Classic Butter Croissants

Flaky, golden-brown, and irresistibly buttery, these classic croissants are a true indulgence. With delicate layers that shatter with every bite, they are the perfect treat for breakfast, brunch, or a satisfying snack. While making croissants from scratch requires time and patience, the result is well worth the effort—authentic, bakery-quality pastries right from your own kitchen.

Why You’ll Love This Recipe

• Authentic and homemade – Experience the joy of baking fresh, buttery croissants just like in a French bakery.
• Crispy, flaky layers – The careful lamination process creates beautifully crisp and tender layers.
• Rich buttery flavor – High-quality butter ensures an irresistible taste and texture.
• Perfect for special occasions – A wonderful treat for brunch, breakfast, or afternoon tea.
• Freezer-friendly – Make a batch and enjoy fresh croissants anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Strong white bread flour
• Salt
• Caster sugar
• Instant yeast
• Cool water
• Chilled unsalted butter (high-quality recommended)
• Medium egg (for glazing)

Directions

Prepare the Dough:

1. In a mixer bowl fitted with a dough hook, combine the flour, salt, sugar, and yeast.
2. Add the cool water and mix on a slow speed for 2 minutes, then on medium speed for 6 minutes, until a stiff dough forms.
3. Shape the dough into a ball, lightly dust with flour, and place it in a clean plastic bag. Refrigerate for 1 hour.

Incorporate the Butter:

4. Roll out the dough on a floured surface into a 60x20cm rectangle.
5. Flatten the butter into a 40x19cm rectangle and place it over the bottom two-thirds of the dough.
6. Fold the top third of the dough over half the butter, then fold the bottom third up, fully encasing the butter.
7. Seal the edges, place the dough in a plastic bag, and refrigerate for 1 hour.

Lamination (Folding & Rolling):

8. With a short end facing you, roll the dough into a 60x20cm rectangle. Fold the top third down and the bottom third up to form a square.
9. Rotate 90 degrees and repeat this rolling and folding process two more times, chilling the dough for 1 hour between each turn.
10. After the final fold, refrigerate overnight (about 8 hours) to allow the dough to rest and rise slightly.

Shaping the Croissants:

11. Roll out the dough to a rectangle slightly over 42x30cm and about 7mm thick. Trim the edges for an even shape.
12. Cut the dough lengthwise into two strips, then cut each strip into triangles with a 12cm base and 15cm height, yielding 12 triangles.
13. Gently stretch each triangle, then roll tightly from the base to the tip to form the croissant shape. Curve the ends inward slightly.

Proofing & Baking:

14. Arrange croissants on lined baking trays, leaving space between them. Cover with a clean plastic bag and let them rise at room temperature (18–24°C) for about 2 hours, or until doubled in size.
15. Preheat the oven to 200°C (392°F). Brush the risen croissants with beaten egg wash.
16. Bake for 15–20 minutes until golden brown.
17. Cool on a wire rack before serving.

Servings and Timing

• Yield: 12 croissants
• Prep Time: 16–17 hours (including overnight chilling)
• Cook Time: 15–20 minutes
• Total Time: 16–17 hours
• Calories: Approximately 300 kcal per croissant

Variations

• Chocolate Croissants (Pain au Chocolat): Place a few chocolate batons inside each triangle before rolling.
• Almond Croissants: Brush baked croissants with syrup, fill with almond cream, and top with sliced almonds.
• Savory Croissants: Add cheese, or spinach inside the dough before rolling.
• Whole Wheat Croissants: Substitute part of the flour with whole wheat flour for a nutty taste.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Freezing (Unbaked): Freeze shaped croissants before proofing. Thaw overnight in the fridge and proof before baking.
• Freezing (Baked): Store baked croissants in an airtight bag for up to 2 months. Reheat in an oven at 180°C (350°F) for 5-7 minutes.
• Reheating: Warm in a 150°C (300°F) oven for a few minutes to restore crispiness.

FAQs

Why is my dough not rising properly?

Ensure your yeast is fresh and that your kitchen is warm enough for proofing (18–24°C).

Can I use all-purpose flour instead of bread flour?

Bread flour is recommended for its higher protein content, which helps develop strong gluten for flaky layers.

