I never get tired of that first glimpse of golden, shatteringly flaky croissants with honeycomb layers inside. This Classic French croissant recipe is the kind of weekend bake that makes the pastry case jealous.

Jump to Recipe

I’m obsessed with classic French croissants because they’re dramatic in the best possible way: shattery on the outside, tender inside, and wildly buttery without tasting heavy. I love that first crackly bite, when flakes land everywhere and I absolutely do not care.

Bread flour gives them that slight chew I crave, while cold unsalted butter brings the layered, rich bite that makes the whole thing worth it. And the smell?

Ridiculous. But it’s the texture that gets me every time.

Crisp edges. Soft pull-apart layers.

A little mess on the plate. This is the pastry I never get tired of.

Ingredients

Print Recipe (No Advertisments)

Bread flour gives croissants their chewy pull and sturdy, bakery-style layers.
Granulated sugar adds light sweetness and helps the outside brown beautifully.
Fine salt keeps the flavor sharp, not flat or boring.
Instant yeast brings the puff, so you’ll get that airy middle.
Cold whole milk adds richness and helps the dough stay tender.
Cold water keeps things chill, which is key for clean, flaky layers.
Softened butter in the dough makes each bite richer and softer.
Cold laminating butter creates those crisp, shattery layers everyone loves.
Egg wash gives the tops that glossy, golden bakery look.
Extra flour helps with rolling, but too much can toughen things up.
Basically, these ingredients team up for buttery crunch and soft, stretchy centers.
Plus, homemade croissants feel fancy, even if they’re just flour and butter magic.

Ingredient Quantities

500 g bread flour

50 g granulated sugar

10 g fine salt

12 g instant dry yeast

200 ml whole milk, cold

100 ml cold water

50 g unsalted butter, softened (for the dough)

250 g unsalted butter, cold and firm (for laminating)

1 large egg (for egg wash)

Extra bread flour for dusting, about 30 g

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl combine 500 g bread flour, 50 g sugar and 10 g fine salt, keeping the salt away from where the yeast will be added.

2. In a separate bowl mix 12 g instant dry yeast with 200 ml cold whole milk and 100 ml cold water until dissolved.

3. Add the liquid to the dry ingredients and mix until a rough dough forms, then add 50 g softened unsalted butter and knead until smooth and elastic, about 6 to 8 minutes by hand or 4 to 5 minutes in a mixer.

4. Shape the dough into a flat rectangle, cover and chill in the refrigerator for 30 to 60 minutes.

5. While the dough chills, prepare the butter block: pound and roll 250 g cold unsalted butter between two pieces of parchment into a 20 by 15 cm rectangle, keep it cold and firm.

6. Roll the chilled dough on a lightly floured surface using extra bread flour for dusting into a 30 by 20 cm rectangle, place the butter block in the center and fold the dough over to encase the butter completely.

7. Roll the enclosed dough to a 60 by 20 cm rectangle, perform a single turn by folding the dough into thirds like a letter, wrap and chill for 30 minutes; repeat this rolling and single turn two more times, chilling 30 minutes between each turn, for a total of three turns.

8. After the final chill, roll the dough into a 40 by 30 cm rectangle about 3 to 4 mm thick, trim edges, cut into triangles roughly 12 cm base by 20 cm height, roll each triangle from base to tip to form croissants, placing them on baking trays lined with parchment.

9. Cover and proof the shaped croissants at cool room temperature until puffy and nearly doubled, about
1.5 to 3 hours, or proof overnight in the refrigerator for a slower fermentation; brush gently with a beaten large egg before baking.

10. Preheat the oven to 200 C and bake croissants on the middle rack for 15 to 20 minutes until deep golden brown and fully risen; cool on a rack before serving.

Equipment Needed

1. Digital kitchen scale
2. Large mixing bowl and a small mixing bowl
3. Measuring jug or spoons for liquids and small quantities
4. Stand mixer with dough hook or hand kneading space and a wooden spoon
5. Rolling pin and pastry board or clean work surface
6. Parchment paper and extra bread flour for dusting
7. Bench scraper or sharp knife for trimming and cutting triangles
8. Pastry brush for egg wash
9. Baking trays and a cooling rack

FAQ

Q: Can I use active dry yeast instead of instant yeast? A: Yes. Use about 15 g active dry yeast and bloom it in a small amount of the warm liquid first, then add to the dough.

Q: How do I know if the butter block is the right consistency? A: It should be firm but pliable and about 1 cm thick. If it cracks it is too cold. If it becomes greasy it is too warm. Chill briefly if needed.

Q: What causes croissants to be dense instead of flaky? A: Most often butter got too warm and blended into the dough or the dough was overworked. Also underproofing can give a tight crumb.

Q: Can I make the dough and freeze it? A: Yes. After the final fold you can wrap and freeze for up to 1 month. Thaw in the fridge, then roll, shape and proof before baking.

