Croissant Recipe

This homemade croissant recipe creates buttery, flaky layers with a golden, crisp crust just like a French bakery. Made with a simple laminated dough, these croissants are perfect for breakfast, brunch, or a special weekend treat. The recipe guides you through each step of folding, rolling, and shaping to achieve light, airy croissants that pair perfectly with coffee, jam, or chocolate.

Ingredients

For the Dough:

• 18 oz all-purpose flour (about 4 cups plus 2 Tbsp)
• 1/4 cup + 1 Tbsp granulated sugar
• 2 1/2 tsp fine sea salt (or table salt)
• 1 Tbsp + 1/2 tsp instant yeast
• 1/2 cup + 2 Tbsp cold water
• 1/2 cup + 2 Tbsp cold whole milk
• 3 Tbsp unsalted butter, softened (use European-style butter for best flavor)

For the Butter Layer:

• 1 1/4 cups cold unsalted European-style butter

For the Egg Wash:

• 1 large egg
• 1 egg yolk
• Pinch of salt

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Instructions

Make the Dough

1. In a stand mixer bowl, combine flour, sugar, salt, and yeast. Whisk to blend.
2. Add the water, milk, and softened butter. Using the dough hook, knead on speed 2 for 3–4 minutes until a smooth ball forms.
3. Cover with plastic wrap and let rise in a warm spot (75–90°F) until nearly doubled, about 1 1/2–2 hours.
4. Turn dough onto a plastic wrap-covered board. Press into a 10 1/2-inch square, cover, and refrigerate for 1–2 hours.

Prepare the Butter Layer

1. Slice the butter into 1/2-inch slabs and arrange them into a 5-inch square on parchment paper.
2. Cover with another sheet and pound with a rolling pin until it becomes a 7 1/2-inch square. Trim and reshape as needed.
3. Refrigerate until firm.

Laminate the Dough

1. Place the butter diagonally over the dough (like a diamond). Fold dough over the butter, sealing edges completely.
2. Turn 1: Roll dough into an 8×24-inch rectangle, fold into thirds, and chill for 20 minutes (or refrigerate 1 hour).
3. Turn 2: Repeat rolling and folding to 8×24 inches. Fold into thirds, then chill again. (You may refrigerate overnight here.)
4. Turn 3: Roll and fold once more. Cover and refrigerate overnight or up to 2 days (or freeze).

Shape the Croissants

1. Roll chilled dough into an 8×44-inch strip. Trim to 40 inches.
2. Mark 5-inch intervals along the top. On the bottom, mark at 2 1/2 inches, then every 5 inches. Cut triangles using a ruler and pizza cutter. You should have 15 triangles plus scraps.
3. Cut a 1/2-inch slit at the base of each triangle. Stretch slightly to 10 inches, then roll tightly into a croissant shape.
4. Place on parchment-lined baking sheets. Roll scraps into mini croissants.

Proof and Bake

1. Whisk egg, yolk, and salt for egg wash. Brush croissants. Reserve extra wash.
2. Proof at room temperature (70–75°F) uncovered for 1–2 hours, until puffy.
3. Brush again with egg wash. Bake at 425°F for 10 minutes, rotating sheets halfway, then bake 8–10 minutes more until deep golden brown.
4. Transfer to a rack and cool before serving.

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Why You’ll Love This Recipe

• Classic French bakery-style croissants made at home.
• Buttery, flaky layers with a crisp golden crust.
• Step-by-step process that’s approachable for home bakers.
• Make-ahead friendly for weekend or holiday breakfasts.

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Tips

• Use European butter: It has a higher fat content, creating more tender layers.
• Keep everything cold: Chill dough and butter at each step to prevent melting.
• Work quickly: Limit handling to keep butter intact.
• Measure carefully: Consistent rolling and cutting ensures even baking.

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Variations and Substitutions

• Chocolate Croissants (Pain au Chocolat): Place chocolate batons at the base before rolling.
• Almond Croissants: Fill with almond paste and top with sliced almonds before baking.
• Savory Croissants: Add cheese and ham before rolling for a breakfast option.
• Mini Croissants: Cut smaller triangles for bite-sized pastries.

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FAQs

Q: Can I make croissant dough ahead of time?
A: Yes, the laminated dough can rest in the fridge for up to 2 days or be frozen after the final fold.

Q: Why did my croissants leak butter while baking?
A: This happens if the dough or butter layer wasn’t kept cold enough. Always chill between folds.

Q: How do I store croissants?
A: Keep at room temperature in an airtight container for 2 days, or freeze for up to 2 months. Reheat in the oven before serving.

Q: Can I use regular butter?
A: Yes, but European butter is recommended for the best layers and flavor.

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Serving Suggestions

• Serve warm with butter and jam for breakfast.
• Pair with coffee, tea, or hot chocolate for a Parisian-style treat.
• Use as a base for croissant sandwiches.
• Fill with Nutella, custard, or fruit preserves for dessert.
• Serve on a brunch platter alongside eggs, fruit, and cheese.