Classic French Croissant Recipe from Scratch

Ingredients

  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 4 teaspoons active dry yeast
  • 1 1/4 cups unsalted butter, cold
  • 1 1/2 cups whole milk, warm
  • 2 teaspoons salt
  • 1 egg (for egg wash)
  • Additional flour for dusting

Steps and instructions

  1. In a large mixing bowl, combine the flour, sugar, and yeast. Stir until well mixed.
  2. Cut the cold butter into small cubes and add it to the flour mixture. Use your fingers to work the butter into the flour until it resembles coarse crumbs.
  3. Slowly pour the warm milk into the flour and butter mixture while stirring constantly.
  4. Add the salt and continue to mix until a dough forms.
  5. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until it becomes smooth and elastic.
  6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
  7. Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough out into a large rectangle, then fold it into thirds. Rotate the dough 90 degrees and repeat the folding process. Repeat this process three more times.
  8. After the final turn, roll the dough out into a large rectangle again. Cut the rectangle into smaller rectangles, then cut each smaller rectangle diagonally to form two triangles.
  9. Roll each triangle up, starting from the wide end, to form a croissant shape. Place the croissants on a baking sheet lined with parchment paper.
  10. Preheat your oven to 375 degrees F (190 degrees C).
  11. While the oven is preheating, beat the egg in a small bowl. Brush the tops of the croissants with the egg wash.
  12. Bake the croissants in the preheated oven for about 20 minutes, or until they are golden brown.
  13. Allow the croissants to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tools for making

  • Mixing bowl - A large bowl to combine and mix the ingredients.
  • Measuring cups - To accurately measure the flour, sugar, and milk.
  • Measuring spoons - To measure the yeast, salt, and other small quantities of ingredients.
  • Knife - To cut the cold butter into small cubes.
  • Fork - To stir and mix the ingredients.
  • Clean kitchen towel - To cover the dough while it rises.
  • Rolling pin - To roll out the dough into a large rectangle.
  • Baking sheet - To place the croissants on for baking.
  • Parchment paper - To line the baking sheet and prevent sticking.
  • Small bowl - To beat the egg for the egg wash.
  • Pastry brush - To brush the egg wash onto the croissants.
  • Wire rack - To cool the baked croissants.

Recipe variations

  • Replace all-purpose flour with whole wheat flour for a healthier alternative.
  • Add chocolate chips or Nutella spread to the dough before rolling and shaping the croissants for a sweet twist.
  • Sprinkle cinnamon and sugar on top of the croissants before baking for a cinnamon sugar variation.
  • For a savory option, fill the croissants with cheese, ham, or other desired fillings before rolling and shaping.
  • Replace the unsalted butter with vegan butter or margarine for a dairy-free or vegan version.
  • Add herbs, such as rosemary or thyme, to the dough for a flavorful herb-infused croissant.
  • Brush the croissants with melted butter or honey after baking for a glossy finish.
  • Experiment with different shapes, such as mini croissants or filled crescent rolls.
  • Add a sprinkle of sesame seeds, poppy seeds, or flaky sea salt on top of the croissants before baking for added texture and flavor.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

Recipe overview

Welcome to our homemade Croissant recipe! These flaky, buttery pastries are a staple in French bakeries, but with our step-by-step guide, they can be made right in your own kitchen. This recipe will give you delicious croissants with an irresistible golden crust and layered interior. The process includes mixing a simple dough, folding and rolling to create delicate layers, and baking to golden perfection. Though croissants are time-consuming and require a bit of patience and precision, the end result is absolutely worth it. It's the perfect weekend baking project or a great way to impress at a brunch. So let's get started and bring a taste of France to your home!

Common questions

  1. How long does it take for the dough to rise? The dough will need to rise for about 2 hours, or until it has doubled in size.
  2. How many times should I fold the dough? You should fold the dough four times in total, rotating it 90 degrees between each fold.
  3. How long should I bake the croissants? The croissants should be baked for about 20 minutes, or until they are golden brown.
  4. Can I use salted butter instead of unsalted butter? It is recommended to use unsalted butter to have better control over the salt content in the recipe.
  5. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast as a substitute. However, you may need to adjust the rising time accordingly.
  6. Can I freeze the croissants? Yes, you can freeze the croissants after they have cooled completely. Make sure to store them in airtight containers or freezer bags.
  7. Can I add fillings to the croissants? Yes, you can add fillings like chocolate, almond paste, or ham and cheese. Simply place the filling on the dough before rolling it into a croissant shape.
  8. Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time and store it in the refrigerator overnight. Just make sure to let it come to room temperature before shaping and baking the croissants.

Serving dishes and utensils

Origin stories

Croissants, those golden, flaky pastries, are synonymous with France, yet their roots reach back to the Ottoman Empire. The story goes that in 1683, during the Siege of Vienna, bakers working in the dead of night heard the sound of tunneling underneath the city. They raised the alarm and thus foiled an attempted invasion by Turkish forces. To celebrate the victory, these bakers created a pastry in the shape of the crescent moon found on the Turkish flag, hence the birth of the croissant. The pastry eventually made its way to France, where Marie Antoinette, nostalgic for her Austrian homeland's cuisine, popularized the delicious, buttery croissant we know and love today.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.