There is nothing better than a fresh, flaky croissant for breakfast or brunch with the family. Frequenting my local bakery can get super expensive, so I decided to give croissant-making a go in my own kitchen, and what I realized is that it is super easy.
While it does take a little bit of time and patience, the result is worth the wait. These homemade croissants are buttery, flaky and rich, just like the ones you can pay a hefty price for. Make these on a weekend or on a day when you have a little free time, and enjoy them with your family with fresh fruit jams, butter or with honey.
Using good-quality ingredients really does make the flavor so much better in these croissants. Look for high-quality butter and sea salt.
Using cold butter rather than softened butter gives croissants that super-flaky texture with lots of layers we all desire so much. Pop your butter into the freezer 10 minutes before you dice it to make it easier.
Don't worry about those pea-size lumps of butter left in the dough once you are done mixing it. You actually want those little bits of butter to run throughout your dough.
Make sure to wrap the dough very tightly in the plastic wrap to keep the air out while it's chilling. Otherwise it will dry the dough, and nobody wants that.
You don't have to roll the dough super thin; just keep the thickness the same as a thin-crust pizza crust so it will be easy to roll.
Using a pizza cutter really helps to make the cutting part easy, and it keeps the croissant wedges uniform in size.
When rolling the wedges, roll them as tightly as possible so your croissants don't lose their shape when rising or baking.
Cover your croissants with a plain, damp dish towel when they are rising. The damp towel keeps them from drying out.
Once your croissants are done, try very hard to not eat every single one in a single sitting.
Flaky, homemade, bakery-style croissants can be made right at home with this easy, step-by-step tutorial.
Prep time: 30 minutes | Inactive time: 3 hours | Bake time: 20 minutes | Total time: 3 hours 50 minutes
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