Easy Croissants
Flaky, buttery, and perfect for beginners!
Classic French croissants with hundreds of buttery layers that are surprisingly achievable at home.
Equipment
Ingredients
Dough
all-purpose flour
780 g
warm milk (warm)
500 ml
instant yeast
0.5 tbsp
sugar
50 g
butter (softened)
60 g
salt
1 tsp
Lamination
very soft butter (very soft)
60 g
Finishing
egg yolk
1 piece
Instructions
Mix the dough
Combine flour, warm milk, yeast, sugar, softened butter and salt in a bowl.
Knead the dough
Knead the mixture until it becomes smooth and elastic.
First rise
Cover and let the dough rise until doubled in size.
Roll and butter
Roll the dough into a rectangle and spread the very soft butter evenly over 2/3 of the surface.
First fold
Fold the unbuttered third over the center, then fold the remaining buttered third on top. Rotate 90°.
Second rise and chill
Wrap and refrigerate the dough for 30 minutes.
Repeat lamination
Roll out again, fold in thirds, rotate, and chill. Repeat this process two more times.
Final roll and shaping
Roll the dough into a large rectangle, cut into triangles and roll each into a croissant shape.
Proofing
Place shaped croissants on a tray, cover loosely and proof until puffy.
Egg wash and bake
Brush with egg yolk and bake in a preheated oven until deep golden brown.
Original recipe
Storage
Best enjoyed fresh. Re-crisp in oven after thawing.
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