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:
- In a mixer bowl fitted with a dough hook, combine the flour, salt, sugar, and yeast.
- 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.
- 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:
- Roll out the dough on a floured surface into a 60x20cm rectangle.
- Flatten the butter into a 40x19cm rectangle and place it over the bottom two-thirds of the dough.
- Fold the top third of the dough over half the butter, then fold the bottom third up, fully encasing the butter.
- Seal the edges, place the dough in a plastic bag, and refrigerate for 1 hour.
Lamination (Folding & Rolling):
- 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.
- Rotate 90 degrees and repeat this rolling and folding process two more times, chilling the dough for 1 hour between each turn.
- After the final fold, refrigerate overnight (about 8 hours) to allow the dough to rest and rise slightly.
Shaping the Croissants:
- Roll out the dough to a rectangle slightly over 42x30cm and about 7mm thick. Trim the edges for an even shape.
- Cut the dough lengthwise into two strips, then cut each strip into triangles with a 12cm base and 15cm height, yielding 12 triangles.
- 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:
- 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.
- Preheat the oven to 200°C (392°F). Brush the risen croissants with beaten egg wash.
- Bake for 15–20 minutes until golden brown.
- 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.
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Classic Butter Croissants
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)
Instructions
1. Prepare the Dough:
- In a stand mixer with a dough hook, mix flour, salt, sugar, and yeast.
- Add cool water and mix on low for 2 minutes, then medium speed for 6 minutes, until a stiff dough forms.
- Shape into a ball, dust with flour, place in a plastic bag, and refrigerate for 1 hour.
2. Incorporate the Butter:
- Roll dough into a 60x20cm rectangle on a floured surface.
- Flatten butter into a 40x19cm rectangle and place it over the bottom two-thirds of the dough.
- Fold the top third over half the butter, then fold the bottom third up, sealing the butter inside.
- Place dough in a plastic bag and refrigerate for 1 hour.
3. Lamination (Folding & Rolling):
- Roll dough to 60x20cm, fold into thirds, rotate 90 degrees, and repeat twice more, chilling 1 hour between each turn.
- After the final fold, refrigerate overnight (8 hours) to rest and rise slightly.
4. Shaping the Croissants:
- Roll dough to a 42x30cm rectangle, about 7mm thick. Trim edges.
- Cut into two long strips, then 12 triangles (12cm base, 15cm height).
- Stretch each triangle and roll tightly from base to tip. Curve ends slightly.
5. Proofing & Baking:
- Place croissants on lined trays, cover, and proof for 2 hours at 18–24°C until doubled in size.
- Preheat oven to 200°C (392°F). Brush croissants with beaten egg wash.
- 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.
- Prep Time: 16–17 hours (includes overnight chilling)
- Cook Time: 15–20 minutes
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
