Croissant Recipe
These homemade Classic French Croissants are buttery, flaky, and irresistibly tender with delicate layers created through traditional lamination. Though they take time, the result is bakery-quality croissants with crisp golden exteriors and soft, airy interiors—perfect for breakfast or brunch.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1¼ cups warm milk
- 3 tablespoons unsalted butter melted
For Lamination:
- 1¼ cups 2½ sticks unsalted butter, cold
For Egg Wash:
- 1 large egg
- 1 tablespoon milk
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add melted butter, salt, and flour. Mix until dough forms. Knead until smooth.
- Cover and refrigerate for at least 4 hours or overnight.
- Flatten butter into a thin rectangle between parchment paper. Chill.
- Roll dough into a rectangle, place butter slab in center, fold, and roll.
- Perform three folds (turns), chilling 30 minutes between each.
- Roll dough to ¼-inch thickness. Cut into triangles and roll into crescent shapes.
- Place on baking sheets, cover, and proof for 1–2 hours until puffy.
- Brush with egg wash.
- Bake at 400°F (205°C) for 18–22 minutes until golden and flaky.
Notes
- Cold butter is key: Keeps layers distinct and flaky.
- Do not rush lamination: Chilling prevents butter from melting.
- Make ahead: Dough can be refrigerated overnight.
- Freezing: Freeze shaped croissants before proofing for up to 2 months.
- Flavor variations: Chocolate-filled, almond paste, or ham & cheese.