Go Back
–+ servings
Homemade French Croissant Recipe

Homemade French Croissant Recipe: Flaky Layers Await You

Indulge in the art of pastry-making with this Homemade French Croissant Recipe featuring flaky layers and rich buttery flavor.
Print Recipe Pin Recipe
Prep Time 2 hours 30 minutes
Cook Time 22 minutes
Chilling Time 1 hour
Total Time 3 hours 52 minutes
Servings: 12 croissants
Course: Breakfast
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour Can substitute with bread flour for a chewier texture.
  • 1 tablespoon granulated sugar Can be omitted for a more savory croissant.
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast Ensure freshness for best results.
  • 1 cup warm milk Almond milk can be used as a non-dairy substitute.
  • 1/4 cup unsalted butter Melt completely for the dough.
For the Lamination
  • 1 cup cold unsalted butter Keep it cold and shaped into a flat square.
For the Egg Wash
  • 1 tablespoon milk Can be omitted if using only non-dairy alternatives.

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Baking Sheet
  • Parchment paper
  • wire rack

Method
 

Step 1: Make the Dough
  1. In a large mixing bowl, combine 4 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt.
  2. In a separate bowl, dissolve 2 teaspoons of active dry yeast in 1 cup of warm milk, allowing it to foam for about 5 minutes.
  3. Once frothy, mix it into the dry ingredients along with 1/4 cup of melted unsalted butter.
  4. Knead the dough until smooth, about 10 minutes, then cover and chill for 1 hour.
Step 2: Prepare Butter Block
  1. While the dough chills, prepare the cold unsalted butter for lamination.
  2. Place 1 cup of cold butter between two sheets of parchment paper.
  3. Using a rolling pin, gently pound and shape the butter into a 6-inch square, then refrigerate until ready.
Step 3: Lamination Process
  1. After chilling, roll the dough into a 12-inch square on a lightly floured surface.
  2. Place the chilled butter block in the center of the dough, then fold the edges over to completely enclose the butter.
  3. Roll the dough into a long rectangle measuring 8x20 inches, then fold it into thirds to create the first turn.
  4. Wrap tightly in plastic wrap and chill for 30 minutes before repeating for a total of three turns.
Step 4: Shape Croissants
  1. Once the lamination is complete, roll the dough to a thickness of 1/4 inch on a floured surface.
  2. Trim the edges for clean lines and cut the dough into triangles with a base width of about 5 inches.
  3. Starting from the wide end, gently roll the triangles towards the tip, creating a crescent shape.
  4. Place shaped croissants on a parchment-lined baking sheet with space between them for rising.
Step 5: Proof
  1. Cover the shaped croissants lightly with a kitchen towel and let them rise in a warm environment for 1.5 to 2 hours.
  2. They should puff up slightly and double in size.
Step 6: Bake
  1. Preheat your oven to 400°F (200°C) while the croissants finish proofing.
  2. Prepare an egg wash by mixing one beaten egg with a tablespoon of milk.
  3. Brush the croissants lightly with the mixture for a glossy finish.
  4. Bake the croissants for 18-22 minutes, turning halfway through.
Step 7: Cool
  1. Once baked, remove the croissants from the oven and let them cool on a wire rack for at least 10 minutes.

Nutrition

Serving: 1croissantCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 20mgIron: 1.5mg

Notes

Keep both the dough and butter chilled throughout the process for the best flaky results.

Tried this recipe?

Let us know how it was!