Fresh Baked Croissant Recipe
Indulge in our freshly baked croissant, featuring layers of buttery, flaky pastry that melt in your mouth with every bite.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough Ingredients
Method
Preparation Steps
- 1
Make the Dough
In a mixing bowl, combine warm water, warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. In another bowl, mix flour and salt. Combine the yeast mixture with the flour and knead until a smooth dough forms. Cover and let it rise for about 1 hour until doubled in size.
- 2
Prepare the Butter Layer
While the dough is rising, take the cold butter and place it between two sheets of parchment paper. Use a rolling pin to pound it into a flat rectangle about 1/2 inch thick. Refrigerate until the dough has risen.
- 3
Laminate the Dough
Once the dough has risen, roll it out into a large rectangle. Place the chilled butter in the center and fold the dough over to encase the butter. Roll out the dough into a long rectangle, then fold it into thirds. Repeat this process two more times, refrigerating for 30 minutes between each fold.
- 4
Shape the Croissants
After the final fold, roll the dough into a large rectangle again and cut it into triangles. Starting from the base of each triangle, roll the dough up towards the tip to form a croissant shape. Place on a baking sheet lined with parchment paper.
- 5
Final Rise and Bake
Cover the shaped croissants with a clean kitchen towel and let them rise for about 1 hour. Preheat the oven to 400°F (200°C). Brush the croissants with the beaten egg for an egg wash. Bake for 15-20 minutes or until golden brown.
