Nothing says indulgence like the aroma of freshly baked croissants wafting through your kitchen. These soft, flaky, and buttery delights are surprisingly easy to make at home, requiring just a handful of pantry staples. Whether you’re looking for a breakfast treat or an afternoon snack, this homemade croissant recipe will satisfy your cravings for perfection.
Ingredients
- 2 cups (½ liter) milk
- 3 eggs (2 whole eggs and 1 yolk; reserve the white for brushing)
- 5 tablespoons oil
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 block (8 oz) butter or margarine
- 8 cups (1 kg) all-purpose flour
Instructions
- Dissolve the yeast in ⅓ cup (100 ml) of warm milk. Stir in 1 teaspoon of sugar and let it activate for 5 minutes.
- In a large mixing bowl, combine the remaining milk, activated yeast, eggs, and salt. Gradually add the flour, kneading to form a soft, elastic dough. Let the dough rise for 20 minutes.
- Roll out the dough into a large rectangle. Divide it into 7 equal pieces and roll each piece into the size of a plate.
- Spread softened butter or margarine over each layer, stacking them on top of each other, except for the top layer. Seal the edges to prevent leaking when rolling.
- Roll the stack into a large circle. Cut the circle into quarters, then cut each quarter into 6 triangular pieces, creating 24 croissants.
- Roll each triangle from the base to the tip to shape the croissants. Place them on a baking sheet lined with parchment paper.
- Allow the croissants to rise for 1 hour. Brush them with reserved egg white and sprinkle with coarse salt or sesame seeds if desired.
- Bake in a preheated oven at 375°F (190°C) until golden brown, about 15–20 minutes.
