Homemade croissants

Homemade croissants | roxanashomebaking.comBonjour!

Since I made my own croissants, pane au chocolat and brioche this past weekend I feel like talking French, which is funny because I took 7 years of French classes but still can’t say more than 5 words.

And not only that, I’ve even been to France but except for the pastries and cheese, pretty much nothing stick with me.

I’ve always loved croissants. Really? What’s not to love? A flaky buttery piece of bread. Flour, salt, sugar, milk, egg, butter and yeast never combined so well together.

If you have never had a croissant you’re missing out!

I used to tell myself : making croissants it’s not for me. I don’t have that much patience plus you need to have some sort of culinary training for that. Only pastry chefs can make croissants.

Homemade croissants roxanashomebaking.com

How wrong was I! I’ve not only made these croissants once, but twice this past weekend and since I had so many requests for the recipe, I’m sharing it with you.

But first let’s take a moment and talk about the secrets of making croissants.

Keep the butter cold! At one point you’ll have to work the butter but put it back in the fridge as soon as you’re done.

If possible keep the work area cold. I placed ice-cubes on the table to keep it cold while the dough was resting.

Make sure once you add the butter the dough doesn’t get warm allowing the butter to soften.

Homemade croissants roxanashomebaking.com

Trust your yeast! I used Red Star PLATINUM which is an instant yeast combined with dough enhancer.

The same yeast I used for the Steakhouse Bread, Cardamom Coconut Buns and Cottage Cheese Dinner Rolls.

I used Red Star PLATINUM yeast a lot in the last month (more recipes to come). I just wanted to make sure there’s a difference between the active dry yeast and the PLATINUM.

And there is, actually there are a few, but what I love more about the new yeast is that it saves me time. I love baking bread but as you know it takes some time for the dough to rise twice and then wait some more for the bread to bake.

With Red Star PLATINUM the rising time is shorter. Although the baking time stayed the same, you can notice a big difference in the volume of the bread.

Making whole wheat bread sometimes turns out to be on the heavy side but not anymore. You can have a whole wheat bread that is lighter and airy with PLATINUM.

If you live close to me, you’ll find it at GIANT grocery store.  Here’s a list with all the participating stores around the country.

Red Star PLATINUM is offering one of you a pretty bow-tied box just like the one I received filled with an apron, wooden cutting board and samples of Red Star PLATINUM. (details about the giveaway at the bottom of the post)

red star yeast PLATINUM

Let’s make some croissants now, shall we?

Homemade croissants

Prep Time: 6 minutes

Cook Time: 15 minutes

Total Time: 7 hours

Yield: one dozen

Homemade croissants

Ingredients

  • 4 cups (480 grams) bread flour
  • 3/4 cup (180 ml) lukewarm milk
  • 1 envelope Red Star PLATINUM yeast
  • 1 egg
  • 2 tbsp sugar
  • 1 1/2 tsp salt
  • 1/2 cup (120 ml) milk
  • 1 cup (226 grams) cold butter
  • 1 egg for brushing

Instructions

  1. In a large mixing bowl sift the flour and salt. Make a well in the middle.
  2. Mix the yeast with the 3/4 cup milk, stir until dissolved and pour it into the flour.
  3. Mix a little bit (the mixture is going to be dry) and add the sugar and egg.
  4. With a dough whisk or a wooden spoon try and bring the dough together slowly adding the remaining 1/2 cup milk.
  5. When all the milk is added the dough is going to be quite sticky. Don't panic and definitely don't add more flour.
  6. Place the dough on your working area and knead by hand until doesn't stick anymore. it's going to be around 7-10 minutes.
  7. Place the dough into a clean oiled bowl, cover with plastic foil and let it rise until double in volume.
  8. Meanwhile work the butter.
  9. Remove the butter from the wrapping paper and place both sticks on a plastic foil. Cover with plastic foil and with the rolling pin, flatten the butter until it forms a block about 3/4 inch thick.
  10. Put the butter back in the fridge.
  11. When the dough has doubled in volume, punch it down, cover again and place it in the fridge until double in volume again.
  12. When the dough has risen for the second time, place it on a floured surface, roll it our into a 12 inch square.
  13. Place the block of butter in the middle and fold the corners of the dough over the butter like an envelope, tucking the edges to completely hide the butter.
  14. Roll the dough into a rectangle, about 3/4 inch thick, twice as long as it is wide.
  15. Roll the upper third down and the bottom third up. Wrap in plastic foil and chill for 20 minutes.
  16. Take the dough out of the fridge, turn to 90 degrees, roll out into a rectangle and fold again. Chill for 20 more minutes, wrapped in foil.
  17. Roll if out again, turning the dough, and fold one more. Chill for 20 more minutes whapped in plastic foil.
  18. Flour your working area.
  19. Rolls the chilled dough out into a 25X13 inch rectangle. (I found it easier than trying to roll the dough into a circle)
  20. Divide the dough in half and with a pizza cutter cut triangles.
  21. Roll the croissants starting from the wide side toward the sharp point.
  22. Place the croissants on a baking sheet, spaced well apart.
  23. Leave to rise one last time until double in size.
  24. Meanwhile heat the oven to 425F.
  25. Brush the croissants with egg wash and bake until puffed and golden, for 13-17 minutes depending on their size.

