A good croissant teaches you patience as much as it teaches you dough.
Making croissants at home means laminating butter into yeasted dough over a couple of days, and the payoff is a pastry that shatters at the first bite and pulls apart into dozens of buttery layers.
I know the process looks intimidating on paper. Once you see how each step builds on the last, you will realize it is mostly waiting, with a few short bursts of rolling in between.
This pairs beautifully alongside my Croissant Breakfast Casserole if you want to turn a weekend baking project into a full brunch spread.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 1 hour |
| Chill and Proof Time | 18 hours |
| Cook Time | 20 minutes |
| Total Time | About 19 hours |
| Servings | 12 croissants |
| Difficulty Level | Advanced |
Why You’ll Love This Croissant Recipe
This recipe walks you through real lamination, the same method used in French bakeries, broken into steps you can actually follow at home.
You end up with croissants that are crisp and shattery on the outside and soft, honeycombed, and buttery inside.
That contrast is exactly what separates a bakery croissant from a store bought one.
- Uses simple pantry ingredients, no specialty flours required
- Produces true flaky, layered texture through proper lamination
- Can be shaped ahead and baked fresh the next morning
- Freezer friendly, so you can bake a few at a time
- Teaches a foundational technique you can reuse for pain au chocolat and other laminated pastries
Another favorite for a slow weekend morning: Cinnamon Rolls
Ingredients
Croissant dough only needs a handful of ingredients, but the quality of your butter matters more here than in almost any other recipe.
A high fat, European style butter holds up better during lamination and gives you a richer flavor.
- Bread flour: 4 cups (500g), plus more for dusting
- Granulated sugar: 1/4 cup (50g)
- Instant yeast: 2 1/4 teaspoons (one packet)
- Fine sea salt: 2 teaspoons
- Whole milk: 1 cup (240ml), cold
- Cold water: 1/4 cup (60ml)
- Unsalted butter, softened: 3 tablespoons (40g), for the dough
- High fat European style unsalted butter, cold: 2 cups (450g), for the butter block
- Large egg: 1, for egg wash
- Milk or heavy cream: 1 tablespoon, for egg wash
Read Also: Buttery Dinner Rolls Recipe
Kitchen Equipment Needed
You do not need fancy equipment to laminate dough, but a few tools make the process much easier and help you keep your layers even.
- Stand mixer with a dough hook attachment
- Rolling pin, ideally a long French style pin
- Bench scraper, for lifting and squaring off the dough
- Pastry wheel or pizza cutter, for cutting clean triangles
- Ruler, for measuring your dough as you roll
- Plastic wrap, for wrapping the dough between rests
- Two rimmed baking sheets
- Parchment paper
- Pastry brush, for the egg wash
- Instant read thermometer, to check your kitchen and dough temperature
The same lamination principles here carry right over into my Puff Pastry Bites, so this rolling pin gets a lot of use in my kitchen.
Recommended Products for This Recipe
These are products I reach for again and again when I make croissants at home.
None of these are required, but each one solves a specific pain point in the lamination process.
1. King Arthur European Style Butter
This butter has a higher fat content than standard American butter, which means less water to fight against during lamination.
Your layers stay distinct and your croissants puff up taller with a richer, more caramelized crust.
2. French Rolling Pin
A tapered, handle free French rolling pin gives you far more control than a standard pin when you are rolling long rectangles of laminated dough.
I find it easier to keep even pressure across the whole length of the dough.
3. Stainless Steel Bench Scraper
A good bench scraper helps you lift chilled, sometimes sticky dough off the counter without stretching or tearing your layers.
It also squares off the edges of your dough so your final croissants are even in size.
4. Instant Read Thermometer
Croissant dough is temperature sensitive, both in the kitchen and inside the dough itself.
This thermometer takes the guesswork out of knowing whether your butter block and dough are cold enough to laminate without melting.
5. Half Sheet Baking Pans
Heavy gauge, evenly conducting sheet pans help your croissants bake up golden on the bottom without scorching. .
I keep two on hand so I can bake a full batch in one go.
Another favorite: Peach Butter Recipe
Step-by-Step Instructions: How to Make Croissant
1. Make the Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, granulated sugar, instant yeast, and fine sea salt.
- Add the cold whole milk, cold water, and softened butter.
