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Buttery French Croissants

Featured in Fresh bread hot from the oven.

Learn how to prepare classic French croissants with simple steps. Create light, buttery layers for a satisfying breakfast or brunch. Time-intensive but so rewarding.
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Maria from tastyhush
Updated on Fri, 02 May 2025 17:38:16 GMT
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Bringing the enchantment of a Parisian bakery straight to your home, homemade croissants offer flaky, golden swirls that break apart with gentle crispness in every mouthful. The rich, buttery scent wafting through your house naturally draws everyone to breakfast.

I tried again and again for months to get this recipe just right. The day I finally saw that perfect honeycomb pattern inside was unforgettable. My little girl mentioned our kitchen smelled exactly like our favorite Paris bakery, and that moment made all the trial runs worthwhile.

Key Ingredients

  • Butter: Go for European-style as it contains less moisture and creates crispier layers
  • Flour: Regular all-purpose does the job great - don't worry about specialty types
  • Yeast: Either fresh or instant works fine, just tweak your rising times
  • Milk: Full-fat gives the most delicious flavor and consistency
  • Salt: Keep the full amount - it manages yeast activity and boosts taste
  • Sugar: Adds nice browning and keeps your pastries soft
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Step-by-Step Guide

Step 1:
Start with everything at room temp except the laminating butter
Step 2:
Work the dough until it can stretch thin without breaking
Step 3:
Give dough some downtime before rolling to avoid snap-back
Step 4:
Your butter should be cool but flexible enough to bend not crack
Step 5:
Apply even pressure when rolling for uniform layers
Step 6:
Keep edges neat and corners crisp during folding
Step 7:
Chill dough in the fridge between folds
Step 8:
Use a super sharp knife for clean triangle cuts
Step 9:
Roll croissants firmly but don't pull the dough
Step 10:
Let them rise until they look puffy and jiggle slightly

Watching my grandma make croissants as a kid taught me that being patient while baking always pays off. She used to tell me, "The dough will show you when it's ready" - and turns out she wasn't wrong.

Prep-Ahead Options

Step 1:
Make and form your croissants the evening before
Step 2:
Allow shaped pastries to rise slowly overnight in your fridge
Step 3:
Pull them out about an hour pre-baking
Step 4:
Bake right when you want to eat them for maximum freshness
Step 5:
Think ahead for birthdays or brunch gatherings
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Making these croissants has turned into my weekend ritual, adding a bit of French charm to regular mornings. Yes, they take some time to create, but nothing beats the satisfaction of seeing those perfectly layered, golden crescents come out of your own oven.

Frequently Asked Questions

→ Why is resting the dough overnight crucial?
Resting relaxes the gluten and lets the butter firm up. This keeps the dough manageable when rolling and shaping.
→ Is it possible to freeze croissants?
Yes! Shape them, then freeze before baking for up to 3 months. Thaw them overnight before baking.
→ What’s the deal with butter's temperature?
Butter should be cool but soft enough to work with. It keeps the layers separate while rolling without melting into the dough.
→ How can I check if croissants are proofed?
They’ll puff up twice their original size and feel soft and airy to the touch.
→ Can I swap unsalted butter for salted?
Unsalted butter’s better since it lets you control salt levels and nail that perfect flavor.

Flaky French Croissants

Deliciously layered buttery French croissants with easy-to-follow instructions for making them in your kitchen.

Prep Time
120 Minutes
Cook Time
20 Minutes
Total Time
140 Minutes
By: Maria

Category: Breads

Difficulty: Difficult

Cuisine: French

Yield: 10 Servings (10-12 croissants)

Dietary: Vegetarian

Ingredients

→ Dough Base

01 1 cup whole milk
02 2 teaspoons salt
03 2 1/4 teaspoons instant yeast (1 packet)
04 1/2 cup room temperature water
05 3 1/2 cups all-purpose flour
06 1/3 cup granulated sugar

→ Butter Layer

07 2 tablespoons all-purpose flour
08 1 1/2 cups unsalted butter (3 sticks), slightly cool and diced

→ Finishing

09 1 large egg, whisked, for brushing

Instructions

Step 01

Start by combining salt, sugar, and flour in your mixer bowl. Add yeast to this (proof it beforehand if it's active dry). Pour in water and milk. Mix until your dough is smooth and not sticky, around 8-10 minutes.

Step 02

Form a ball with the dough, place it in a lightly oiled bowl, cover, and let it sit somewhere warm for half an hour.

Step 03

Mix together butter cubes and 2 tablespoons of flour until just blended. Using plastic wrap, shape it into a square (6 inches) and put it in the fridge to cool while your dough rests.

Step 04

Roll the dough into a square, 10 inches across. Lay the cold butter square in the center, turned diagonally. Fold each of the dough's corners over the butter to form an envelope and seal the edges tightly.

Step 05

Flatten the dough into a rectangle, 16 inches by 8 inches. Fold it up like a letter into thirds. Chill this for an hour. Repeat the rolling and folding step two more times, chilling in between. After the final fold, leave it in the fridge overnight.

Step 06

Roll your dough out, slice it into triangular pieces, and roll these up to make croissant shapes. Let them rise somewhere warm until puffy and doubled in size, which takes about 60-90 minutes.

Step 07

Before baking, brush the croissants with the beaten egg. Bake at 375°F for about 20 minutes or until they're evenly golden. Move them to a cooling rack right after baking.

Notes

  1. They taste best when served fresh but stay good for 2 days at room temperature.
  2. You can freeze them before the final proof for up to 3 months.
  3. Use leftover scraps to make fun mini treats like cinnamon twists or monkey bread.

Tools You'll Need

  • Mixer with attachments for both dough hook and paddle.
  • Rolling pin to work the dough.
  • Baking sheets to hold the croissants.
  • Parchment paper for easy cleanup.
  • Sharp knife or pizza cutter.
  • Pastry brush for egg wash.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy products like butter and milk.
  • Contains gluten from the flour.
  • Includes eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 470
  • Total Fat: 31 g
  • Total Carbohydrate: 43 g
  • Protein: 7 g