Notes

I have made this recipe twice but have never made it using a stand up mixer. Although I'm pretty sure it will work just as fine, I recommend making the dough by hand.

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Homemade croissants roxanashomebaking.com

 Now the giveaway!

 

If you’d like to win samples of Red Star PLATINUM yeast, a Red Star PLATINUM apron and a wooden cutting board just leave a comment below.

For more entries : (please leave a comment for each entry)

- Like A little bit of everything on Facebook

 

 

- Like Red Star Yeast on Facebook

 

 

- Pin this post and leave the link to your pin in the comment area

 

- Pin other recipes using Red Star Platinum yeast and leave the link to your pin in the comment area. (Steakhouse bread, Cardamom coconut buns, Cottage cheese dinner rolls)

- Share this post on Facebook and leave a link to your post in the comment area. (Make sure you tag A little bit of everything and Red Star Yeast)

 

The giveaway is until Sunday October 14th 11.59 pm EST and the winner will be announced on Monday. Red Star Yeast will ship to US and Canada!!!

 

The winner will have 48 hours to get back to be or another winner will be selected.

Good luck everyone!

 

Disclosure – I received a box full of Red Star PLATINUM Yeast goodies to get creative with my baking. All opinions express in this post are my own and always will. 

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. says

    Hi there, I have a question about the instructions – you say for the second rising of the dough to place it in the fridge? Does it not then take a very long time to rise? How long did the whole process take from start to finish?

    • says

      Hi Jaimie,
      At room temperature the dough needs about 45-50 minutes to rise. In the fridge it will take about 1 hour and 30 minutes.
      The whole process I think it takes about 7 hours. Most of it is of course chilling and resting time.
      As I said in the post, one of the most important steps to successful croissants is to keep the dough cold. If it starts to warm and the butter softens it’s going to be very hard to roll it out.
      Let me know if you have other questions,

      Roxana

      • Jeanie says

        I am making these right now to see if I can make them again for Thanksgiving. So far, so good. The dough is in the first rising now. Question: Is there a way of “stalling” this recipe so I can make them again for Thanksgiving without getting up in the middle of the night to do it? In other words, could I start another batch tonight and delay the dough in the fridge, etc. until the final rising?

        • says

          Hi Jeanie,
          You could use a regular dry yeast (the one I used it’s a rapid rise yeast) and left to rise in the fridge as soon as you knead it (before you start adding the butter)

          Roxana

          • Jeanie says

            I officially love you! Rolling the chilled dough wasn’t my favorite part, but after adding a few more folds and rolling some more….I could see all the layers as I cut them into triangles. I had actually left the last rise, before rolling and cutting into triangles, in the refrigerator overnight and finished up first thing this morning. My kitchen was chilly so I warmed my oven to 125 while I rolled and cut. Shut off the oven and put them in the warm oven for the final rise. Then I baked with the egg wash. They just came out of the oven and I couldn’t wait for them to cool. I’m eating one now as I type this heartfelt thank you! Delicious and flaky! I’m starting the Thanksgiving batch this morning much more confident! I’m a fan for life.

  2. Carol | a cup of mascarpone says

    WOW! You are amazing, Roxana! I have never met anyone who can make the gorgeous yeast breads and rolls that you do! You have outdone yourself this time!

