Butter Croissants

There is nothing like a real butter croissant — shatteringly crisp on the outside, soft and honeycombed within, with the rich flavor that only real butter can give. This step-by-step recipe walks you through the classic French lamination technique for bakery-worthy croissants at home.

Prep time

40 mins (+ overnight rest)

Cook time

20 mins

Total time

1 hour (+ overnight rest)

Servings

8 croissants

Calories

280

Ingredients

• 4 cups (500 g) bread flour, plus extra for dusting
• 1/4 cup (50 g) granulated sugar
• 2 1/4 teaspoons (1 packet) instant yeast
• 1 1/2 teaspoons fine salt
• 1 1/4 cups (300 ml) cold whole milk
• 1 1/4 cups (285 g) cold unsalted butter, for the butter block
• 2 tablespoons unsalted butter, softened, for the dough
• 1 teaspoon honey (optional, for a golden crust)
• 1 large egg beaten with 1 tablespoon milk, for egg wash

Instructions

1. Make the dough: whisk the flour, sugar, yeast and salt in a large bowl. Add the cold milk, softened butter and honey (if using) and knead for about 8 minutes until smooth and elastic. Flatten into a rectangle, wrap tightly and refrigerate overnight, or at least 8 hours.
2. Make the butter block: place the cold butter between two sheets of parchment and pound and roll it into an even 7-inch square. Refrigerate until firm but pliable.
3. Encase the butter: on a floured surface, roll the dough into a rectangle roughly twice the size of the butter block. Place the butter on one half, fold the dough over it like a letter and pinch the edges to seal completely.
4. First turn: roll the dough into a long rectangle about a quarter inch thick, then fold it in thirds like a business letter. Wrap and chill for 1 hour.
5. Repeat the letter fold two more times, chilling for 1 hour between each fold, for a total of three turns. This creates the 27 layers that make croissants flaky.
6. Roll the finished dough to a quarter inch thick and cut into long triangles with a 4-inch base. Gently stretch each triangle, then roll up tightly from the base toward the tip. Place tip-side down on parchment-lined baking trays and curve into crescents.
7. Proof at room temperature for 1 1/2 to 2 hours until visibly puffy and they jiggle slightly when the tray is nudged.
8. Brush gently with egg wash, then bake at 400 F (200 C) for 18 to 20 minutes until deep golden brown. Cool on a wire rack for at least 15 minutes before serving.

Pro tips

• Cold is everything — if the dough ever feels soft or the butter starts peeking through, stop and chill it for 20 minutes before continuing.
• Do not skip or rush the final proof; under-proofed croissants bake up dense instead of airy.
• Use European-style butter with higher fat content if you can find it — it rolls more smoothly and tastes richer.
• A light hand with flour when rolling keeps the layers distinct; brush off excess with a pastry brush.

Frequently asked questions