There’s nothing quite like biting into a freshly baked croissant—crispy, golden layers giving way to a soft, buttery interior. Making Classic Buttery Croissants at home may seem intimidating, but with a little patience and care, you can create bakery-quality pastries that fill your kitchen with the most comforting aroma imaginable.
Ingredients:
Yields about 12 medium croissants.
For the Dough:
4 cups (500 g) all-purpose flour
1/4 cup (50 g) granulated sugar
2 teaspoons salt
1 tablespoon instant yeast
1 1/4 cups (300 ml) whole milk, warm
2 tablespoons unsalted butter, melted
For the Butter Layer:
1 cup (225 g) unsalted butter, cold
For the Egg Wash:
1 large egg 1 tablespoon milk
Instructions:
Step 1: Make the Dough
In a large mixing bowl, combine flour, sugar, salt, and yeast.
Gradually add warm milk and melted butter, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
You can use a stand mixer with a dough hook or knead by hand.
Shape the dough into a rectangle, cover with plastic wrap, and let it rise for 1 hour at room temperature until doubled in size.
Step 2: Prepare the Butter Block
Place the cold butter between two sheets of parchment paper.
Pound and roll it into a rectangle about 1/2 inch thick. Keep it cold but pliable.
Step 3: Laminate the Dough
Roll the dough into a rectangle twice the size of the butter block.
Place the butter in the center and fold the dough over it, encasing the butter completely.
Roll the dough into a long rectangle about 1/2 inch thick.
Perform a single fold (fold one-third of the dough over the center, then the other third on top).
Wrap in plastic and refrigerate for 30 minutes.
Repeat this rolling and folding process 2 more times, chilling between each fold.
Step 4: Shape the Croissants
Roll the dough into a large rectangle about 1/4 inch thick.
Cut triangles approximately 5 inches wide at the base and 8 inches tall.
Make a small slit at the base of each triangle, then roll from base to tip, slightly stretching the dough to form the classic crescent shape.
Place on a baking sheet lined with parchment paper, spacing them apart.
Step 5: Proof
Cover the croissants loosely and let them rise at room temperature for 1–2 hours, until puffy but not overly soft.
Step 6: Egg Wash
Whisk the egg and milk together.
Gently brush the tops of the croissants to give them a beautiful golden sheen.
Step 7: Bake
Preheat the oven to 375°F (190°C).
Bake the croissants for 18–22 minutes, until golden brown and fully puffed.
Rotate the tray halfway through baking for even color.
Step 8: Cool and Enjoy
Let the croissants cool on a wire rack for 10–15 minutes before serving.
Enjoy them warm with butter, jam, or simply on their own.
Tips for Perfect Croissants
Keep Everything Cold: The butter must stay cold but pliable to achieve proper layers. Chill the dough between folds.
Use a Sharp Knife or Pizza Cutter: Clean cuts make shaping easier and prevent tearing.
Be Patient with Proofing: Under-proofed croissants won’t rise properly, while over-proofed ones can collapse. Look for a puffy, slightly soft texture.
Avoid Overbaking: Croissants should be golden brown but not too dark; they continue to cook slightly after leaving the oven.
Optional Add-Ins: You can add chocolate, almond paste, or cheese inside the triangles before rolling for a delicious variation.
Why You’ll Love These Croissants
Homemade croissants are a labor of love that reward you with layers of buttery, flaky perfection. The combination of crisp exterior and soft, airy interior makes each bite heavenly. They’re ideal for breakfast, brunch, or a special treat anytime. With this recipe, you don’t need a fancy bakery to enjoy the ultimate French pastry experience at home.