Classic Buttery Croissant Recipe

Making classic buttery croissants from scratch is a rewarding baking project that yields flaky, golden, bakery-style results at home. This French pastry involves laminating dough (folding layers of butter into yeast dough), which takes time but is well worth the effort. 🥐

🥐 Classic Buttery Croissant Recipe

🕒 Time Overview:

Day 1: Make dough + butter block + first folds (~2–3 hrs with resting)
Day 2: Roll, shape, proof, bake (~4–5 hrs including proofing)

🍽️ Makes: 12 croissants

📝 Ingredients

For the Dough:

4 cups (500g) all-purpose or bread flour
¼ cup (50g) granulated sugar
1 tbsp (10g) instant yeast
1½ tsp (9g) salt
1 cup (240ml) whole milk, lukewarm
¼ cup (60ml) water, lukewarm
2 tbsp (30g) unsalted butter, softened

For the Butter Block:

1 cup (225g / 2 sticks) unsalted butter, cold

For Egg Wash:

1 egg + 1 tbsp water, beaten

👩‍🍳 Step-by-Step Instructions

🔹 DAY 1

1. Make the Dough

In a large bowl (or stand mixer), mix flour, sugar, salt, and yeast.
Add milk, water, and softened butter.
Mix and knead until smooth and elastic (~8 min by hand or 5 min with dough hook).
Shape into a disk, cover, and chill in fridge for 1 hour.

2. Make the Butter Block

Place cold butter between two sheets of parchment or plastic wrap.
Pound and roll into a 6-inch square, about ½ inch thick.
Chill until firm but pliable (same consistency as dough).

3. Laminate (Roll + Fold)

First Fold:

Roll dough into a 10-inch square.
Place butter block diagonally in the center like a diamond.
Fold dough corners over butter to enclose it (like an envelope).
Roll into a 12×8-inch rectangle.
Fold into thirds (like a letter).
Wrap and chill for 30–45 minutes.

Second Fold:

Roll out again to 12×8″, fold into thirds.
Chill again.

Third Fold:

Repeat roll and fold.
Chill overnight.

🔹 DAY 2

4. Roll & Shape Croissants

Roll dough into a 20×10-inch rectangle, about ¼ inch thick.
Cut into 12 triangles (each about 5 inches at base).
Gently stretch each triangle, then roll from base to tip.
Place on parchment-lined baking sheets, tip side down.
Curve ends slightly to form crescent shape.

5. Proof (Final Rise)

Cover loosely and let rise at 75–80°F for 2 to 2.5 hours, until puffy and jiggly.

Don’t proof too warm or butter will melt.

6. Bake

Preheat oven to 400°F (200°C).
Brush croissants gently with egg wash.
Bake for 18–22 minutes, until golden brown and crisp.

🧈 Tips for Success

Keep everything cold — butter should stay firm inside the dough.
Don’t rush the folds — chill between each to keep layers clean.
Use high-quality butter for best flavor and texture.
Want to freeze? Shape and freeze before proofing. Bake straight from frozen, adding a few minutes to bake time.

Would you like a step-by-step printable guide or a faster version using puff pastry?