Classic French Butter Croissants

Elenor Craig

Golden, crisp, and feather-light, these classic French croissants are the epitome of baking artistry. Inspired by the boulangeries of Paris, this recipe invites you to master one of the most rewarding pastries in the world — the croissant. With deep buttery flavor, layers of delicate laminated dough, and a shatteringly crisp crust, croissants make any breakfast feel luxurious.

No ratings yet

Print Recipe Pin Recipe

Prep Time 12

Cook Time 20

Total Time 12 20

Course Bread

Cuisine French

Servings croissants

Calories 401 kcal

Equipment

Rolling Pin
Mixing bowls
Bench scraper
Baking sheet
Pastry brush
Plastic wrap

Ingredients

For the Dough:

4 cups all-purpose flour preferably unbleached
½ cup granulated sugar
1 tbsp instant yeast
1 ¼ cups whole milk warmed to room temperature
1 ½ tsp kosher salt
3 tbsp unsalted butter softened

For the Butter Block:

1 ¼ cups unsalted European-style butter high-fat, cold

For the Egg Wash:

1 large egg for brushing
1 tbsp whole milk

Instructions

In a large mixing bowl, combine flour, sugar, yeast, and salt. Stir to incorporate, keeping yeast and salt on opposite sides before mixing.
Add the milk and soft butter to the dry ingredients and mix until a shaggy dough forms. Knead for 5–7 minutes until smooth. Shape into a rectangle, wrap in plastic wrap, and chill for 10–12 hours.
Shape the cold butter into a flat 6x6-inch square. Chill until firm.
Roll the dough into a 10x10-inch square. Place the butter block diagonally in the center and fold dough corners over it like an envelope. Seal the edges tightly.
Roll the dough into a 20x10-inch rectangle. Fold it into thirds (a letter fold). Wrap in plastic and chill for 1 hour. Repeat this rolling and folding process twice more, chilling the dough an hour between each fold.
After the final fold and chill, roll the dough to a 20x10-inch rectangle. Cut into 6-inch wide triangles. Roll tightly from the base to the tip, slightly stretching the dough.
Place croissants on a parchment-lined baking sheet. Cover loosely and proof at room temperature for 2 to 2.5 hours until puffy and jiggly when gently shaken.
Preheat oven to 400°F (200°C). Beat egg with milk and lightly brush each croissant.
Bake for 18–20 minutes or until deeply golden and crisp. Let cool on wire racks before serving.

Notes

Use European-style butter with 82% milkfat for better lamination and flavor.
Proofing is key — underproofed croissants won’t develop those airy layers.
If you’re short on time, you can freeze the shaped croissants after forming, then proof and bake the next day.

Nutrition

Calories: 401kcalCarbohydrates: 42gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 77mgSodium: 311mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 745IUVitamin C: 0.001mgCalcium: 48mgIron: 2mg

We'd love to know if you enjoyed this recipe