How to Make Croissants
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional French laminated dough technique that creates hundreds of golden, flaky layers when baked. These croissants take hours to prepare but reward with buttery, tender results.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 4 cups (500g) all-purpose flour (spooned & leveled), plus more for rolling/shaping
- 1/4 cup (50g) granulated sugar
- 2 teaspoons salt
- 1 Tablespoon active dry or instant yeast
- 1 and 1/2 cups (360ml) cold whole milk
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 2 Tablespoons (16g) all-purpose flour
- 1 large egg
- 2 Tablespoons (30ml) whole milk
At a glance
PER SERVING · TIME 790M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12h 45m
- Cook
- 20m
- Sodium
- 309mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 46mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 765M
- SODIUM
- 309MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.