Classic Croissants

★ 3.6 · Advanced

Buttery, flaky, and impossibly light, these laminated pastries take patience but reward you with dozens of paper-thin layers and a golden, crackly crust.

90 minPrep Time

22 minCook Time

900 minTotal Time

12 croissantsYield

Why You'll Love This

Hundreds of flaky, buttery laminated layers
Bakery-quality results at home
Freezer-friendly shaped, unbaked croissants

Ingredients

4 cupsall-purpose flour, plus more for dusting
1/4 cupgranulated sugar
2 1/4 teaspoonsinstant yeast
2 teaspoonssalt
1 1/4 cupscold whole milk
3 tablespoonsunsalted butter, softened (for dough)
1 1/2 cupsunsalted butter, cold (for lamination block)
1large egg, beaten with 1 tablespoon water (egg wash)

Nutrition (estimated per serving)

380Calories

6gProtein

26gFat

32gCarbs

1gFiber

340mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a stand mixer bowl, combine the flour, sugar, yeast, and salt. Add the cold milk and 3 tablespoons softened butter and knead with the dough hook on low speed for 5 to 6 minutes, until a smooth, slightly tacky dough forms.