Classic Buttery Croissant (Flaky, Golden & Bakery-Style)

Introduction

Classic Buttery Croissants are the ultimate expression of traditional French baking—delicate, flaky layers wrapped around a tender, airy interior with rich butter flavor in every bite. Golden and crisp on the outside, soft and honeycombed on the inside, a true croissant is both elegant and deeply comforting.

What makes croissants so special is lamination: a process of folding butter into dough multiple times to create dozens of thin layers. As the croissants bake, steam from the butter lifts the dough, forming those iconic flaky sheets that shatter gently when bitten. While the process requires patience, the ingredients themselves are simple—flour, butter, yeast, milk, sugar, and salt.

Classic Buttery Croissants are perfect for breakfast, brunch, or a refined snack alongside coffee or espresso. They can be enjoyed plain, split and filled, or served warm with jam and butter. Freshly baked croissants also elevate any spread, from holiday mornings to elegant brunch tables.

If you’ve ever wanted to master a true bakery-style pastry at home, this croissant recipe is the gold standard—timeless, rewarding, and absolutely worth the effort.

Ingredients
Dough

4 cups all-purpose flour

¼ cup granulated sugar

2 ¼ teaspoons active dry yeast

1 ½ teaspoons salt

1 cup warm milk (110°F / 43°C)

¼ cup unsalted butter, melted

Butter Layer

1 ¼ cups unsalted butter, cold

Egg Wash

1 large egg

1 tablespoon milk

Preparation
Step 1: Make the Dough

In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, salt, and melted butter. Mix until a soft dough forms. Knead for 5–7 minutes until smooth. Cover and refrigerate for at least 4 hours or overnight.

Step 2: Prepare the Butter Block

Place cold butter between two sheets of parchment paper. Pound and roll into a flat rectangle about 6×8 inches. Refrigerate until firm but pliable.

Step 3: Laminate the Dough

Roll chilled dough into a rectangle about twice the size of the butter block. Place butter in the center and fold dough over it, sealing edges. Roll gently into a long rectangle, then fold into thirds (letter fold). Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.

Step 4: Shape the Croissants

Roll dough into a large rectangle about ¼-inch thick. Cut into long triangles. Starting from the wide end, roll each triangle tightly toward the tip, forming a crescent shape. Place on parchment-lined baking sheets.

Step 5: Proof and Bake

Cover croissants loosely and let rise at room temperature for 1½–2 hours until puffy. Brush gently with egg wash. Bake at 375°F (190°C) for 18–22 minutes, until deeply golden and flaky.

Variations

Chocolate Croissants (Pain au Chocolat): Add chocolate batons before rolling.

Almond Croissants: Fill with almond cream and top with sliced almonds.

Savory Croissants: Add ham and cheese before shaping.

Mini Croissants: Cut smaller triangles for bite-sized pastries.

Whole Wheat Blend: Replace 1 cup flour with whole wheat flour.

Cooking Notes

Butter must stay cold during lamination to maintain layers.

Chill dough if it becomes soft or sticky.

Do not rush proofing—proper rise ensures flaky structure.

Bake until deeply golden for full flavor development.

Serving Suggestions

Serve Classic Buttery Croissants warm with butter, jam, or honey. They pair beautifully with coffee, espresso, or tea. Croissants are perfect for breakfast, brunch boards, or as the base for sandwiches like ham and cheese or chicken salad.

Tips

Use high-fat European-style butter for best flavor.

Weigh ingredients for precision if possible.

Slice croissants horizontally with a serrated knife.

Freeze shaped croissants before proofing for later baking.

Prep Time

45 minutes (active)

Cooking Time

20 minutes

Total Time

8–12 hours (including chilling and proofing)

Nutritional Information (Approximate per croissant)

Calories: 310

Protein: 6g

Sodium: 260mg

FAQs

Why are croissants flaky?
Steam from butter layers separates the dough during baking.

Can I freeze croissants?
Yes, freeze shaped unbaked croissants for up to 2 months.

What butter is best for croissants?
High-fat unsalted butter (European-style) gives best results.

Why did my butter leak out?
Butter was too warm or dough was overworked—keep everything chilled.

Conclusion

Classic Buttery Croissants are a true baking masterpiece—flaky, rich, and deeply satisfying. While they require time and care, the reward is a bakery-quality pastry with delicate layers and unforgettable flavor. Whether served fresh for breakfast or shared at a special brunch, homemade croissants are a timeless indulgence that never fails to impress.

Print