Making homemade croissants from scratch is a labor of love, but the result is absolutely worth the effort. With buttery, flaky layers that melt in your mouth, these croissants are perfect for breakfast, brunch, or as a decadent snack. This step-by-step guide will walk you through every stage of the process—from making the dough to creating the perfect layers of buttery goodness.
Ingredients
For the Dough (Detrempe):
- 2 1/4 teaspoons active dry yeast (or 1 packet)
- 1/2 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons unsalted butter, melted
- 1 cup cold water
For the Butter Layer (Beurrage):
- 1 1/2 cups unsalted butter, cold and cut into small cubes
- 1 tablespoon all-purpose flour
For the Egg Wash:
- 1 large egg
- 1 tablespoon water