Traditional Butter Croissant Recipe

Mix dry ingredients

Whisk together the flour, instant yeast, granulated sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl). Ensure the salt does not come into direct contact with the yeast while measuring.

Combine liquids and form dough

Warm the milk until lukewarm (about 100–105°F / 38–40°C). In a separate bowl, whisk the warm water, warmed milk, softened butter, and 1 egg. Pour the liquid mixture into the dry ingredients and mix on low speed until the dough just comes together, about 1–2 minutes.

Knead briefly

Switch to the dough hook (if using mixer) and knead on low speed 3–4 minutes until a slightly sticky, cohesive dough forms. Do not over-knead — the dough should be smooth but still pliable. If mixing by hand, knead 5–7 minutes.

First rest (chill)

Shape the dough into a square or rectangle about 1 inch thick, wrap in plastic wrap, and refrigerate for 30–45 minutes to relax the gluten. The dough should be cold but pliable before laminating.

Prepare the butter block

Place the 1.5 cups (about 340 g) of cold unsalted butter between two sheets of parchment. Use a rolling pin to pound and roll the butter into a 7 x 9 inch rectangle about 1/2 inch thick. The butter should be pliable but still cold and slightly firm. If it's too soft, chill 10–15 minutes; if too hard, let sit at cool room temperature 5–10 minutes.

Roll out dough for enclosure

On a lightly floured surface, roll the chilled dough into a rectangle approximately 10 x 16 inches, with the shorter side facing you. Try to keep edges straight and even.

Enclose the butter

Place the butter block centered on the lower two-thirds of the dough rectangle. Fold the top third of dough down over the butter, then fold the bottom third up over that (like folding a letter) so the butter is fully enclosed. Pinch edges to seal. Turn the dough seam-side down and press lightly into a rectangle.

First chill

Wrap the enclosed dough in plastic and chill in refrigerator for 30 minutes to firm up the butter and relax the dough.

Letter fold (single turn) — 1st turn

On a lightly floured surface, roll the chilled package into a rectangle about 8 x 20 inches, keeping edges straight. Fold the top third down and the bottom third up (letter fold). Rotate the dough 90° so the fold is on your left (this is important to keep consistent). Wrap and chill 30–45 minutes.

Second turn

Repeat rolling to 8 x 20 inches and perform a second letter fold. Rotate 90°, wrap, and chill 30–45 minutes.

Third turn

Repeat a third time: roll to 8 x 20 inches and perform a final letter fold. Wrap and chill for at least 1 hour or up to overnight. The dough should be cold and the butter fully firm before shaping.

Final roll and trim

Remove dough from fridge and place seam-side down. On a lightly floured surface, roll the dough into a rectangle roughly 9 x 24 inches and about 1/8 inch (3 mm) thick. Trim the edges so you have straight sides. Brush off excess flour.

Cut triangles

Using a sharp knife or bench scraper, cut the rectangle in half lengthwise into two long strips (each about 9 x 12 in). On each strip, cut triangles 4–4.5 inches wide at the base and about 7–8 inches long, yielding approximately 12 standard croissants total (6 per strip).

Shape croissants

Take one triangle, make a small 1/2 inch slit in the center of the base (this helps stretching). Starting at the base, gently stretch the triangle slightly and roll toward the tip, keeping an even tension so layers align. Place each croissant on a parchment-lined sheet pan with the tip tucked under. Repeat with remaining triangles.

Proof

Cover loosely with lightly oiled plastic wrap or a damp towel. Proof at 75–80°F (24–27°C) for 1.5–2 hours, or until croissants have increased about 75% and are jiggly but not collapsing. Alternatively, proof overnight in the refrigerator for 8–12 hours for more flavor (bring back to room temp before baking).

Egg wash

Preheat oven to 400°F (200°C) with a rack in the middle. Whisk 1 egg with 1 tablespoon milk to make the egg wash. Gently brush each croissant once just before baking—avoid heavy brushing to prevent soggy layers. Optionally sprinkle a little coarse sugar on top for a slight sparkle.

Bake

Bake one sheet at a time for 12–16 minutes, rotating the pan halfway, until deeply golden brown and the interior reaches about 200–205°F (93–96°C) if measured. If tops brown too quickly, reduce oven to 375°F (190°C) and continue baking until done.

Cool

Remove croissants from oven and transfer to a cooling rack. Let cool 10–15 minutes before serving to allow interior to set. Croissants are best the same day but can be refreshed in a 350°F (175°C) oven for 5–7 minutes if reheating next day.

Serve warm or at room temperature. Optionally split and fill with chocolate, ham & cheese, or pastry cream. Store leftover croissants in an airtight container at room temperature for 1 day or freeze up to 1 month.