Go Back

Croissants

Delicious, flaky homemade croissants that are perfect for breakfast or any time of day.
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 20 minutes
Total Time 10 hours
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Sourdough Starter
  • 35 g starter Sourdough starter
  • 70 g flour For feeding the starter
  • 70 g water For feeding the starter
For the Dough
  • 450 g all-purpose flour
  • 1 tsp salt
  • 40 g sugar
  • 230 ml water
  • 150 g active sourdough starter Ensure it is well-fed and active
  • 250 g unsalted butter Room temperature
  • 1.5 Tbsp flour For rolling
For Egg Wash
  • 1 large egg Beaten, for egg wash
  • 1 Tbsp water Mixed with beaten egg

Method
 

Preparation of Starter
  1. In the morning, feed your starter by combining the starter, flour, and water in a bowl. Mix until well combined. Let it double or triple in size.
Making the Dough
  1. Prepare the dough by mixing all dough ingredients to form a sticky dough ball. Knead for 5-8 minutes until smooth.
  2. Let it ferment for 3 hours.
  3. Refrigerate the dough overnight.
Butter Layering
  1. In the morning, mix the flour and butter together, then roll it into a rectangle and chill.
Folding the Dough
  1. Roll out the dough, sandwich the butter in between, and fold as instructed.
  2. After several folds and chilling periods, roll the dough into a rectangle and cut triangles.
Shaping and Proofing
  1. Roll the triangles into croissants and proof for 4-5 hours.
Baking
  1. Preheat the oven to 205 degrees Celsius.
  2. Brush the croissants with egg wash and bake for about 20 minutes until they are browned.

Notes

Ensure your butter is at the right temperature; it should be soft but not melted. Be patient with the folding and chilling steps; they are key to creating flaky layers. If the dough is too sticky, sprinkle a bit of flour on your work surface. Use a sharp knife or pizza cutter for cutting the triangles for clean edges. You can make chocolate-filled croissants by adding chocolate at the wide end of the triangle before rolling.