This Classic Croissant Recipe brings the art of French baking to your kitchen, delivering golden, flaky croissants that are as delicious as they are beautiful. Made with a rich, buttery dough and a signature butter layer, these croissants are perfect for any occasion, whether it’s a special breakfast, brunch, or dessert. The process of laminating the dough (layering butter and dough) creates the light, airy texture that’s the hallmark of a perfect croissant. Topped with a golden egg wash for that perfect shine, each croissant is crisp on the outside, soft on the inside, and packed with buttery flavor. Follow this detailed recipe to create bakery-quality croissants that will impress your guests and elevate your baking skills. Enjoy them fresh out of the oven or lightly toasted for the ultimate indulgence!
Classic French Croissant Recipe – Buttery, Flaky, and Perfectly Layered
15
servings1
hour20
minutes4,060
kcalIngredients
- For the Croissant Dough:
18 oz all-purpose flour (about 4 cups)
¼ cup + 1 tablespoon granulated sugar
2½ teaspoons fine sea salt
1 tablespoon + ½ teaspoon instant yeast
½ cup + 2 tablespoons cold water
½ cup + 2 tablespoons cold whole milk
3 tablespoons unsalted butter (softened, preferably European-style)
- For the Butter Layer:
1¼ cups cold, unsalted butter (European-style)
- For the Egg Wash:
1 large egg
1 egg yolk
Pinch of salt
Directions
- Prepare the Croissant Dough:
In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast. Whisk together to combine. Add the cold water, milk, and softened butter to the bowl. Using a dough hook, mix on speed 2 for 3-4 minutes until a smooth dough forms.
Cover the bowl with plastic wrap and let the dough rise in a warm place (75-90°F) for about 1½ to 2 hours, or until it has nearly doubled in size.
Once risen, turn the dough onto a plastic-wrapped cutting board and shape it into a 10½-inch square. Cover and refrigerate for 1-2 hours. - Pound the Butter:
Cut the cold butter into ½-inch thick slabs. Arrange them on parchment paper to form a 5-inch square. Place another sheet of parchment on top, and use a rolling pin to pound the butter into a 7½-inch square. Refrigerate until fully chilled. - Laminate the Dough:
Place the chilled butter at an angle on the dough (with the corners facing the center). Fold the dough over the butter, pressing the edges to fully enclose it.
Roll the dough into an 8×24-inch rectangle. Fold the dough into thirds and refrigerate for 20 minutes or freeze for 1 hour.
Repeat the process of rolling and folding the dough two more times, refrigerating between each fold. If you prefer, you can refrigerate the dough overnight at this stage. - Shape the Croissants:
Roll the dough into a long 8-inch wide by 44-inch long strip. Trim the dough to 40 inches.
Mark the dough in 5-inch intervals along the top and 2½-inch intervals along the bottom. Cut the dough into 15 triangles.
For each triangle, cut a small ½-inch slit at the base, then gently stretch the dough. Roll each triangle tightly into a croissant shape and place on parchment-lined baking sheets. - Proof the Croissants:
Make the egg wash by whisking together 1 egg, 1 egg yolk, and a pinch of salt. Brush the croissants with the egg wash and refrigerate any leftover egg wash.
Let the croissants proof at room temperature for 1-2 hours, or until they have noticeably increased in size. - Bake the Croissants:
Preheat the oven to 425°F. Brush the croissants again with the remaining egg wash.
Bake for 10 minutes, then rotate the pans and bake for another 8-10 minutes, or until golden brown and fully puffed. Remove from the oven and cool on a wire rack before serving.
Notes
- Chilled Butter is Key:
For a perfectly flaky croissant, ensure the butter is well-chilled and pounded to the correct thickness. This helps achieve the signature layers as the dough is rolled and folded. - Proper Proofing:
Allow the croissants to proof fully before baking. This step is crucial for getting the desired light, airy texture. They should double in size and feel slightly puffy when touched. - Use European-Style Butter:
European-style butter has a higher fat content than regular butter, which contributes to the flakiness and richness of the croissants. If possible, use this for the best results.
This Classic Croissant recipe is a deliciously flaky, buttery pastry that is perfect for breakfast or any special occasion. With careful technique, you can achieve professional-quality croissants at home. The time and effort involved in making these croissants are well worth it for the soft, layered, and golden results that are impossible to resist. Whether enjoyed fresh out of the oven or toasted, these croissants will add a touch of elegance to your kitchen!
