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Croissant Recipe

A croissant is a type of French pastry made of a light, flaky dough called puff pastry. The pastry dough is rolled out and layered with butter, then folded and rolled multiple times to create a buttery, crispy texture. The resulting pastry is shaped into a crescent shape and baked until golden brown.

Croissants are typically enjoyed for breakfast or as a snack, either plain or filled with sweet or savory ingredients such as ham, cheese, or chocolate. They are often served warm and are commonly paired with coffee or tea.

Croissants originated in Austria in the mid-19th century but became popular in France, where they are now a staple of French bakeries and cafes. They are known for their rich, buttery flavor and delicate texture.


  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • One tablespoon (10g) salt
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1 1/2 cups (360ml) whole milk, cold
  • 1 1/2 cups (340g) unsalted butter, cold
  • One egg, beaten with one tablespoon (15ml) water for egg wash


  1. Whisk together the flour, sugar, salt, and yeast in a large mixing bowl.
  2. Add the cold milk to the bowl and stir until the dough comes together.
  3. Turn the dough onto a lightly floured surface and knead for 5 minutes until it becomes smooth and elastic.
  4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area for 1 hour or until it has doubled.
  5. While the dough is rising, make the butter block. Cut the cold butter into thin slices and arrange them in a square shape on a sheet of plastic wrap. Cover the butter with another sheet of plastic wrap and use a rolling pin to flatten it into a 7-inch (18cm) square.
  6. Place the butter block in the refrigerator to chill.
  7. Once the dough has risen, punch it down and roll it out into a 10-inch (25cm) square. Place the chilled butter block in the center of the dough and fold the dough over the butter to encase it completely.
  8. Roll out the dough/butter package into a 16-inch (40cm) long rectangle. Fold the rectangle in thirds like a letter, then turn it 90 degrees and roll it out again into a 16-inch (40cm) long rectangle. Fold it again in thirds and wrap it in plastic wrap. Chill the dough in the refrigerator for 1 hour.
  9. Remove the dough from the refrigerator and repeat the rolling and folding process twice, chilling the dough for 1 hour between turns.
  10. After the third turn, chill the dough in the refrigerator for at least 4 hours or overnight.
  11. Preheat your oven to 400°F (200°C).
  12. Remove the dough from the refrigerator and roll it into a large rectangle about 1/4 inch (6mm) thick. Cut the dough into triangles, about 6 inches (15cm) wide at the base.
  13. Roll up each triangle, starting from the base and rolling towards the tip. Place the croissants on a baking sheet lined with parchment paper and let them rise in a warm, draft-free area for 1 hour.
  14. Brush the croissants with the egg wash and bake for 15-20 minutes or until golden brown.
  15. Serve warm and enjoy!

Note: Add chocolate or almond paste to the croissants before rolling them up for an extra tasty treat.