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There’s nothing quite like the smell of freshly baked croissants filling the kitchen. These Classic Buttery Croissants are golden and crisp on the outside, beautifully flaky through the layers, and soft, tender, and buttery in the center. Although croissants require some patience because the dough needs time to chill, fold, and rise, the result is absolutely worth it.
This homemade croissant recipe gives you a classic bakery-style pastry that is perfect for breakfast, brunch, afternoon coffee, or a special weekend treat.
Classic Buttery Croissant
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🧈 Ingredients
For the dough
4 cups (500 g) all-purpose flour
¼ cup (50 g) granulated sugar
2¼ teaspoons (7 g) instant yeast
1½ teaspoons salt
1 cup (240 ml) warm whole milk
½ cup (120 ml) warm water
2 tablespoons (30 g) unsalted butter, softened
For the butter layers
1 cup (225 g) unsalted butter, cold
Use good-quality butter with a higher fat content if possible for the best flaky layers.
For the egg wash
1 large egg
1 tablespoon milk
👩🍳 Step-by-Step Instructions
1. Prepare the dough
Start by adding the flour, sugar, instant yeast, and salt to a large mixing bowl. Whisk the dry ingredients together so the yeast and salt are evenly distributed.
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Pour in the warm milk and warm water. Add the softened butter and mix everything together with a wooden spoon or your hands until a rough dough begins to form.
Transfer the dough to a lightly floured work surface and knead for approximately 8–10 minutes. The dough should become smooth, soft, and elastic.
Avoid adding too much extra flour. A slightly soft dough will give you a lighter and more tender croissant.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel.
Allow it to rest for approximately 1 hour, or until it has become slightly puffy.
2. Prepare the butter block
The butter is one of the most important parts of making croissants.
Place the cold butter between two sheets of parchment paper. Using a rolling pin, gently pound and roll the butter into a neat rectangle approximately 20 × 15 cm.
The butter should be cold but flexible. It should not be so hard that it breaks when you roll the dough, and it should not be so soft that it melts.
Place the butter in the refrigerator while you prepare the dough.
3. Roll out the dough
Once the dough has rested, place it on a lightly floured work surface.
Roll it into a rectangle approximately 40 × 20 cm.
Try to keep the edges as straight and even as possible. A neat rectangle will make the folding process much easier.
Place the chilled butter block in the center of the dough.
Fold one side of the dough over the butter, then fold the other side over it, completely covering the butter.
Pinch the seams gently to seal the butter inside.
See more on the next page to continue reading →
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