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Recipe for Traditional Homemade Croissants

Recipe for Traditional Homemade Croissants

Here is recipe for homemade croissants with French flour:


  • 4 cups (500g) French pastry flour (T45)

  • 6 teaspoons (20g) fresh yeast (cube) or 3 teaspoons (10g) of dry yeast

  • 1/4 cup (60g) sugar

  • 2 teaspoons (10g) of salt

  • About 1 cup (200ml) milk

  • 2 eggs (not mandatory) + 1 egg yolk to brush on croissants

  • 1 cup (200g) unsalted butter, softened


  1. In a large bowl, whisk together the flour, yeast, sugar, and salt.
  2. In a separate bowl, whisk together the milk and eggs (if using).
  3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  6. While the dough is rising, make the butter block. On a lightly floured surface, roll out the butter into a 10x10 inch square. Wrap the butter in plastic wrap and refrigerate for at least 30 minutes.
  7. After the dough has risen, punch it down and roll it out into a 12x12 inch rectangle.
  8. Place the butter block in the center of the dough and fold the dough over the butter, like a letter.
  9. Turn the dough 90 degrees and roll it out again to a 12x12 inch rectangle.
  10. Fold the dough in half, like a book.
  11. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  12. Repeat steps 9-11 two more times.
  13. After the final fold, refrigerate the dough for at least 2 hours, or overnight.
  14. After the dough has chilled, roll it out into a 16x16 inch rectangle.
  15. Cut the dough into 18 triangles.
  16. Roll up each triangle, starting from the wide end.
  17. Place the croissants on a baking sheet lined with parchment paper.
  18. Cover the croissants with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
  19. Preheat oven to 400 degrees F (200 degrees C).
  20. Brush the croissants with the egg yolk.
  21. Bake for 15-20 minutes, or until golden brown.
  22. Let cool on a wire rack and enjoy!


  • Use French pastry flour (T45) for the best results. This flour has a low protein content, which makes it ideal for croissants.
  • Don't overwork the dough. Overworking the dough will make the croissants tough.
  • Be patient with the rising process. The croissants need time to rise in order to develop their flavor and texture.
  • Don't overbake the croissants. Overbaking will make them dry.

Enjoy your homemade croissants!

Homemade Croissant

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