Buttery Flaky Croissants

Name: Buttery Flaky Croissants
Prep time: 2 h 11 min
Cook time: 24 min
Total time: 2 h 35 min
Yield: 10 servings
Cuisine: French
Ingredients: 4¼ cups (500 g) bread flour, spooned and leveled, plus extra for dusting the counter; ¼ cup (50 g) granulated sugar; 2 tsp (10 g) fine sea salt; 1 tbsp (9 g) instant yeast; ⅔ cup (160 ml) whole milk, cold; ½ cup (120 ml) water, cold; 3 tbsp (40 g) unsalted butter, softened to room temperature; 1¼ cups (280 g) unsalted European-style butter (82% fat or higher), cold, straight from the fridge; 1 whole (50 g) large egg, beaten until no streaks of white remain; 1 tbsp (15 ml) whole milk

From the MyKitchenBank Kitchen

Classic French croissants with a shatteringly crisp shell and a honeycomb of buttery layers inside. The yeasted dough rests overnight, then you lock in a block of cold butter and fold it three times. The method is spread over two days, and most of the time is hands-off chilling and proofing.

Prep: 2 hr 11 min
Cook: 24 min
Wait: 13 hr 45 min
Total: 16 hr 20 min
Makes: 10 large croissants

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Ingredients

10 servings

For the dough
4¼ cups (500 g) bread flour, spooned and leveled, plus extra for dusting the counter
¼ cup (50 g) granulated sugar
2 tsp (10 g) fine sea salt
1 tbsp (9 g) instant yeast
⅔ cup (160 ml) whole milk, cold
½ cup (120 ml) water, cold
3 tbsp (40 g) unsalted butter, softened to room temperature
For the butter block
1¼ cups (280 g) unsalted European-style butter (82% fat or higher), cold, straight from the fridge
For the egg wash
1 whole (50 g) large egg, beaten until no streaks of white remain
1 tbsp (15 ml) whole milk

Equipment (10)

Stand mixer with dough hook (or large bowl for kneading by hand)
Rolling pin, preferably a long straight one
Ruler or tape measure
Bench scraper
2 sheets of parchment paper, about 12×16 inches (30×40 cm), for the butter block
2 large rimmed baking sheets, about 13×18 inches (33×46 cm), lined with parchment
Sharp chef's knife or pizza cutter
Pastry brush
Plastic wrap
Instant-read thermometer

Steps

Before you start

Plan for two days: mix the dough the afternoon or evening before, chill it overnight, then spend about 5 hours the next day folding, shaping, proofing and baking.
Work in a cool kitchen (68–72°F / 20–22°C). If the butter softens or starts to smear, stop and chill the dough for 20–30 minutes before continuing.
Use European-style butter with at least 82% fat if you can. It stays pliable when cold and gives more distinct layers than standard 80% butter.
Have a ruler or tape measure, a bench scraper and a pastry brush ready. Exact dimensions matter for even layers.
Keep the dough and butter at the same cool, pliable temperature, about 55°F (13°C). The butter should bend without cracking or squishing.

