Classic Butter Croissants

Sep 28, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Beans Medium

Golden, flaky classic butter croissants on parchment, one torn open to show the honeycomb layers

Flaky, golden-brown croissants made from a rich, laminated yeast dough layered with pure butter and infused with real vanilla for subtle aromatic depth.

Prep 90 min

Cook 20 min

Cooling 7 hr 30 min

Total 11 hr 20 min

Yield 10 croissants

Diet —

Ingredients

Adjust yield

croissants

4.0 cups (480.0 g)bread flour
¼ cup (50.0 g)granulated sugar
2.0 tsp (6.0 g)instant yeast
1 ½ tsp (9.0 g)fine salt
1 ¼ cups (284.0 ml)cold whole milk
2.0 tbsp (28.0 g)unsalted butter, softened
1.0 cup (226.0 g)cold unsalted butter, for laminating
1.0 large (50.0 g)egg
1.0 tbsp (15.0 ml)milk, for egg wash
1.0vanilla bean, split and scraped

Make it at home

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Instructions

In the bowl of a stand mixer, combine bread flour, sugar, yeast, and fine salt. Stir to mix evenly.
Split and scrape the vanilla bean, reserving the seeds and pod separately.
In a small saucepan, gently warm cold whole milk with the reserved vanilla bean pod until just lukewarm (around 90°F/32°C). Remove and discard the pod.
Add the vanilla-infused milk and softened butter to the flour mixture. Using the dough hook, mix on low speed until the dough comes together, then knead on medium speed for 6-8 minutes until smooth and elastic but not sticky.
Transfer dough to a clean bowl, cover with plastic wrap, and refrigerate for 30 minutes to relax.
Meanwhile, prepare the butter block for lamination: place the cold unsalted butter between two sheets of parchment paper and pound it with a rolling pin into a 7-inch (18 cm) square about 1/2 inch (1.3 cm) thick. Keep chilled.
On a lightly floured surface, roll the dough into a 10-inch (25 cm) square. Place the cold butter block diagonally in the center and fold the corners of the dough over so the butter is completely enclosed.
Roll the dough into a 20 x 10-inch (51 x 25 cm) rectangle, keeping the edges straight. Perform the first fold by folding the dough into thirds like a letter.
Wrap in plastic wrap and chill for 2 hours.
Repeat the rolling and folding process two more times, chilling the dough for 2 hours between each fold to keep butter cold and prevent melting.
After the final chill, roll the dough to a 20 x 10-inch (51 x 25 cm) rectangle, then cut into 10 triangles.
Shape each triangle into a croissant by rolling from the wide end toward the point, tucking the point underneath.
Place croissants on baking sheets lined with parchment paper, allowing space for expansion. Cover loosely with plastic and proof in a warm draft-free area until doubled in size, about 2 hours.
Preheat oven to 375°F (190°C). Whisk together the large egg and 1 tbsp milk for an egg wash. Gently brush the croissants without deflating the dough.
Bake croissants for 18-20 minutes until deep golden brown and crisp. Cool on wire racks before serving.

Tips

Keep the dough and butter cold during lamination to ensure distinct flaky layers.
Using a whole vanilla bean in the milk infuses subtle, natural vanilla flavor without overpowering the croissant.

Recipe FAQ

How long does it take to make classic butter croissants?

Plan on 90 minutes of prep and 20 minutes of cooking, plus 9 hours 30 minutes to rise, chill and rest. The recipe makes 8–10 croissants.

How should I store classic butter croissants?

Store baked croissants in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5 minutes to refresh crispness.

Can I make classic butter croissants ahead?

The laminated dough can be prepared a day ahead and kept refrigerated between folds for easier scheduling.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Flaky, golden-brown croissants made from a rich, laminated yeast dough layered with pure butter and infused with real vanilla for subtle aromatic depth.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

358 Calories / serving

23.7g Fat

30.2g Carbs

6.5g Protein

8.9g Sugar

Whole recipe (10 servings): ~3580 cal · 237g fat · 302g carbs · 65g protein · 89g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 358 calories

What it takes to burn one serving

Brisk walking 68 min·4.0 mi·~7950 steps
Walking uphill or incline treadmill 48 min·2.4 mi·~4800 steps
Moderate cycling 36 min·7.2 mi
Swimming laps 50 min
Jogging 35 min·2.9 mi·~5600 steps
Stair climbing 33 min·~2950 steps
Dancing 58 min
Bodyweight circuit training 36 min
Cleaning, errands, or playing with the dog 83 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.