Easy step-by-step recipe for homemade croissants. Delicate and delicious flakey and buttery croissants from your own kitchen.
Bread, in general, is a must in our family. I think most of us grew up eating bread with just about every meal. However, one can get tired of eating the same type of bread over and over again. My wonderful mother-in-law shared this croissant recipe with me. It for sure is the best homemade croissant recipe I have ever tried or made. They are surprisingly so easy to make. So delicate and flakey and softness in every bite. I love how versatile the croissants can be. You can eat them plain, or add some jam and butter to them. You can fill it with meat or cheese, or chocolate. It’s amazing with just about any filling. The best part is that the dough can sit in the fridge for several days without going bad. It only gets better and flakier.
I am not sure about your family, but in ours, weekends are always family oriented. We try to take the kids somewhere or just spend time at home with them. Make memories together. But who wants to be in the kitchen all day? I absolutely love these croissants over the weekend. I make a double batch of the dough on Friday and all I do is shape and bake them on Saturday. If serving them for breakfast, I bake them plain and kids love just cutting it in half and adding jam and butter, or Nutella with a cup of cold milk. If serving as a ham, egg and cheese sandwich. For lunch, I fill it with chicken meat, cubed potatoes, and onion with my favorite seasonings and bake them. Lunch is quick, filling and mom’s not in the kitchen for hours. You can enjoy them instead of dinner rolls as well (you may want to make them into smaller pieces though).
Try these other recipe’s I learned from my mother-in-law:
3/4 cup milk
2 Tbsp sugar
1 1/2 tsp yeast
1 tsp salt
2 large eggs
1/2 cup oil
3 1/4 cups flour, (I use Canadian flour)
1 stick butter, room temp
1 egg yolk
1 Tbsp milk
1 pound chicken
1 tsp salt
1/4 tsp pepper
1 tsp coriander
1/2 tsp Vegeta
1 small onion
Makes: 24 croissants
Pour milk into a saucepan. Heat until very warm but NOT hot (if it gets too hot, just wait for it to cool a bit).
Remove from heat and add the salt, sugar and yeast. Mix. Add 3/4 cup of the flour. Mix with a fork until flour is completely incorporated.
Close saucepan and let rise for about 30-45 minutes. The mixture should double/triple.
While mixture is rising, in a bowl beat eggs and oil for about a minute.
Once mixture rises, add to eggs/oil and gently mix. Start adding the remaining flour.
Once the dough is hard to mix, transfer onto a counter top and knead until flour is well combined. The dough should be elastic, yet soft and not stick to your hands. If it does, add a little more flour.
Divide dough into 3 parts and shape into balls. (If you want the croissants smaller, divide dough into four parts).
Take one of the balls and roll it out like a round pizza, about 14” diameter. (If needed, lightly flour the surface. I use Canadian flour, it works WONDERFULLY.)
Take the stick of butter and divide it into three. (The butter must be room temp or else it will not spread).
Take one of the three portions of butter and spread it over the dough that was just rolled out.
Start rolling up the dough pull on it as you roll up. Repeat with the other two balls. Refrigerate covered for at least two (2) hours, best after about 4 hrs. (The dough is good for days covered and refrigerated.)
Take one of the rolled up doughs. Place one hand up against the end of the dough. With the second hand, start scrunching and pushing the dough until all of the dough is scrunched. Kind of reminds me of an accordion (garmoshka).
Take the scrunched dough and flip it so the flat part is on the counter top. Push from the top down to flatten and roll out the dough to 12-14” round pizza shape, (flour surface if needed.) Cut the dough into 8 triangles (like pizza). Roll up triangles into croissants.
Prepare glaze: Whisk egg yolk with 1 Tbsp milk.
Brush the croissants. (Line baking sheet with parchment paper. It’s easier to clean up.)
Let croissants rise 35-45 minutes.
Bake in preheated oven to 365F about 25-35 minutes, until tops of croissants are golden in color.
If filling with Chicken-
Season chicken with favorite seasonings. Coriander is a particular seasoning and not everyone likes it but this is what my hubby grew up on and it reminds him of home so I try to use it wherever I can. Vegeta is my personal favorite to use as seasoning and if you like Vegeta, you don’t even need the coriander.
Chop the chicken into small pieces. Chop the onion into small pieces. Add the seasoning and mix everything. (Split the chicken mixture into three equal parts. I just do it in my bowl that way I know how much to add to one ball of dough.)
Follow all of the steps until after you cut the rolled out dough into eight triangles. Add the filling to the thicker end of the triangle. Tuck the sides in so the filling stays inside, roll up croissants.
Glaze the same way and let rise the same way. You may need to bake longer depending on what filling you have.
- 3/4 cup milk
- 2 Tbsp sugar
- 1 1/2 tsp yeast
- 1 tsp salt
- 2 eggs
- 1/2 cup oil
- 3 1/4 cups flour, I used Canadian
- 1 stick butter, room temp
- 1 egg yolk
- 1 Tbsp milk
Making the croissants
- Pour milk into a pot. Heat it so it is very warm but NOT hot, (if you get it too hot just wait for it to cool a bit).
- Remove from heat and add the salt, sugar and year. Mix. Add 3/4 cup of the flour. Mix with a fork until flour is completely incorporated.
- Close pot and let rise for about 30-45 minutes. The mixture should double/triple.
- While mixture is rising in a bowl beat eggs and oil for about a minute.
- Once mixture rises, add to eggs/oil and gently mix.
- Start adding the remaining flour. (I sift the flour as I am adding it to the mixture. Not sure about you but I always measure out my flour and have it setting aside that way I don’t make mistakes measuring while adding and have to start over.)
- Mix in the flour. Once the dough is hard to mix put in onto a counter top and knead until all of the flour is well combined. The dough should be kid of elastic, yet soft and not stick to your hands. If it does add a little more flour.
- Divide dough into 3 and shape into balls. (If you want your croissants smaller divide dough into four).
- Take one of the balls and roll it out like a pizza to about 14” diameter. (If you need to, lightly flour your surface. I use Canadian flour and it work WONDERFULLY.)
- Take the butter and divide it into three. (The butter must be room temp or else it will not spread).
- Take 1 of the three portions of butter and spread it over the dough that was just rolled out.
- Start rolling up the dough pull on it as you roll up.
- Repeat with the other two balls. Refrigerate covered for AT LEAST 2 hours but best after about 4 hrs. (It is good for days covered and refrigerated.)
- Take one of the rolled up dough’s and put your right hand up against the right side of the dough. With your left hand slowly start scrunching it up pushing it to the right hand until all of the dough is scrunched. Kind of reminds me of an accordion (garmoshka).
- Take the scrunched dough and flip it so the flat part is on the counter top. Push from the top down to flatten and roll out the dough into a 12-14” pizza shape again. (Flour surface if needed.)
- If you had a hard time rolling out the dough, with a rolling pin flatten each individual triangle so it’s thinner as you go. You want them thin, they will be really flakey and bake evenly.
Glazing the croissants
- Beat egg yolk with 1 Tbsp milk.
- Brush the croissants.
- Let them rise another 35-45 minutes.
- Bake in preheated oven 25-30 minutes.
- Bon Appetit.
- For the chicken filling or any other filling, follow all of the steps until you get to the end where you have cut it into 8 triangles.
- Add the filling to the thicker end of the triangle. Close the sides in so the filling stays inside and roll up.
- Glaze the same way and let rise the same way. You may need to bake longer depending on what filling you have.