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Classic Buttery Croissant Recipe (Step-by-Step)
Learn how to make classic buttery croissants from scratch with this step-by-step recipe.
With crisp golden layers on the outside and a soft, airy interior, these croissants are
the ultimate indulgence. This recipe from deesviral walks you through the essential steps
of laminating dough, shaping, and proofing so you can bake bakery-quality croissants at home.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup warm water
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/4 tsp salt
- 3 sticks (1 1/2 cups) unsalted butter, cold
- 1 egg + 1 tbsp water (for egg wash)
Use high-quality butter for the best flavor and flakiness. The butter must be cold throughout the laminating process
to ensure distinct layers.
Step-by-Step Instructions
- Activate yeast: In a bowl, combine warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make the dough: Add flour and salt to the yeast mixture. Mix until a rough dough forms. Knead for 5–7 minutes until smooth. Cover and let rise for 1–2 hours until doubled in size.
- Prepare butter block: Place cold butter sticks between parchment sheets. Pound and roll into a flat rectangle. Chill until firm but pliable.
- Lamination: Roll dough into a large rectangle. Place butter block in the center, fold dough over to encase butter. Roll and fold the dough into thirds (like a letter). Chill for 30 minutes. Repeat rolling and folding 3 more times, chilling between each fold.
- Shape croissants: Roll dough into a large sheet about 1/4 inch thick. Cut into long triangles. Roll each triangle from base to tip to form croissants.
- Proof: Place shaped croissants on a lined baking sheet. Cover loosely and proof at room temperature for 1–2 hours, until puffy and slightly jiggly.
- Bake: Preheat oven to 400°F (200°C). Brush croissants with egg wash. Bake for 18–20 minutes, until golden brown and flaky.
- Cool on a rack for 10 minutes before serving warm.
Storage & Make-Ahead
- Best enjoyed fresh, but can be stored in an airtight container at room temperature for 2 days.
- Freeze unbaked croissants after shaping. Thaw overnight in the fridge, then proof and bake as directed.
- Freeze baked croissants for up to 1 month. Reheat in a 300°F (150°C) oven for 10 minutes.
Why This Recipe Works
- Lamination technique: Creates dozens of buttery layers that puff in the oven.
- Cold butter: Ensures flakiness and prevents the dough from absorbing butter prematurely.
- Slow proofing: Develops deeper flavor and light, airy interiors.
- Step-by-step guidance: Breaks down a classic pastry into approachable steps for home bakers.
Expert Tips
- Work quickly with cold butter—if it softens too much, chill before continuing.
- Use a sharp knife or pizza cutter to cut dough triangles cleanly.
- For chocolate croissants, place a chocolate stick or chips at the base before rolling.
- For extra shine, apply a second coat of egg wash halfway through baking.
