Classic Homemade French Croissant

Following this recipe, you’ll end up with flaky, buttery, crisp on the outside, and soft on the inside croissants. Paired with coffee and jam of your choice, there isn’t a better breakfast.

However, despite the croissants being so tasty and delicious, they are also harder to make and are not recommended for beginners. This recipe requires a lot of patience, rolling, and time. But don’t be discouraged from trying this recipe, after all, you can’t learn if you don’t try.

Guide on making the best french croissants:


  • 2 cups flour
  • 2/3 cup of butter
  • 1/4 cup water
  • 5 tbsp milk
  • 2 1/3 tbsp sugar
  • 1 3/4 tbsp butter
  • 1 tsp dry yeast
  • 3/4 tsp salt


Start by microwaving the milk and water in a small, microwave-safe bowl for a few seconds. Then, in a bowl of a stand mixer, add the yeast and milk/water mixture. After that, in another bowl, combine the flour, sugar, and salt. Mix well and add the flour mixture to the stand mixer bowl.

Now, add the 1 3/4 tbsp of butter to the mixture and turn on the stand mixer on option 1. When the dough starts coming off the edges, turn up the mixer on 4 and let the dough form for an additional 6 minutes.

After 6 minutes have passed, lightly flour a medium-sized bowl and place the dough in it. Cover the bowl with plastic wrap or a clean cloth and let it rise for approximately 30 minutes.

Next, punch down the dough, using your hands, so that some of the gas bubbles formed by the yeast during rising get removed.

Then on a clean, well-floured work surface, using a rolling pin, spread the dough into a 12×12 inch square. Then, wrap in paper and refrigerate the dough for an additional 30 minutes.

After that, place the 2/3 cup of butter on the center of the parchment paper and fold it into a square, which is approximately 6×6 inches. Use the rolling pin to flatten out the butter as well.

Then, take the dough out of the refrigerator and place the flattened butter in the middle of the dough. Now, cover the butter with the edges of the dough, by folding the 4 corners of the dough towards the center.

Cover the dough with paper once again and refrigerate for an additional 30 minutes. Once 30 minutes have passed, flatten your dough into a rectangle approximately 8×24 inches.

Then you’ll want to make three folds. To do this, start by folding 1/3 of the lower dough, then 1/3 of the upper dough over it. Now turn it a quarter to the right and continue to the second round, repeat the process, then go to the third round.

After that, let your dough rest in the freezer for about 20 minutes. Once 20 minutes have passed, on a clean, well-floured, working surface, spread your dough into a rectangle that is about 1 inch thick. Now, cut the dough into straight edges, so that the rectangles are about 5×8 inches.

Finally, when you’re done shaping the croissants, place them on a baking sheet lined with parchment paper. Let the croissants proof for about 2 hours so that the yeast can activate.

Once the croissants have risen approximately 1/3 bigger than their original size, preheat the oven to 355 °F, and using your egg wash, cover the croissants with it twice.

Bake for approximately 18-20 minutes, or until they have a golden brown color. Once they are done baking, take them out of the oven and let them cool down before eating. Enjoy! Source:

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