Breakfast Croissant Recipe – Made From Scratch

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Did you know? The breakfast croissant is both a pastry and a type of bread. The buttery, flaky classic French pastry may scare many but with our simplified croissant recipe, you’ll be making this breakfast delicacy right at home. That too just like a professional would!

It’s all about the layers! Let us know how you enjoy your breakfast croissant in the comments below!

breakfast croissant

Let us break it down to you; making breakfast croissant is not a walk in the park. It will require a lot of time, patience and effort on your part (maybe even some blood, sweat and tears, though we’re joking).

To perfect any pastry you need to perfect your technique. Beware, do not expect to yield pitch-perfect breakfast croissant in your first attempt as it’s very hard to hide the slight mistakes in your technique.

Don’t lose all hope, practice makes perfect! So try and try again! There is no alternative to precision and practice and most people need to make the breakfast croissant 3-4 times to get it right! Just enjoy the process and go with the flow!

croissant

Laminated Dough What?!?

Wondering what laminated dough is? It’s not that much of a head-scratcher; it’s the process of folding the dough and butter to create even and alternating layers of each. When baking this butter melts and separates the layers of dough creating the classic, flaky, breakfast croissant.

The saying “the more the merrier” comes into play here. The more layers the flakier the croissant will be! You can make laminate the dough twice and make 27 layers or laminate it thrice and make 81 layers! YES! 81 layers of flaky pastry!

Here’s how it’s done; Start with a layer of dough, butter and dough that’s 3 layers! Now roll it out and fold it into thirds that are 9 layers. Next, repeat the roll and fold that makes 27 layers! Repeat this again and there you have it 81 layers of flaky goodness!

breakfast croissant

Summary Of Steps For Breakfast Croissant

Like I said before it needs a lot of effort, time and above all patience, he is a three-day breakdown to yield the best breakfast croissant. Follow the step by recipe below for them to be perfect!

  • First Day: Making The Croissant Dough.
  • Second Day: Laminate The Dough (Butter Layer)
  • Third-Day: Cut, Shape, Proof and Bake

Ingredients You’ll Need For Breakfast Croissant Recipe

For Dough

Butter Layer

Egg Wash

Tools You’ll Need

breakfast croissant

How To Make Breakfast Croissant – Step By Step

Making The Croissant Dough – Day 1

Start on a cold day and around the evening time. Attach a hook setting on your stand mixer. Add sugar, salt, flour, butter and yeast. Turn the mixer on low-medium speed this will gently combine the ingredients. Mix for about 1 minute. With the mixer running, pour the milk in slowly. Once all of the milk is added, turn on medium speed on the mixer and beat the dough for at least 5- minutes. The dough should be soft and bouncy to touch. It will leave the sides of the bowl. If it’s still sticky, mix until thoroughly combined. When ready, roughly shape it into a 14×10-inch rectangle, transfer it to a silicone baking mat. Cover the dough with cling film and store it in the fridge until the next day.

Laminate The Dough (Butter Layer) – Day 2

To start day 2, in a large bowl put in the cold butter and flour and mix until combined and creamy using a stand mixer or hand beater. Transfer this on a parchment-lined baking sheet or a silicone mat. Now using a small spatula smooth this mixture out into a 7×10-inch rectangle. Be very precise with these measurements!

Chill this in the fridge for 30-45 minutes. Take both the butter and dough out, place the butter in the centre of the dough and fold the sides in, atop one another. Seal the edges as best as you can. Let no butter peak out! Next on a lightly floured counter, roll the dough into a 10×20-inch rectangle. The dough will be cold and will take a lot of force to roll it out. When rolled out fold the dough lengthwise into thirds. Just like folding a letter! That’s the first turn.

If the dough is too warm to work with chill for 30 minutes. For the second turn repeat the steps above roll the dough out into a 10×20-inch rectangle. When rolled out fold the dough lengthwise into thirds. There you have it the second turn. Repeat steps above for the third turn, 81 layers achieved! Cover and keep the dough in the fridge for a long rest till day three.

breakfast croissant

Cut, Shape, Proof and Bake – Day 3

Cutting:

Take out that resting dough from your fridge and lightly flour your work surface so that the dough does not stick to it. Next, gently roll your dough on the lightly floured work surface and make a narrow strip that’s around 20cm x 110cm.

