For bakery-perfect croissants with distinct, crispy layers, the key is keeping the dough, and the butter block that’s encased within it, nice and cold.
Frequently asked questions
What is special about croissant dough?
Croissants are made of yeasted laminated dough, and F&W Food Editor Paige Grandjean's time-tested lamination technique makes a base recipe that you can use for flaky layers in many other baked goods, like Kouign-Amann, biscuits, and anything made with puff pastry, like palmier cookies.
Do you need any special equipment to make croissant dough?
When it comes to tools, a bench scraper is crucial. Its wide, flat edge makes it ideal for shaping and moving dough without subjecting it to the heat of your hands. See our full step-by-step guide to making All-Butter Croissant Dough here.
Notes from the Food & Wine Test Kitchen
This recipe calls for European butter, which results in especially rich, delicious croissants and is vital in creating their signature flaky texture. That's because European butter contains more butterfat and less water, so it's more pliable than standard butter. As you roll out your dough, the butter block stays relatively flexible, allowing for smooth, even layers that remain fully enclosed in the yeasted dough instead of crumbling and breaking. Simply put, more butterfat means less frustration.
Make ahead
The butter block (Step 2) can be wrapped tightly in plastic wrap and refrigerated for up to two weeks. Let stand at room temperature until pliable, about 10 minutes, before starting lamination.
