Homemade Croissant Recipe 🥐
These Homemade Croissants are buttery, flaky, golden, and wonderfully soft inside. The secret is creating thin layers of dough and cold butter through repeated folding and chilling. They take some time, but the result is worth it!
Ingredients
For the Dough
- 4 cups (500 g) all-purpose or bread flour
- ¼ cup (50 g) granulated sugar
- 2 teaspoons salt
- 2¼ teaspoons (7 g) instant yeast
- 1 cup (240 ml) cold milk
- ¼ cup (60 ml) cold water
- 2 tablespoons (30 g) unsalted butter, softened
For the Butter Layer
- 1 cup (225 g) unsalted butter, cold
- 1 tablespoon all-purpose flour
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
Directions
1. Make the Dough
In a large bowl, combine the flour, sugar, salt, and instant yeast.
Add the cold milk and water.
Mix until a rough dough forms.
Add the softened butter and knead for 7–10 minutes, until the dough becomes smooth and elastic.
Don’t worry if it feels slightly firm. Croissant dough should not be extremely soft.
Shape the dough into a rectangle.
Cover tightly and refrigerate for at least 1 hour, preferably overnight.
2. Prepare the Butter Block
Place the cold butter between two sheets of parchment paper.
Using a rolling pin, gently pound and roll the butter into a rectangle approximately 7 × 5 inches (18 × 13 cm).
The butter should be firm but flexible.
If it becomes too soft, refrigerate it for a few minutes.
3. Enclose the Butter
Remove the chilled dough from the refrigerator.
Roll it into a rectangle approximately twice the size of your butter block.
Place the butter in the center.
Fold the dough over the butter from both sides, completely enclosing it.
Pinch the edges together so the butter cannot escape.
4. First Fold
Gently roll the dough into a long rectangle, approximately 3 times as long as it is wide.
Don’t press too aggressively because you don’t want the butter to break through the dough.
Fold the dough into thirds, like folding a letter:
- Fold the bottom third toward the center.
- Fold the top third over it.
Wrap the dough and refrigerate for 30–45 minutes.
5. Second Fold
Place the chilled dough on a lightly floured surface.
Turn it so the open edge is facing you.
Roll it into a long rectangle again.
Fold it into thirds.
Wrap and refrigerate for another 30–45 minutes.
6. Third Fold
Repeat the same process one more time.
Roll the dough into a long rectangle.
Fold it into thirds.
Cover tightly and refrigerate for at least 1 hour.
For the best results, you can refrigerate the dough overnight at this stage.
7. Roll Out the Croissant Dough
Place the chilled dough on a lightly floured surface.
Roll it into a large rectangle approximately ¼ inch (5–6 mm) thick.
Try to keep the edges straight.
If the dough becomes too soft while rolling, return it to the refrigerator for 10–15 minutes.
8. Cut the Croissants
Using a sharp knife or pizza cutter, cut the dough into long triangles.
Each triangle should be approximately 8–10 inches long.
Make a small slit in the center of the wide end of each triangle.
Starting from the wide end, gently roll the dough toward the pointed end.
Don’t roll it too tightly.
Place each croissant on a parchment-lined baking tray with the pointed tip underneath.
Curve the ends slightly to create the classic croissant shape.
9. Proof the Croissants
Cover the tray loosely with plastic wrap or a clean kitchen towel.
Leave the croissants at room temperature for approximately 1½–2½ hours.
The exact time depends on your room temperature.
They’re ready when they look noticeably puffy and feel light and delicate.
Don’t rush this step. Proper proofing is essential for flaky croissants.
10. Apply the Egg Wash
Whisk together:
- 1 egg
- 1 tablespoon milk
Gently brush the tops of the croissants with the egg wash.
Try not to let the egg wash drip heavily onto the sides, because it can interfere with the layers.
11. Bake
Preheat the oven to 400°F (200°C).
Bake the croissants for 18–22 minutes, until deeply golden brown and beautifully puffed.
If they’re browning too quickly, reduce the temperature to 375°F (190°C) for the remaining baking time.
Transfer to a wire rack and allow them to cool for at least 10–15 minutes before serving.
Dos and Don’ts
Do ✅
- Do keep the butter and dough cold.
- Do chill the dough between folds.
- Do use good-quality unsalted butter.
- Do roll gently and evenly.
- Do allow enough time for proofing.
- Do use a sharp knife when cutting the triangles.
- Do bake until deeply golden brown.
Don’t ❌
- Don’t let the butter melt into the dough.
- Don’t skip the chilling periods.
- Don’t over-knead the dough until it’s excessively warm.
- Don’t use too much flour while rolling.
- Don’t roll the croissants too tightly.
- Don’t underproof them.
- Don’t open the oven repeatedly while they’re baking.
How to Know Your Croissants Are Properly Proofed
A properly proofed croissant should look:
- Puffy and noticeably larger
- Light and airy
- Slightly jiggly when the tray is gently moved
- Clearly layered around the sides
If the croissants still look dense and firm, give them more time.
Storage
Fresh croissants are best enjoyed the same day.
You can store them in an airtight container at room temperature for 1–2 days.
For longer storage, freeze completely cooled baked croissants for up to 2 months.
Reheat them in a 350°F (175°C) oven for 5–8 minutes to restore their crisp exterior.