Homemade Croissants

Make homemade croissants with this easy croissant recipe. Making your own croissant dough is not as hard you would believe.

Course bread

Cuisine American, French

Keyword Croissant Dough, Easy Croissant Recipe, Homemade Croissants, How to make Croissants

Prep Time 30

Resting and Rising Time 1

Total Time 1 30

Servings

Calories 327kcal

Author Evelyn

Use a dough hook or a fork or spoon mix first nine ingredients. Turn out on a pastry mat and knead until smooth and elastic or use the dough hook of your KitchenAid mixer.
Roll dough into a ball and place in a greased bowl, cover with tea towel, set in a warm place and let rise 40 min.
After 40 minutes or the when the dough has about doubled in size, cover the bowl with clear wrap. Place bowl with dough in the refrigerator for 30 min.
Remove from the fridge and roll dough into 20 X 14 rectangle on a pastry mat. Spread the room temperature 7 Tbsp butter over 2/3's of the dough.
Fold into thirds. Roll out and again butter 2/3's and fold. Repeat once more. Add flour as needed to prevent sticking.
Wrap the folded croissant dough securely with plastic wrap and place in refrigerator 1-2 hours or overnight.
Remove from the fridge and unwrap. Cut into quarters, and roll out the first quarter to about 1/4 inch thickness.
Using a pizza cutter or a sharp knife cut into triangles (wide end 3 1/2 inches).
Starting at the wide end roll into croissants, and place on a parchment paper lined cooking sheet and let rise 40-50 min or until double.
Repeat with the other 3 quarters making a total of 32 croissants.
Make the egg glaze and use a pastry brush to gently brush each croissant lightly with egg glaze.
Bake 375 for 8 minutes.