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Perfect French Croissants at Home

Flaky, buttery homemade croissants with dozens of delicate layers. This step-by-step recipe walks you through lamination for bakery-quality results.
Print Recipe
Prep Time 5 hours
Cook Time 20 minutes
Total Time 6 hours
Servings: 12
Course: Breakfast
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g all-purpose flour 4 cups (or bread flour for extra chewiness)
  • 55 g sugar 1/4 cup
  • 10 g salt 2 tsp
  • 10 g instant yeast 1 tbsp
  • 300 ml warm milk 1 1/4 cups
  • 250 g unsalted butter 2 sticks + 2 tbsp, cold (European-style butter works best)
  • 1 egg for egg wash

Equipment

Method
 

  1. Make the dough: Mix flour, sugar, salt, and yeast. Add warm milk and knead 10 minutes until smooth. Cover and rest 1 hour until doubled. Punch down, wrap, and refrigerate 30 minutes.
  2. Prepare the butter block: Place butter between parchment and pound/roll into a 6x8 inch rectangle. Chill until firm but pliable.
  3. Laminate: Roll dough to 12x8 inches. Place butter in center and fold like a letter. Roll out, fold into thirds (one turn). Chill 30 minutes. Repeat for 3 turns total.
  4. Shape: Roll to 1/4-inch thick. Cut into triangles (4 inch base, 8 inch height). Stretch base, roll toward tip. Place seam-down on parchment-lined trays.
  5. Proof: Cover lightly and rise 1 to 2 hours until doubled, puffy, and jiggly.
  6. Bake: Preheat to 200C (400F). Brush with beaten egg. Bake 18 to 22 minutes until golden. Cool 10 minutes.

Notes

  • Keep everything cold; if butter leaks, your dough was too warm.
  • Do not under-proof; croissants should look puffy and jiggle slightly when touched.
  • Best made over 2 days; an overnight chill improves flavor.