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Making croissants at home can be a rewarding baking project. Using a stand mixer and the lamination technique, you can achieve flaky, buttery layers similar to those from a bakery. This step-by-step guide will walk you through the process from preparing the dough to baking the perfect croissants.
Ingredients Needed
- 2 ¼ cups (280g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- ¾ cup (180ml) warm milk
- ½ cup (115g) unsalted butter, softened
- 1 cup (225g) cold unsalted butter for lamination
- 1 egg (for egg wash)
Preparing the Dough
In the bowl of your stand mixer, combine the flour, sugar, salt, and yeast. Attach the dough hook and mix on low speed. Gradually add the warm milk and mix until the dough comes together. Increase to medium speed and knead for about 5 minutes until smooth. Form the dough into a rectangle, wrap in plastic, and refrigerate for at least 30 minutes.
Laminating the Butter
While the dough chills, prepare the butter block. Place the cold butter between two sheets of parchment paper. Use a rolling pin to beat and roll the butter into a flat, even rectangle about 8×8 inches. Keep it refrigerated until needed.
Creating the Layers
Roll out the chilled dough into an 8×16-inch rectangle on a lightly floured surface. Place the butter block on one half of the dough, then fold the other half over to cover the butter. Seal the edges with your fingers. Roll out the dough into a long rectangle, then fold it into thirds like a letter. Wrap in plastic and refrigerate for 30 minutes. Repeat this rolling and folding process two more times to create multiple layers.
Shaping the Croissants
After the final chill, roll the dough into a large rectangle about ¼ inch thick. Cut into triangles. Starting from the wide end, roll each triangle tightly towards the tip to form the classic croissant shape. Place the shaped croissants on a baking sheet lined with parchment paper.
Baking the Croissants
Preheat your oven to 400°F (200°C). Beat the egg to make an egg wash and brush it lightly over the croissants. Let them proof at room temperature for about 30 minutes until slightly puffed. Bake for 15-20 minutes or until golden brown. Cool slightly before serving.
Enjoy Your Homemade Croissants
With patience and practice, you’ll master the lamination technique and enjoy fresh, flaky croissants made right in your kitchen. Perfect for breakfast or a special treat!