Q: How long can shaped croissants proof in the fridge? A: Overnight proofing up to 12 hours is ideal for flavor. Longer than 18 to 24 hours risks overproofing and loss of oven spring.

Q: Why do my croissants leak butter during baking? A: Butter leakage comes from weak butter layers due to warm dough, thin spots from rolling or overproofing. Chill and roll gently to maintain even layers.

Classic French Croissant Recipe Substitutions and Variations

Bread flour: all purpose flour plus 10 g vital wheat gluten per 100 g flour; high protein strong white flour; whole wheat pastry flour (expect tighter crumb, reduce hydration slightly)
Granulated sugar: caster sugar (fine granulated); light brown sugar (adds a touch of molasses flavor, may darken crust); honey or maple syrup (use ~75% weight, reduce liquid slightly)
Whole milk: semi skimmed milk; unsweetened soy or oat milk (use same volume, expect slight flavor difference); evaporated milk diluted 1:1 with water for richer crumb
Unsalted butter for laminating: European/82 percent butter (more flavor); high-fat block pastry margarine designed for lamination; blend of butter and a small amount of vegetable shortening to improve rollability

Pro Tips

– Keep everything cold but not rock hard. The butter block should be firm so it stays in layers, while the dough should be pliable enough to roll without cracking. If butter starts to soften, chill the dough briefly to avoid greasy, smeared layers.

– Use light, confident motions when rolling and turning. Overworking or pressing too hard collapses the layers. Aim for smooth even rolls and gentle flouring so you do not incorporate too much extra flour, which will make the croissants dense.

– Resting is part of the lift. Chill between turns enough so the butter firms up, and give the shaped croissants a cool, slow proof if your kitchen is warm. A longer, cooler proof builds better flavor and stronger, more distinct layers.

– Create surface tension when shaping. Stretch the base of each triangle slightly and roll snugly toward the tip so the croissant keeps its spiral shape while rising. Tuck the tip underneath to prevent unraveling in the oven.

– For color and shine, use an even, light egg wash and avoid slathering it on too early. Bake on the center rack with a quick burst of steam in the first few minutes by placing a small pan of hot water on the oven floor or misting the oven, then remove the steam source so the crust sets and browns without becoming soggy.

Classic French Croissant Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

376

kcal

Equipment: 1. Digital kitchen scale
2. Large mixing bowl and a small mixing bowl
3. Measuring jug or spoons for liquids and small quantities
4. Stand mixer with dough hook or hand kneading space and a wooden spoon
5. Rolling pin and pastry board or clean work surface
6. Parchment paper and extra bread flour for dusting
7. Bench scraper or sharp knife for trimming and cutting triangles
8. Pastry brush for egg wash
9. Baking trays and a cooling rack

Ingredients

500 g bread flour
50 g granulated sugar
10 g fine salt
12 g instant dry yeast
200 ml whole milk, cold
100 ml cold water
50 g unsalted butter, softened (for the dough)
250 g unsalted butter, cold and firm (for laminating)
1 large egg (for egg wash)
Extra bread flour for dusting, about 30 g

Directions

In a large bowl combine 500 g bread flour, 50 g sugar and 10 g fine salt, keeping the salt away from where the yeast will be added.
In a separate bowl mix 12 g instant dry yeast with 200 ml cold whole milk and 100 ml cold water until dissolved.
Add the liquid to the dry ingredients and mix until a rough dough forms, then add 50 g softened unsalted butter and knead until smooth and elastic, about 6 to 8 minutes by hand or 4 to 5 minutes in a mixer.
Shape the dough into a flat rectangle, cover and chill in the refrigerator for 30 to 60 minutes.
While the dough chills, prepare the butter block: pound and roll 250 g cold unsalted butter between two pieces of parchment into a 20 by 15 cm rectangle, keep it cold and firm.
Roll the chilled dough on a lightly floured surface using extra bread flour for dusting into a 30 by 20 cm rectangle, place the butter block in the center and fold the dough over to encase the butter completely.
Roll the enclosed dough to a 60 by 20 cm rectangle, perform a single turn by folding the dough into thirds like a letter, wrap and chill for 30 minutes; repeat this rolling and single turn two more times, chilling 30 minutes between each turn, for a total of three turns.
After the final chill, roll the dough into a 40 by 30 cm rectangle about 3 to 4 mm thick, trim edges, cut into triangles roughly 12 cm base by 20 cm height, roll each triangle from base to tip to form croissants, placing them on baking trays lined with parchment.
Cover and proof the shaped croissants at cool room temperature until puffy and nearly doubled, about
5 to 3 hours, or proof overnight in the refrigerator for a slower fermentation; brush gently with a beaten large egg before baking.
Preheat the oven to 200 C and bake croissants on the middle rack for 15 to 20 minutes until deep golden brown and fully risen; cool on a rack before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.