Here is a classic buttery croissant recipe, made the traditional French way with layers of dough and butter (a technique called lamination). This method takes time and patience but delivers flaky, golden, and richly flavored croissants that are bakery-quality.
Classic Buttery Croissants (French Style)
Yield: 12 standard croissants
Prep Time: 1 hour (active)
Resting/Proofing Time: 12–16 hours
Baking Time: 20–25 minutes
Difficulty: Advanced
Ingredients
Dough:
- 500g (4 cups) all-purpose flour or bread flour
- 55g (¼ cup) granulated sugar
- 10g (2 tsp) salt
- 10g (1 tbsp) instant dry yeast
- 300ml (1¼ cups) cold whole milk
- 30g (2 tbsp) unsalted butter, softened
For laminating:
- 250g (1 cup + 2 tbsp) cold unsalted butter (high-fat European butter recommended)
For egg wash:
- 1 egg
- 1 tbsp milk or cream
Tools Needed:
- Rolling pin
- Ruler (optional, but helpful)
- Parchment paper
- Plastic wrap
- Baking sheets
Instructions
Day 1: Make Dough and Butter Block
1. Mix the Dough
- In a large bowl or stand mixer, combine flour, sugar, salt, and yeast (keep salt and yeast on separate sides before mixing).
- Add cold milk and mix until a rough dough forms.
- Add softened butter and knead until the dough is smooth, about 5–7 minutes.
- Wrap and refrigerate the dough for at least 1 hour (or up to overnight).
2. Prepare the Butter Block
- Place 250g cold butter between two sheets of parchment paper.
- Pound and roll into a 6 x 6 inch (15 x 15 cm) square, about ½ inch thick.
- Keep it cold in the fridge until ready to laminate.
Day 2: Laminate and Shape
3. First Lamination (Enclosing Butter)
- On a lightly floured surface, roll the cold dough into a 10 x 10 inch (25 x 25 cm) square.
- Place the butter block diagonally in the center so it looks like a diamond inside a square.
- Fold the corners of the dough over the butter like an envelope, sealing the butter inside.
4. First Fold (Single Turn)
- Roll the dough into a 20 x 10 inch (50 x 25 cm) rectangle.
- Fold into thirds like a letter: bottom third up, top third down.
- Wrap and refrigerate for 30–45 minutes.
5. Second and Third Folds
- Repeat the rolling and folding two more times, chilling between each turn.
- After the final fold, wrap well and refrigerate for at least 1 hour or overnight.
Day 3: Shape and Bake
6. Roll and Cut
- Roll the chilled dough into a 20 x 10 inch rectangle.
- Trim the edges and cut into 12 triangles (each base about 4 inches wide).
- Gently stretch each triangle and roll from base to tip to form croissants.
- Place on parchment-lined baking sheets with the tip underneath.
7. Proof the Croissants
- Loosely cover and proof at 75–80°F (24–27°C) for 2–3 hours, until puffy and doubled in size.
- They should jiggle when gently shaken, but not be over-proofed.
8. Egg Wash and Bake
- Preheat oven to 400°F (200°C).
- Beat egg and milk, then brush croissants lightly (avoid pooling).
- Bake for 20–25 minutes until deep golden brown.
Cooling and Storage
- Cool on a wire rack. Best eaten fresh, but can be stored in an airtight container for 1–2 days or frozen up to 2 months.
- Reheat at 325°F (160°C) for 8–10 minutes for best texture.
Tips for Success
- Use cold butter throughout lamination to avoid melting into dough.
- Work quickly and chill between steps.
- Avoid overproofing or underproofing — both affect the final rise and flakiness.
- Use a ruler and sharp knife or pizza cutter for clean cuts and uniform croissants.