A classic French pastry, homemade croissants are the pinnacle of flaky, buttery perfection. Crafted through layers of dough and butter, these crescent-shaped delights offer a golden, crisp exterior and a soft, airy interior. They’re a true labor of love that rewards patience with rich, indulgent results.
Why You’ll Love This Recipe
Making croissants at home might seem intimidating, but this recipe guides you step by step for bakery-quality results. You’ll love the buttery layers, the satisfying crunch, and the sense of accomplishment that comes from creating something truly artisanal. Whether for breakfast or a special brunch, homemade croissants impress every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose or bread flour
- Unsalted European-style butter
- Active dry yeast
- Granulated sugar
- Salt
- Whole milk or water
- Egg (for egg wash and optional in dough)
Directions
- Prepare the dough: Mix flour, sugar, salt, yeast, and milk into a dough. Knead until smooth, then chill for at least 4 hours or overnight.
- Create the butter block: Shape softened butter into a rectangle and refrigerate.
- Laminate: Wrap the butter in dough and roll out. Fold into thirds and chill. Repeat folding and chilling three times total.
- Shape croissants: Roll out the dough, cut into triangles, and roll into crescent shapes.
- Proof: Let shaped croissants rise until puffy and jiggly.
- Bake: Brush with egg wash and bake until deeply golden brown.
Servings and timing
- Yield: 10–12 croissants
- Prep time: 1 hour active
- Chill & proof time: 8–10 hours
- Total time: 10–12 hours (best over 2 days)
Variations
- Pain au chocolat: Add chocolate batons before rolling.
- Savory croissants: Fill with cheese and herbs.
- Almond croissants: Fill with almond cream and top with sliced almonds.
Storage/Reheating
- Room temperature: Store in an airtight container for 2–3 days.
- Refrigerate: Up to 1 week.
- Freeze: Freeze baked croissants for up to 1 month. Reheat at 350°F (175°C) for 8–10 minutes.
FAQs
What kind of butter should I use?
European-style butter is best for its higher fat content, creating better layers and flavor.
Why do I need to chill the dough so often?
Chilling keeps the butter from melting into the dough and allows gluten to relax for easier rolling.
Can I make croissant dough ahead of time?
Yes, the dough can be refrigerated overnight or frozen after lamination for later use.
How do I know when croissants are proofed?
They should be puffy, jiggle slightly, and show a visible rise.
My croissants leaked butter—what went wrong?
They were likely under-proofed or too warm during proofing.
Can I freeze raw croissants?
Yes, freeze after shaping. Let them thaw and proof before baking.
How do I get even layers?
Roll evenly and keep dough cold. Proper folding technique is key.
Can I use instant yeast?
Yes, just mix it directly with the flour without blooming.
Do I need a stand mixer?
No, but it can make kneading easier. You can mix by hand if preferred.
What should the texture be like inside?
Light and honeycomb-like with distinct layers.
Conclusion
Homemade croissants are a rewarding baking project that yields unmatched flavor and texture. With careful timing and attention to detail, you can achieve a beautifully layered pastry right in your own kitchen. Enjoy fresh from the oven or with a favorite filling for a truly special treat.
Print
Homemade Croissants
- Prep Time: 1 hour active, plus chilling
- Cook Time: 20 minutes
- Total Time: 2–3 days
- Yield: 12 croissants 1x
- Category: Pastries
- Method: Laminated baking
- Cuisine: French
- Diet: Vegetarian
Description
Classic French-style croissants made at home with buttery, flaky layers using a laminated dough process that spans several steps for the perfect golden pastry.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1/4 cup granulated sugar
- 2 tsp salt
- 1 1/4 cups whole milk, cold
- 1/4 cup unsalted butter, softened
- 1 1/2 cups cold unsalted butter (for lamination)
- 1 egg, for egg wash
- 1 tbsp milk, for egg wash
Instructions
- Combine flour, sugar, salt, yeast, softened butter, and cold milk to form a dough. Knead until smooth. Refrigerate for 30 minutes.
- Shape the cold butter into a flat square and refrigerate.
- Roll out the chilled dough and place the butter block inside. Fold and roll out the dough, then fold into thirds (1st turn). Chill for 30 minutes.
- Repeat the rolling and folding process two more times (2nd and 3rd turns), chilling between each turn.
- Roll the dough into a large rectangle, cut into triangles, and shape each into a croissant.
- Place croissants on a baking sheet and let them proof at room temperature until puffy. Then refrigerate for another 30 minutes.
- Preheat oven to 400°F (200°C). Mix egg and milk for the egg wash and brush over the croissants.
- Bake for 18–22 minutes or until golden brown and fully puffed.
Notes
- Ensure all ingredients, especially butter, stay cold to maintain layer separation.
- Lamination is key—don’t skip chilling between folds.
- You can freeze unbaked croissants after shaping for later use.
- For best flavor, use European-style high-fat butter.
Nutrition
- Serving Size: 1 croissant
- Calories: 260
- Sugar: 5g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg