Homemade Croissants Step By Step

Name: Homemade Croissants Step By Step
Prep time: 20 min
Cook time: 25 min
Total time: 12 h 45 min
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 10g salt; 50g sugar; 10g instant yeast; 300ml cold water; 250g unsalted butter (cold); 1 egg, beaten; 1 tablespoon milk

Highlighted under: Whisked Wonders

I absolutely adore making homemade croissants, and I think you will too! The buttery, flaky layers are simply irresistible, and the aroma filling my kitchen is pure bliss. Each bite is a heavenly experience, especially when enjoyed fresh from the oven. What I love about this recipe is that it breaks down the process into manageable steps, making it easier to master the art of croissant-making. Trust me, once you try these, you'll never want store-bought ones again!

Created by

Katherine Blake

Last updated on 2026-01-24T11:28:12.335Z

When I started making croissants at home, I was amazed at how rewarding the process is. Mastering the lamination technique felt challenging at first, but I soon realized that patience is key. Each fold and roll brought me closer to achieving that perfect flakiness, and the delightful surprise of watching them puff up in the oven kept me engaged. It’s a labor of love, but the result is so worth it!

One tip I learned along the way is to keep everything cold, especially the butter. It ensures that the layers remain distinct and don't blend into one another, which is crucial for that iconic flaky texture. It’s these small tweaks that can make a tremendous difference!

Why You'll Love This Recipe
The satisfaction of baking your own croissants from scratch
The delightful flakiness that melts in your mouth
A great way to impress family and friends with your baking skills

Understanding the Dough

The dough is the foundation of a great croissant, and its quality determines the final product's texture. The use of cold water not only helps keep the dough cool during mixing but also slows down the fermentation process, which can lead to a better rise. Kneading the dough for about 10 minutes ensures that the gluten develops properly, which is crucial for achieving that perfect flaky layer. If the dough feels sticky, dust with a little extra flour, but avoid adding too much, as it can affect the dough's structure.

Once you've wrapped the dough and placed it in the refrigerator, be patient! Allowing the dough to chill for at least four hours helps it firm up and makes the lamination process (incorporating the butter) much easier. Preferably, let it rest overnight. This waiting period does wonders for flavor development, contributing a subtle acidity that enhances the overall taste of your croissants.

While you might be tempted to skip the chilling time, it’s crucial for both the dough’s consistency and the layers. If you find that your dough is difficult to roll out or tears easily, it may be due to not enough chilling time. Always check the temperature of your kitchen; if it’s too warm, the dough may need additional time in the fridge.

Perfecting the Lamination Process

Laminating your dough properly is what gives croissants their signature flaky layers. When placing the chilled butter block in the dough, ensure that it covers roughly two-thirds of the surface area. When folding it over, use gentle pressure to seal the edges to prevent the butter from seeping out during the rolling process. If the butter feels too soft as you work, pop the dough back in the refrigerator for a few minutes to firm it up before continuing.

During the rolling and folding stages, be consistent with the thickness of your dough, aiming for about 1 cm. This consistency is crucial because it allows for even layers to form. After each turn, the dough should be wrapped and chilled again; this not only helps maintain the butter’s solid state but also keeps the dough relaxed to prevent gluten from tightening up and making it difficult to roll.

If you notice the butter leaking during baking, it might be a sign that it wasn’t incorporated properly or the dough was too warm while rolling. To avoid this, always keep an eye on the temperature of your work surface and consider using a marble slab to maintain cooler conditions while working with the dough.

Ingredients

Dough Ingredients

500g all-purpose flour
10g salt
50g sugar
10g instant yeast
300ml cold water
250g unsalted butter (cold)

Egg Wash

1 egg, beaten
1 tablespoon milk

Make sure all ingredients are cold to ensure proper lamination.

Step-by-Step Instructions

Prepare the Dough

In a large mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add cold water and mix until a dough forms. Knead on a lightly floured surface for about 10 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Prepare the Butter Block

While the dough chills, prepare the butter. Place the cold unsalted butter between two sheets of parchment paper and pound it with a rolling pin until it's about 1 cm thick. Shape it into a rectangle and refrigerate to keep it cold.

Laminate the Dough

Roll the dough into a rectangle and place the chilled butter sheet in the center. Fold the dough over the butter, sealing it tightly. Roll it out gently to a rectangle, then fold it into thirds like a letter. This is the first turn. Wrap in plastic again and refrigerate for 30 minutes.

Repeat Turns

Repeat the rolling and folding process 3 more times, refrigerating for 30 minutes between each turn. This will create the layers in your croissants.

Shape the Croissants

After the final chilling, roll out the dough into a large rectangle. Cut into triangles and roll each triangle from the base to the tip. Place on parchment-lined baking sheets. Allow to rise for 1-2 hours until puffed.

Bake

Preheat the oven to 200°C (400°F). Mix the beaten egg with milk and brush over each croissant. Bake for 20-25 minutes until golden brown and flaky.

Let the croissants cool slightly before enjoying them fresh.

Pro Tips

Always keep your ingredients cold to achieve the best flaky texture. If your butter becomes too soft while rolling, chill it briefly in the fridge before continuing.

Serving Suggestions

Fresh croissants are best enjoyed warm, straight from the oven. Pair them with high-quality butter or homemade fruit preserves for a luxurious breakfast. For a delightful brunch option, consider serving with a side of scrambled eggs and crispy bacon—perfect for hosting friends and family. Croissants can also be transformed into a stunning dessert when filled with pastry cream or chocolate before baking.

Another fantastic way to serve leftovers is by transforming stale croissants into a delectable bread pudding. Simply chop them up, soak them in a custard mixture, and bake until golden. This gives last-day croissants a new life and a completely different flavor experience.

Storage and Freezing

If you've made a large batch, croissants can be stored in an airtight container at room temperature for 2-3 days. For longer storage, freezing is your best option. Make sure they are completely cooled, then wrap each one tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months, ensuring you always have some delicious croissants on hand.

To reheat frozen croissants, take them out the night before and let them thaw in the refrigerator. The next day, place them in a preheated oven at 180°C (350°F) for about 10-15 minutes, until they are warmed through and the outer crust is nice and crispy. This will help restore their original flaky texture, making them taste as good as fresh.

Troubleshooting Common Issues

If your croissants don’t rise as much as expected, it could be due to the yeast being expired or not properly activated. Always check your yeast’s expiration date and give it a test before using it in your dough—simply mix it with warm water and a touch of sugar to see if it bubbles up after 10 minutes. Additionally, ensure your dough is proofing in a warm, draft-free environment to facilitate a good rise.

Another common issue is a dense texture. This can occur if the dough is overworked during laminating or if the butter melts into the dough, so maintain a cool temperature throughout the process. If you find your croissants aren’t as flaky, try adjusting the chilling times or the environment’s temperature. A little extra time in the fridge may be just what you need for perfect layers.

Questions About Recipes

→ Can I make the dough in advance?

Yes, you can prepare the dough a day ahead and keep it in the refrigerator.

→ What type of flour is best for croissants?

All-purpose flour works well, but bread flour can also be used for a chewier texture.

→ Why are my croissants not flaky?

They might have been rolled too thin, or the butter could have melted into the dough.

→ Can I freeze the croissants?

Yes, you can freeze unbaked croissants. Just shape them, freeze on a baking sheet, then transfer to a bag.