Flaky Homemade Croissants RobinHoodFlour

Making homemade croissants is a labor of love that results in the most incredible pastries. The process of laminating the dough with butter creates the flaky, buttery layers that make croissants so irresistible. This recipe will guide you through the process step by step to create croissants that rival any bakery.

Preparing the Dough

Combine flour, sugar, yeast, salt, and milk in a mixing bowl. Mix until a soft dough forms, then knead until smooth. Allow the dough to rest and rise before beginning the lamination process. The dough should be elastic and smooth, ready for the butter block that will create the flaky layers.

Creating the Butter Block

Beat cold butter with a rolling pin to create a uniform rectangle. Chill the butter until firm, but pliable enough to roll. The butter block should be the same consistency as the dough to ensure even lamination, avoiding any breakage during the rolling process.

Laminating the Dough

Enclose the butter block in the dough and roll it out into a long rectangle. Fold it into thirds, like a letter, and chill. Repeat this process three times, chilling between each fold to keep the butter cold and create distinct layers. The lamination process is the key to achieving those beautiful, flaky layers.

Shaping and Baking

Roll the dough out into a large rectangle and cut it into triangles. Shape each triangle into a classic croissant by rolling from the base to the tip, then curve into a crescent shape. Allow the shaped croissants to proof, then brush with egg wash and bake until golden brown and flaky.