Cooking Lucid
Home Croissants
A simplified home version of the iconic French croissant — flaky, buttery, and golden without requiring professional lamination skills. Perfect for a special weekend breakfast.
Prep 45 min
Cook 20 min
Total 12h
Serves 12
Ingredients
Step 1 — Dough
- 4 cups all-purpose flour
- ¼ cup sugar
- 2¼ tsp instant yeast
- 1½ tsp salt
- 1¼ cups whole milk (warm)
- 1 large egg
- 1½ cups cold butter (cut into thin slabs)
Step 2 — Shape and bake
- 1 egg (beaten, for egg wash)
- Flour for dusting
Instructions
- 1
Make the dough
Mix flour, sugar, yeast, and salt. Add warm milk and egg; knead until smooth. Rest 1 hour. Roll dough into a large rectangle. Place butter slabs over two-thirds, fold like a letter (single fold). Chill 30 minutes. Repeat fold and chill twice more.
- 2
Shape croissants
Roll dough to ¼-inch thickness. Cut into triangles (base about 4 inches). Roll each from base to tip into a crescent. Place on baking sheets, cover, and proof 1½–2 hours until puffy.
- 3
Bake until golden
Preheat oven to 400°F. Brush with egg wash. Bake 15–18 minutes until deeply golden and flaky. Cool slightly on a rack. Best eaten the day they're baked.
Nutrition per serving: 320 cal · 6g protein · 32g carbs · 19g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
