There’s nothing quite like the aroma of fresh croissants baking in the oven. Flaky, buttery, golden layers that shatter with every bite—this classic croissant recipe brings the timeless French pastry right into your kitchen. While it takes a little patience, the results are worth every step.
The croissant has long stood as a symbol of French baking, yet its origins trace back to Austria. Over time, French bakers perfected and popularized the dough’s light, laminated texture. Today, croissants are an essential part of bakeries worldwide, enjoyed plain, filled, or paired with coffee for breakfast.
This recipe guides you through a simplified version of croissant making. It is streamlined for home baking, removing the need for specialized equipment while preserving that authentic taste and texture. Each step is manageable, especially if you’re preparing them ahead of time. Let’s walk through how to make the perfect buttery croissants.
Ingredients:
- 2 ¼ teaspoons active dry yeast
- 1 cup warm milk
- 2 tablespoons sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 1 egg (for egg wash)
Step-by-Step Instructions:
- Activate the Yeast: Begin by dissolving the yeast and sugar in warm milk. Make sure the milk is warm—not hot—to avoid killing the yeast. Let this mixture sit for about 10 minutes. You’ll know it’s ready when it becomes foamy on top. This foam is a sign the yeast is alive and active.
- Prepare the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Whisk them gently together. The salt should be well-distributed to prevent any uneven fermentation in the dough.
- Add the Butter: Cut the cold butter into cubes and add them to the flour. Using your fingertips or a pastry cutter, gently rub the butter into the flour. You’re aiming for a texture where some pieces of butter are incorporated, but many are still visible. These butter chunks are essential—they’ll create those distinct croissant layers later.
- Add the Yeast Mixture: Pour the activated yeast mixture into the flour-butter blend. Use a spoon or your hands to gently mix and form a dough. Avoid kneading heavily. The dough should be rough and a bit sticky. Overmixing at this stage would cause the butter to melt, which will reduce flakiness.
- Chill the Dough: Wrap the dough in plastic wrap or place it in an airtight container and refrigerate for at least one hour. This resting time helps firm up the butter and relax the gluten in the flour, making it easier to roll and shape later.
- Roll and Shape the Dough: Once the dough has chilled, lightly flour your surface and roll the dough into a large circle or oval, about 1/4 inch thick. Using a knife or pizza cutter, divide the dough into long, narrow triangles. The base should be wider than the tip.
- Form the Croissants: Starting from the wide base of each triangle, roll the dough tightly towards the tip, tucking it underneath slightly. You can slightly stretch the tip before rolling to help form that crescent shape. Place each shaped croissant on a parchment-lined baking tray, leaving enough space between them for rising.
- Final Rise: Cover the croissants loosely with a kitchen towel and let them rise at room temperature for about 1 hour. They should become slightly puffy. If your kitchen is cold, let them rise in a warmer spot—near a turned-off oven or on top of the fridge often works well.
- Egg Wash and Bake: Preheat your oven to 200°C (390°F). Beat the egg and gently brush it over the tops of each croissant. This will give them that gorgeous golden sheen when they bake. Bake in the preheated oven for 15 to 18 minutes, or until deeply golden and crisp on the outside.
Tips for Success:
- Keep the butter cold throughout the process. If at any point the dough feels too soft or sticky, place it back in the refrigerator for 15 minutes before continuing.
- Don’t overmix the dough. The visible chunks of butter help create the signature croissant flakiness.