Classic French Croissants
A step-by-step recipe for perfect flaky and buttery French croissants with authentic flavor and crisp layers, ideal for breakfast or brunch.
- Prep Time: 2 hours (hands-on time approx. 2-3 hours over 2 days)
- Cook Time: 15-20 minutes
- Total Time: 18-24 hours (including resting and proofing)
- Yield: 12 servings 1x
- Category: Breakfast, Pastry
- Cuisine: French
Ingredients
- 500g (about 4 cups) all-purpose flour, preferably strong flour with higher protein
- 300g (about 1 1/3 cups) unsalted butter, cold and firm, preferably European-style
- 250ml (1 cup) whole milk, lukewarm
- 50g (1/4 cup) granulated sugar
- 10g (2 1/4 tsp) active dry yeast
- 10g (about 2 tsp) salt
- 1 large egg, beaten (for egg wash)
Instructions
- Activate the yeast: In a small bowl, combine lukewarm milk (250ml / 1 cup), sugar (50g / 1/4 cup), and active dry yeast (10g / 2 1/4 tsp). Let it sit for 5-10 minutes until frothy and bubbly.
- Make the dough: In a large mixing bowl, add the flour (500g / 4 cups) and salt (10g / 2 tsp). Pour in the yeast mixture. Mix until a rough dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes.
- First rise: Shape the dough into a ball, cover with plastic wrap, and let it rest at room temperature for 1-1.5 hours until doubled in size.
- Prepare the butter block: Place cold butter (300g / 1 1/3 cups) between parchment sheets and roll into a flat rectangle about 7×9 inches (18×23 cm). Keep chilled but pliable.
- Incorporate butter (lamination): Roll dough into a 12×18 inch (30×45 cm) rectangle. Place butter block in center and fold dough edges over to encase butter. Pinch to seal.
- First fold: Roll dough-butter package to 12×20 inch (30×50 cm) rectangle. Fold into thirds like a letter. Wrap in plastic and chill for 30 minutes.
- Second and third folds: Repeat rolling and folding two more times, chilling 30 minutes between each fold.
- Shape the croissants: Roll dough into 12×24 inch (30×60 cm) rectangle. Cut into triangles about 5 inches (13 cm) wide at base. Roll each triangle tightly from base to point, curve ends slightly.
- Proof the croissants: Place shaped croissants on parchment-lined baking sheet, cover loosely, and proof at room temperature for 1.5 to 2 hours until puffy but not doubled.
- Egg wash and bake: Preheat oven to 400°F (200°C). Brush croissants with beaten egg. Bake for 15-20 minutes until puffed and deep golden brown, rotating tray halfway.
- Cool and enjoy: Let croissants cool on a rack for 10 minutes before serving.
Notes
[‘Use European-style butter like Plugrá or Kerrygold for best flavor and layering.’, ‘Keep butter and dough cold during lamination to maintain flaky layers.’, ‘Do not rush proofing; croissants should be puffy and slightly jiggly before baking.’, ‘Brush egg wash just before baking for a shiny, golden crust.’, ‘If kitchen is warm, chill dough and butter more frequently.’, ‘Croissants can be frozen after shaping; thaw and proof before baking.’, ‘Avoid microwaving leftovers to prevent sogginess; reheat in oven at 350°F (175°C) for 10 minutes.’]
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sodium: 220
- Fat: 18
- Carbohydrates: 30
- Protein: 6
Keywords: croissants, French pastry, flaky croissants, laminated dough, breakfast pastry, homemade croissants, buttery croissants