I created an Easy Croissant Recipe that breaks lamination into clear, foolproof steps so you can master croissant baking with confidence.

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I used to think croissants were for pros, but I keep coming back to this Easy Croissant Recipe because it actually works. I simplified the steps so you can get flaky, buttery layers with just all purpose flour and cold unsalted butter doing most of the work.

It feels like a trick, but without the endless folding or drama. I still mess up timing sometimes, and hey, that makes it real, not perfect.

Try it once and youll see why folks call it a Simple Croissant Recipe and why it fools even picky eaters.

Ingredients

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All purpose flour: Main structure, lots of carbs, small protein from gluten, not much fiber.
Cold laminating butter: Creates flaky layers, high fat content, adds rich flavor and tenderness.
Softened butter for dough: Adds moisture and subtle butter flavor, contributes fat and mouthfeel.
Instant dry yeast: Gives rise and airy texture, a little protein not sweet.
Whole milk: Adds fats and some protein, softens dough brings slight sweetness.
Sugar: Feeds yeast, gives subtle sweetness and browning, adds calories.
Egg (wash): Glossy golden crust, small protein boost, helps browning and color.
Fine sea salt: Enhances flavor, controls yeast activity, balances sweetness, trace minerals.
Water: Hydrates dough, affects gluten, no calories, helps yeast movement.

Ingredient Quantities

3 1/2 cups (440 g) all purpose flour

2 1/4 teaspoons (7 g) instant dry yeast (one packet)

1/4 cup (50 g) granulated sugar

1 1/2 teaspoons (8 g) fine sea salt

3/4 cup (180 ml) cold whole milk

1/4 cup (60 ml) cold water

3 tablespoons (40 g) unsalted butter, softened

1 1/4 cups (285 g) cold unsalted butter, for laminating

1 large egg, beaten

1 tablespoon (15 ml) melted butter, optional

2 teaspoons coarse sugar, optional

How to Make this

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1. In a big bowl mix 3 1/2 cups flour, 2 1/4 tsp instant dry yeast, 1/4 cup sugar and 1 1/2 tsp salt so its evenly combined.

2. Stir in 3/4 cup cold whole milk, 1/4 cup cold water and 3 tbsp softened unsalted butter until a shaggy dough forms, dont overwork it. You can use a stand mixer or do it by hand.

3. Shape dough into a flat rectangle, wrap and chill 30 minutes while you make the butter block. Keep everything cold, that is the secret to flaky layers.

4. Put 1 1/4 cups cold unsalted butter between two sheets of parchment and bash or roll it into a roughly 7 by 5 inch rectangle, then chill until firm but still pliable.

5. Roll the chilled dough into a rectangle about twice the butter size, center the butter on the dough, fold the dough over the butter like an envelope and seal the edges so no butter leaks out. Chill 20 to 30 minutes.

6. Roll the dough into a long rectangle about 1/4 inch thick, do a letter fold (fold one third over the middle, then fold the other third on top), rotate 90 degrees, chill 20 minutes, then repeat the roll and letter fold two more times for a total of three turns. Chill 20 to 30 minutes after the final turn so the butter firms up.

7. Roll the dough to about 1/4 inch thickness and cut into triangles roughly 4 by 6 inches. Brush the base of each triangle with a little beaten egg, roll from the base toward the tip, tucking the tip under to hold shape and curve into a crescent if you like.

8. Place croissants on a parchment lined baking sheet, cover loosely with plastic or a tea towel and proof at a warm spot until puffy and nearly doubled, about 60 to 90 minutes depending on your kitchen. Dont let them overproof or they will lose layers.

9. Preheat oven to 400 F (200 C). Brush croissants with the remaining beaten egg, sprinkle coarse sugar if you want sweet croissants, then bake 15 to 20 minutes until deep golden brown and crisp. Rotate the pan halfway if your oven bakes unevenly.

10. Let croissants cool on a rack a few minutes, brush with 1 tbsp melted butter if you want extra shine and flavor, then eat warm. Store at room temp in a paper bag and refresh in a hot oven for a few minutes when needed.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons plus a kitchen scale (for accuracy)
3. Stand mixer with dough hook or a sturdy wooden spoon
4. Rolling pin
5. Parchment paper and rimmed baking sheet
6. Bench scraper or large spatula (for folding and cutting dough)
7. Pastry brush (for egg wash and melted butter)
8. Plastic wrap or resealable bag (for chilling)
9. Sharp knife or pizza cutter (to cut triangles)

FAQ

Q: Do I need to proof the instant yeast first? A: No, you can mix instant yeast straight into the dry ingredients. If your kitchen is really cold, let the dough sit a bit longer or bloom the yeast in the warm milk for 5 to 10 minutes to be safe.

Q: How cold should the laminating butter be? A: Cold but pliable, not rock hard. It should still bend a little when you press it, so it layers instead of shattering. If it gets too soft, chill it until firm but not frozen.

Q: How long do I rest the dough between folds? A: Rest 20 to 30 minutes in the fridge between each turn. That relaxes the gluten and keeps the butter from smooshing out. If it feels sticky, chill a bit longer.

Q: What oven temp and bake time should I use? A: Bake at 375°F (190°C) for about 18 to 22 minutes, until the croissants are a deep golden brown. Rotate the tray halfway if your oven runs uneven.

Q: Why are my croissants dense or flat? A: Common causes are underproofing, butter too warm, overworking the dough, or not enough folds. Make sure the dough proofs until puffy, keep everything cold while laminating, and be gentle when rolling.

Q: Can I make these ahead or freeze them? A: Yes. You can refrigerate shaped croissants overnight for up to 24 to 48 hours. For longer storage freeze them unbaked for up to 1 month, then bake from frozen adding 5 to 8 minutes to the time.

