This step-by-step guide teaches you how to make Croissants at home, from scratch. These iconic French pastries, with their flaky, golden layers and buttery flavor, are a labor of love but completely worth the effort. Perfect for breakfast, brunch, or an indulgent treat, homemade croissants bring bakery-quality goodness straight to your kitchen!

I vividly remember the first time I made croissants—it felt like magic watching the dough transform into delicate, flaky layers. My family was in awe, devouring the warm, buttery pastries straight from the oven. Now, making croissants is our special tradition for holidays and cozy weekends.

Why You’ll Love Making Croissants

•Flaky Perfection: Crisp, golden layers with a soft, buttery center.

•Homemade Luxury: Better than any store-bought croissant.

•Versatile: Fill them with chocolate, almond cream, or savory ingredients.

•Impressive: Your friends and family will be amazed by your skills!

Ingredients Notes For Croissants

•Flour: All-purpose flour works well, or use bread flour for extra chewiness.

•Butter: Use high-quality, unsalted butter for rich flavor.

•Milk: Whole milk adds tenderness to the dough.

•Sugar: Adds slight sweetness and helps with browning.

•Yeast: Active dry yeast or instant yeast for the rise.

•Egg Wash: A mix of egg and water for a glossy, golden finish.

Recipe Steps

1. Make the Dough:

1.In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.

2.Add flour, salt, and melted butter. Mix until a dough forms. Knead for 5-7 minutes until smooth.

3.Cover the dough and let it rise in a warm place for 1-2 hours, or until doubled in size.

2. Prepare the Butter Block:

1.Place softened butter between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle about 5×8 inches. Chill in the refrigerator until firm but pliable.

3. Laminate the Dough:

1.Roll the dough into a rectangle about 10×16 inches. Place the butter block in the center. Fold the dough over the butter like an envelope, sealing the edges.

2.Roll out the dough gently, then fold it into thirds like a letter. Chill for 30 minutes. Repeat this rolling and folding process 3 more times, chilling the dough between each turn.

4. Shape the Croissants:

1.Roll the dough into a large rectangle, about 1/4 inch thick. Cut into triangles.

2.Roll each triangle tightly from the wide end to the tip, forming the classic croissant shape. Place on a baking sheet lined with parchment paper.

5. Proof the Croissants:

1.Cover the shaped croissants loosely with plastic wrap and let them rise at room temperature for 1-2 hours, or until puffy.

6. Bake the Croissants:

1.Preheat your oven to 375°F (190°C). Brush the croissants with an egg wash.

2.Bake for 18-22 minutes, or until golden brown and flaky. Cool slightly before serving.

Storage Options

•Room Temperature: Store in an airtight container for up to 2 days.

•Freezer: Freeze unbaked croissants after shaping. Thaw overnight in the refrigerator, proof, and bake as directed.

Variations & Substitutions

•Fill with chocolate, almond paste, or jam for a sweet version.

•Add ham and cheese before rolling for a savory croissant.

•Use dairy-free butter and milk for a vegan option.

Frequently Asked Questions

Can I make croissants ahead of time? Yes! Prepare and freeze the unbaked croissants for future baking.

Why is the butter leaking out? Ensure the butter stays chilled during lamination to prevent it from melting into the dough.

What can I serve with croissants? Enjoy with jam, butter, coffee, or as part of a breakfast spread.

Homemade Croissants are a rewarding project that yields flaky, buttery perfection. Once you try them, you’ll never look at store-bought croissants the same way again!

How to Make Croissants

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Servings croissants

Ingredients

For the Dough:
4 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons salt
1 packet 2 1/4 teaspoons active dry yeast
1 cup warm milk 110°F/45°C
1/2 cup warm water 110°F/45°C
2 tablespoons unsalted butter melted
For the Butter Layer:
1 1/2 cups 3 sticks unsalted butter, cold and cut into slices
For the Egg Wash:
1 egg
1 tablespoon milk

Instructions

Step 1: Prepare the Dough
Activate the Yeast: In a small bowl, mix warm water, yeast, and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.
Mix the Dough: In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, warm milk, and melted butter. Stir until a dough forms.
Knead the Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Shape into a ball.
First Rest: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in the refrigerator for 2 hours.
Step 2: Prepare the Butter Block
Shape the Butter: Place the cold butter slices between two sheets of parchment paper. Pound and roll the butter into an even 7x7-inch square using a rolling pin. Chill the butter in the refrigerator while the dough rests.
Step 3: Laminate the Dough
Roll Out the Dough: Roll the chilled dough into a 10x10-inch square on a lightly floured surface. Place the butter block in the center of the dough, diagonally, so it looks like a diamond inside the square.
Wrap the Butter: Fold the corners of the dough over the butter block, completely enclosing it like an envelope. Pinch the seams to seal.
First Roll and Fold: Roll the dough into a 20x10-inch rectangle. Fold the dough into thirds, like a letter. Wrap in plastic wrap and chill for 30 minutes.
Repeat Rolling and Folding: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the final fold, chill the dough for at least 4 hours or overnight.
Step 4: Shape the Croissants
Roll Out the Dough: Roll the chilled dough into a 24x12-inch rectangle. Trim the edges for evenness. Cut the dough into 12 triangles.
Shape the Croissants: Starting at the base of each triangle, roll the dough tightly toward the tip. Curve the ends slightly to create the classic croissant shape.
Final Proof: Place the shaped croissants on parchment-lined baking sheets, cover loosely with plastic wrap, and let them proof at room temperature for 1-2 hours until puffy.
Step 5: Bake
Preheat Oven: Preheat your oven to 400°F (200°C).
Egg Wash: In a small bowl, whisk together the egg and milk. Brush the tops of the croissants with the egg wash.
Bake: Bake for 20-25 minutes, or until golden brown and flaky.
Serve:
Cool and Enjoy: Let the croissants cool slightly before serving.
Tips:
Use cold butter to ensure the layers remain distinct.
Work quickly to keep the dough chilled during rolling and folding.
For extra flavor, add chocolate or almond paste before rolling the croissants.