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A detailed recipe for making authentic, flaky French croissants from scratch using a laminated yeasted dough technique.

  • Total Time: 5 to 8 hours (includes resting, chilling, proofing, and baking)
  • Yield: 12 to 15 standard croissants 1x

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (10g) salt
  • 1 tablespoon (10g) active dry yeast
  • 1 1/4 cups (300ml) warm milk
  • 2 tablespoons unsalted butter, melted
  • 1 cup (225g) unsalted butter, cold and shaped into a flat square (for lamination)
  • 1 egg
  • 1 tablespoon milk (for egg wash)

Instructions

  1. Combine the flour, sugar, and salt in a large bowl or the bowl of a stand mixer.
  2. Dissolve the active dry yeast in warm milk and let sit 5–10 minutes until foamy.
  3. Add the foamy yeast-milk and melted butter to the dry ingredients.
  4. Knead the mixture until the dough is smooth, about 3–5 minutes.
  5. Shape the dough into a neat rectangle, wrap tightly in plastic wrap, and chill in the refrigerator for 1 hour.
  6. Place the cold butter between two sheets of parchment and roll it into a 6-inch square; chill or rest until cold but pliable.
  7. Roll the chilled dough into a 12-inch square on a lightly floured surface.
  8. Place the butter square diagonally in the center of the dough and fold the dough corners over to completely enclose the butter.
  9. Roll the dough out into an 8 by 20-inch rectangle, then fold it into thirds (letter fold); wrap tightly and chill for 30 minutes.
  10. Repeat the rolling, folding, and 30-minute chilling two more times for a total of three turns.
  11. After the final rest, roll the dough into a large rectangle about 1/4-inch thick, trim the edges, and cut triangles roughly 5 inches wide at the base.
  12. Starting from the wide end, gently stretch and roll each triangle into a crescent and place on a parchment-lined baking sheet with the point tucked underneath.
  13. Cover the croissants lightly and let them proof at room temperature for 1.5 to 2 hours until noticeably puffy.
  14. Preheat the oven to 400°F (200°C).
  15. Whisk the egg with 1 tablespoon milk and brush the egg wash gently over each croissant.
  16. Bake the croissants for 18–22 minutes until puffed and richly golden, rotating the pan halfway through.
  17. Cool the croissants on a wire rack for at least 10 minutes before serving.

Notes

Keep all ingredients, especially the butter and dough, cold during lamination to prevent butter from melting and ensure flaky layers., Use European-style butter with higher fat content for better flavor and flakiness, though regular unsalted butter works fine., Roll gently to avoid squishing layers or causing butter to leak out., Be patient with chilling and proofing times; rushing can result in tougher croissants., Shaped croissants can be frozen before baking for up to one month; thaw overnight in refrigerator and proof before baking., Avoid microwaving reheated croissants as it makes them soggy; instead, warm in a preheated oven or toaster oven at 325°F (160°C) for 5–10 minutes., If croissants brown too quickly, loosely tent with foil, reduce oven temperature slightly, or apply a lighter egg wash layer.

  • Author: Laura
  • Prep Time: 1 hour 30 minutes (active and initial chilling)
  • Cook Time: 18 to 22 minutes
  • Category: Dessert
  • Cuisine: French

Nutrition

  • Serving Size: 1 croissant
  • Calories: Approx. 250 calories per croissant
  • Fat: 15g per serving
  • Carbohydrates: 25g per serving
  • Protein: 5g per serving