I’m sharing my Classic Croissant Recipe that yields impossibly flaky, crispy layers and a light, airy interior that will make you want to read on.

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There’s truly nothing like biting into a freshly baked French croissant. After a life changing trip to Paris and years of practice, I finally got close to what I was chasing.

My Classic Croissant Recipe came out of stubborn testing and late nights, and the way my Croissant Pastry Dough turns into crisp, airy layers still surprises me. I learned how far good strong bread flour and cold unsalted European style butter can carry a bake, the subtle snap and long, open crumb that makes you stop mid bite.

I dont promise perfection, only a result that makes you curious to try again.

Ingredients

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strong bread flour gives structure and chew, mostly carbs and some protein
granulated sugar adds sweetness and browning, quick energy, no fiber though
fine sea salt boosts flavor, helps yeast control, tiny minerals but keep low
instant dry yeast ferments dough, makes it rise, creates flavor and texture
whole milk adds fat and protein, makes crumb tender and slightly sweet
butter for dough brings richness and tenderness, mostly saturated fats and calories
european butter for laminating cold and high fat, creates flaky layers and flavor
egg wash gives shiny golden crust, small protein and fat, improves color

Ingredient Quantities

500 g strong bread flour (about 4 cups)

50 g granulated sugar (1/4 cup)

10 g fine sea salt (about 2 teaspoons)

7 g instant dry yeast (1 packet)

300 ml whole milk (about 1 1/4 cups)

60 g unsalted butter, softened, for the dough

300 g unsalted European style butter, cold, for laminating

1 large egg (for egg wash)

1 tablespoon milk or water to loosen the egg wash

Extra all purpose flour for dusting, about 30 g (1/4 cup), optional

How to Make this

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1. Mix the dough: in a bowl combine 500 g strong bread flour, 50 g sugar and 10 g salt but keep the salt out of direct contact with the yeast. Warm 300 ml whole milk to about 30 to 35 C and dissolve 7 g instant yeast in it. Add the milk plus 60 g softened unsalted butter to the dry ingredients, mix until a shaggy dough forms, then knead 5 to 8 minutes until smooth and slightly elastic. Shape into a flat disc, wrap and chill 1 to 2 hours until firm.

2. Make the butter block: put 300 g cold European style butter between two sheets of parchment and bash then roll it into a neat rectangle about 20 by 15 cm and roughly 1 cm thick. Chill so it is cold but still pliable, you want it firm not rock hard.

3. Enclose the butter: lightly flour the work surface, roll the chilled dough into a rectangle roughly 30 by 20 cm, place the butter block centered on the lower two thirds, fold the top third of dough over then the bottom third up to enclose the butter like an envelope and press the seams to seal.

4. First roll and fold: roll the parcel gently into a long rectangle about 60 by 20 cm, keep the thickness even and use very little extra flour. Do a three fold by folding one third over the middle then the other third on top (letter fold). This is one turn. Wrap and chill 30 to 60 minutes so butter firms.

5. Repeat turns: do two more turns for a total of three turns, always rolling to a similar size then doing the letter fold, chilling 30 to 60 minutes between each turn. Keep the dough cold, work briskly and dont let the butter get soft or ooze out.

6. Rest for flavour: after the last turn wrap and chill the dough 1 to 2 hours or overnight in the fridge for best flavor and easier handling.

7. Shape the croissants: roll the chilled dough out to about 50 by 25 cm and roughly 3 to 4 mm thick. Trim edges, then cut into 10 to 12 triangles with a base about 10 cm wide. If the dough is springy let it rest 10 minutes. Stretch each triangle lightly at the base, roll from base to tip, tucking the tip under to keep shape. Place on parchment lined trays spaced well apart.

8. Proof: cover loosely and proof in a warm spot about 24 to 27 C until nearly doubled and jiggly, usually
1.5 to 2 hours depending on room temp. Dont overproof or theyll collapse, just puff and feel airy.

9. Egg wash and bake: whisk 1 large egg with 1 tablespoon milk or water, brush gently once just before baking. Preheat oven to 200 C, put a small tray of hot water in the bottom for steam if you can. Bake 18 to 22 minutes until deep golden and crisp, rotate the tray once for even color. If using a fan oven reduce temp by 20 C.

10. Cool and enjoy: cool on a rack 10 to 20 minutes before eating so layers set, they will continue to crisp as they cool. Store same day in a paper bag or refresh in a hot oven for a few minutes. Keep everything cold when making them, use high fat European butter and dont over flour the surface, those little things make the best flaky layers.

