Name: Classic French Croissant
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 1/2 cups warm milk (105°F to 115°F); 1/4 cup granulated sugar; 1/4 cup unsalted butter, melted; 3 1/2 cups all-purpose flour; 1 teaspoon salt; 1/4 cup unsalted butter, softened; 1 egg, beaten (for egg wash); 1/2 cup granulated sugar

As I take a bite of the flaky, buttery croissant, the aroma of perfectly proofed dough wafts through the air, transporting me to the charming patisseries of Paris. The texture is sublime, the flavors a delicate balance of sweet and savory.

But what sets this croissant apart from others is its ability to capture the essence of a traditional French patisserie, despite being made in the comfort of our own kitchen. If you’re looking for a recipe that combines technique and simplicity, then this is the one to try – See Related Recipe for a knockout twist!

Why This Recipe Works

Laminating the dough creates layers of butter and dough, resulting in a flaky, tender texture.
The use of instant yeast allows for a faster fermentation time, making it easier to fit into a busy schedule.
The combination of sugar and salt enhances the flavor of the butter, giving the croissant a richness and depth.

Key Ingredients

When it comes to selecting the best ingredients for your croissants, it’s essential to focus on quality and freshness.

For the best possible flavor and texture, use European-style butter with a high butterfat content. This will help create the characteristic layers of butter and dough.

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Recipe Courtesy of Our Kitchen

Classic French Croissant

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 cups warm milk (105°F to 115°F)

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

3 1/2 cups all-purpose flour

1 teaspoon salt

1/4 cup unsalted butter, softened

1 egg, beaten (for egg wash)

1/2 cup granulated sugar

Directions

Combine the warm milk and sugar in a small bowl and stir to dissolve.

In a separate bowl, whisk together the melted butter and flour until the mixture resembles coarse crumbs.

Add the yeast mixture and salt to the dough mixture and mix until the dough comes together in a sticky ball.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic.

Roll the dough out into a large rectangle and spread the softened butter evenly over the dough, leaving a 1-inch border around the edges.

Storage & Reheating

Store leftover croissants in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or under the broiler for a few minutes until golden brown.