Easy Croissant Recipe: This Way Is So Much Easier! Substitutions and Variations

All purpose flour: swap for bread flour (use same weight, 440 g) if you want chewier layers, youll maybe need a splash more liquid; or use pastry flour (same weight) for a more tender, delicate crumb — dough can be a bit stickier so chill it more.
Instant dry yeast: use active dry yeast instead (about 2 3/4 tsp instead of 2 1/4 tsp) and proof it in 1/4 cup warm water first; or use fresh (cake) yeast — about 21 g fresh for this recipe (dissolve and proof).
Cold whole milk: substitute 2% or full-fat plant milks (unsweetened oat or soy) cup-for-cup; or make a milk equivalent with heavy cream + water (use 1/2 cup heavy cream + 1/4 cup water to equal 3/4 cup).
Cold unsalted butter for laminating: use European-style butter (82-85% fat) same weight (285 g) for richer flavor and stronger layers, or if you cant get a block, freeze stick butter and grate it into the dough to make laminating easier.

Pro Tips

– Keep it cold, always. Chill the dough and the butter between turns, work on a cool surface and if your kitchen is warm pop the dough in the fridge more often, it really makes the difference. If the butter starts to smear or leak, stop rolling and chill the whole thing till firm again, dont try to fix it by adding extra flour.

– Make a neat, even butter block and center it exactly. Use a ruler or the edges of your parchment to get straight sides so the butter spreads evenly when you roll, uneven butter = uneven layers and weird patches. If the butter is too hard to roll, let it warm a minute instead of smashing it, you want pliable not melty.

– Flour sparingly and score with care. Only dust enough flour to stop sticking, too much will make the layers heavy. Use a bench scraper to lift and turn the dough, not your hands which heat it. When cutting and shaping, stretch the base of the triangle gently so the roll has tension and a good spiral, not loose and floppy.

– Proof and bake with attention. Proof somewhere warm but not hot, and do the poke test if you arent sure: a slow spring back means ready, if it springs right away it needs more. For a glossy strong rise use egg wash, but dont slather it or it can glue layers. Add steam at the start of baking by tossing a cup of hot water on a preheated tray or spraying the oven, it helps oven spring and shine.

Easy Croissant Recipe: This Way Is So Much Easier!

Recipe by Francis Mead

0.0 from 0 votes

I created an Easy Croissant Recipe that breaks lamination into clear, foolproof steps so you can master croissant baking with confidence.

Servings

servings

Calories

371

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons plus a kitchen scale (for accuracy)
3. Stand mixer with dough hook or a sturdy wooden spoon
4. Rolling pin
5. Parchment paper and rimmed baking sheet
6. Bench scraper or large spatula (for folding and cutting dough)
7. Pastry brush (for egg wash and melted butter)
8. Plastic wrap or resealable bag (for chilling)
9. Sharp knife or pizza cutter (to cut triangles)

Ingredients

3 1/2 cups (440 g) all purpose flour
2 1/4 teaspoons (7 g) instant dry yeast (one packet)
1/4 cup (50 g) granulated sugar
1 1/2 teaspoons (8 g) fine sea salt
3/4 cup (180 ml) cold whole milk
1/4 cup (60 ml) cold water
3 tablespoons (40 g) unsalted butter, softened
1 1/4 cups (285 g) cold unsalted butter, for laminating
1 large egg, beaten
1 tablespoon (15 ml) melted butter, optional
2 teaspoons coarse sugar, optional

Directions

In a big bowl mix 3 1/2 cups flour, 2 1/4 tsp instant dry yeast, 1/4 cup sugar and 1 1/2 tsp salt so its evenly combined.
Stir in 3/4 cup cold whole milk, 1/4 cup cold water and 3 tbsp softened unsalted butter until a shaggy dough forms, dont overwork it. You can use a stand mixer or do it by hand.
Shape dough into a flat rectangle, wrap and chill 30 minutes while you make the butter block. Keep everything cold, that is the secret to flaky layers.
Put 1 1/4 cups cold unsalted butter between two sheets of parchment and bash or roll it into a roughly 7 by 5 inch rectangle, then chill until firm but still pliable.
Roll the chilled dough into a rectangle about twice the butter size, center the butter on the dough, fold the dough over the butter like an envelope and seal the edges so no butter leaks out. Chill 20 to 30 minutes.
Roll the dough into a long rectangle about 1/4 inch thick, do a letter fold (fold one third over the middle, then fold the other third on top), rotate 90 degrees, chill 20 minutes, then repeat the roll and letter fold two more times for a total of three turns. Chill 20 to 30 minutes after the final turn so the butter firms up.
Roll the dough to about 1/4 inch thickness and cut into triangles roughly 4 by 6 inches. Brush the base of each triangle with a little beaten egg, roll from the base toward the tip, tucking the tip under to hold shape and curve into a crescent if you like.
Place croissants on a parchment lined baking sheet, cover loosely with plastic or a tea towel and proof at a warm spot until puffy and nearly doubled, about 60 to 90 minutes depending on your kitchen. Dont let them overproof or they will lose layers.
Preheat oven to 400 F (200 C). Brush croissants with the remaining beaten egg, sprinkle coarse sugar if you want sweet croissants, then bake 15 to 20 minutes until deep golden brown and crisp. Rotate the pan halfway if your oven bakes unevenly.
Let croissants cool on a rack a few minutes, brush with 1 tbsp melted butter if you want extra shine and flavor, then eat warm. Store at room temp in a paper bag and refresh in a hot oven for a few minutes when needed.

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.