If your dough starts shrinking and resisting or does not keep the form you want it to be, then fold it in thirds and let it rest in the fridge for 20 minutes before continuing. Do not fight the stubborn dough, let it rest in the fridge or else you’ll ruin two days of your hard work!

When your dough starts reaching the shape you intend it to be, carefully lift it a few centimetres and let it shrink naturally back from both sides. Allowing it to shrink will prevent it from shrinking later on. Your strip dough needs to be long enough for you to trim the ends of it to make them straight and still be left with about 100cm of dough as well.

Shaping The Breakfast Croissant:

For this stage, you will require a tape measure and a pizza wheel. Start by laying the tape measure along the top of the dough and with the wheel, you mark it at 12.5 cm intervals along the length. Next, lay the tape measure along the bottom of the dough and make a mark of 6.25cm. After this, continue to make marks at 12.5cm intervals along the length of the dough. In short, the bottom and top marks do not align with each other and form the basis for your triangles!

Start making diagonal cuts next, starting from the top corner and cutting down to the first bottom marking. Cut diagonally along the entire length of the dough. Then change your direction and start cutting the other side’s top corner to the bottom mark to create proper triangles and repeat this along the length of the dough. By doing this you will end up with 15 triangles and few end pieces of the dough.

Next, using your pizza wheel, make around 1.5 cm notches in the centre of the short side of each dough triangle. Very gently elongate each triangle to 25 cm. This is usually done by hand but for a homemade breakfast croissant recipe, we prefer using an elongating rolling pin.

After you have cut a notch in the middle of the short end of the triangle, try to roll the wings by moving your hands outwards from the centre very gently, this will create a thinner and longer desired shape that we want! Put a lot of pressure on the dough in the beginning so that the layers stick to each other properly, but again, do not fight the dough!

Proofing:

Baking is the most crucial step because once you mess this up, all your 2-day worth of hard work would be wasted! SO FOCUS, and start laying the shaped croissants on baking sheets and making sure you leave enough distance between them so that they do not bump into each other when puffing up! Combine egg with a teaspoon of water and whisk until completely mixed and smooth. Next, give your croissants a slightly brushed coating of egg wash.

Proof the croissants draft free at an ideal temperature of around 26.6 ℃. Preheat your oven for 5 minutes at 25 ℃. The proofing should take around 2 hours. You will be able to tell that they’re ready by carefully shaking the baking sheet and seeing if the croissants are wiggling. You should also see the layer of dough from the sides.

Baking:

Next, preheat the oven at 200 ℃, and right before baking the croissants, give them another layer of egg wash. Bake your croissants for around 8 minutes at 195 ℃. Then lower the temperature and bake them for 9 more minutes at 165 ℃. Take out when done and let them cool.

 croissant

Tips For Best Outcomes For This Breakfast croissant Recipe

Try your best:

Croissants are not easy to make, especially if you’re trying them out for the first time! Go easy on yourself because it might not turn out perfect. We had to make Croissants 5-6 times before getting it right which is why it is completely okay to not have the perfect Croissants on your first try. Our recipe however is simplified and some difficult steps have been made easier for people who want to try it for the first time.

Ingredients:

Ingredients play a huge role in the quality of Croissant that you desire which is why please try to grab the right ones. We usually attach hyperlinks to the ingredient lists to help our readers order the ingredients that we use. Every type of ingredient, be it flour, butter or any other, is tested and chosen by us to fit this recipe properly. Hence, just trust us and buy the right things!

Follow the Recipe please:

Recipes are easy to follow for some people and this isn’t the case for everyone. We try our best to make recipes that can be followed by everyone, so we oversimplify and add minor details to them for perfection. Croissants, as we said before, are not easy to make for first-timers, so try your best, trust us and our recipe and go with it! Every step is crucial and every ingredient is on point, so just make sure you follow everything properly!

breakfast croissant

How To Store Your Breakfast Croissant In The Best Way Possible

Croissants are pretty easy to store, just grab an airtight container and put them in your fridge. They’ll last for around 10 days to 2 weeks. We would recommend that you eat them quickly because fresh food is the best!

Try not to freeze your croissants because the yeast does not survive when you freeze and thaw your croissants, which causes them to lose their texture. Apart from this, croissants are enjoyed when they’re hot and rich, which is why freezing might ruin your hard work.

