How to Make Homemade Croissants From Scratch (Step-by-Step Method)
There is nothing like warm, flaky croissants fresh from the oven. The buttery layers, the crisp golden top, and that incredible bakery smell fill the whole kitchen. My husband requested homemade croissants for Valentine’s Day, and that is exactly how this recipe was born. I wanted a croissant recipe that feels approachable and beginner friendly. Croissants are not difficult, but they do take time. If you follow each step carefully, you will create beautiful, flaky croissants from scratch right at home. They may not look exactly like the ones in a French bakery, and that is perfectly fine. Homemade baking is not about perfection. It is about the experience, the smell, and making something special for someone you love.
Why You Should Try This Croissant Recipe
- Reliable and tested.
I have tested this croissant recipe many times over the years. My husband loves croissants, and I have baked countless batches just for him. With every bake, I refined the method and improved the texture. I fully trust this recipe, and I swear by this French lamination method. - Easy to follow.
I include step-by-step pictures and a detailed video so you can see exactly how I roll, fold, and shape the dough. You will not have to guess your way through the process. - Beginner friendly.
Anyone can learn how to make croissants from scratch. The process is not difficult, but it does require patience. The resting time between folds creates those beautiful flaky layers. If you follow the exact steps, you will succeed. - Perfect for big or small households.
This recipe yields 14–18 croissants, depending on size. If you have a small household, simply divide the dough in half. Bake eight croissants first and store the remaining dough in the refrigerator. The next day, shape and bake a fresh batch. Freshly baked croissants always taste better than reheated leftovers. - Cost effective.
Two batches of homemade croissants cost much less than buying the same amount from a bakery. You get fresh, buttery croissants at a fraction of the price.
Ingredients
- Whole milk – lukewarm is best.
- Active dry yeast or instant yeast.
- Sugar – it is necessary for yeast activation.
- Butter – European butter is best. I used Kerrygold.
- All purpose flour – you can also use bread flour.
- Salt – it acts as yeast stabilizer.
- Egg yolk – needed for the egg wash.
Equipment
- Measuring cups and spoons for the dry ingredients and pitchers for the liquids.
- Stand mixer – to mix the dough.
- Rolling pin – to roll the dough
- Knife – to slice the croissants.
- Zip-top bags – to store the dough.
- Large baking sheet
- Silicone brush – to brush the egg wash on the croissants.
- Wire rack to cool off the croissants.
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How to Make Croissants From Scratch (Step-by-Step)
Step 1: Prepare the Croissant Dough
Add the milk, sugar, yeast, salt, and 2 cups of flour to a mixing bowl. Do not add all the flour at once.
Using a stand mixer, knead on low speed. Gradually increase the speed until the dough comes together.
Reduce the speed to low and slowly add the remaining ½ cup of flour. The dough should feel firm and slightly elastic, not sticky. If it feels sticky, add flour one tablespoon at a time.
With the mixer running on low, add the melted butter one tablespoon at a time. Continue kneading until the butter fully incorporates and the dough looks smooth.
Lightly melt 1 tablespoon of unsalted butter and spread it inside a large zip-top bag. Place the dough inside and seal the bag. Refrigerate for at least 3 hours.
Step 2: Prepare the Butter Layer
Slice the cold butter lengthwise into ½-inch thick slabs.
Arrange the slices in the center of a sheet of parchment paper, forming a square about 6 inches wide. Place another sheet of parchment paper on top.
Using a rolling pin, roll the butter into an even square about 8 inches wide. Press firmly to seal the seams and fill any gaps between the slices.
If needed, trim the edges and place the scraps in the center. Roll again until smooth and even.
Fold the parchment paper around the butter to create a sealed envelope. Place it in a zip-top bag and refrigerate until firm but still pliable.
Step 3: Lock in the Butter
After the dough rests for at least 3 hours, remove it from the refrigerator. Lightly flour your work surface.
Roll the dough into a rectangle about 20 × 10 inches.
