This recipe for classic croissants has been my weekend ritual for years and it always turns a quiet morning into a small celebration. I discovered how transforming simple pantry ingredients into multiple delicate layers can be when I first tried laminating dough during a rainy autumn. The method feels technical at first but becomes intuitive: cool butter, patient resting, and gentle rolling add hundreds of crisp, flaky sheets that bake into a golden crescent. These croissants are rich yet balanced, with a tender interior and a crisp, crackly exterior that shatters delightfully with each bite.

I make these when I want a bakery-quality result at home without specialty equipment. The dough has a slightly sweet backbone from a touch of sugar and a hint of butter in the dough itself to help with flavor and tenderness. The laminated butter block is the star. When chilled correctly it creates distinct laminated layers instead of mixing into the dough. The finished croissants are perfect for breakfast with coffee, for turning into ham and cheese sandwiches, or simply enjoying warm with a smear of good butter or jam.

Ingredients

• All-purpose flour: Four cups gives structure and modest gluten development. Choose a reliable brand such as King Arthur or Gold Medal for consistent hydration and predictable texture. Spoon and level the cup for accuracy.
• Granulated sugar: One quarter cup provides a hint of sweetness that balances the butter and promotes browning. Avoid substituting intense liquid sweeteners at this stage.
• Salt: One tablespoon seasons the dough and strengthens gluten. Use fine sea salt or table salt; if using kosher salt reduce slightly by volume.
• Active dry yeast: One tablespoon activated in warm milk creates the initial lift. Ensure the milk is warm not hot, about 100 to 110 degrees Fahrenheit, to avoid killing the yeast.
• Warm milk: One and one quarter cups adds richness compared to water. Whole milk gives the best flavor but 2 percent will work.
• Unsalted butter for the dough: Two tablespoons melted folded into the dough improves tenderness and flavor; use good quality butter such as Plugra or European-style for depth.
• Cold unsalted butter for lamination: Use about eight ounces, chilled and shaped into a six inch square; this is the block that creates layers. Use a sturdy butter with low water content for cleaner layers.
• Egg wash: One large egg mixed with one tablespoon milk to brush for a glossy, deep golden finish.

Instructions

Make the détrempe:In a large bowl or stand mixer fitted with the dough hook combine four cups all-purpose flour, one quarter cup granulated sugar, and one tablespoon salt. In a separate cup dissolve one tablespoon active dry yeast in one and one quarter cups warm milk, about 100 to 110 degrees Fahrenheit, and let it sit until foamy, five to ten minutes. Add the milk mixture and two tablespoons melted unsalted butter to the dry ingredients. Mix on low until the dough comes together, then knead about three to five minutes until smooth and slightly tacky. Do not overdevelop gluten; you want a supple dough that will rest and relax.Chill the dough:Shape the dough into a rough rectangle, wrap in plastic, and chill for at least twenty to thirty minutes. Chilling firms the dough and relaxes gluten so it will be easier to roll without springback.Prepare the butter block:Place about eight ounces cold unsalted butter between two sheets of parchment. Use a rolling pin to flatten and shape the butter into a six inch square about one quarter inch thick. Keep the butter cold but pliable; if it becomes too soft refrigerate for five to ten minutes.Enclose the butter:Roll the chilled dough into a twelve inch square on a lightly floured surface. Place the butter block diagonally in the center so it looks like a diamond. Fold the four corners of the dough over the butter to completely enclose it. Press the edges to seal and shape into a neat packet. Keep everything cold to prevent butter from seeping into the dough.First turn:Roll the butter-enclosed dough into a long rectangle approximately eight by twenty inches. Fold into thirds like a business letter. Rotate the package a quarter turn so the seam is on the left, wrap in plastic, and chill for thirty minutes. This creates the first layers.Second and third turns:Repeat the rolling into an eight by twenty inch rectangle and folding into thirds two more times, chilling for thirty minutes after each turn. These three turns build the laminated layers. Work swiftly and keep the dough cold to maintain distinct butter sheets.Shape the croissants:After the final rest roll the dough into a large rectangle about one quarter inch thick. Trim the edges so they are straight and use a sharp knife or pizza cutter to cut triangles roughly five inches wide at the base. Gently stretch each triangle from the base, then roll toward the tip forming a crescent. Place on parchment lined baking sheets with tips tucked underneath.Proof:Cover the shaped croissants loosely and let them rise at room temperature for one and one half to two hours until noticeably puffy and nearly doubled. A warm, draft-free spot between 70 and 75 degrees Fahrenheit is ideal.Egg wash and bake:Preheat the oven to 400 degrees Fahrenheit. Whisk one large egg with one tablespoon milk and brush gently over each croissant to give a glossy finish. Bake for eighteen to twenty two minutes until well puffed and deep golden brown. Rotate the pan halfway through for even coloring. Cool on a wire rack at least ten minutes before serving.

Storage Tips

Store leftover croissants in an airtight container at room temperature for up to two days to preserve flakiness. For longer keeping, wrap individually in plastic and place in a resealable freezer bag for up to three months. To reheat refrigerated croissants, warm in a 325 degree Fahrenheit oven for five to ten minutes to refresh the crisp exterior. For frozen croissants, let them thaw in the refrigerator overnight or bake from frozen adding five to ten minutes to the baking time. Avoid microwaving which softens the layers and results in a chewy texture.

Ingredient Substitutions

If you need to adapt ingredients, use bread flour for slightly higher rise and chewier crumb though the layers will be a touch less tender. Substitute part whole milk with heavy cream for a richer interior but expect slightly slower yeast activity. For the laminating butter, European-style butter offers more flavor and less water which helps crisp layering. To make these vegetarian friendly they already are; to make dairy free use a high-fat non-dairy butter alternative but expect textural differences and take care because some plant spreads have higher water content which can compromise lamination.

Serving Suggestions

Serve warm with salted butter and fruity jam for a classic approach or split and fill with ham and Gruyere for savory sandwiches. For a sweet twist fill with pastry cream and dust with powdered sugar. Pair with coffee, café au lait, or fruit preserves. For brunch present on a wooden board with bowls of spreads and a simple fruit salad to balance richness with bright acidity.

Cultural Background

Croissants evolved from Viennese layered breads adopted and refined in France into the iconic crescent. While the crescent shape has historical myths tied to celebration and victory, the culinary innovation was the lamination process that creates hundreds of alternating dough and butter layers. Today croissants remain central to French breakfast culture and bakery craft, with regional variations and modern interpretations across the world.

Seasonal Adaptations

Adjust the fillings and finishes seasonally. In spring add a bright lemon curd or strawberry compote. In autumn fold in a touch of cinnamon sugar before rolling for warm spice notes. During winter try a spiced orange glaze or fill with chocolate hazelnut spread for indulgence. The basic laminated dough adapts beautifully to seasonal fruits and savory festooning for holidays.

Meal Prep Tips

For make-ahead convenience shape croissants the night before and proof in the refrigerator; in the morning bring to room temperature and bake for fresh pastries. Alternatively freeze shaped croissants on a tray then store for later baking. Label and date frozen items. Use shallow baking sheets for even heat and rotate pans mid bake. Invest in parchment and a good offset spatula for transferring fragile items.

There is simple joy in sharing these croissants. With patience you can create bakery-level pastries at home and make mornings memorable for family and guests.