Classic French Croissants – Buttery, Flaky, and Totally Worth It

Okay, I’ll say it—croissants are intimidating. All that folding, butter-blocking, chilling, rolling... it’s a commitment. But here’s the good news: you don’t need to be a French pastry chef or survive culinary school to make these at home. You just need time, some fridge space, and the willingness to get a little flour on your shirt.

We’re skipping the 3-day bakery version and going for a streamlined, overnight method that still gives you crispy, buttery, golden layers with that dreamy honeycomb interior. Pair with jam, ham and cheese, or just your favorite coffee. These croissants are best enjoyed warm, barefoot, and feeling fancy.

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Ingredients (Makes 8 croissants):

For the dough:

• 2¼ tsp (1 packet) active dry yeast

• ½ cup (120ml) warm milk (about 110°F / 43°C)

• 1 tbsp granulated sugar

• 1½ cups (190g) all-purpose flour

• ½ tsp salt

• 1 tbsp unsalted butter, softened

For the butter block:

• ¾ cup (170g) unsalted butter, cold

For egg wash:

• 1 egg

• 1 tbsp milk

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Step-by-Step Instructions:

1. Activate the yeast (5 min):
In a small bowl, mix warm milk, sugar, and yeast. Let sit until foamy (about 5–10 minutes). If it doesn't foam, start over—your yeast may be dead.

2. Make the dough (10 min):
In a large bowl, combine flour and salt. Add the softened butter and mix it in with your fingers. Pour in the yeast mixture and knead until a smooth dough forms, about 5 minutes. Cover and chill in the fridge for 1 hour.

3. Prepare the butter block (5 min + chill):
Place cold butter between two sheets of parchment and pound/roll it into a 5×5 inch square. Chill until firm but pliable (about 30 minutes).

4. Laminate the dough (30 min active + chill):
Roll your dough into a 10×10 inch square. Place the butter block in the center on a diagonal and fold the corners of the dough over it like an envelope. Roll out into a long rectangle (about 8×20 inches), then fold it into thirds like a letter. Chill 30 minutes. Repeat this roll-fold-chill process two more times.

5. Final roll + shape (20 min + overnight rise):
Roll dough into a 9×18 inch rectangle. Cut into 8 long triangles. Roll each from base to tip into a crescent shape. Place on parchment-lined baking sheet, curve into classic croissant shape, cover loosely, and refrigerate overnight.

6. Bake (20–25 min):
Preheat oven to 400°F (200°C). Beat the egg and milk together, then brush each croissant. Bake for 20–25 minutes until golden brown and puffed. Cool 10 minutes before serving (if you can wait).

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Pro Tip:

Cold is gold. If your dough or butter gets too warm at any point, chill it. Warm butter melts into the dough and ruins the layers. Keep everything cold, and your croissants will flake up like a dream.

Want to go sweet? Add a square of chocolate before rolling. Feeling savory? Stuff with ham and cheese. This dough is your blank canvas.