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Croissant

Flaky, buttery morning heaven — a bakery-style croissant you can make at home with simple ingredients.

  • Total Time: 110 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour (about 250g)
  • 2 tbsp + 2 tsp granulated sugar (about 30g)
  • 1 tsp fine salt
  • 2 1/4 tsp instant yeast (1 packet, about 7g)
  • 1/2 cup + 1 tbsp unsalted butter, cold and diced (about 125g)
  • 1/3 cup cold milk (about 75ml)
  • 1 large egg (for egg wash)

Instructions

  1. In a bowl, mix flour, sugar, salt, and yeast. Whisk dry ingredients to combine evenly.
  2. Cut in cold butter until the mixture resembles coarse crumbs. Leave some pea-sized pieces for better layering.
  3. Gradually add cold milk and mix until a dough forms; add just enough milk so the dough comes together but isn’t sticky.
  4. Knead the dough on a floured surface until smooth, about 2–3 minutes.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Roll out the dough into a rectangle and fold it to create layers. Chill for 20–30 minutes, then repeat folding 1–2 more times.
  7. Cut the dough into triangles and roll them into crescent shapes.
  8. Place on a baking sheet, brush with egg wash, and let rise for 30 minutes.
  9. Preheat the oven to 400°F (200°C) and bake for 15–20 minutes or until golden brown.
  10. Allow to cool slightly before serving.

Notes

Dough can be made and refrigerated overnight or frozen for later baking. Fully baked croissants freeze well for up to 1 month.

  • Author: jayne
  • Prep Time: 90 minutes
  • Cook Time: 20 minutes
  • Category: Bakery
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 croissant
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 30mg

Keywords: croissant, pastry, breakfast, brunch, flaky, buttery