Equipment Needed

1. Digital kitchen scale, for weighing flour, butter, milk etc
2. Large mixing bowl plus a small bowl (one for dough, one for egg wash)
3. Liquid measuring jug, for warming and measuring the milk
4. Rolling pin, to roll the dough into rectangles
5. Bench scraper or sharp knife, for trimming and cutting triangles
6. Pastry brush, for the egg wash
7. Baking trays and parchment paper, for proofing and baking
8. Plastic wrap (cling film) to wrap and chill the dough
9. Oven and refrigerator/freezer space, for baking and chilling the dough

FAQ

500 g strong bread flour (about 4 cups)

50 g granulated sugar (1/4 cup)

10 g fine sea salt (about 2 teaspoons)

7 g instant dry yeast (1 packet)

300 ml whole milk (about 1 1/4 cups)

60 g unsalted butter, softened, for the dough

300 g unsalted European style butter, cold, for laminating

1 large egg (for egg wash)

1 tablespoon milk or water to loosen the egg wash

Extra all purpose flour for dusting, about 30 g (1/4 cup), optional

Q: Can I use regular unsalted butter instead of European style?

A: Yes you can, but European style has higher fat and less water so it produces flakier layers. If you use regular butter keep it very cold and expect slightly less lift.

Q: My butter keeps leaking while I roll, what did I do wrong?

A: The dough or butter was too warm, or you pressed too hard. Chill the packet until firm and work faster. Also don’t over-flour, that warms the dough.

Q: How do I know when croissants are properly proofed?

A: They should be puffy, about 1.5 times their shaped size, and still spring back a bit when gently poked. If they feel very loose and collapse they were overproofed.

Q: Can I freeze the dough or shaped croissants?

A: Yes. You can freeze the dough after the first or second fold, or freeze fully shaped croissants on a tray then transfer to a bag. Bake from frozen, adding 5 to 12 minutes to the bake time.

Q: Why are my croissants dense not layered?

A: Likely not enough folds or the butter smeared into the dough. Make sure to rest and chill between folds and keep materials cold. Also roll evenly and don’t overwork the dough.

Q: Can I proof in the fridge overnight?

A: Absolutely. Pop shaped croissants covered in the fridge overnight, then brush and bake in the morning. It actually improves flavor and is great for timing.

Perfect Homemade Croissants Recipe Substitutions and Variations

Strong bread flour (500 g)
- All purpose flour + vital wheat gluten: substitute 1:1 by weight and add 1 tbsp vital wheat gluten per 125 g AP to boost protein and chew.
- High protein AP (11-12%): use 1:1, gives almost same structure but slightly less rise.
- Tipo 00 “manitoba” or other strong Italian flour: 1:1, great if you have it.
- Up to 25% whole wheat blend: use with more water, makes nuttier croissants but lowers rise.
Whole milk (300 ml)
- Full fat plant milk (oat or soy): 1:1, best for dairy free, pick unsweetened and keep it cold.
- Half and half diluted: mix 150 ml half and half + 150 ml water to mimic whole milk fat.
- Buttermilk or thinned yogurt: 1:1, gives tang and tenderness but the acid will change fermentation and flavor.
- Evaporated milk diluted 1:1 with water: 1:1, richer than regular milk.
Unsalted European style butter for laminating (300 g)
- Regular unsalted butter (82% fat), very cold: 1:1, works if you chill and handle gently.
- Bakery laminating margarine or block shortening designed for puff pastry: 1:1, easier to roll and keeps layers sharp.
- Mix 80% butter + 20% vegetable shortening: 1:1 total, helps with plasticity and less breaking while rolling.
- If only salted butter on hand: 1:1 but reduce salt in dough slightly and taste as you go.
Large egg (for egg wash)
- Egg + milk or water (same as recipe): keep for best color and sheen.
- Milk or heavy cream alone: brush 1:1 for a paler, soft sheen if you dont want egg.
- Beaten egg white: gives extra shine and a slightly crisper surface.
- Aquafaba (chickpea liquid) or thinned maple syrup for vegan/glaze: brush thinly for color and gloss.

Pro Tips

1) Keep the butter and dough at the right feel, not just a temp. You want the butter firm but bendy so it slides in layers; if it cracks when you roll, let it soften a few minutes, if it oozes chill it down fast. Work briskly so your hands dont warm the butter.

2) Use almost no extra flour when rolling. Too much flour hides layers and makes the dough stiff, so dust sparingly and wipe excess off the roller and surface as you go. Roll to even thickness so the layers bake up uniformly.

