Classic Croissant Recipe

Classic Croissant Recipe: Buttery, Flaky, and Irresistible ????✨

Making croissants at home is a labor of love, but the result is well worth it. These classic pastries are golden, flaky, and filled with buttery layers that melt in your mouth. Whether for breakfast, brunch, or an indulgent snack, croissants bring a little slice of Paris to your kitchen.

Why You’ll Love This Recipe

Buttery and Flaky: Perfectly laminated layers that crisp up beautifully.
Versatile: Enjoy them plain, or fill with chocolate, almond paste, or ham and cheese.
Homemade Touch: Nothing beats the aroma and taste of fresh, homemade croissants.

Ingredients for Classic Croissants

For the Dough

4 cups all-purpose flour
¼ cup granulated sugar
1 tbsp instant yeast
1½ tsp salt
1¼ cups warm milk
2 tbsp unsalted butter, melted

For the Butter Block

1 cup (2 sticks) unsalted butter, softened but still cool

For the Egg Wash

1 egg
1 tbsp milk

How to Make Classic Croissants

1️⃣ Make the Dough

In a large mixing bowl, combine the flour, sugar, yeast, and salt.
Add the warm milk and melted butter, mixing until a dough forms. Knead for 8-10 minutes until smooth and elastic.
Cover and let the dough rise for 1 hour, or until doubled in size.

2️⃣ Prepare the Butter Block

Place the butter between two sheets of parchment paper. Flatten and shape into a 6×6-inch square using a rolling pin. Chill in the refrigerator until firm but pliable.

3️⃣ Laminate the Dough

Roll out the risen dough into a 10×10-inch square. Place the butter block in the center, diagonally.
Fold the corners of the dough over the butter to completely encase it, like an envelope.
Roll the dough into a rectangle (20×10 inches). Fold the rectangle into thirds, like a letter. This is the first “turn.”
Wrap the dough in plastic wrap and chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.

4️⃣ Shape the Croissants

Roll out the dough into a large rectangle (24×12 inches). Trim the edges for clean lines.
Cut the rectangle into triangles (about 5 inches wide at the base).
Roll each triangle tightly from the base to the tip to form the croissant shape.

5️⃣ Proof the Croissants

Place the shaped croissants on a baking sheet lined with parchment paper.
Cover loosely with plastic wrap and let proof for 1-2 hours, or until puffy.

6️⃣ Bake

Preheat your oven to 375°F (190°C).
Brush the croissants with egg wash (egg beaten with milk) for a golden finish.
Bake for 18-22 minutes, or until deeply golden and flaky.

7️⃣ Serve and Enjoy

Let the croissants cool slightly before serving. Enjoy them warm or at room temperature.

Tips for Perfect Croissants

Keep the Butter Cold: Cold butter creates flaky layers, so work quickly and chill often.
Don’t Skip Proofing: Proper proofing ensures the croissants puff up beautifully.
Experiment with Fillings: Add chocolate, almond cream, or cheese for a delicious twist.

Why This Recipe is a Winner

Croissants are the ultimate indulgence. Their buttery, flaky layers and irresistible aroma make them a treat that feels both luxurious and comforting.