Learn to make authentic, buttery, flaky French croissants at home. This project takes about 8-10 hours total (including resting time), but most of that is hands-off. Perfect for ambitious bakers ready to master laminated dough. The result is golden, crispy croissants with dozens of delicate layers.
Clear a large, clean counter space for rolling dough. Measure out all your ingredients precisely using a kitchen scale for best results. Make sure your butter is cold from the fridge and your milk is at room temperature.
In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Add the room temperature milk and 60ml of water. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for about 5-7 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to overnight. This rest relaxes the gluten and makes the dough easier to roll out later.
While the dough chills, prepare your butter block. Cut 280g of cold butter into thick slices and arrange them on a piece of parchment paper to form a rough 15cm x 15cm square. Cover with another sheet of parchment and pound with a rolling pin until the butter forms a smooth, even square about 18cm x 18cm. Refrigerate the butter block until firm but still pliable, about 15-20 minutes.
Remove the dough from the fridge and place it on a lightly floured surface. Roll it out into a rectangle about 25cm x 40cm, with the long side facing you. The dough should be even in thickness. Brush off any excess flour.
Place your chilled butter block in the center of the dough rectangle. Fold the left third of dough over the butter, then fold the right third over that, like folding a letter. Press the edges gently to seal the butter inside completely. You now have a butter-dough package.
Turn the dough 90 degrees so the seam is on your right. Roll the dough out into a long rectangle about 20cm x 60cm. Keep the thickness even and the edges straight. Fold the dough into thirds again like a letter (bottom third up, top third down). This is your first 'turn.' Wrap in plastic wrap and refrigerate for 30 minutes.
Remove the dough from the fridge. With the seam on your right, roll it out again into a 20cm x 60cm rectangle. Fold into thirds again. This is your second turn. You're creating hundreds of layers of butter and dough. Wrap tightly and refrigerate for another 30 minutes.
Repeat the process one more time: roll out to 20cm x 60cm, fold into thirds. This is your third and final turn. You now have 27 layers of butter in your dough. Wrap tightly and refrigerate for at least 2 hours, or overnight for best results.
Remove the dough from the fridge and let it sit for 5-10 minutes to soften slightly. On a lightly floured surface, roll the dough into a large rectangle about 20cm x 110cm and about 4mm thick. Use a ruler and sharp knife or pizza cutter to trim the edges straight.
Using a ruler and sharp knife, mark the dough every 10cm along the top and bottom edges. Cut long triangles from these marks, creating 12 triangles total. Each triangle should be about 10cm wide at the base and 20cm tall. Make a small 1cm cut in the center of each triangle's base.
Working with one triangle at a time, gently stretch it to about 25cm long. Starting from the base (wide end), roll the dough toward the point, keeping it fairly tight but not squashing the layers. Curve the ends inward slightly to create the classic croissant crescent shape. Place on a parchment-lined baking sheet with the tip tucked underneath.
Cover the shaped croissants loosely with plastic wrap or a clean kitchen towel. Let them proof at warm room temperature (24-27°C) for 2-3 hours until they've doubled in size, look puffy, and jiggle slightly when the pan is shaken. They should not feel dense when gently touched.
About 15 minutes before the croissants finish proofing, preheat your oven to 200°C (400°F). In a small bowl, whisk together 1 egg with 1 tablespoon of milk or water until smooth. This will give your croissants a beautiful golden shine.
Using a soft pastry brush, gently brush the egg wash over the entire surface of each croissant. Be careful not to let it drip down the sides, as this can prevent the layers from puffing properly. Apply a thin, even coat.
Place the baking sheets in the preheated oven. Bake for 15-18 minutes, rotating the pans halfway through, until the croissants are deep golden brown all over. They should sound hollow when tapped on the bottom. The layers should be visible and flaky.
Remove the croissants from the oven and transfer them to a wire cooling rack. Let them cool for at least 10 minutes before eating—this allows the layers to set and the interior to finish cooking. Serve warm or at room temperature. They're best eaten the same day but can be stored in an airtight container for up to 2 days.