A classic French butter croissant, crispy and layered on the outside with a soft, fluffy inside! The dough is a pâte levée feuilletée — a combination of yeasted dough and cold butter folded over and over again. It's a lengthy process, but the result is worth it: paper-thin layers with the perfect crunch. A luxurious French breakfast that has become famous worldwide.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- Dough: 300g high-protein all-purpose (bread) flour
- 150 ml cold milk
- 7 g instant yeast
- 30 g granulated sugar
- 6 g salt
- 30 g unsalted butter, room temperature
- Butter block: 200g high-quality unsalted butter (cold)
- 1 egg, for egg wash
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👩🍳 Instructions
- 1 Dissolve the yeast in the cold milk, then add the sugar.
- 2 Combine the flour and salt, then add the milk mixture and the softened butter.
- 3 Knead until the dough is smooth and elastic — don't overwork it.
- 4 Wrap in plastic wrap and chill in the refrigerator for 1 hour.
- 5 Flatten the cold butter into a 15x15cm (6x6 inch) square between two sheets of plastic wrap.
- 6 Roll out the dough into a 25x25cm (10x10 inch) square.
- 7 Place the butter block in the center and fold the dough over it like an envelope.
- 8 Roll out lengthwise, fold into thirds (a letter fold), wrap in plastic, and chill in the refrigerator for 30 minutes.
- 9 Repeat the fold-and-roll process 3 more times, chilling the dough between each session.
- 10 You should end up with a total of 4 folds.
- 11 After the final fold, roll out the dough to about 4mm thick.
- 12 Cut into long triangles, then roll each one up from the wide end to the pointed tip.
- 13 Let rest for 1-2 hours until puffed up by about 50%.
- 14 Brush with egg wash and bake at 200°C (400°F) for 15-18 minutes, until golden brown.
- 15 Serve warm.
💡 Tips
• The butter must stay cold throughout the lamination process — if it starts to melt, pop it back in the fridge right away.
• Don't knead the dough too much — overly strong gluten will prevent the layers from puffing up properly.
• A great croissant will have a spiderweb-like, honeycomb interior when you tear it apart.
📊 Nutrition Facts / serving
380
Calories (kcal)
7g
Protein
22g
Fat
40g
Carbs
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