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Classic Flaky French Croissants

Buttery, golden croissants with delicate flaky layers made from scratch using traditional lamination.
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 12 croissants
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour
  • 1/3 cup sugar
  • 2.25 tsp active dry yeast
  • 1.25 cups milk warm
  • 1 tsp salt
Butter Layer
  • 1 cup unsalted butter cold
Egg Wash
  • 1 egg
  • 1 tbsp water

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Rolling Pin

Method
 

  1. Activate yeast in warm milk until foamy.
  2. Mix flour, sugar, and salt. Add yeast mixture to form dough.
  3. Knead until smooth, then chill.
  4. Prepare butter slab and enclose in dough.
  5. Roll and fold dough multiple times, chilling between folds.
  6. Shape into triangles and roll into croissants.
  7. Proof until puffy.
  8. Brush with egg wash and bake until golden.

Notes

Keep dough cold during lamination for best flaky layers.