Homemade Croissants Step By Step

Name: Homemade Croissants Step By Step
Prep time: 30 min
Cook time: 20 min
Total time: 4 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1 teaspoon salt; 1 tablespoon sugar; 1 cup unsalted butter, cold and cubed; 1 1/4 cups milk, warm; 2 teaspoons active dry yeast; 1 egg; 1 tablespoon water

Highlighted under: Everyday Desserts

I can still remember the first time I attempted to make croissants from scratch. The aroma of freshly baked pastry filled my kitchen, and the process, though intricate, was utterly rewarding. Crafting these flaky delights requires patience and precision, but I promise you, the first bite of a warm, buttery croissant is worth every minute spent in the kitchen. With this step-by-step guide, you'll be able to create bakery-quality croissants at home. Prepare to impress yourself and your loved ones with this delightful treat!

Created by

Holly James

Last updated on 2026-01-24T08:49:10.027Z

Making croissants is as much about the journey as it is about the destination. I experimented with various techniques and found that resting the dough at the right intervals made a remarkable difference. After multiple attempts, I realized that the secret to a perfect flaky texture is in the folds and the chilling. Each turn adds layers, and each layer contributes to that wonderful flaky bite we all love!

The first time I served these freshly baked croissants to friends, they couldn’t believe I made them at home. One bite in, and they were hooked! The rich flavor combined with a light, airy structure is truly something special. Don't be discouraged by the time it takes; the end result is an indulgence that feels like a little piece of heaven!

        Why You'll Love This Recipe
        Flaky layers that melt in your mouth
The satisfaction of creating a classic pastry from scratch
Perfect for breakfast, brunch, or a special occasion

      

Understanding the Ingredients

The primary ingredient in croissants is all-purpose flour, which provides the necessary gluten structure for their flaky layers. You might wonder about using bread flour instead; while it has a higher protein content, which can create a chewier texture, it may not yield the delicately tender crumb characteristic of classic croissants. The balance of salt and sugar also plays a vital role—salt enhances flavor while sugar aids in browning, contributing to that beautiful golden crust.

Another crucial element is the butter. Using unsalted butter allows you to control the salt content in your dough. For a deeper flavor, consider experimenting with European-style butter, which contains higher fat content, resulting in richer croissants. Ensure the butter is cold and cubed; this helps to create the flaky texture that croissants are known for. If you're vegan or lactose intolerant, you can substitute with plant-based butter, adjusting the flavor slightly while maintaining the texture.

Mastering The Lamination Process

Lamination is the technique of folding and rolling the dough with butter to create those signature layers. When rolling the dough, keep the surface lightly floured to prevent sticking but avoid excessive flouring, which can impede the dough’s ability to rise. If you notice the dough becoming too warm, chill it in the refrigerator for 15-20 minutes to maintain the butter's structure. The ideal dough consistency should be tacky yet manageable, allowing for sufficient stretching without tearing.

When folding the dough into thirds, be gentle to avoid compressing the layers too much. Each fold brings the potential for more layers, resulting in a puffier croissant. If you see butter leaking during the rolling process, it indicates that the butter may have warmed up too much—chill the dough for another 10-15 minutes before continuing. By mastering this process, you can avoid common failures, such as dense croissants that lack the required flakiness.

Ingredients

Gather your ingredients before you start for a smoother baking experience!

For the Dough

4 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold and cubed
1 1/4 cups milk, warm
2 teaspoons active dry yeast

For the Egg Wash

1 egg
1 tablespoon water

Make sure to prepare your workspace to avoid any mess while you shape the croissants!

Instructions

Now that you have everything ready, let’s dive into the process of making these delectable croissants.

Prepare the Dough

In a bowl, combine the warm milk and yeast, letting it sit for about 5 minutes until frothy. In another bowl, mix flour, salt, and sugar. Create a well in the center and add the yeast mixture.

Combine until a dough forms, then knead for 5 minutes. Let it rise for 1 hour.

Incorporate the Butter

On a floured surface, roll the dough into a rectangle. Place the cold butter cubes in the center and fold the dough over like an envelope. Roll out the dough into a larger rectangle and fold it into thirds.

Repeat this step twice, chilling in between.

Shape the Croissants

Roll the dough into a large rectangle and cut it into triangles. Starting from the base, roll the triangles tightly into a croissant shape. Place them on a baking sheet lined with parchment paper.

Proof and Bake

Let the croissants rise for about 1 hour until puffy. While they are rising, preheat your oven to 400°F (200°C). Brush the croissants with the egg wash and bake for 15-20 minutes until golden brown.

Once they cool slightly, enjoy your homemade croissants warm with your favorite jam or butter!

Pro Tips

For best results, ensure that your butter is cold and your workspace is well-floured. The more folds you make, the flakier your croissants will be! Don't rush the chilling process—it’s crucial.

Troubleshooting Common Issues

If your croissants don’t puff up as expected, it could be due to insufficient yeast activation or improperly rolled dough. Ensure that the yeast blooms well in warm milk before incorporating it into the flour. Additionally, if the dough is rolled too thin, air pockets might not form properly, leading to flat pastries. A good rule of thumb is to roll out to about 1/4-inch thickness for optimal structure.

Another common issue is overly dry dough. If your dough feels dry or crumbly, it might be under-hydrated. Gradually incorporate a little more warm milk during the mixing phase to achieve a smoother consistency. Alternatively, excessive moisture can hinder flakiness; balance is crucial——aim for a cohesive but slightly tacky dough.

Storing and Freezing Croissants

For the best texture, croissants are best enjoyed fresh out of the oven. However, if you need to store them, allow them to cool completely and then place them in an airtight container at room temperature. They'll stay fresh for up to two days but may lose some flakiness. Reheat them in the oven at 350°F (175°C) for about 5-10 minutes to restore their crispy exterior.

If you wish to make croissants ahead of time, consider freezing them before the second rise. Shape the croissants and place them on a baking sheet to freeze individually before transferring to a freezer bag. They can be baked straight from frozen, just add an extra 5-10 minutes to the baking time—this way, you can enjoy freshly baked croissants whenever you desire!

Questions About Recipes

→ Can I make the dough ahead of time?

Yes! You can refrigerate the shaped croissants overnight and bake them fresh in the morning.

→ What type of flour is best for croissants?

All-purpose flour works well, but if you want an extra flaky texture, you can use bread flour.

→ Can I freeze the croissants?

Absolutely! Freeze the unbaked croissants and then bake directly from frozen, adding a few extra minutes to the baking time.

→ What can I serve with croissants?

They’re delicious on their own but pair beautifully with jam, butter, or a side of fresh fruit.