Looking for the perfect homemade croissant recipe? This step-by-step guide will help you make flaky croissants with buttery, golden layers, just like you’d find at a French bakery. Using European-style butter and the traditional laminated dough method, these croissants are deliciously light and airy. Whether you’re a baking enthusiast or a beginner, this recipe will teach you how to create the most irresistible croissants at home. Perfect for breakfast, brunch, or an indulgent snack, these classic croissants are sure to impress!

Ingredients

For the Croissant Dough:

18 oz all-purpose flour (about 4 cups)
¼ cup + 1 tablespoon granulated sugar
2½ teaspoons fine sea salt
1 tablespoon + ½ teaspoon instant yeast
½ cup + 2 tablespoons cold water
½ cup + 2 tablespoons cold whole milk
3 tablespoons unsalted butter (softened, preferably European-style)

For the Butter Layer:

1¼ cups cold, unsalted butter (European-style)

For the Egg Wash:

1 large egg
1 egg yolk
Pinch of salt

Instructions

1. Prepare the Croissant Dough:

In a stand mixer bowl, combine the flour, sugar, salt, and yeast. Whisk to combine.
Add water, milk, and softened butter to the bowl. Using the dough hook, mix on speed 2 for 3-4 minutes until a smooth dough forms.
Cover the bowl with plastic wrap and let the dough rise in a warm place (75-90°F) for about 1½ to 2 hours, or until nearly doubled in size.
Once risen, turn the dough onto a plastic-wrapped cutting board and shape it into a 10½-inch square. Cover and refrigerate for 1-2 hours.

2. Pound the Butter:

Cut cold butter into ½-inch thick slabs. Arrange them on parchment paper to form a 5-inch square. Cover with another sheet of parchment and use a rolling pin to pound the butter into a 7½-inch square. Refrigerate until fully chilled.

3. Laminate the Dough:

Place the butter at an angle on the dough (with corners facing the center), then fold the dough over the butter, pressing the edges to encase it fully.
Roll the dough out to a 8×24-inch rectangle. Fold into thirds and freeze for 20 minutes or refrigerate for 1 hour.
Repeat the process two more times, rolling and folding, refrigerating in between. You can refrigerate overnight at this point if needed.

4. Shape the Croissants:

Roll the dough into a long 8-inch wide by 44-inch long strip. Trim the dough to 40 inches.
Mark the dough in 5-inch intervals along the top and 2½-inch intervals at the bottom. Cut the dough into 15 triangles.
For each triangle, cut a ½-inch slit at the base and gently stretch the dough. Roll up each triangle tightly into a croissant shape and place on parchment-lined baking sheets.

5. Proof the Croissants:

Make the egg wash by whisking 1 egg, 1 egg yolk, and a pinch of salt.
Brush the croissants with egg wash and refrigerate any leftover egg wash.
Let the croissants proof at room temperature for 1-2 hours or until noticeably increased in size.

6. Bake the Croissants:

Preheat the oven to 425°F.
Brush the croissants again with the remaining egg wash.
Bake for 10 minutes, then rotate the pans and bake for another 8-10 minutes until golden brown. Cool on a wire rack before serving.

Why You’ll Love This Recipe

This classic croissant recipe creates buttery, flaky croissants with a perfect golden-brown finish. Made with European-style butter for an extra-rich taste, it’s ideal for breakfast or as a delicious snack any time of day. The laminated dough technique results in light, airy layers, making every bite a melt-in-your-mouth experience. Homemade croissants are a labor of love that is totally worth the effort!

Tips

Use cold butter throughout the process to achieve those perfect, flaky layers.
Make sure to allow enough time for the dough to chill and rest between each step to ensure optimal texture.
If you’re short on time, you can refrigerate the dough overnight after the final turn and shape the croissants the next day.

Variations and Substitutions

Vegan Croissants: Use a plant-based butter and a dairy-free milk alternative.
Filled Croissants: Add fillings like chocolate, almond paste, or ham and cheese before rolling up the dough.
Gluten-Free: Substitute with a high-quality gluten-free all-purpose flour blend, though the texture may vary.

FAQs

Can I freeze the croissant dough? Yes! You can freeze the laminated dough after the final turn. When ready to bake, let it thaw and proof before shaping.
How do I prevent the croissants from shrinking during baking? Make sure the dough is fully chilled before shaping and proofing. Also, don’t skip the step of letting the dough rest in between turns.
Can I use all-purpose flour instead of bread flour? Yes, but using bread flour gives a slightly chewier, better-textured croissant.

Serving

Serve your freshly baked croissants warm with butter, jam, or even a drizzle of honey. They’re perfect for a French-inspired breakfast, brunch gatherings, or as a side to your favorite soups and salads.

Suggestions

Pair these croissants with a hot cup of coffee, tea, or a freshly made latte for a complete breakfast experience.
Use croissants for an elegant brunch spread, offering sweet and savory fillings or enjoy them plain for the perfect pastry indulgence.