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Homemade French Croissants

Flaky, buttery homemade croissants that bring the charm of a French bakery into your kitchen.
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Prep Time 1 minute
Cook Time 25 minutes
Total Time 1 minute
Servings: 12 croissants
Course: Breakfast, Snack
Cuisine: Bakery, French
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Croissant Dough
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1 1/4 cup warm milk
  • 1 tsp salt
  • 1 cup unsalted butter cold, for laminating
  • 1 egg for egg wash

Equipment

  • Mixing bowls
  • Rolling pin
  • Baking sheet
  • Pastry brush

Method
 

  1. Mix warm milk, sugar, and yeast in a bowl. Let sit until foamy.
  2. Combine flour and salt in a bowl. Add yeast mixture and knead into soft dough. Refrigerate 1 hour.
  3. Pound cold butter into rectangle between parchment sheets. Chill.
  4. Roll dough, encase butter block, fold into thirds, and chill 30 minutes. Repeat folding 3 times.
  5. Roll dough, cut into triangles, and shape croissants. Place on baking sheet.
  6. Cover and proof 1–2 hours until puffy.
  7. Brush with egg wash and bake at 375°F (190°C) for 20–25 minutes until golden.

Notes

Keep butter cold for flaky layers. Proof slowly for best texture.