Place the chilled butter square in the center of the dough. Fold one side of the dough over the butter, then fold the other side on top, like a letter. The butter should be completely enclosed.
Step 4: Create the Lamination (Roll and Fold)
Place the dough on a lightly floured surface. Rotate it 90 degrees so the long edge runs parallel to you.
Roll the dough into a rectangle about 20 × 10 inches. Lightly flour the surface and the dough as needed to prevent sticking.
Fold the dough in thirds, like a letter, to form another envelope.
Wrap the dough in parchment paper and place it inside a zip-top bag. Refrigerate for 30–60 minutes.
Repeat this rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
You should complete a total of three roll-and-fold cycles.
After the final fold, refrigerate the dough overnight.
Step 7: Shape the Croissants
The next day, remove the dough from the refrigerator. Cut it in half. Return one half to the fridge while you work with the other.
On a lightly floured surface, roll the dough into a long rectangle about ¼ inch thick.
Trim the edges for clean lines, then cut the rectangle into 6–8 triangles.
Make a small slit (about ½ inch) at the base of each triangle. This helps create a wider shape when rolling.
Starting at the base, gently roll each triangle toward the tip. Do not roll too tightly. Place the croissants on a lined baking sheet with the tip tucked underneath.
Step 8: Final Proof
Brush each croissant lightly with egg wash.
Cover loosely and let them proof at room temperature for about 1 hour, or until slightly puffy and visibly larger. You can also proof them in a slightly warm oven. I turn it on for 30 seconds until the temperature reaches 101-102F and then turn it off.
They should feel soft and airy, but not overly swollen.
Step 9: Bake
Preheat the oven to 400°F.
Bake for 15–20 minutes, or until golden brown and crisp on the outside.
Let them cool slightly before serving. Enjoy them warm for the best flavor and texture.
Helpful Tips for Perfect Croissants
- Keep the butter cold.
Cold butter creates distinct layers. If the butter becomes soft or greasy, the layers will blend together instead of separating during baking. - Keep the dough cold.
The dough should feel cool at every stage of lamination. If it starts to warm up, place it back in the refrigerator for 20–30 minutes before continuing. - If the butter leaks, the dough got too warm.
Heat causes the butter to melt into the dough instead of staying in layers. Work quickly and chill between folds to prevent this. - If the croissants do not puff properly, check the proof.
Underproofed croissants stay dense. Let them proof until they look slightly puffy and feel soft to the touch.
Other causes may include expired yeast, rolling too tightly, or sudden temperature changes during proofing.
Storing & Freezing
Store leftover croissants in a bread box at room temperature for up to two days. Reheat them briefly in the oven to restore crispness.
You can freeze the puff pastry dough or shaped croissants before baking. However, in my experience, freshly made dough gives the best texture and rise. I personally prefer baking croissants fresh rather than freezing and defrosting them.
Frequently Asked Questions
Why did my butter break through the dough?
This usually happens if you apply too much pressure while rolling. A small amount of butter may leak during baking, but the croissants will still taste delicious.
Can I freeze croissant dough?
Yes, you can freeze the dough after lamination. Thaw it slowly in the refrigerator before shaping.
Why are my croissants dense?
Dense croissants often result from expired yeast or improper proofing. A room that is too cold can also slow down rising. Avoid drafts and allow enough proof time.
Can I use active dry yeast instead of instant yeast?
Yes. Both active dry yeast and instant yeast work well for this recipe. If using active dry yeast, dissolve it in warm milk first to activate it.
How to Make Homemade Croissants From Scratch
Equipment
- Stand mixer
- Rolling Pin
Ingredients
For the dough
- 1 cup whole milk slightly warm (100-110F)
- 1 Tbsp active dry yeast or instant yeast
- 3 Tbsp sugar
- 2 Tbsp melted butter
- 1 tsp salt
- 2 ½ cups flour I use all purpose, but bread flour works too
For the butter layer
- 1 cup unsalted European butter 2 sticks, I used Kerrygold 8 oz (227g)
Additional products
- flour for dusting while rolling the dough
- 1 egg yolk for the egg wash
- 1 Tbsp whole milk for the egg wash
- 1 Tbsp melted butter for greasing the ziplock bag
Instructions
To prepare the dough
- In a mixing bowl add the milk, sugar yeast, two cups of flour and the salt. Do not add all the flour at once.If you use active dry yeast let it sit in the milk for 5 minutes until foamy and slightly dissolved. If you use instant yeast skip that step.
