What’s in this Croissant Recipe?
A flaky exterior that gives way to a soft, buttery, fluffy interior is key when biting into a Croissant. This recipe never fails to deliver those key elements! Get ready to knead and roll, because this is a baking staple you’ll want to make time and time again.
Whole Milk: Provides moisture to the dough, which helps create a tender and soft crumb. Using warm milk also helps to activate the yeast. Active Dry Yeast: Acts as a leavening agent to help the dough rise and create a light and airy texture. Granulated Sugar: Helps feed the yeast, which promotes fermentation and helps the dough rise. Kosher Salt: Enhances the flavor of the dough and regulates the fermentation process. Unsalted Butter: Provides flavor and richness and creates layers in the dough during the rolling and folding process. All-Purpose Flour: Provides structure to the pastry and helps it hold its shape. Egg: Helps create a glossy, golden brown crust during baking.
Pro Tip: Make sure your yeast is active before using it. If it doesn’t bubble after resting for a few minutes, discard it and start again.
Variations on a Croissant
You can add various fillings to your dough before rolling it. Try Nutella, cookie butter, fruit jam, apple butter, chocolate, brown sugar, chopped nuts, shredded cheese, Boursin, pesto, or tomato sauce!
How to Make Ahead and Store
This is a great multi-day recipe! I recommend splitting it up as follows:
Day 1: Prepare the dough, then let it chill overnight. Day 2: Laminate the dough and let it sit in the refrigerator overnight again. Day 3: Cut the dough and bake the croissants. You can also cut, shape, and freeze them for up to 1 month. Let thaw overnight in the refrigerator or on the counter for 1 hour before baking.
Store leftover croissants in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
How to Freeze
Freeze croissants in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature for 1 hour before baking.
Serving Suggestions
These pastries are delicious served simply with a side of fruit, scrambled eggs, and bacon. You can also use them as the bread for a croissant breakfast sandwich or a chicken salad sandwich. My personal favorite, though, is croissant french toast casserole!
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