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Simple French Croissants Recipe

Authentic French croissants made with classic laminated dough for crisp, flaky layers and rich buttery flavor. This traditional viennoiserie recipe delivers bakery-style croissants with a golden exterior and tender interior.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 9 hours
Servings: 6 croissants
Course: Breakfast
Cuisine: French
Calories: 376
Ingredients Method Notes

Ingredients
  

  • 85 g milk ⅓ cup, lukewarm
  • 60 g water ¼ cup, lukewarm
  • 6 g active dry yeast about 2 tsp
  • 5 g honey 1 tsp
  • 25 g butter 1 ½ tbsp, melted and cooled
  • 20 g white sugar 1 ½ tbsp
  • 250 g all-purpose flour 2 cups
  • 5 g salt 1 tsp
  • 140 g butter cold (for butter block)
  • 1 egg yolk
  • 2 tbsp milk or cream

Method
 

  1. Activate yeast with lukewarm milk and honey until foamy.
  2. Add water, butter, sugar, flour, and salt to form dough.
  3. Knead briefly until smooth with light gluten development.
  4. Shape dough into a disc and refrigerate overnight.
  5. Roll dough into rectangle and freeze until firm.
  6. Prepare butter block and chill until pliable.
  7. Encase butter in dough and perform a double fold.
  8. Chill, then perform a single fold and chill again.
  9. Roll dough thin, cut into triangles, and shape croissants.
  10. Proof until doubled and jiggly.
  11. Brush with egg wash and bake at 375°F (190°C) until golden.

Notes

Keep dough and butter cold throughout lamination. Proper proofing and gentle handling are key to flaky, authentic croissants.