- Using a stand mixer start kneading on low and gradually increase the speed to incorporate all the flour.
- Reduce the speed of the stand mixer to low and gradually add the rest of the flour (1/2 cup). The dough should be firm. Not sticky. If it feels sticky, add more flour (one tablespoon at a time).
- Add the melted butter gradually to the dough (one tablespoon at a time) while continue kneading on low to medium speed. Knead until all the butter is incorporated.
- When the butter is incorporated and you have a smooth dough that doesn't stick to your hands melt a tablespoon of unsalted butter and pour it to zip-top bag. Grease the whole bag with butter. Add the dough to the greased ziplock bag and leave it in the refrigerator for at least 3 hours.
To prepare the butter layer
- Slice the cold butter lengthwise into ½ inch slabs. Arrange the slices in the center of a sheet of parchment paper, forming a square about 6 inches wide.
- Place another piece of parchment paper on top of the butter and using a rolling pin, roll the butter into a square with approximately 8 inches sides. Try to fill the gaps between individual strips. Trim the edges and spread them in the middle of the butter layer if needed.
- Form an envelope from the parchment paper around the butter layer. Put it in a zip-top bag and into the fridge.
Lock in the butter
- Once the dough has rested for at least 3 hours remove it from the refrigerator and roll it on a floured surface to a rectangle (about 20 x 10 inches long).
- Place the chilled butter square in the center of the dough.
- Fold one side of the dough over the butter, then fold the other side on top, like a letter. The butter should be completely enclosed.
To crate the lamination
- Rotate the envelope 90 degrees so the long edge runs parallel to you.Roll the dough into a rectangle about 20 × 10 inches. Lightly flour the surface and the dough as needed to prevent sticking.
- Once rolled to the desired length fold the dough in thirds (each end towards the middle). Wrap it into the parchment paper that was used for the butter and put it in a ziplock bag. Refrigerate for at least 30 minutes to an hour.
- Repeat the rolling out (into a 10×20” rectangle) and folding it in thirds method 2 more times making sure to chill in the fridge for 30 minutes in between (wrapped in parchment paper and ziplock). You should complete a total of three roll-and-fold cycles.
- On the last roll and fold, place the dough in the fridge overnight (or at least 8 hours).
Shape the croissants
- On the next morning the dough should be slightly larger in size. Cut it in half and you should be able to see all the buttery layers you've created.
- Put one half of the dough back in the ziplock and in the refrigerator and roll the other half to a 10 x 20'' rectangle.
- Cut the rectangle to 7-9 triangles (depending on how big you want your croissants).
- Make a small slit (about ½ inch) at the base of each triangle. This helps create a wider shape when rolling. Roll the croissants.
- Place the croissants on a large baking sheet lined with parchment paper.
- Repeat the same process with the other half of the dough. You can also keep the other half of the dough and bake croissants from it on the next day.
- In a small bowl whisk an egg yolk and a tablespoon of whole milk together. Brush each croissant with egg wash.
- Let them proof for 60 minutes. Cover loosely and let them proof at room temperature for about 1 hour, or until slightly puffy and visibly larger.You can also prove them in a closed oven with the light on. This prevents them from sudden changes in temperature and drafts.
- Remove the croissants from the oven and preheat it to 400F. Keep them away from drafts and vents while the oven is preheating.
- Bake at 400F for 20 minutes or until golden brown.
- Remove them from the oven and place them on a cooling rack for 5-10 minutes. (If you can resist them for so long).
Notes
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Bulgarian Pitka Bread – Buttery Pull-Apart Rolls (Traditional Family Recipe)