Homemade Croissants Recipe

Introduction

Making croissants at home may seem daunting, but with patience and care, you can enjoy flaky, buttery pastries fresh from your oven. This recipe guides you step-by-step through the lamination process to create classic French croissants that delight with every bite.

Ingredients

• 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 (for butter layer)
• 2 Tablespoons (16g) all-purpose flour (for butter layer)
• 1 large egg
• 2 Tablespoons (30ml) whole milk (for egg wash)

Instructions

1. Step 1: Prepare your workspace by watching a tutorial if needed and ensure you have room in the refrigerator for two baking sheets later in the process.
2. Step 2: In a stand mixer fitted with a dough hook, combine the quartered butter, flour, sugar, salt, and yeast on low-medium speed for 1 minute. Slowly pour in the cold milk while the mixer runs, then knead the dough at medium speed for 5 minutes until soft and elastic.
3. Step 3: Shape the dough into a ball, place it on a floured silicone mat or lined baking sheet, gently flatten, cover with plastic wrap, and refrigerate for 30 minutes.
4. Step 4: Remove the dough and roll it into a 14×10-inch rectangle, using your hands and a rolling pin, keeping the shape precise. Cover and refrigerate the dough for 4 hours or overnight.
5. Step 5: Meanwhile, make the butter layer by beating the softened butter with flour until smooth. Shape it into a 7×10-inch rectangle on a lined baking sheet and refrigerate for 30 minutes until firm but pliable.
6. Step 6: On a floured counter, place the chilled butter layer in the center of the rolled dough. Fold the dough over the butter like a letter, sealing the edges. Roll out to a 10×20-inch rectangle, then fold into thirds. Refrigerate 30 minutes if needed.
7. Step 7: Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between the second and third folds. After the third fold, refrigerate for 4 hours or overnight.
8. Step 8: Roll the dough out into an 8×20-inch rectangle. Cut in half vertically, then cut each half into four 4-inch wide rectangles. Cut each rectangle diagonally to create 16 triangles.
9. Step 9: Stretch each triangle gently to about 8 inches in length. Cut a small slit at the wide end, then roll tightly from wide to point, tucking the tip underneath and shaping into a crescent. Place croissants on lined baking sheets, cover loosely, and rest at room temperature for 1 hour. Then refrigerate for 1 hour or up to 12 hours.
10. Step 10: Preheat the oven to 400°F (204°C). Mix the egg with milk for the egg wash and brush croissants lightly.
11. Step 11: Bake the croissants for about 20 minutes, turning pans halfway. If browning too fast, reduce oven temperature to 375°F (190°C). Cool on a wire rack before serving.

Tips & Variations

• Use a silicone baking mat for easier handling and rolling of dough.
• If the dough or butter becomes too warm, chill it to maintain layers for perfect flakiness.
• Try adding almond paste or chocolate inside the croissants before rolling for a delicious variation.
• Keep the dough slightly tacky but not dry; avoid adding too much flour when kneading.

Storage

Store leftover croissants covered at room temperature for a few days, or refrigerate for up to one week. They can also be frozen for up to 3 months; thaw fully at room temperature or in the refrigerator before warming. Reheat gently to retain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour is recommended for the best texture, but you can substitute with bread flour for a slightly chewier croissant.

How do I know when the dough is properly kneaded?

The dough should feel soft and elastic. Perform the windowpane test by stretching a small piece into a thin sheet without tearing to confirm sufficient kneading.

Homemade Croissants Recipe

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★★★★★

4.6 from 68 reviews

This classic croissant recipe guides you step-by-step in making perfectly flaky, buttery croissants from scratch. The process involves preparing a soft dough, laminating it with a rich butter layer through multiple folds and rests, shaping the dough into crescents, and baking to golden perfection. Ideal for breakfast or a luxurious snack, these croissants boast light, airy layers with a beautifully crisp crust.

• Author: Elena
• Prep Time: 60 mins (includes dough mixing, kneading, initial resting and preparing butter layer)
• Cook Time: 20 minutes
• Total Time: 1 day 2 hours (includes multiple refrigerator resting periods up to 24 hours)
• Yield: 16 croissants 1x
• Category: Baking
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough Ingredients

• 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

Butter Layer

• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 2 Tablespoons (16g) all-purpose flour

Egg Wash

• 1 large egg
• 2 Tablespoons (30ml) whole milk

Instructions

1. Prepare the dough: In the bowl of an electric stand mixer fitted with a dough hook, add 1/4 cup softened butter, 4 cups flour, sugar, salt, and yeast. Mix on low-medium speed for 1 minute to combine. Gradually add cold milk and then increase speed to medium to knead for 5 minutes, or knead by hand for 5 minutes until the dough is soft and slightly tacky, passing the windowpane test.
2. Rest the dough: Shape dough into a ball and place on a floured silicone mat or baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
3. Roll out the dough: On the mat, flatten dough with hands and roll into a precise 14×10-inch rectangle. Transfer to baking sheet, cover, and refrigerate for 4 hours or overnight (up to 24 hours).
4. Prepare the butter layer: Beat 1.5 cups softened butter with 2 tbsp flour until smooth. Spread into a 7×10-inch rectangle on a silicone mat or parchment-lined sheet and refrigerate for 30 minutes until firm but pliable.
5. Lamination – first turn: Remove dough and butter from fridge. Place butter on dough center and fold dough over the butter edges. Roll into a 10×20-inch rectangle and fold into thirds like a letter. Refrigerate 30 minutes if dough becomes warm.
6. Second turn: Roll dough again into 10×20-inch rectangle, fold into thirds. Cover and refrigerate for 30 minutes.
7. Third turn: Repeat rolling and folding into thirds once more.
8. Long rest: Place folded dough on baking sheet, cover, and refrigerate for 4 hours or overnight (up to 24 hours).
9. Shape croissants: Roll dough into an 8×20-inch rectangle. Cut vertically in half, then horizontally into 3 slices to form 8 rectangles. Cut each rectangle diagonally to make 16 triangles. Stretch each triangle gently to about 8 inches length, cut a small slit at the wide end, and roll tightly into a crescent. Arrange on lined baking sheets, cover loosely, let rest at room temperature for 1 hour, then refrigerate for 1 hour up to 12 hours.
10. Preheat oven: Heat oven to 400°F (204°C).
11. Egg wash: Whisk egg and milk together. Brush croissants lightly with the egg wash before baking.
12. Bake: Bake croissants for about 20 minutes until golden brown, rotating pans halfway through. If they brown too quickly, reduce heat to 375°F (190°C).
13. Cool and serve: Remove from oven and cool on wire rack for a few minutes. Croissants will slightly deflate as they cool. Enjoy fresh or store leftovers at room temperature for a few days, refrigerate up to 1 week, or freeze up to 3 months.

Notes

• Use a silicone baking mat for easier handling and nonstick surface.
• Butter should be firm but pliable for lamination—too hard butter is difficult to work with.
• The dough requires multiple folds (turns) with resting periods to create flaky layers.
• Keep croissants cold before baking to maintain layers.
• Resting shaped croissants cold before baking improves texture and rise.
• You can freeze shaped croissants before baking; thaw in refrigerator before baking.
• Rotate pans during baking for even browning.

Keywords: croissants, homemade croissants, flaky pastry, laminated dough, French pastry, breakfast pastry