  3. says

    Hi Roxana,

    Just recently a friend of mine was telling me how she loves croissants. I can’t wait to share this recipe with her. I hope you have a beautiful fall week Roxana!

  4. Lisa Bowdon says

    Can’t wait to try this recipe! Since my husband is on a restricted diet and can only have white breads this will hopefully be a start to getting back to bread making. Thanks for the opportunity to will this awesome package, which would get much use.

  5. says

    Wow Roxana, send one to Chicago please :)) I, too,thought that croissants are hard to make, but it seems that are more time consuming. How long you let the dough rise the second time in the fridge?

  6. says

    well done, Roxana! these look fantastic!

    my favorite bakery task when I ran a bakery deli a few years back? making the croissants. we made them fresh every day, and while my job was to run the place, I would schedule myself a shift in the kitchen at least once a week, so I could participate in all the creating. croissants were my favorite, and I loved enjoying a fresh one right out of the oven the next morning… Mmm.

    I took five years of French in college. can barely use it, but it DOES come back!!

  7. Kayle (The Cooking Actress) says

    I am in awe of you. I have been too scared to attempt croissants. Yours look BEAUTIFUL! Completely flawless. I’m super hungry now!

  8. says

    Roxana, your Croissants are perfect! I’ve made them once before but it was a 12 hour process and vowed I would never make them again even though they were wonderful. Your recipe only takes 7 hours, is that because the Red Star Premium yeast cuts back on the rising time? If so, I’m willing to make them again!

    • says

      Joan,
      I have made these croissants only with the PLATINUM yeast but I have tried another recipe in the past and it took me a whole day and yes, as I said in the post, I love this yeast because it cuts down the rising time.
      Using regular yeast, you should look to 10 hours of chilling, rising just to make the croissants.

  9. says

    I can not believe you made those! They’re absolutely gorgeous and perfect and amazing. Wow, oh wow! You’ve always been an amazing bread maker, but this is way past that. I’ll have to head out and find some of that yeast because I’m thinking that’s the only thing that’ll help my yeast doughs! :)

  10. Kitchen Belleicious says

    you made those? What? How is that even possible. They look amazing- better than a bakery croissant. I am speechless and now hungry! great giveaway! Follow you everywhere:) and already like you on FB

  11. Lori Morgan says

    This is a great giveaway! I already like you on FB and would love to make these croissant’s this weekend!

  12. cher says

    Um this looks a bit difficult but really trying my hand at baking so will give it a go well I have the courage and the expense if I flub it up :) I love croissants

  13. says

    I’ve only been baking regularly for a little over a year and haven’t tried Red Star/Platinum yet. Sure would like to give it a try and even review it on my blog. falmouthfarm.blogspot.com

  14. joy c says

    I shared the same sentiments that I could never make croissants! I am sooo excited to try, that red star gift set would be fabulous because I would love to try wheat bread again that isn’t so incredibly dense!!!!

  15. Lisa says

    You have got the gift..the gift for baking beautiful croissants! I need to try Red Star Platinum Yeast but I can’t find it in the three supermarkets near me. weird! I don’t use facebook, but I pin both you and Red Star Yeast, constantly! :)

  16. kristen says

    Thanks for sharing this recipe. You’re photos are beautiful and look very enticing. I’ve always been nervous about attempting croissants but perhaps its time to get over that!

    Next, and please don’t be insulted by my next comment, there are some glaring typos and grammatical errors that made your post/recipe difficult to read. If you have time it would be great if they could be corrected. It’s obvious that you love this recipe, otherwise you wouldn’t have shared it and taken such beautiful photographs.

  17. Kim - Liv Life says

    I’ve been on a bit of a bread baking break for the summer, but I have just loaded my pantry with grains and flours and am eager to get back to it. Seems I’m missing an ingredient though… Red Star Premium! This is the first I’ve heard of it. I’m a Red Star fan, and always stock their yeast, but I’m going to have to check out this new level of rising! Sounds like it would be particularly helpful with the heavier breads.
    Thanks! And croissants? You are a baking genius!

  18. Kristen W says

    I made these once in pastry school but never again because they took so long…now I am inspired to try your recipe and give them another go :)

  19. Robynski says

    Wow! I am trying this recipe today. I have always wanted to make my own croissants but felt it was too labor intensive. You make it look simple. Thanks!
    I hope I win!

