Easy Homemade Croissants Recipe

I’ve had my fair share of French grub over the past ten years, but the heavenly French croissants sealed the deal for me. Their flaky layers are on a whole other level. And don’t even get me started on how much richer and sweeter they are than our run-of-the-mill bread, all thanks to the fabulous butter and sugar combo! 

Want to know how to bake croissants already? Here’s a simple recipe that ANYONE can follow.

Why Everyone Loves Croissants So Much

• Its outer layer, crispy and golden, practically shatters as you take your first bite. Then, the inside is all light and airy with those blissful, flaky layers of dough. Few other flavor contrasts can be THAT delicious!
• And how can I forget the good stuff – the butter? Oh, the butter; it gives our croissants the rich, decadent layers that beg you to keep tearing them apart. We all leave wanting more and more! 
• Making croissants is pretty basic; you only need flour, cold milk, lots of butter, water content, yeast mixture, a pinch of sugar, and salt. The technique (aka the lamination process) matters more here, as we fold the melted butter into the dough over and over again to create those gorgeous layers.
• Croissants are true team players — they go with just about anything. You can pair them with your morning coffee, tea, hot chocolate, or even a cold glass of milk. And I bet your mouth already waters at the thought of all the sweet stuff — jams, jellies, honey, Nutella, etc.! 
• Plus, if savory is more your thing, go ahead and stuff them with cream cheese, oreo buttercream, caramel buttercream, or whatever else works for you. The world is your oyster. 

The Best Way To Make Croissants

Dough

Step 1.

First, cut your butter into four pieces (1 tablespoon each). Toss those into the stand mixer bowl. 

But what if you don’t have one? No worries! You can always use a hand mixer or even go old-school with some good old elbow grease.

Step 2.

Now, add flour, yeast, sugar, and salt. Mix at low-medium speed for about a minute until everything starts to come together. While the mixer is running, pour the milk in slowly. Once all that milky goodness is in there, crank the speed to medium and let it knead away for 5 more minutes!

If you do it by hand, you’ll want to knead it on a flour-coated surface (which also takes 5 minutes).

Pro tip: If your cold dough feels too sticky, sprinkle some flour (a tablespoon at a time) until it’s soft and slightly tacky. But we don’t want it too dry, so go easy on the flour!

Step 3.

Are you tired from all that kneading already? Stop and poke the dough with your fingertip! If it bounces back slowly, you’re good to go. 

Or you can try my little windowpane test: tear off one small piece of dough and stretch it outward until it becomes so thin that light can easily pass through.

If the dough doesn’t tear apart at that point, you’re golden. Otherwise, keep kneading away until it finally passes the test. Easy peasy!

Step 4.

Let’s get hands-on with our dough! Ball it up after taking it out of the bowl. 

Now, find yourself a comfy spot on a floured surface – whether it’s parchment paper, a silicone mat, or just a good old baking sheet dusted with flour. Personally, I’m all about silicone baking mats — they’re nonstick and keep things nice and tidy. But hey, use whatever works best for you. 

Step 5. 

Once your dough is settled, gently flatten it and cover it with aluminum foil or plastic wrap. Pop the whole thing into the fridge and let it chill out for about 30 minutes.

Step 6.

Chill time’s over; it’s shaping-the-dough o’clock! Take it out of the fridge and keep it on a nonstick surface (it’s even better if you use silicone mats, as I just said). 

Now, start flattening it out with your fingers into a neat rectangular shape. It might feel soft now since it’s not super cold yet, but that’s normal. After all, it has only been in the fridge for, like, half an hour! 

Keep rolling it out until you’ve got yourself a 10×14 rectangle. Exact measurement is key here, so take your time and work those edges until you’ve got it just right. The dough might try to go all wonky on you and turn into an oval, but don’t panic – just keep nudging and rolling.

Step 7. 

Is the dough all rolled out? Great! Pop it back onto your prepared baking sheet. 

Now, this is where parchment papers or silicone baking mats REALLY come in handy; they make it a breeze to move the dough around! Cover the dough with aluminum foil or plastic wrap, then slide the whole thing into the fridge.

If you are patient, let it chill out for 4-5 hours or overnight. Heck, you can even let it sit there for 24 hours at best — no judgment here!

Layers of Butter

Step 8.

It’s time to butter things up! 

About 30 minutes before moving on to the next steps, grab a big bowl and your trusty handheld or stand mixer. Beat together the flour and butter until smooth. 

Once that’s done, transfer that mixture onto a baking sheet lined with parchment paper or a silicone mat (but again, the silicone mat is the champ here; peeling off the butter will be a piece of cake!). Use a spatula or spoon to smooth it into a 10×7 rectangle. 

Step 9.

Pop that baking sheet into the fridge and let the buttery layer chill for 25 to 30 minutes (and since it’s only 30 minutes, you don’t have to use a cover). We want our butter to be firm yet pliable. 