3) Dont rush shaping and proofing. Let cut triangles relax if they snap back, stretch the base gently before rolling and tuck the tip under to keep them from unrolling. Proof until theyre visibly airy and jiggly but not collapsing; a gentle poke should spring back slowly.

4) Steam and timing matter more than flashy tricks. Put a small pan of hot water or a few ice cubes in the oven for the first few minutes to boost oven spring, brush with egg wash right before baking and avoid overbrushing so the finish stays crisp. Cool on a rack so layers set, then eat within the day or re-crisp briefly in a hot oven.

Perfect Homemade Croissants Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Classic Croissant Recipe that yields impossibly flaky, crispy layers and a light, airy interior that will make you want to read on.

Servings

servings

Calories

405

kcal

Equipment: 1. Digital kitchen scale, for weighing flour, butter, milk etc
2. Large mixing bowl plus a small bowl (one for dough, one for egg wash)
3. Liquid measuring jug, for warming and measuring the milk
4. Rolling pin, to roll the dough into rectangles
5. Bench scraper or sharp knife, for trimming and cutting triangles
6. Pastry brush, for the egg wash
7. Baking trays and parchment paper, for proofing and baking
8. Plastic wrap (cling film) to wrap and chill the dough
9. Oven and refrigerator/freezer space, for baking and chilling the dough

Ingredients

500 g strong bread flour (about 4 cups)
50 g granulated sugar (1/4 cup)
10 g fine sea salt (about 2 teaspoons)
7 g instant dry yeast (1 packet)
300 ml whole milk (about 1 1/4 cups)
60 g unsalted butter, softened, for the dough
300 g unsalted European style butter, cold, for laminating
1 large egg (for egg wash)
1 tablespoon milk or water to loosen the egg wash
Extra all purpose flour for dusting, about 30 g (1/4 cup), optional

Directions

Mix the dough: in a bowl combine 500 g strong bread flour, 50 g sugar and 10 g salt but keep the salt out of direct contact with the yeast. Warm 300 ml whole milk to about 30 to 35 C and dissolve 7 g instant yeast in it. Add the milk plus 60 g softened unsalted butter to the dry ingredients, mix until a shaggy dough forms, then knead 5 to 8 minutes until smooth and slightly elastic. Shape into a flat disc, wrap and chill 1 to 2 hours until firm.
Make the butter block: put 300 g cold European style butter between two sheets of parchment and bash then roll it into a neat rectangle about 20 by 15 cm and roughly 1 cm thick. Chill so it is cold but still pliable, you want it firm not rock hard.
Enclose the butter: lightly flour the work surface, roll the chilled dough into a rectangle roughly 30 by 20 cm, place the butter block centered on the lower two thirds, fold the top third of dough over then the bottom third up to enclose the butter like an envelope and press the seams to seal.
First roll and fold: roll the parcel gently into a long rectangle about 60 by 20 cm, keep the thickness even and use very little extra flour. Do a three fold by folding one third over the middle then the other third on top (letter fold). This is one turn. Wrap and chill 30 to 60 minutes so butter firms.
Repeat turns: do two more turns for a total of three turns, always rolling to a similar size then doing the letter fold, chilling 30 to 60 minutes between each turn. Keep the dough cold, work briskly and dont let the butter get soft or ooze out.
Rest for flavour: after the last turn wrap and chill the dough 1 to 2 hours or overnight in the fridge for best flavor and easier handling.
Shape the croissants: roll the chilled dough out to about 50 by 25 cm and roughly 3 to 4 mm thick. Trim edges, then cut into 10 to 12 triangles with a base about 10 cm wide. If the dough is springy let it rest 10 minutes. Stretch each triangle lightly at the base, roll from base to tip, tucking the tip under to keep shape. Place on parchment lined trays spaced well apart.
Proof: cover loosely and proof in a warm spot about 24 to 27 C until nearly doubled and jiggly, usually
5 to 2 hours depending on room temp. Dont overproof or theyll collapse, just puff and feel airy.
Egg wash and bake: whisk 1 large egg with 1 tablespoon milk or water, brush gently once just before baking. Preheat oven to 200 C, put a small tray of hot water in the bottom for steam if you can. Bake 18 to 22 minutes until deep golden and crisp, rotate the tray once for even color. If using a fan oven reduce temp by 20 C.
Cool and enjoy: cool on a rack 10 to 20 minutes before eating so layers set, they will continue to crisp as they cool. Store same day in a paper bag or refresh in a hot oven for a few minutes. Keep everything cold when making them, use high fat European butter and dont over flour the surface, those little things make the best flaky layers.

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.