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Croissant Recipe

Croissant Recipe

Croissants are delightful flaky pastries with a tender buttery taste. They're crispy on the outside and soft on the inside. This step-by-step recipe will teach you how to make croissants at home like a real baker. Perfect for breakfast or tea time.


For the dough:

  • All-purpose flour — 500 g, 
  • Sugar — 70 g, 
  • Salt — 10 g, 
  • Dry yeast — 10 g, 
  • Water — 300 ml, 
  • Butter (for laminating) — 300 g

For glazing:

  • Egg yolk — 1, 
  • Milk — 2 tbsp
4h 30m cooking
12 number
Recipe Difficulty: Medium

How to Make Croissant Recipe

  1. Prepare the Dough:
    • Mix flour, sugar, salt, and yeast in a deep bowl. 
    • Gradually add water, kneading the dough. 
    • Knead the dough until elastic, then refrigerate for 1 hour.
  2. Prepare the Butter for Laminating:
    • Soften the butter and roll it between two sheets of parchment into a rectangle. Place in the freezer for 15 minutes.
  3. Laminating the Dough:
    • Roll out the dough into a rectangle, place the butter on it, and fold the dough in half. 
    • Roll it out again and fold it into 3 layers. Repeat this process 3 times, allowing the dough to rest in the refrigerator for 30 minutes each time.
  4. Shaping the Croissants:
    • Roll out the dough into a rectangle about 5 mm thick. 
    • Cut the dough into triangles and roll them into the shape of croissants.
  5. Proofing and Baking:
    • Place the croissants in a warm place for 1-2 hours to rise. 
    • Mix the egg yolk with milk and brush the croissants. 
    • Bake in a preheated oven at 200°C (392°F) for about 15-20 minutes until golden brown.
  6. Serving:
    • Serve the croissants hot, sprinkled with sugar if desired.


  • The butter for laminating should be of good quality, as it gives the croissants their characteristic flavor and texture. 
  • Baking time may vary depending on the oven, so keep an eye on the croissants to prevent over-baking.

Enjoy your meal!

Nutrition Facts (per serving)
  • Calories: 350 kcal 
  • Proteins: 6 g 
  • Fats: 22 g 
  • Carbohydrates: 32 g 
  • Saturated Fats: 14 g 
  • Dietary Fiber: 2 g 
  • Sugar: 6 g
comments 0
date 29 Jul
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