Flaky, golden, and beautifully layered — classic French croissants made from scratch. This recipe creates buttery pastries with crisp outer layers and soft, airy centers.
📝 Ingredients
4 cups all-purpose flour
½ cup warm water
½ cup warm milk
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast (1 packet)
1 ¼ teaspoons salt
1 cup unsalted butter, cold (for laminating)
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
👩🍳 Instructions
1️⃣ Activate the Yeast
In a small bowl, combine the warm water, warm milk, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy. This indicates the yeast is active.
2️⃣ Prepare the Dough
In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and mix until a soft dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Shape it into a ball.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
3️⃣ Prepare the Butter Layer
Place the cold butter between two sheets of parchment paper and gently pound or roll it into a 6-inch square. Refrigerate until firm but still pliable.
4️⃣ Roll and Laminate the Dough
Once the dough has risen, roll it into a large rectangle (about 10×15 inches).
Place the butter square in the center and fold the dough over it like an envelope so the butter is completely enclosed.
Roll the dough into a long rectangle again and fold it into thirds like a letter. This creates the first layer.
Wrap the dough and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough between each fold. These folds create the croissant’s signature flaky layers.
5️⃣ Shape the Croissants
Roll the chilled dough into a large rectangle about ¼-inch thick.
Cut the dough into long triangles. Starting at the wide end, roll each triangle tightly toward the tip to form the classic croissant shape.
Place the croissants on a parchment-lined baking sheet, leaving space between them.
6️⃣ Final Rise
Cover loosely with a towel and allow the croissants to rise for 45–60 minutes, until they appear puffy.
7️⃣ Bake the Croissants
Preheat the oven to 375°F (190°C).
Whisk together the egg and milk and brush the mixture gently over the croissants.
Bake for 18–22 minutes until deeply golden brown and flaky.
8️⃣ Cool and Serve
Allow the croissants to cool slightly on a rack before serving. Enjoy them warm with butter, jam, or honey.
📊 Recipe Info
Prep Time: 30 minutes
Resting & Chilling Time: ~3 hours
Bake Time: 18–22 minutes
Total Time: ~4 hours
Servings: 10–12 croissants
Calories: ~270 per croissant
Buttery, flaky, and irresistibly tender, these homemade croissants bring bakery-quality pastry right to your kitchen.