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Best Croissant Recipe

Croissant Recipe

Croissants are flaky, buttery pastries that are a staple in French baking. This Best Croissant Recipe shows you how to make perfect croissants at home with easy-to-follow steps. Create golden, crispy layers with soft, airy insides for a delicious breakfast or snack. Perfect for pairing with coffee or jam, these croissants are sure to become a favorite in your kitchen!
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Prep Time 2 hours
Cook Time 20 minutes
Plus resting and chilling Time 9 hours 40 minutes
Total Time 12 hours
Course Breakfast, Dessert
Cuisine French
Servings 10 croissants
Calories 300 kcal

Equipment

  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Mixing bowls

Ingredients
  

For the Dough:

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tsp active dry yeast
  • 1 tsp salt
  • 3/4 cup warm milk
  • 2 tbsp unsalted butter

For the Butter Layer:

  • 1 (250g) cup unsalted butter

For the Egg Wash:

  • 1 egg
  • 1 tbsp milk

Instructions
 

  • 1. Prepare the Dough
    In a mixing bowl, combine the flour, sugar, yeast, and salt.Add the warm milk and softened butter to the dry ingredients, mixing until a dough forms.Knead the dough for about 5-7 minutes until smooth and elastic.Shape the dough into a ball, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
    2. Prepare the Butter Layer
    Place the cold butter between two sheets of parchment paper.Using a rolling pin, pound the butter into a flat, even square (about 7x7 inches).Chill the butter in the refrigerator while the dough rises.
    3. Roll Out the Dough
    Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 10x10-inch square.Place the chilled butter in the center of the dough. Fold the dough over the butter like an envelope, making sure the butter is fully enclosed.Roll out the dough into a 20x10-inch rectangle.
    4. Laminate the Dough
    Fold the dough into thirds, like a letter. Wrap it in plastic wrap and chill in the fridge for 30 minutes.Repeat the rolling and folding process two more times, chilling the dough between each fold for at least 30 minutes.
    5. Shape the Croissants
    After the final chill, roll out the dough into a 20x10-inch rectangle. Cut the dough into long triangles.Starting from the wide end, roll each triangle into a croissant shape, tucking the tip underneath.Place the croissants on a baking sheet lined with parchment paper, cover, and let rise for 1 hour.
    6. Bake the Croissants
    Preheat your oven to 400°F (200°C).Whisk together the egg and milk for the egg wash. Brush each croissant with the egg wash before baking.Bake the croissants for 18-20 minutes, or until golden brown and flaky.Let them cool slightly before serving.

Notes

  • Chill Between Folds: Chilling the dough between folds is essential to creating flaky layers. Be patient and don’t skip this step!
  • Use Cold Butter: Ensure the butter is cold during the folding process to prevent it from melting into the dough. Cold butter creates the flaky layers croissants are known for.
  • Make Ahead: You can shape the croissants and refrigerate them overnight. Bake them the next morning for fresh croissants with minimal prep.
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