FAQs For Breakfast Croissant Recipe

Why are butter/chunks of butter leaking out of my Croissant?

Leaking of butter is common in the process of making Croissants is completely normal because it has a sufficient amount of butter in it. However, we would recommend that you let the croissants rest at room temperature for the butter sheets inside to come at an equal or close temperature.

We do not want chunks of butter or too much butter leaking out. If the butter layer is too hard, it will crack and split the dough. Let it sit at room temperature before the laminating process.

breakfast croissant

breakfast croissant
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4.8 from 10 votes

Breakfast Croissant Recipe - Made From Scratch

Did you know? The breakfast croissant is both a pastry and a type of bread. The buttery, flaky classic French pastry may scare many but with our simplified croissant recipe, you'll be making this breakfast delicacy right at home. That too just like a professional would!
Course Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine French
Keyword breakfast croissant, breakfast croissant recipe, recipe
Prep Time 3 days
Cook Time 18 minutes
Total Time 3 days 18 minutes
Servings 16 croissants
Calories 294kcal
Author Hearty Cook Book

Equipment

  • An electric beater / stand mixer
  • Baking sheet pans
  • A large mixing bowl
  • Rolling Pin
  • Silicone mat
  • Pizza Cutter
  • Pastry brush

Ingredients

For Dough

Butter Layer

Egg Wash

Instructions

Day 1: Making The Croissant Dough.

  • Start on a cold day and around the evening time. Attach a hook setting on your stand mixer. Add sugar, salt, flour, butter and yeast. Turn the mixer on low-medium speed this will gently combine the ingredients. Mix for about 1 minute. With the mixer running, pour the milk in slowly.
  • Once all of the milk is added, turn on medium speed on the mixer and beat the dough for at least 5- minutes. The dough should be soft and bouncy to touch. It will leave the sides of the bowl. If it’s still sticky, mix until thoroughly combined.
  • When ready, roughly shape it into a 14×10-inch rectangle, transfer it to a silicone baking mat. Cover the dough with cling film and store it in the fridge until the next day.

Day 2: Laminate The Dough (Butter Layer)

  • To start day 2, in a large bowl put in the cold butter and flour and mix until combined and creamy using a stand mixer or hand beater. Transfer this on a parchment-lined baking sheet or a silicone mat. Now using a small spatula smooth this mixture out into a 7×10-inch rectangle. Be very precise with these measurements!
  • Chill this in the fridge for 30-45 minutes. Take both the butter and dough out, place the butter in the centre of the dough and fold the sides in, atop one another. Seal the edges as best as you can. Let no butter peak out!
  • Next on a lightly floured counter, roll the dough into a 10×20-inch rectangle. The dough will be cold and will take a lot of force to roll it out. When rolled out fold the dough lengthwise into thirds. Just like folding a letter! That’s the first turn.
  • If the dough is too warm to work with, chill for 30 minutes. For the second turn repeat the steps above and roll the dough out into a 10×20-inch rectangle. When rolled out fold the dough lengthwise into thirds. There you have it the second turn.
  • Repeat steps above for the third turn, 81 layers achieved! Cover and keep the dough in the fridge for a long rest till day three.

Day 3: Cut, Shape, Proof and Bake

    Cutting:

    • Take out that resting dough from your fridge and lightly flour your work surface so that the dough does not stick to it. Next, gently roll your dough on the lightly floured work surface and make a narrow strip that’s around 20cm x 110cm.
    • If your dough starts shrinking and resisting or does not keep the form you want it to be, then fold it in thirds and let it rest in the fridge for 20 minutes before continuing. Do not fight the stubborn dough, let it rest in the fridge or else you’ll ruin two days of your hard work!
    • When your dough starts reaching the shape you intend it to be, carefully lift it a few centimetres and let it shrink naturally back from both sides. Allowing it to shrink will prevent it from shrinking later on. Your strip dough needs to be long enough for you to trim the ends of it to make them straight and still be left with about 100cm of dough as well.