How do I get extra flaky croissants?

Chill the dough properly between folds, and use high-quality butter with at least 82% fat content.

Why is my butter leaking out during baking?

The dough may not have been properly sealed during folding, or it could have proofed too long.

Can I make the dough ahead of time?

Yes! You can keep the laminated dough refrigerated for up to 2 days before shaping and baking.

How do I prevent my croissants from becoming dense?

Avoid overworking the dough, and be sure to let them proof fully before baking.

Can I use a rolling pin to incorporate the butter?

Yes, but be gentle to avoid tearing the dough and exposing the butter.

What is the best butter to use for croissants?

A high-quality, high-fat unsalted butter (European-style, at least 82% fat) will give the best results.

Can I add fillings to the croissants?

Yes! You can add chocolate, jam, almond paste, or cheese before rolling them up.

What if I don’t have a stand mixer?

You can knead the dough by hand, but it will take longer to achieve a smooth consistency.

Conclusion

Making classic butter croissants from scratch is a rewarding experience that results in beautifully flaky, golden pastries. While the process takes time, the result is an authentic, bakery-style croissant with delicate layers and rich, buttery flavor. Whether you enjoy them plain, with jam, or as part of a special brunch, these homemade croissants will impress every time.

Classic Butter Croissants

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Master the art of Classic Butter Croissants with this authentic homemade recipe! These flaky, golden-brown pastries feature delicate layers that shatter with each bite, delivering a rich, buttery flavor. While the process requires time and patience, the result is bakery-quality croissants perfect for breakfast, brunch, or a special treat. Follow this step-by-step guide to make authentic French croissants in your own kitchen!

• Total Time: 16–17 hours
• Yield: 12 croissants

Ingredients

• Strong white bread flour
• Salt
• Caster sugar
• Instant yeast
• Cool water
• Chilled unsalted butter (high-quality recommended, at least 82% fat)
• Medium egg (for glazing)

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Instructions

1. Prepare the Dough:

1. In a stand mixer with a dough hook, mix flour, salt, sugar, and yeast.
2. Add cool water and mix on low for 2 minutes, then medium speed for 6 minutes, until a stiff dough forms.
3. Shape into a ball, dust with flour, place in a plastic bag, and refrigerate for 1 hour.

2. Incorporate the Butter:

4. Roll dough into a 60x20cm rectangle on a floured surface.
5. Flatten butter into a 40x19cm rectangle and place it over the bottom two-thirds of the dough.
6. Fold the top third over half the butter, then fold the bottom third up, sealing the butter inside.
7. Place dough in a plastic bag and refrigerate for 1 hour.

3. Lamination (Folding & Rolling):

8. Roll dough to 60x20cm, fold into thirds, rotate 90 degrees, and repeat twice more, chilling 1 hour between each turn.
9. After the final fold, refrigerate overnight (8 hours) to rest and rise slightly.

4. Shaping the Croissants:

10. Roll dough to a 42x30cm rectangle, about 7mm thick. Trim edges.
11. Cut into two long strips, then 12 triangles (12cm base, 15cm height).
12. Stretch each triangle and roll tightly from base to tip. Curve ends slightly.

5. Proofing & Baking:

13. Place croissants on lined trays, cover, and proof for 2 hours at 18–24°C until doubled in size.
14. Preheat oven to 200°C (392°F). Brush croissants with beaten egg wash.
15. Bake for 15–20 minutes until golden brown. Cool before serving.

Notes

• Storage & Freezing:

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Freezing (Unbaked): Freeze before proofing, thaw overnight in the fridge, and proof before baking.
  • Freezing (Baked): Store for up to 2 months, reheat at 180°C (350°F) for 5-7 minutes.

• Tips for the Best Croissants:

  • Use high-fat butter (at least 82%) for flakier layers.
  • Keep dough cold to prevent butter from melting.
  • Allow full proofing for light, airy croissants.

• Author: Sophia
• Prep Time: 16–17 hours (includes overnight chilling)
• Cook Time: 15–20 minutes
• Category: Breakfast, Pastry
• Method: Baking
• Cuisine: French
• Diet: Vegetarian