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Freshly baked golden croissants arranged on a cooling rack, showcasing their flaky layers.

Classic Homemade Croissant Recipe

RASHA
This classic croissant recipe walks you through making deeply flaky, buttery croissants at home with patience and confidence. With clear cues, simple ingredients, and a traditional lamination process, you can achieve bakery-style layers and rich flavor right from your own kitchen.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 5 hours
Course Breakfast, Brunch
Cuisine French
Servings 12 croissants
Calories 280 kcal

Ingredients
  

Croissant Dough

  • 4 cups all-purpose flour
  • 1 cup warm milk about 38°C / 100°F
  • 0.25 cup granulated sugar
  • 2.25 teaspoons instant yeast or active dry yeast
  • 2 teaspoons salt
  • 2 tablespoons unsalted butter softened, for dough

Butter Block (Beurrage)

  • 1.5 cups unsalted butter cold but pliable

Egg Wash

  • 1 egg
  • 1 tablespoon milk or water

Notes

Keep dough and butter cool throughout the process. If dough resists rolling, stop and chill. Avoid over-flouring to preserve layers. Croissants freeze well after shaping.
Keyword buttery croissants, croissant recipe, homemade croissants, laminated dough