classic buttery, flaky croissants from scratch. I’ll give you a detailed recipe with step-by-step instructions, tips, and techniques so they turn out perfectly layered and airy.
Classic Croissants Recipe 🥐
Ingredients (Makes 12 croissants)
For the Dough:
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4 cups (500g) all-purpose flour
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¼ cup (50g) granulated sugar
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2 tsp salt
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1 tbsp instant yeast
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1 ¼ cups (300ml) cold whole milk
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2 tbsp unsalted butter, softened
For the Butter Layer:
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1 cup (225g) unsalted butter, cold
For Egg Wash:
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1 large egg
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1 tbsp milk
Instructions
Step 1: Prepare the Dough
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In a large bowl, mix flour, sugar, salt, and yeast (keep yeast away from salt at first).
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Add cold milk and softened butter. Mix until a rough dough forms.
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Knead for 5–7 minutes until smooth but still slightly soft. Dough should not be sticky; add a tiny flour if needed.
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Shape into a rectangle, wrap in plastic, and chill for 30 minutes.
Step 2: Prepare the Butter Block
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Place cold butter between two sheets of parchment paper.
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Using a rolling pin, flatten into a 8×8-inch square.
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Chill in the fridge if it softens too much—cold butter is essential for flakiness.
Step 3: Laminate the Dough (Butter Folding)
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Roll the dough into a rectangle about 16×10 inches.
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Place the butter block in the center of the dough. Fold the dough edges over to encase the butter completely.
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Roll the dough into a 20×10-inch rectangle.
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Fold the dough into thirds like a letter (this is the first “turn”).
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Wrap in plastic and chill for 30–60 minutes.
Repeat Lamination:
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Roll dough into a rectangle again, fold into thirds (second turn), chill 30–60 minutes.
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Roll, fold, and chill for a third turn.
Tip: Keep dough and butter cold. If butter breaks through, chill dough longer before continuing.
Step 4: Shape the Croissants
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Roll the laminated dough into a 20×10-inch rectangle, about ¼ inch thick.
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Cut into triangles with a base of 3–4 inches.
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Make a small slit in the center of the base of each triangle, then roll from base to tip to form classic croissant shape.
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Place on a parchment-lined baking sheet, leaving space between each croissant.
Step 5: Proof the Croissants
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Cover loosely with plastic wrap or a clean towel.
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Let rise at room temperature 1–2 hours, until puffy but not doubled.
Step 6: Egg Wash
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Beat the egg with milk.
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Brush lightly over the croissants to achieve a golden, glossy crust.
Step 7: Bake
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Preheat oven to 400°F (200°C).
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Bake croissants for 15–20 minutes, until golden brown and crisp.
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Let cool slightly on a wire rack before serving.
Tips for Perfect Croissants
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Cold ingredients are key: Butter and milk must stay cold to create flaky layers.
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Do not rush lamination: Chilling between folds ensures distinct layers.
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Avoid over-proofing: Croissants should be puffy but still slightly firm to the touch before baking.
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Use parchment paper: Prevents sticking and helps shape.
Serving Suggestions
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Serve warm with butter or jam.
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Slice and make croissant sandwiches with ham, cheese, or eggs.
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Fill with chocolate, almond paste, or cream for a sweet treat.
Benefits / Why It’s Worth It
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Buttery, flaky layers from proper lamination—classic French technique.
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Customizable: Sweet or savory fillings make croissants versatile.
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From scratch experience: Homemade croissants are fresher and more flavorful than store-bought.