Classic Croissants

Buttery, flaky, layered croissants made with a traditional French lamination technique. Worth every minute.

Last tested: 2026-09-05

📋 Ingredients

1. 1

   Mix flour, sugar, salt, and yeast. Add cold milk and butter. Knead 5 minutes until smooth. Wrap and chill 1 hour.

2. 2

   Pound lamination butter into a 15cm/6-inch square between parchment.

3. 3

   Roll dough into a rectangle, fold butter inside (letter fold). Chill 30 minutes.

4. 4

   Roll out and perform a single fold. Chill 30 minutes. Repeat once more (3 folds total).

5. 5

   Roll dough to 5mm thickness. Cut into triangles (base ~10cm/4 inches).

6. 6

   Roll each triangle from base to tip, curving the ends inward. Place on lined baking sheet.

7. 7

   Proof at room temperature 1.5-2 hours until puffy and jiggly (not doubled).

8. 8

   Egg wash gently. Bake at 200°C/400°F for 18-20 minutes until deep golden.