1 cup warm milk (about 110°F)
2¼ teaspoons active dry yeast
¼ cup cane sugar
4 cups all purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, beaten (for egg wash)
Directions
1: Activate the Yeast
In a bowl, combine warm milk, yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes foamy.
2: Make the Dough
In a separate bowl, mix the flour and salt.
Add the yeast mixture and mix until a soft dough forms.
Knead on a floured surface for about 5 minutes until the dough is smooth and elastic.
Wrap the dough in plastic wrap and chill for at least 1 hour.
3: Prepare the Butter Layer
Place cold butter between two sheets of parchment paper.
Use a rolling pin to shape it into a flat rectangle, about ½ inch thick. Chill if needed.
4: Laminate the Dough
Roll the chilled dough into a rectangle and place the butter slab in the center.
Fold the dough over the butter, encasing it completely.
Roll out again and fold into thirds like a letter.
Chill for 30 minutes. Repeat this folding and chilling process 2 more times.
5: Shape the Croissants
Roll the dough into a large rectangle about ¼ inch thick.
Cut into long triangles and roll each one from base to tip to form a crescent shape.
Place on a baking sheet lined with parchment and let them rise for 30 minutes.
6: Bake to Perfection
Preheat oven to 400°F (200°C).
Brush croissants with egg wash and bake for 15 to 20 minutes until golden brown and flaky.
“When those croissants puff in the oven and the aroma hits the air, you’ll know it’s all been worth it.” – @LayeredWithLove
Golden flaky homemade croissants stacked on a cooling rack
Freshly baked croissants with golden crusts and soft layered interiors, perfect for breakfast
Chef’s Notes for Perfect Croissants Every Time
What to Watch for When Making Croissants
Croissants are all about temperature and technique. These are the lessons I’ve learned through plenty of early mornings and buttery battles:
Use cold butter: Warm butter will melt into the dough instead of creating layers. Keep it firm between folds.
Rest often: If the dough feels sticky or elastic, chill it. Patience creates better lamination.
Roll evenly: Uniform thickness helps ensure even baking and rising.
Don’t rush the rise: A warm room helps the shaped croissants puff before baking. They should look visibly plumper before going into the oven.
Want to explore more breakfast bakes? Pair your croissants with our egg muffins or finish the table with a soft Japanese cheesecake for a luxurious brunch.
“Croissants don’t rush you, and you shouldn’t rush them. The reward is in every delicate, golden fold.” – @PatiencePaysBakes
Filling Ideas and Flavor Variations
Customize Your Croissants With Sweet or Savory Twists
While a classic butter croissant is a work of art on its own, the flaky layers are also the perfect canvas for exciting additions. Whether you’re looking to create a sweet brunch spread or a gourmet sandwich style pastry, here are my go to croissant flavor upgrades:
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