This simplified croissant recipe makes it easy to bake bakery-quality croissants right at home! Flaky, buttery, and perfectly golden, these croissants capture the authentic French pastry experience without the complicated steps.
Light and airy with delicate layers, each bite offers a hint of sweetness and a satisfyingly tender texture. Whether you’re enjoying them plain, with jam, or as part of a delicious breakfast spread, nothing beats the irresistible taste of a freshly baked croissant!
Prep Time
40 minutes
Cook Time
20 minutes
Resting Time
4 hours
Total Time
5 hours
Ingredients
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4 cups (500 g) all-purpose flour
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1/3 cup (78.86 g) granulated sugar
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4 teaspoons (19.72 g) active dry yeast*
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2 1/4 teaspoons (11.09 g) kosher salt
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1 1/4 cups (283.75 g) unsalted butter, , cold (2 1/2 sticks)
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1 cup (244 g) milk , cold (you may need slightly more or less)
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egg wash, (1 large egg beaten with a teaspoon or two of water)
Instructions
- In a large bowl, whisk together the flour, sugar, yeast, and salt until evenly combined.
- Slice the butter into thin 1/8-inch pieces and toss them into the flour mixture until each piece is lightly coated.
- Add the milk and stir until a stiff dough forms. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.
- Transfer the chilled dough to a lightly floured surface and roll it into a long rectangle. Fold the dough into thirds, like folding a letter, then rotate it 90 degrees and repeat the process 3–5 more times. The dough should become smooth and flat while still showing visible streaks of butter. If the butter begins to soften at any point, chill the dough again before continuing.
- Wrap the dough tightly and refrigerate for another hour.
- Divide the dough in half. Roll each portion into a long rectangle about 1/8-inch thick, approximately 10 inches wide by 22 inches long.
- Cut the dough into long triangles, each about 5 inches wide at the base. Make a small 1/2-inch notch in the center of the wide end of each triangle, then roll each piece from the wide end toward the pointed tip. Tuck the tip underneath the croissant to help hold its shape.
- Arrange the shaped croissants on a parchment-lined baking sheet. Loosely cover with plastic wrap and let them proof for 1–2 hours, or until doubled in size.
- Preheat the oven to 375°F (190°C). Gently brush the croissants with egg wash.
- Bake for 15–20 minutes, or until the croissants are beautifully puffed, golden brown, and flaky.
Notes
*Instant yeast may be substituted. Rise time may need to be reduced by 10 to 15 minutes. You'll know your dough is done rising when it has doubled in volume.
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