Croissants are iconic French pastries known for their golden, flaky layers and buttery, melt-in-your-mouth texture. Made using laminated dough, they are carefully folded with butter to create delicate, airy layers that puff beautifully during baking. Croissants are perfect for breakfast, brunch, or as a light snack, and can be enjoyed plain or filled with chocolate, almond cream, cheese, or ham.
Prepare a dough by mixing flour, yeast, sugar, salt, milk, and water.
Chill the dough, then laminate it by folding cold butter into multiple layers.
Roll and fold the dough several times, chilling between each fold.
Roll the dough into a thin sheet and cut it into triangles.
Roll each triangle tightly from the base to the tip to form the classic crescent shape.
Allow the croissants to proof until doubled in size, then brush with egg wash.
Bake in a preheated oven at 190–200°C (375–400°F) for 18–22 minutes until deeply golden and flaky.
All-purpose flour
Unsalted butter
Instant yeast
Whole milk
Sugar
Salt
Egg (for egg wash)
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