Introduction
Classic Buttery Croissants are the ultimate expression of traditional French baking—delicate, flaky layers wrapped around a tender, airy interior with rich butter flavor in every bite. Golden and crisp on the outside, soft and honeycombed on the inside, a true croissant is both elegant and deeply comforting.
What makes croissants so special is lamination: a process of folding butter into dough multiple times to create dozens of thin layers. As the croissants bake, steam from the butter lifts the dough, forming those iconic flaky sheets that shatter gently when bitten. While the process requires patience, the ingredients themselves are simple—flour, butter, yeast, milk, sugar, and salt.
Classic Buttery Croissants are perfect for breakfast, brunch, or a refined snack alongside coffee or espresso. They can be enjoyed plain, split and filled, or served warm with jam and butter. Freshly baked croissants also elevate any spread, from holiday mornings to elegant brunch tables.
If you’ve ever wanted to master a true bakery-style pastry at home, this croissant recipe is the gold standard—timeless, rewarding, and absolutely worth the effort.
Ingredients
Dough
4 cups all-purpose flour
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast
1 ½ teaspoons salt
1 cup warm milk (110°F / 43°C)
¼ cup unsalted butter, melted
Butter Layer
1 ¼ cups unsalted butter, cold
Egg Wash
1 large egg
1 tablespoon milk
Preparation
Step 1: Make the Dough
In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, salt, and melted butter. Mix until a soft dough forms. Knead for 5–7 minutes until smooth. Cover and refrigerate for at least 4 hours or overnight.
Step 2: Prepare the Butter Block
Place cold butter between two sheets of parchment paper. Pound and roll into a flat rectangle about 6×8 inches. Refrigerate until firm but pliable.
Step 3: Laminate the Dough
Roll chilled dough into a rectangle about twice the size of the butter block. Place butter in the center and fold dough over it, sealing edges. Roll gently into a long rectangle, then fold into thirds (letter fold). Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.
Step 4: Shape the Croissants
Roll dough into a large rectangle about ¼-inch thick. Cut into long triangles. Starting from the wide end, roll each triangle tightly toward the tip, forming a crescent shape. Place on parchment-lined baking sheets.
Step 5: Proof and Bake
Cover croissants loosely and let rise at room temperature for 1½–2 hours until puffy. Brush gently with egg wash. Bake at 375°F (190°C) for 18–22 minutes, until deeply golden and flaky.
Variations
