2 Killer Croissants Recipes: Get Your Croissant Dough Fix

Content Summary

There's just something about a warm, flaky croissant straight out of the oven that makes our hearts sing. Unfortunately, we can't always make it to the bakery for our fix. But never fear!

With these 2 recipes and step-by-step on how to make croissant dough, you can easily make delicious croissants at home. Whether you're looking for a classic recipe or something with a little twist, we've got you covered. Let's get started!

Recipe #1: Classic Croissants

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups all-purpose flour
1 teaspoon salt
1/4 cup sugar
2 teaspoons instant yeast
1 cup milk, at room temperature

Instructions

Combine the flour, salt, sugar, and yeast in the bowl of a stand mixer and mix on low speed until combined.
Add the butter and mix on low speed until the mixture resembles coarse crumbs.
Slowly add the milk and mix on low speed until the dough comes together, being careful not to overmix.
Place the dough on a lightly floured surface and knead for 10 minutes.
Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
Divide the dough into two pieces and shape each into a rectangle.
Wrap in plastic wrap and refrigerate for 30 minutes.
Roll the dough out into a 12-inch by 18-inch rectangle.
Fold the bottom third of the dough up, then fold the top third down.
Fold the dough in half so that you have a 4-inch by 18-inch rectangle.
Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat this process two more times, for a total of three times.
After the final time, wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours, or overnight.
When you are ready to bake, preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
Cut the dough into 12-inch by 3-inch strips.
Twist each strip and place on the prepared baking sheet.
Bake for 20-25 minutes, or until golden brown.

Recipe #2: Chocolate Croissants

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups all-purpose flour
1 teaspoon salt
1/4 cup sugar
2 teaspoons instant yeast
1 cup milk, at room temperature
1 cup chocolate chips

Instructions

Combine the flour, salt, sugar, and yeast in the bowl of a stand mixer and mix on low speed until combined.
Add the butter and mix on low speed until the mixture resembles coarse crumbs.
Slowly add the milk and mix on low speed until the dough comes together, being careful not to over-mix.
Place the dough on a lightly floured surface and knead for 10 minutes.
Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
Divide the dough into two pieces and shape each into a rectangle.
Wrap in plastic wrap and refrigerate for 30 minutes.
Roll the dough out into a 12-inch by 18-inch rectangle.
Sprinkle the chocolate chips evenly over the dough, leaving a 1-inch border.
Fold the bottom third of the dough up, then fold the top third down.
Fold the dough in half so that you have a 4-inch by 18-inch rectangle.
Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat this process two more times, for a total of three times.
After the final time, wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours, or overnight.
When you are ready to bake, preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
Cut the dough into 12-inch by 3-inch strips.
Twist each strip and place on the prepared baking sheet.
Bake for 20-25 minutes, or until golden brown.

There you have it! Two delicious croissant recipes that are sure to please. Whether you choose the classic or chocolate version, you can't go wrong. Bon appetit!

Tips & Tricks

If you don't have a stand mixer, you can make the dough by hand: combine the dry ingredients in a large bowl, then add the milk and stir until the dough comes together. Knead for 5 minutes to form a smooth dough, then add half of the butter and knead until incorporated. Add the remaining butter and knead until the dough is smooth and shiny, about 3 minutes longer. Stir in the chocolate chips, then proceed with step 5 above.
For an even flakier croissant, you can do a "double turn": after rolling out the dough into a rectangle, fold one third of the dough over the middle, then fold the remaining third over, like you're folding a letter. Give the dough a quarter turn so that it resembles a short log, then refrigerate for 30 minutes before rolling out and doing another double turn. After the second double turn, wrap in plastic wrap and refrigerate overnight (or up to 2 days) before proceeding with step 9 above.
Make sure your dough is the right size, first roll it out into a rough rectangle, then use a ruler to measure it. It should be 18 inches wide and 24 inches long.

How To Make The Best Croissants At Home | Tasty

We have gathered 5 best stand mixers for dough available today in order to make your at-home croissant baking dreams a reality! By doing all the research for you, we hope to take some stress out of choosing a mixer so that you can jump right into cooking up something delicious.