Classic French Croissants From Scratch
Experience the magic of baking with these flaky and buttery classic French croissants, made from scratch.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Total Time: 180 minutes
- Yield: 12 croissants 1x
- Category: Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 500g all-purpose flour
- 10g salt
- 40g sugar
- 10g active dry yeast
- 300ml milk (warmed)
- 250g unsalted butter (for laminating)
- 1 large egg (for egg wash)
Instructions
- Combine your dry ingredients in a bowl, mixing flour, salt, sugar, and yeast.
- Warm the milk until it’s warm but not boiling, then pour it into the bowl of dry ingredients.
- Knead the dough on a lightly floured surface until smooth, then let it rise covered for 1-2 hours.
- Laminating with butter, roll the risen dough into a rectangle, spread softened butter, and fold to create layers.
- Shape the croissants by rolling dough triangles from the wide base to the tip and curving edges.
- Final proofing: Place croissants on a baking sheet, brush with egg wash, and let rise for 30-45 minutes.
- Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until golden brown.
Notes
Ensure your butter is softened but not melted for the laminating process. Don’t rush the rising times for the right texture.
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg