Homemade Croissants
- 1 hr 18 min
- Serves 4
- 7 ingredients
1 hour to prep, 18 minutes to cook. These homemade croissants combine a tender, flaky dough with a subtle sweetness from milk powder and sugar. The result is a buttery, airy pastry that’s perfect for a leisurely breakfast or a special brunch. With a simple, step‑by‑step process, you’ll enjoy fresh croissants that rival any bakery.
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Method
In a large bowl, combine the bread flour, instant dry yeast, sugar, sea salt, and milk powder, mixing until evenly distributed.
Add the crushed ice to the dry mixture and stir until the dough begins to form a shaggy mass.
Kitchen notes · Added by ReelsMeals: The mixture begins to gather into a shaggy dough.
Transfer the dough to a lightly floured surface and knead gently until it comes together, then shape it into a rectangle.
Kitchen notes · Added by ReelsMeals: The dough holds together as a rectangle.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to relax the gluten.
Kitchen notes · Added by ReelsMeals: The chilled dough feels firmer and relaxed.
After chilling, roll the dough into a long rectangle, fold it into thirds, and repeat the rolling and folding process three more times, chilling between each turn.
Kitchen notes · Added by ReelsMeals: The folds form neat, even layers. Keep the dough cool between turns so it stays workable.
Finally, cut the dough into triangles, roll each triangle into a crescent shape, place on a baking sheet, and bake at 400°F (400°F) for 15–18 minutes until golden and flaky.
Kitchen notes · Added by ReelsMeals: The baked crescents are golden with visible flaky layers.
Tips while you cook
- Chill the dough after initial mixing
- Wrap the dough in plastic and refrigerate for at least 30 minutes before the first roll.
- Fold and chill between each turn
- After each rolling, fold the dough into thirds and chill before the next roll.
- Shape triangles before the final bake
- Cut the rested dough into triangles, roll each into a crescent, then place on a sheet before baking.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Oldman Teh’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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Croissant, 6 ways
Five creators posted their own. Most use sugar and butter.
- Oldman Teh1 hr 18 min7 ingr.Only this one uses bread flour and milk powder
- Louis Gantus1 hr 15 min7 ingr.Only this one uses active yeast
- Tasty30 min4 ingr.Only this one uses white flour
- Emily's Cooking25 min5 ingr.Only this one uses croissant dough, ready-made custard and cinnamon
- Shweta Gupta50 min12 ingr.Only this one uses egg white, cocoa powder and milk chocolate chips
- Tasty1 hr 15 min6 ingr.Only this one uses dark chocolate
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