Quick & Best Homemade Butter Croissants

5 from 21 votes

Homemade butter croissants are classic and rich, crispy and flaky that will make your morning breakfast or mid-day snack extra delicious.

Prep Time40

Cook Time25

Resting Time3 30

Total Time4 35

Course: Appetizer, Breakfast

Cuisine: French, North America, vienna

Servings:

Calories: 347kcal

Author: Kushi

1 cup Water warm
¼ cup Sugar
2 ¼ teaspoon Active dry yeast 1 packet
3 ½ cups All-purpose flour
1 ¾ teaspoon Salt
6 tablespoon Butter room temperature
2 sticks Butter almost softened,1 cup
1 Egg with 1 tablespoon water for egg wash OR use 2 tablespoon Milk or heavy cream as a substitute for egg wash

In a bowl, add warm water, sugar and mix till sugar dissolves. Sprinkle yeast and leave it undisturbed for 10 minutes. Let the yeast activate.
1 cup Water, ¼ cup Sugar, 2 ¼ teaspoon Active dry yeast
Now add the butter, salt, and flour in increments and knead nicely for 8 to 10 minutes until dough pulls away sides of the bowl and a semi-smooth dough ball is formed.
1 ¾ teaspoon Salt, 6 tablespoon Butter, 3 ½ cups All-purpose flour
Cover and keep it in a warm place. Let it rise for 1 hour or until doubled in size.
Transfer the dough to a lightly floured surface and deflate it. Form a rectangle. Now fold into thirds by lifting one end over the middle and followed by another end onto the middle. Cover with plastic wrap and place it in a baking pan lined with parchment paper. Keep it in the refrigerator for 1 hour or until chilled through. Check the video on making of croissant dough.

Cut parchment paper long enough to fold over a slab of butter whose dimensions are approximately 8 inches by 8 inches. Therefore, the parchment paper should be about 8 by 16 inches in dimension.
Cut two sticks of butter into half lengthwise and arrange it on parchment paper about 1 inch apart on one half of the parchment paper. Fold over the other side of the parchment paper. Slowly press the butter down using a rolling pin. Roll out into a square of 8 by 8 inches. Refrigerate until cold but pliable (flexible). I kept it in the fridge along with the dough. Check the video for more details.
2 sticks Butter

Roll out the dough into a rectangle slightly wider than your butter slab and twice as long. Place the butter slab on one half of the dough, leaving about 1 inch along the edges, and fold the other half over. Dust the work surface with flour as needed. Check the video on how to laminate croissant dough.
Press down using a rolling pin and roll to form a rectangle of approximately 8 by 16 inches. Dust the dough and working surface with flour as needed during the rolling process.
Starting from the short side, fold into thirds over the middle to form a rectangle. Place this back on the baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
After 30 minutes of resting, transfer the dough back to the working surface. Using the same rolling technique, roll to form a rectangle as before. Fold into thirds again, starting with the short side into thirds and forming a rectangle again. Cover and refrigerate for 15 minutes.
Roll the dough into a rectangle and, this time, fold it in half. Then roll and press to form a rectangle about a half-inch thick. Cut the pastry dough into half, lengthwise, using a pastry cutter or knife. While working on one half, place the other half in the refrigerator.

Roll one-half of the layered dough piece into a rectangle of approximately ¼ inch thick. Cut the dough diagonally crosswise to form around 6 to 8 triangles. Starting with the wide end of the triangle, roll it toward the tip to form a croissant with the seam side down. Check the video on how to shape croissants.
Place these croissants on baking sheets lined with parchment paper. In a bowl, add egg and water, and whisk to make an egg wash (alternatively, you can use milk or cream or even butter). Apply egg wash on each croissant and let it rise for 45 to 60 minutes.
1 Egg

Preheat the oven to 400 degrees F. Brush the croissants again with egg wash. Bake in preheated oven for 25 minutes or until golden brown. Transfer it to a wire rack and let it cool completely.