Easy Homemade Croissants

Name: Easy Homemade Croissants
Prep time: 30 min
Cook time: 25 min
Total time: 5 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon active dry yeast; 1 1/2 teaspoons salt; 1 1/2 cups whole milk, warm; 1 cup unsalted butter, cold; 1 egg, for egg wash; Optional: chocolate or almond paste for filling

Highlighted under: Baking & Desserts

I absolutely love baking, and nothing brings me more joy than making fresh croissants at home. The flaky, buttery layers are a labor of love, but the end result is undeniably rewarding. Each bite of these croissants takes me back to the charming bakeries in Paris. I’ve experimented with various techniques, and I found that letting the dough rest between folds is key to achieving that perfect flakiness. I can’t wait for you to try this recipe and experience the deliciousness yourself!

Created by

Abigail Foster

Last updated on 2026-01-20T03:28:13.499Z

Baking croissants at home became a fun weekend project for me, inspired by my love for fluffy, buttery pastries. I remember my first attempt was daunting, but I soon discovered that the key lies in using cold butter and allowing the dough to chill. This step creates those divine layers that are iconic in croissants. A tip I learned is to roll the dough evenly to ensure consistent layering, making the baking process easier.

As I continued to perfect the recipe, I added a personal touch by incorporating fillings like almond paste or chocolate, taking them to another level. The satisfaction of sharing warm croissants with friends and family is unmatched. I encourage you to explore different fillings to make this recipe your own!

        Why You Will Love This Recipe
        Flaky, buttery layers that melt in your mouth
The satisfaction of making a classic French pastry from scratch
Customizable fillings for a personalized touch

      

Mastering the Dough

The dough is the foundation of any great croissant. Using high-quality all-purpose flour is essential for achieving the right texture. It helps develop gluten, which gives the croissant its structure. When mixing the ingredients, make sure the milk is warm but not hot—about 110°F (43°C)—to properly activate the yeast without killing it. This initial blend should be set aside until it becomes foamy, indicating that the yeast is alive and ready to work its magic.

Kneading your dough sufficiently is crucial. This step develops the gluten network that gives the croissants their delightful chewiness. Aim for about 10 minutes of kneading by hand or about 8 minutes in a stand mixer on medium speed. Once the dough is smooth, let it rest covered in a warm area for at least one hour. This resting period allows the gluten to relax, making it easier to roll out later.

Butter Incorporation Techniques

The butter plays a pivotal role in creating the flaky layers that croissants are known for. Make sure to use cold, unsalted butter for this recipe. When rolling the butter, I recommend using parchment paper to keep it from sticking, shaping it into a square about 1/2 inch thick. This is a critical step; if the butter is too soft, it will leak out during baking, ruining those distinct layers.

When incorporating the butter into the dough, ensure it's centered properly and the dough is folded tightly over it. The initial roll out should be gentle to avoid breaking the butter layer. After the first fold, chilling the dough for 30 minutes allows the gluten to relax again, making subsequent folds easier and more effective. Repeat this folding process three times to create the ideal flaky texture, ensuring precision each time.

Baking for Optimal Results

The final rise is essential for achieving that perfect croissant. It's important to provide a warm and draft-free environment for them to puff up before baking. A common mistake is to underproof, which can lead to dense pastries. You want them to double in size, which may take about one hour or so depending on the room temperature. Keep an eye on their size, and don’t rush this step.

Preheat your oven to 400°F (200°C), and make sure it's fully heated before placing the croissants inside. The egg wash not only adds beautiful color but also aids in achieving a glossy finish. Bake the croissants for 20-25 minutes, watching closely for a golden brown color and a crisp shell. They should be puffed up and flaky, signaling they're ready to be enjoyed fresh out of the oven!

Ingredients

Gather the following ingredients to start making your croissants.

Dough Ingredients

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

For Finishing

1 egg, for egg wash
Optional: chocolate or almond paste for filling

Make sure to keep the butter cold for the best layer separation!

Instructions

Follow these steps to create your perfect croissants.

Prepare the Dough

In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy. Add flour and salt, mixing until a dough forms.

Knead for about 10 minutes, then cover and let it rest for 1 hour.

Incorporate the Butter

Roll the cold butter between two sheets of parchment paper into a square about 1/2 inch thick. Place in the fridge. After the dough has rested, roll it into a rectangle. Place the butter in the center and fold the sides over to encase it.

Roll the dough out gently to about 1/2 inch thick.

Fold the Dough

Fold the dough in thirds like a letter. Wrap it in plastic and refrigerate for 30 minutes. Repeat this step two more times, making sure to roll the dough out each time.

Shape the Croissants

Roll the dough into a large rectangle, cut it into triangles, and roll each triangle starting from the wide end. Place on a baking sheet lined with parchment paper.

Bake

Allow the croissants to rise for about 1 hour. Preheat oven to 400°F (200°C). Brush with egg wash and bake for 20-25 minutes until golden brown.

Enjoy warm with your favorite jam or butter!

Pro Tips

For extra flavor, try adding a bit of vanilla extract to the dough or experiment with savory fillings like ham and cheese.

Serving and Pairing Suggestions

Freshly baked croissants are delightful on their own but can be enhanced with various accompaniments. Consider serving them alongside artisanal jams, clotted cream, or even a selection of gourmet cheeses for a decadent brunch spread. Another delicious option is to incorporate different fillings—spread chocolate or almond paste on the dough before rolling for a sweet treat that complements the buttery pastry beautifully.

For those who love a savory twist, try adding ham and cheese before rolling the croissants. These variations allow for customization based on your preferences, making them perfect for both breakfast and as a light afternoon snack. I often enjoy them with a cup of coffee or tea, which balances the rich flavors.

Storage and Make-Ahead Tips

Croissants are best enjoyed fresh, but if you have some left over, store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze the unbaked croissants. Simply roll them, place them on a baking sheet until frozen solid, and then transfer to a zip-top bag for up to three months. When ready to bake, there’s no need to thaw—just add an extra few minutes to the baking time.

If planning to make the dough ahead of time, it can be stored in the refrigerator for up to 24 hours before rolling in the butter. Just remember to bring it back to room temperature before you start the folding process for optimal results. Properly managing storage can keep your baking schedule flexible while still enjoying the freshest croissants possible.

Questions About Recipes

→ Can I use store-bought dough?

Yes, using store-bought puff pastry can save time, but the results won't be quite the same as homemade.

→ How do I store leftover croissants?

Store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.

→ Can I make these ahead of time?

Absolutely! You can prepare the dough a day ahead and shape the croissants, then refrigerate overnight before baking.

→ What equipment do I need?

You'll need a mixing bowl, rolling pin, baking sheet, and a sharp knife or pizza cutter for cutting the dough.