Croissants – Buttery, Flaky, and Perfectly Golden

Croissants are the epitome of a classic French pastry — buttery, flaky, and golden. With delicate layers created through a simple but rewarding lamination process, they’re perfect for breakfast, brunch, or an indulgent snack. Whether enjoyed plain, filled with chocolate, or spread with jam, freshly baked croissants bring a touch of elegance to any table.

Why You’ll Love This Recipe

Flaky Perfection – Crisp outer layers give way to a soft, airy interior.
Rich, Buttery Flavor – Made with real butter for authentic taste.
Worth the Effort – A little patience yields bakery-quality results.
Versatile – Enjoy plain or fill with sweet or savory ingredients.

Ingredients

• 4 cups (500g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2 tsp salt
• 1 tbsp instant yeast
• 1¼ cups (300ml) warm milk
• 1 cup (225g) unsalted butter, cold (for laminating)
• 1 large egg (for egg wash)

Instructions

1. Prepare the Dough
   In a bowl, whisk together flour, sugar, salt, and yeast. Add warm milk and mix until a soft dough forms. Knead for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
2. Shape the Butter Block
   Place cold butter between two sheets of parchment and roll into a 6×8-inch (15x20cm) rectangle. Chill until firm but pliable.
3. Laminate the Dough
   Roll dough into a rectangle slightly larger than the butter block. Place butter in the center and fold dough over to encase it. Roll out, fold into thirds (like a letter), and chill for 30 minutes. Repeat rolling and folding two more times, chilling between turns.
4. Shape the Croissants
   Roll laminated dough into a large rectangle about ¼ inch thick. Cut into triangles, gently stretch each, and roll from base to tip to form crescents. Place on a parchment-lined baking sheet.
5. Proof and Bake
   Cover loosely and let rise at room temperature for 1–2 hours until puffy. Brush with egg wash. Bake at 400°F (200°C) for 12–15 minutes until golden brown and flaky.

Nutritional Information

Calories: ~280
Protein: 5g
Fat: 16g
Carbohydrates: 28g
Sugar: 4g
Fiber: 1g

Tips for Success

• Keep Ingredients Cold – Cold butter ensures flaky layers.
• Don’t Rush Lamination – Chilling between folds helps maintain distinct layers.
• Get Creative – Fill with chocolate, ham and cheese, or almond paste for variety.

Why This Recipe Works

The layered dough technique (lamination) locks thin sheets of butter between the dough, creating steam during baking that separates the layers for the signature flaky texture. Combined with rich butter flavor, these croissants rival any bakery version.

Homemade croissants are a rewarding project that yields crisp, buttery pastries with irresistible layers. Whether enjoyed fresh from the oven or filled with your favorite flavors, they’re a classic treat worth mastering.