1
Mix the dough
- In the bowl of a stand mixer, combine the flour, sugar and instant yeast.
- Add the salt on the opposite side of the bowl from the yeast.
- Pour in the cold milk and cold water, then add the softened butter.
- Mix with the dough hook on low for 3 minutes until a shaggy dough forms.
- Increase to medium-low and knead for 4–5 minutes more.
- If kneading by hand, knead on the counter for about 10 minutes.
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Ready when: The dough is smooth, cohesive and slightly tacky, and it clears the sides of the bowl. It should stretch a little before tearing.
Tip: Don't knead until very elastic and strong. A dough that is too tight fights the rolling pin and tears during lamination.
2
Chill dough overnight
- Turn the dough onto a lightly floured counter and pat it into a rectangle about 6×8 inches (15×20 cm) and 1 inch (2.5 cm) thick.
- Wrap it tightly in plastic wrap and refrigerate for 8–12 hours.
- The dough will puff slightly, and that is fine.
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Ready when: The dough is very cold, relaxed and slightly puffed.
Tip: Pressing the dough flat now helps it chill evenly and makes the next day's rolling much easier.
3
Make the butter block
- The next day, place the 280 g cold butter between two sheets of parchment.
- Pound it with the rolling pin to flatten and soften it slightly.
- Then roll it into a 7-inch (18 cm) square about ⅓ inch (8–9 mm) thick.
- Use the edge of a bench scraper to square the sides, and patch any gaps with trimmed butter.
- Wrap the butter in the parchment and refrigerate for 30 minutes.
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Ready when: The butter is a firm, even square that bends slightly without cracking. It should not be soft or greasy.
Tip: If the butter cracks when you bend it, let it sit at room temperature for 5 minutes. If it feels greasy, chill it for 10 more minutes.
4
Lock in the butter
- On a lightly floured counter, roll the chilled dough into a rectangle 8×16 inches (20×40 cm).
- Place the butter block on the lower half of the dough, leaving a ½-inch (1 cm) border on the three outer sides.
- Fold the top half of the dough over the butter.
- Pinch the three open edges firmly together to seal the butter completely inside.
- Wrap in plastic and chill for 20 minutes.
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Ready when: Butter is fully enclosed with no gaps, and the dough package is a neat 8-inch (20 cm) square.
Tip: Brush off excess flour from the dough before folding so it doesn't create dry streaks between layers.
5
First letter fold
- On a lightly floured counter, roll the dough package away from you into a long rectangle about 8×24 inches (20×60 cm), using firm, even strokes.
- Brush off the excess flour.
- Fold the bottom third up and the top third down over it like a business letter, so you have a 3-layer package about 8 inches (20 cm) square.
- Wrap and chill for 30 minutes.
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Ready when: The rectangle is evenly rolled with sharp corners, and no butter is showing through the dough.
Tip: If butter breaks through, dust that spot with flour and chill for 20 minutes before continuing.
6
Second letter fold
- Place the dough with the folded seam to your left, like a book spine.
- Roll it again into an 8×24-inch (20×60 cm) rectangle, brush off the excess flour and fold into thirds.
- Wrap and chill for 30 minutes.
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Ready when: The dough looks smooth and slightly marbled, with the butter in even layers and no tearing.
Tip: Always turn the dough 90° between folds so the gluten is stretched in a new direction.
7
Third letter fold
- Roll the dough one more time into an 8×24-inch (20×60 cm) rectangle, brush off excess flour, and fold into thirds.
- Wrap well and chill for 1 hour.
- This longer rest makes the dough firm enough to cut cleanly.
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Ready when: The dough is cold and firm to the touch, like cold modeling clay.
Tip: This last rest is crucial. Cutting warm dough smears the butter into the dough and cuts down on flakiness.
8
Roll and cut triangles
- Cut the dough in half crosswise and return one half to the fridge.
- On a lightly floured counter, roll the other half into a rectangle about 10×14 inches (25×36 cm) and ¼ inch (6 mm) thick.
- Trim the edges with a sharp knife.
- Along the bottom long edge, mark points every 4¾ inches (12 cm), starting at 0, and mark the top edge at 2¼ inches (6 cm), 7 inches (18 cm) and 11¾ inches (30 cm).
- Cut straight lines connecting the marks in a zigzag to make 5 tall triangles.
- Discard or bake the end scraps.
- Repeat with the second half of the dough to get 10 triangles total.
- Cut a ½-inch (1 cm) notch in the center of each wide base.
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Ready when: The triangles have clean cut edges, with the butter layers visible in stripes.
Tip: Cut with a sharp knife using a straight downward motion. Sawing or dragging the blade seals the layers shut.
9
Shape the croissants
- Gently stretch each triangle by about 2 inches (5 cm) toward the tip.
- Starting at the notched base, roll the triangle up loosely toward the tip, pushing the sides out slightly to widen the center.
- Finish with the tip tucked underneath.
- Place each croissant on a parchment-lined baking sheet, 5 per sheet, spaced at least 3 inches (7.5 cm) apart.
- Curve the ends in slightly to form a crescent.
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Ready when: Each croissant has 4–5 visible spirals, with the tip tucked under so it won't unroll.
Tip: Roll loosely. Tight rolling squeezes out the layers and gives a dense, bready croissant.
10
Proof until puffy
- Cover the baking sheets loosely with a large inverted box or lightly greased plastic wrap.
- Let the croissants proof in a spot at 72–75°F (22–24°C) for 2 to 2½ hours.
- Do not proof them in a warm spot above 80°F (27°C), or the butter will melt out.
- About 30 minutes before the end of proofing, set oven racks in the upper-middle and lower-middle positions and preheat the oven to 400°F (200°C).
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Ready when: The croissants are about 1½ times larger, visibly puffy, with the layers showing, and they jiggle like gelatin when you gently shake the pan.
Tip: If butter starts to pool on the pan, your proofing space is too warm. Move the pans to a cooler spot.
11
Glaze and bake hotOven 400°F / 205°C
- Whisk the egg with 1 tablespoon milk.
- Gently brush the egg wash over the croissants in a thin, even coat, avoiding the cut layers at the sides.
- Bake at 400°F (200°C) for 12 minutes, until puffed and starting to turn golden.
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Ready when: The croissants have puffed up significantly and are pale golden brown.
Tip: Don't open the oven for the first 10 minutes, since escaping heat flattens the rise.
12
Finish baking lowerOven 350°F / 175°C
- Reduce the oven to 350°F (175°C).
- Swap the baking sheets between racks and rotate them front to back.
- Bake for 12 minutes more, until the croissants are deep golden brown and feel light.
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Ready when: The shells are deep golden brown, crisp and feel very light when lifted. The center reads about 200°F (93°C) on an instant-read thermometer.
Tip: Pale croissants will be doughy inside. Err on the side of a deeper golden color.
13
Cool on a rack
- Transfer the croissants to a wire rack and let them cool for at least 25 minutes before serving.
- The interiors continue to set as they cool.
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Ready when: The croissants are warm rather than hot and crackle slightly when gently squeezed.
Tip: Cutting into them too soon makes the interior gummy.