And what if it becomes too firm? Don’t fret. I usually let it rest on my kitchen counter for 4 to 5 minutes to soften up. Trust me, the softer the buttery layer, the easier it will be for you to work with during the next steps.

Lamination

Step 10.

Find a flour-coated counter (not just silicone mats); we are getting down to business! Take both your dough and pliable butter layer out of the fridge.

Now, plop that butter layer right in the dough’s center, then fold each dough end over it like you’re tucking it under a blanket. 

Don’t freak out if your butter is not playing nice and isn’t exactly a 10×7 rectangle; just grab a sharp knife or pizza cutter and even out those edges. Use your fingers to seal the edges of the dough over that buttery layer as much as possible. 

Step 11.

Next, roll out the dough on your floured counter into a sweet 20×10 rectangle. Since our dough is pretty cold, it might take a bit of muscle, but keep at it until you’ve got the perfect size. Fold that bad boy into thirds (lengthwise), like folding a small letter. Boom, that’s your first turn!

Pro tip: If your dough feels too warm and unruly, plop it onto a baking sheet, drape foil or plastic wrap over it, and let the covered dough chill in the fridge for half an hour before you go on the next turn. Otherwise, just skip this part!

Step 12.

Alright, onto the second turn! 

Turn your dough so its shorter end faces you, then roll it into a lovely 20×10 rectangle again. Fold it up like before – thirds lengthwise, baby!

Here’s the deal: between the second and third turn, your dough needs a little time to chill out in the fridge because, let’s face it, all that rolling and folding is A LOT. So, pop it back onto your baking sheet, wrap it up in plastic or foil, and let it rest in the fridge for another 30 minutes before the third turn.

Step 13.

Ready for round three? Roll out that dough into a 20×10 rectangle again, then fold it like before. That’s it; your smooth dough is officially laminated. You’re crushing it!

Step 14.

Once you’ve folded the dough up nice and tight, pop it onto your lined baking sheet. Throw aluminum foil or plastic wrap over it, then slide it into the fridge. Let it chill out for four hours – or, if you can wait overnight or for up to 24 hours, that is even better.

Shaping The Croissants

Step 15.

Take your refrigerated dough out and place it on your floured counter. Smooth and roll it out into a 20×8 rectangle. Your arms might have to work up a bit since this dough is still cold, but keep at it like you did before, and don’t stress if it keeps trying to go oval-shaped on you.

Step 16.

Have you got your rectangle? Nice! Now, grab a knife or pizza cutter and slice your dough vertically in half. Each piece should be about 4 inches wide. Next, horizontally cut three even slices to yield eight 5×4 rectangles. 

Finally, the last touch: diagonally cut each of these 8 rectangles into half. You should end up with 16 triangles in total!

Step 17.

Take one triangle at a time and gently stretch it to 7.5- 8 inches long; be gentle so you don’t flatten those lovely layers. Make a tiny split at the triangle’s wide end, then roll it up tightly into the classic crescent shape (note that the tip should be tucked underneath). Bend those ends slightly towards the other. 

Step 18.

Repeat with the rest of your dough, then place these shaped croissants onto your 2 baking sheets (eight croissants per sheet). Cover them loosely with foil or plastic wrap and let them sit at room temperature for an hour. 

Then, pop them into the fridge for another hour or leave them there for 12 hours if you’re prepping ahead. I like to have my croissants cold before they hit the oven – it helps them keep their shape and rise beautifully.

Baking

Step 19.

Set your oven to 400°F (or 204°C for my metric friends).

Let’s whip up a quick egg wash: whisk all the ingredients for the egg wash, then lightly brush it on your croissants.

Step 20. 

Now, pop our croissants into the preheated oven and let them bake until they’re a gorgeous golden brown, which should take around 20 minutes. After the first 10 minutes, give your pans a little spin to make sure everything cooks even. 

Do you notice your croissants getting a tad too dark too quickly? To keep them from burning, dial the oven temperature to 375°F (or 190°C)!

Step 21. 

Your croissants should look all toasty and yummy now! Transfer them from your oven to a wire rack and let them sit there for 4 to 5 minutes before digging in. Sure, they will deflate while cooling (like many other baking recipes), but trust me, they’ll still taste heavenly. Enjoy your perfect croissants!  

Note

Want more height and flakiness? I highly recommend adding steam to the oven during the initial baking phase. Place a pan of hot water on the bottom rack of your oven, and you’re good to go.

FAQs

Can I Use Bread Flour For This Recipe?

Yes! Bread flour actually has more protein than all-purpose flour, so your fresh croissants will rise beautifully without becoming too tough. However, they might taste WAY chewier than my original recipe.

What Should I Do If The Dough Tears During Lamination?

Don’t panic! You can gently patch up any tears and continue folding. As long as the cold butter stays mostly intact, you should still end up with delicious croissants.

Have fun with my croissant recipe!