Homemade Croissants

Why You’ll Love This Recipe

Homemade croissants are a buttery, flaky, and golden delight that bring the charm of a French bakery right into your kitchen. With layers of laminated dough and a rich aroma that fills the house as they bake, these croissants are perfect for breakfast, brunch, or an indulgent snack. Though the process requires time and patience, the result is more than worth it.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsalted buttergranulated sugardry active yeastwarm milkwatereggsalt

directions

In a small bowl, dissolve the dry yeast in warm water and let sit for 5-10 minutes until foamy.

In a large mixing bowl, combine the flour, sugar, and salt.

Add the yeast mixture and warm milk to the dry ingredients and mix until a soft dough forms.

Knead the dough for about 5 minutes, then shape it into a ball, cover, and chill in the fridge for 1 hour.

While the dough chills, prepare the butter block by flattening the butter between parchment paper into a rectangle and refrigerate until firm.

Roll out the dough into a rectangle and place the butter block in the center. Fold the dough over the butter and seal the edges.

Roll out the dough and perform the first fold: fold it into thirds like a letter. Wrap and chill for 30 minutes.

Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.

After the final chill, roll the dough into a large rectangle and cut into long triangles.

Roll each triangle from base to tip to form croissant shapes, then place on a lined baking sheet.

Cover and proof at room temperature for 1-2 hours until puffed.

Preheat the oven to 400°F (200°C).

Brush croissants with a beaten egg for a golden finish and bake for 15-20 minutes until golden and flaky.

Servings and timing

This recipe yields approximately 12 croissants.Preparation time: 30 minutesChilling and folding time: 3 hoursProofing time: 1.5 hoursBaking time: 15-20 minutesTotal time: about 5-6 hours (can be done over 2 days)

Variations

Add chocolate sticks before rolling for pain au chocolat.

Sprinkle with almond flakes and powdered sugar for almond croissants.

Fill with ham and cheese for a savory twist.

Drizzle with glaze or jam after baking for added sweetness.

storage/reheating

Store cooled croissants in an airtight container at room temperature for up to 2 days.Reheat in a 300°F (150°C) oven for 5-8 minutes for best texture.To freeze, wrap individually and store up to 2 months; reheat from frozen at 350°F (175°C) for 12-15 minutes.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated overnight after the first or second fold for easier timing.

Why is laminating the dough important?

Laminating creates the signature flaky layers by incorporating butter between layers of dough.

Can I use instant yeast instead of active dry yeast?

Yes, use slightly less and skip the proofing step before mixing.

Why are my croissants not puffing up?

Make sure the dough is proofed enough and your butter wasn’t too hard or too soft when folding.

Do I need special equipment?

Just a rolling pin, parchment paper, and a clean surface are enough—no fancy tools needed.

Can I use margarine instead of butter?

Butter is strongly recommended for authentic flavor and flakiness.

How do I prevent butter from leaking out?

Keep everything cold during lamination and make sure edges are sealed well.

Can I add flavorings to the dough?

Yes, a hint of lemon zest or vanilla can be added for subtle flavor.

How do I get a shiny top?

An egg wash just before baking gives croissants a glossy, golden finish.

Can I make mini croissants?

Yes, cut smaller triangles and adjust baking time accordingly.

Conclusion

Homemade croissants are a labor of love that reward your effort with layers of delicate, buttery pastry that melt in your mouth. Once you master the technique, they’re sure to become a cherished staple for special breakfasts or any time you want to impress with a classic French treat.

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