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Croissant Recipe

Croissants, with their flaky, buttery layers and delicate, golden exterior, are the epitome of French pastry artistry. In this article, we're excited to share our treasured homemade croissant recipe with you. Whether you're seeking a taste of Paris or eager to master the art of laminated dough, this recipe promises to bring the essence of a French bakery to your kitchen.


The Allure of Croissants

Croissants are more than just a pastry; they're a work of culinary craftsmanship. The process of layering butter and dough, then folding and rolling, results in a texture that's simultaneously crispy and tender. Baking your own croissants allows you to savor the aroma of freshly baked pastries, enjoy them warm from the oven, and experience the sense of accomplishment that comes from mastering a classic.

Why Choose Homemade Croissants

While it's convenient to buy croissants at a bakery, making them at home offers a level of satisfaction and personalization that's unparalleled. You have control over the quality of ingredients, ensuring that each bite is a delectable masterpiece. Crafting homemade croissants is also a culinary adventure that takes you on a journey through the art of laminated dough, promising a rewarding experience and a delicious result.

Essential Ingredients for Your Croissants

Before we dive into the recipe, let's gather the essential ingredients. For homemade croissants, you'll need all-purpose flour, active dry yeast, milk, sugar, salt, unsalted butter, and a touch of egg wash. These simple yet vital components come together to create croissants with a delicate, flaky exterior and a buttery, tender interior.

Croissant Recipe


  • 2 cups all-purpose flour

  • 2 1/4 teaspoons active dry yeast (1 packet)

  • 1/4 cup warm milk (about 110°F or 45°C)

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon salt

  • 1 cup (2 sticks) unsalted butter, cold

  • Egg wash (1 egg beaten with 1 tablespoon water)


  1. In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the mixture and let it sit for about 5-10 minutes, until it becomes frothy.

  2. In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture to the dry ingredients and stir until a soft dough forms.

  3. Knead the dough on a floured surface for about 5 minutes until it's smooth and elastic. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.

  4. Roll out the cold dough into a rectangle, about 10x15 inches.

  5. Place the cold unsalted butter between two sheets of plastic wrap and roll it into a rectangle, about 8x10 inches.

  6. Place the butter on one half of the dough and fold the other half over it. Seal the edges.

  7. Roll out the dough-butter rectangle into a larger rectangle and fold it into thirds, like a letter.

  8. Repeat the rolling and folding process two more times, chilling the dough in between folds. Then, refrigerate for at least 30 minutes.

  9. Preheat your oven to 425°F (220°C).

  10. Roll out the dough into a large rectangle, about 1/4-inch thick.

  11. Cut the dough into triangles and roll each one up from the wider end to form a croissant shape.

  12. Place the croissants on a baking sheet, brush them with the egg wash, and let them rise for about 30 minutes.

  13. Bake in the preheated oven for about 15-20 minutes, or until the croissants are golden brown and flaky.

  14. Allow the croissants to cool slightly before enjoying.

  15. Enjoy your homemade croissants, a taste of French pastry artistry at its finest.

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