  20. Matt mmWine Horbund says

    I will not make the delicious croissants… I will not make the delicious croissants .. I can’t wait to make the delicious croissants!

  21. Nicky @ Pink Recipe Box says

    I’ve never tried using yeast in croissant dough before – maybe that’s where I’ve been going wrong. These look amazing :)

  22. says

    I totally have homemade croissants on my bucket list…..I really need to make some soon! Those seriously look gorgeous:-) Don’t include me in the giveaway. Sooooo delicious, Hugs, Terra

  23. says

    I’ve seen these pictures first and I was drooling over here. I really think nothing, NOTHING beats homemade delicious croissants coming out of the oven. And your croissants look peeeeeeeeeerfect, Roxana. So jealous. I can’t describe how envious I am right now. ;)

  24. says

    I’m so impressed with your homemade croissants Roxana, they look just absolutely perfect and I can see all the flaky layers, yummy! I really miss having a fresh baked croissant for breakfast;-)

  25. Suzanne Platt (@YouMadeThatblog) says

    Wow, these croissants are impressive, you are quite a baker, your croissants look so professional. Your right what’s not to love about a them too, they are one of life’s must haves.

  26. Khai says

    This is so awesome. I love croissants. To say *love* might be an understatement. Romeo & Juliet kind of dug each other, sort of. My obsession with croissants borders on the unhealthy. I was this || close to volunteering to work the early shift at the amazing French bakery down the street from my house if they’d promise to teach me how to make croissants. (In the end I decided that working in a French bakery could be disastrous for my waistline)

    This could be the end of me. A buttery, crumbly, gloriously blissful end.

  27. Christy@SweetandSavoring says

    Sometimes I look at a giveaway prize and think “Ehh..I don’t need to enter this”. But this one is awesome! I’m so excited!

  28. Sandy says

    My local grocery store carries Red Star yeast but I haven’t seen the platinum on the shelf yet. Can other yeast be sustituted?

    Thanks

    Sandy

  29. Sacha Snyder says

    I can’t wait to try these! I’ve just started learning to bake with yeast. This looks like a bit of a challenge, but I’ve never let that stop me! ;)

  30. Julie Brunner says

    I’m also looking for recipes with flax seed and whole wheat. I bet Platinum yeast will work well with those, also!

  31. Camille P. says

    Many years ago, I tried to make homemade croissants. My first attempt did not go well. Since that time I have made many homemade breads, danish and desserts. Baking is my outlet to relax.

  32. Krissy says

    I am an avid bread baker, though I get a little intimidated stepping outside my comfort zone…Thanks for making this seem like a surmountable baking project:?) I’ll be trying these soon!

  33. Jill says

    I’ve only made croissants once and they sure didn’t turn out as pretty as your picture. You’ve inspired me to take another stab at it.

  34. Amanda says

    Don’t skimp on the butter! American butter usually has a lower butterfat content; it isn’t usually noticeable except in butter-rich cooking, like making croissants or butteries. I first noticed this when I came back to the US after living in Scotland. A few percentage points difference in fat content makes a great deal of difference in flavor.

  35. Claudia Owens says

    These looks so delicious! When I get my new kitchen I will try to make them! (currently have 3′ of counter space on either side of the sink)

  36. Carrie Carroll says

    How do you put a link to this in your comments? I must be an idiot because I’ve never learned how to do that kind of stuff on facebook!

  37. Carrie Carroll says

    Also I don’t do pinterest at all so is that part of the contest? Because its unclear whether we need to do all of those things to enter or just comment?

  38. Carrie Carroll says

    Besides I only check Facebook on a mobile with the app and because of that Facebook doesn’t allow me to do half of what you can on a computer. Which I don’t own right now! That’s why I have Internet on my mobile!:)

  39. Gail Roach says

    I love this recipe! cant wait to try it myself, I have always been afraid to try croissants but I think I can do this.

  40. Diana says

    I have been making home made bread (literally) since I was 19 yrs old ( and glazed doughnuts) , I have used Red Star Quick Rise ever since it came out. My kids were raised on it. I am now 63 and still make it. I want to try the PLATINUM ,but I cant find any place here in ND. Please advise where I can order some. Would absolutely love the Apron to go with it as I have been putting off making some aprons for the last year.And the ones I still use are TOAST !