Good to know

Tips

Temperature is everything: dough and butter should feel the same, cool and pliable. If either is too warm or too cold, wait or chill until they match.
Roll with firm, even pressure from the center outward rather than hard back-and-forth strokes. Use a light touch near the edges to keep the corners square.
Use flour sparingly and brush it off before each fold. Extra flour makes the layers dry and tough.
Bake until deeply golden. A pale croissant is doughy in the middle, while a deep amber color means a crisp shell and well-cooked layers.

Make ahead

"After the third fold (step 7), the dough can be wrapped tightly and frozen for up to 1 month. Thaw it overnight in the fridge before rolling. Or shape the croissants (step 9), freeze them on the baking sheet until solid, then bag them for up to 1 month. To bake, arrange on parchment-lined sheets, cover and thaw overnight in the fridge, then proof for 2–3 hours at room temperature before baking as directed."

Storage & reheating

"Best the day they are baked. Store cooled croissants in a paper bag at room temperature for up to 1 day. Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month. Reheat at 350°F (175°C) for 5–8 minutes (10–12 from frozen) until warm and crisp."

Substitutions

bread flour → all-purpose flour. Use the same weight (500 g). The croissants will be slightly less chewy but still flaky and tender.
instant yeast → active dry yeast. Use 11 g (about 1 tbsp + ¼ tsp). Dissolve it in 2 tbsp of the water warmed to 100°F (38°C) for 5 minutes, then add it with the remaining liquid.
unsalted European-style butter (82% fat or higher) → standard American unsalted butter (80% fat). It works but is softer and wetter, so it may ooze during folding. Chill the dough more often and expect slightly less defined layers.
whole milk → additional water plus 2 tbsp (15 g) milk powder. Use 160 ml water plus the milk powder if you have no fresh milk. The crumb will be slightly less rich.