I should make next!

Ingredients

Cups All purpose flour 
1 Tablespoon Salt 
1 Tablespoon Yeast 
¼ Cups Brown sugar 
2 Cups Whole Milk  
2 Cups (1 lb) high quality unsalted butter  
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