I absolutely adore making these classic buttery croissants. They’re golden, flaky, and tender, with that irresistible layered texture that just melts in my mouth. While the process takes time, I find it incredibly satisfying—and the results are always bakery-level délicieuse

Classic Buttery Croissant Recipe

Why I’ll Love This Recipe

I love how this recipe turns simple ingredients into something truly special. The folding and rolling technique creates those iconic layers that shatter with every bite. I also enjoy how customizable croissants can be, whether I leave them plain or fill them with something sweet. The aroma while they’re baking is just heavenly.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour
1 cup whole milk (warm)
¼ cup granulated sugar
2¼ tsp instant yeast (1 packet)
1½ tsp salt
3 tbsp unsalted butter (softened, for dough)
1 cup unsalted butter (cold, for lamination)
1 egg (for egg wash)

directions

I start by mixing the flour, sugar, salt, yeast, milk, and softened butter until a smooth, elastic dough forms. Then I cover and let it chill in the refrigerator for at least 8 hours or overnight.

The next step is laminating the dough. I flatten the cold butter into a square, roll out the dough into a larger square, and enclose the butter in it. After that, I begin the folding process—rolling and folding the dough several times to create those beautiful flaky layers. I make sure to chill the dough between folds to keep the butter from melting into the dough.

Once laminated, I roll the dough into a large rectangle and cut it into triangles. I then roll each triangle from the wide end to the tip to form that classic croissant shape. I place them on a baking sheet and let them proof until they’ve puffed and jiggle slightly when I gently shake the tray.

Before baking, I brush the croissants with a beaten egg to give them a shiny, golden finish. I bake them in a preheated oven at 375°F (190°C) for 22 to 25 minutes, or until they’re deeply golden and crisp.

Servings and timing

Servings: About 15 croissants
Prep time: 45 minutes
Chill time: 8–12 hours (overnight)
Laminating and shaping: 2–3 hours
Proofing: 2 hours
Baking: 22–25 minutes
Total time: Approximately 2 days with resting time

Variations

Sometimes I like to get creative with this base recipe. I’ve added chocolate to the center of the triangles before rolling them up for a pain au chocolat version. I’ve also sprinkled sugar over the top before baking for a slightly caramelized crust. For an extra-rich dough, I sometimes swap in European-style butter, which has a higher fat content and gives an even flakier texture.

storage/reheating

Croissants are best eaten fresh, but I store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to a week or freeze them for up to a month.

To reheat, I pop them in a 350°F (175°C) oven for 5–8 minutes. That brings back the crisp outer texture and warms the inside without drying them out.

FAQs

How many croissants does this recipe make?

I usually get about 15 standard-sized croissants from this recipe.

Can I freeze croissants before baking?

Yes, I freeze them after shaping but before proofing. When I’m ready to bake, I let them thaw in the fridge overnight, then proof and bake as usual.

Why did my croissants leak butter while baking?

That usually happens if the dough or butter got too warm during lamination. I always make sure everything stays cold, and I chill the dough between folds.

Can I proof croissants overnight in the fridge?

Absolutely. I sometimes proof the shaped croissants in the fridge overnight. The next morning, I just let them come to room temperature and finish rising before baking.

What should the dough feel like during folding?

It should be smooth and pliable but still cold. If it starts to feel soft or sticky, I wrap it and chill it for 30 minutes before continuing.

Conclusion

There’s nothing quite like the smell of freshly baked croissants wafting through my kitchen. Making these from scratch might take time, but the end result is more than worth it. With every flaky, buttery bite, I’m reminded why I keep coming back to this recipe. It’s a labor of love—and I love every second of it.