Butter Croissants Ingredients

See Printable Recipe for a quick list.


1/4 cup (60 g) butter

I recommend generic unsalted butter because it’s cheap but good. I’ve used salted butter: I couldn’t tell and nobody noticed. You can pay more for butter, and maybe it will make an improvement.

4 cups (500 g) all-purpose flour

If you measure the flour with a cup, you should use the spoon-and-level method. It’s easier to weigh it. Gold Medal flour weighs 130 grams per cup, so weigh 520 grams if you use it.

1/4 cup (50 g) granulated sugar

2 teaspoons salt

Feel free to use kosher salt, sea salt, or pink Himalayan salt.

2 packets active dry yeast

If you buy bulk yeast, measure 1 tablespoon. You can use instant yeast without changing the recipe, but I’ve had more consistent results with this.

1-1/2 cups buttermilk

Buttermilk adds a little extra flavor, but you can use whole milk or even half-and-half in a pinch.

Just be sure it’s COLD!


1-1/2 cups (3 sticks) butter

2 tablespoons all-purpose flour


1 large egg

This is a local egg from the local market, only $1.99 for 18.

2 tablespoons buttermilk

Can use whole milk, half-and-half, or cream.

Step-by-Step Instructions

Printable Recipe

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