    Shaping The Breakfast Croissant:

    • For this stage, you will require a tape measure and a pizza wheel. Start by laying the tape measure along the top of the dough and with the wheel, you mark it at 12.5 cm intervals along the length.
    • Next, lay the tape measure along the bottom of the dough and make a mark of 6.25cm. After this, continue to make marks at 12.5cm intervals along the length of the dough. In short, the bottom and top marks do not align with each other and form the basis for your triangles!
    • Start making diagonal cuts next, starting from the top corner and cutting down to the first bottom marking. Cut diagonally along the entire length of the dough. Then change your direction and start cutting the other side’s top corner to the bottom mark to create proper triangles and repeat this along the length of the dough. By doing this you will end up with 15 triangles and few end pieces of the dough.
    • Next, using your pizza wheel, make around 1.5 cm notches in the centre of the short side of each dough triangle. Very gently elongate each triangle to 25 cm. This is usually done by hand but for a homemade breakfast croissant recipe, we prefer using an elongating rolling pin.
    • After you have cut a notch in the middle of the short end of the triangle, try to roll the wings by moving your hands outwards from the centre very gently, this will create a thinner and longer desired shape that we want! Put a lot of pressure on the dough in the beginning so that the layers stick to each other properly, but again, do not fight the dough!

    Proofing:

    • Baking is the most crucial step because once you mess this up, all your 2-day worth of hard work would be wasted! SO FOCUS, and start laying the shaped croissants on baking sheets and making sure you leave enough distance between them so that they do not bump into each other when puffing up! Combine egg with a teaspoon of water and whisk until completely mixed and smooth. Next, give your croissants a slightly brushed coating of egg wash.
    • Proof the croissants draft free at an ideal temperature of around 26.6 ℃. Preheat your oven for 5 minutes at 25 ℃. The proofing should take around 2 hours. You will be able to tell that they’re ready by carefully shaking the baking sheet and seeing if the croissants are wiggling. You should also see the layer of dough from the sides.

    Baking:

    • Next, preheat the oven at 200 ℃, and right before baking the croissants, give them another layer of egg wash. Bake your croissants for around 8 minutes at 195 ℃. Then lower the temperature and bake them for 9 more minutes at 165 ℃. Take out when done and let them cool.

    Notes

    Tips For Best Outcomes For This Breakfast croissant Recipe

    • Try your best:
    Croissants are not easy to make, especially if you’re trying them out for the first time! Go easy on yourself because it might not turn out perfect. We had to make Croissants 5-6 times before getting it right which is why it is completely okay to not have the perfect Croissants on your first try. Our recipe however is simplified and some difficult steps have been made easier for people who want to try it for the first time.
    • Ingredients:
    Ingredients play a huge role in the quality of Croissant that you desire which is why please try to grab the right ones. We usually attach hyperlinks to the ingredient lists to help our readers order the ingredients that we use. Every type of ingredient, be it flour, butter or any other, is tested and chosen by us to fit this recipe properly. Hence, just trust us and buy the right things!
    • Follow the Recipe please:
    Recipes are easy to follow for some people and this isn't the case for everyone. We try our best to make recipes that can be followed by everyone, so we oversimplify and add minor details to them for perfection. Croissants, as we said before, are not easy to make for first-timers, so try your best, trust us and our recipe and go with it! Every step is crucial and every ingredient is on point, so just make sure you follow everything properly!

     

    How To Store Your Breakfast Croissant In The Best Way Possible

    Croissants are pretty easy to store, just grab an airtight container and put them in your fridge. They’ll last for around 10 days to 2 weeks. We would recommend that you eat them quickly because fresh food is the best!
    Try not to freeze your croissants because the yeast does not survive when you freeze and thaw your croissants, which causes them to lose their texture. Apart from this, croissants are enjoyed when they’re hot and rich, which is why freezing might ruin your hard work.

     

    NUTRITION INFORMATION:

    Calories: 294cal | Carbohydrates: 31g| Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 360mg | Potassium: 92mg | Fiber: 1g | Sugar: 5g | Vitamin A:  500IU | Calcium: 29mg | Iron: 1.6mg

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    10 Comments

    1. 5 stars
      I tried these and they turned out great!! I can’t wait to try the other recipes as well

    2. 5 stars
      This recipe is sooo easy even for someone who has a hard time baking and is a beginner. Thankyou for this!

    3. 4 stars
      I had a bit of problems, but in the end they turned out fine, I’m glad I saw this recipe!!

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