    • says

      Hi Diana,
      I don’t know where the PLATINUM yeast is sold in your area but I know Red Star Yeasts offers free samples to their facebook fans from time to time.
      If you have a facebook account you should check it out.
      Best,
      Roxana

  41. Bronwyn says

    I would love to hear comments from any readers that have tried this recipe. Yes, they look delicious and I’m amazed at how quickly they are made when the only ones I’ve made take almost 3 days to make, but I’m one of those people that is more willing to try when I see that others have already attempted as well.

  42. AJ says

    I love these but as I can’t get hold of red-star-platinum yeast so I’m goin to try the one we get ere I hope they come out jus like ur ones

  43. vwillis says

    Okay, I made these and I have a question about the final rising. Is this done in the refrigerator? When I let mine rise, the butter softened and I had melted butter all over the bottom of the pan after they had been in the oven about 10 minutes.

    Thanks

    • says

      Hi VWillis,
      the last rise is done on the counter top, but if you read carefully I advise to keep the counter top cold by placing ice-cubes all over it. If you can’t do that, than place the dough in the refrigerator, otherwise the butter will soften.

      Roxana

  44. Heather says

    My husband and granddaughter adore croissants. Never tried making homemade before, but with this receipe as my guide, I am going to give it a try. I will let you know how they turn out. Thanks for so much baking inspiration!!

  45. Robert says

    Just wanted to say that your Red Star PLATINUM yeast is outstanding. I love croissants and fresh bread of all types. Your product is great in some of the other breads and pastry’s I have made using it.

  46. Hala says

    Dear,

    I don’t think I can find the yeast you are talking about. but I do have baking flour, yeast and dough enhancer.
    Can you please give me the percentage to combine yeast and dough enhancer i.e. for 1 envelope of yeast is it enought to have a tsp of dough enhancer or should i add more?
    Thanks.

    • says

      Hi Hala,
      I don’t know exactly how much dough enhancer you should add, but you can use active dry yeast and leave it longer to rise/rest.

      Roxana

  47. amaani says

    hi.my dough is rising in the fridge ,i would like to know can i freeze them unbaked and how do i go about doing it.
    thanks

    • says

      Hi Amaani,
      You can wrap the unbaked croissants in plastic and keep them in the freezer until you want to bake them.
      Once you decide to bake them, leave the croissants at room temperature for 20-30 minutes before baking.

      Roxana

  48. says

    Hi, Roxana!

    I will try today your recipe. I think I’m gonna double the quantities. I’m wondering if it will be ok to use fresh yeast since I can’t find a good dried yeast in Romania. Have you tried to bake the croissants with chocolate? (my grandma loves the chocolate croissants and I want to surprise her tomorrow morning).
    Thanks!

    Cristina

    • says

      Buna Cristina,
      Aici nu se gaseste drojdie proaspata. Nu am copt niciodata cu drojdie proaspata dara daca ai incredere in drojdie nu vad de ce nu ai putea folosi. Un singur sfat, sa lasi la crescut aluatul mai mult decat scrie in reteta deorece drojdia folosita aici are agenti de crestere radida.
      Cat despre ciocolata, da, poti pune ciocolata in interior.

      Roxana

  49. Mrs. Kinney says

    Why do you put the butter in the center? What do a you do with it after you unwrap and cut the dough…I read all the directions…I’m just lost on what to do from there. I have tried making these before from another blogger, but they were nothing like what a croissant nor her picture….if you could explain that would be great. Thanks

    • says

      Hello Mrs. Kinney,

      Adding the butter in the middles of the dough ensures the croissants turn out flaky and buttery as they should be. You don’t take it out, you roll the dough with the butter snuggled inside it. During rolling and chilling time, most of the butter is absorbed by the dough. Here’s a video (not in english) showing how to tuck the butter inside the dough and roll it after.
      Hope that answered your question.

      Roxana

  50. Linda Licker says

    I just learned about Red Star Platinum Yeast and am anxious to try it. I have been using SAF gold and red for many years now.
    Is the Red Star Platinum available in pound packages? That is how I would like to buy it.

    • says

      Hi Linda,
      Unfortunately the Platinum Yeast, at this time is available only in 7 grams packages. I don’t know if there will be available in pound packages like other Red Start Yeast products

      Roxana

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