- Mix on low speed until the ingredients come together into a shaggy dough, then increase to medium speed and knead for about 4 minutes, just until the dough is smooth but not overly elastic.
- Shape the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate for at least 8 hours or overnight.
2. Make the Butter Block
- Place the cold European style butter between two sheets of parchment paper.
- Using a rolling pin, pound and roll the butter into an even 7 by 7 inch square, working quickly so the butter stays cold.
- Trim the edges neatly with a bench scraper for a clean square, and fold any trimmings back into the block.
- Refrigerate the butter block until firm but still pliable, about 30 minutes.
3. Laminate the Dough
- On a lightly floured surface, roll the chilled dough into a 10 by 10 inch square.
- Place the cold butter block in the center of the dough, turned so it forms a diamond shape.
- Fold the corners of the dough up and over the butter block like an envelope, pinching the seams to fully seal the butter inside.
- Roll the dough out into a long rectangle, about 20 by 10 inches, keeping the edges as straight as you can.
- Fold the dough in thirds like a letter, bringing the bottom third up and the top third down. This is your first fold.
- Wrap the dough and refrigerate for 30 to 45 minutes.
- Repeat the rolling and letter fold two more times, chilling for 30 to 45 minutes between each fold, for a total of three folds.
- After the final fold, wrap the dough and refrigerate for at least 2 hours, or overnight.
4. Shape the Croissants
- On a floured surface, roll the laminated dough into a long rectangle about 24 by 10 inches and roughly 1/4 inch thick.
- Trim the edges with a bench scraper so you have clean, straight sides.
- Using a ruler and pastry wheel, mark the long edge every 5 inches, then cut the dough into triangles by connecting the marks.
- Cut a small 1/2 inch notch in the center of the short base of each triangle to help it curl as it rolls.
- Gently stretch each triangle lengthwise, then roll it up from the base to the tip, tucking the tip underneath the finished croissant.
- Curve the ends slightly inward to form the classic crescent shape, or leave them straight for a more rustic look.
- Place the shaped croissants on parchment lined baking sheets, spacing them a few inches apart.
5. Proof the Croissants
- Whisk together the egg and milk or cream to make the egg wash, and brush a thin layer over each croissant.
- Loosely cover the baking sheets with plastic wrap.
- Let the croissants proof at room temperature, ideally around 75 degrees F, for 2 to 3 hours, until they look puffy and jiggle slightly when the pan is nudged.
6. Bake the Croissants
- Preheat the oven to 400 degrees F.
- Brush the proofed croissants with a second light coat of egg wash.
- Bake for 18 to 22 minutes, rotating the pans halfway through, until the croissants are a deep golden brown and the layers are visibly crisp.
- Transfer to a wire rack and let cool for at least 15 minutes before serving.
I first tested this exact folding method while working out the technique for my Apple Strudel, and it taught me a lot about handling cold butter in dough.
Tips for The Best Croissant
A few small details make the difference between good croissants and great ones.
Keep these in mind as you work through the lamination process.
- Keep your kitchen cool. If your butter starts to soften and ooze out of the dough, stop and refrigerate everything for 15 minutes before continuing.
- Use a ruler when rolling and folding. Even, accurate dimensions keep your layers consistent from fold to fold.
- Do not skip the chilling time between folds. This rest lets the gluten relax so the dough does not shrink back or tear.
- Proof croissants until they truly jiggle. Underproofed croissants bake up dense instead of airy.
- Bake on the middle rack and rotate the pans for even browning.
These same low and slow chilling principles show up again in my Sourdough Scones, where cold butter is just as important.
Serving Suggestions
Fresh croissants are best served the same day they are baked, ideally still slightly warm.
Their flaky layers pull apart beautifully alongside both sweet and savory sides.
- Split and spread with salted butter and good jam
- Serve alongside soft scrambled eggs for a French style breakfast
- Pair with a bowl of fresh berries and yogurt
- Use day old croissants for a rich bread pudding
- Serve with a strong cup of coffee or espresso
For a heartier weekend spread, try serving these next to Eggs Benedict with Hollandaise Sauce
Variations of Croissant
Once you have the base dough and lamination down, you can turn it into several classic French bakery pastries with just a few changes at the shaping stage.
- Pain au chocolat: Cut the laminated dough into rectangles and roll them around two batons of dark chocolate instead of shaping triangles.
- Almond croissants: Split baked croissants, fill with almond cream, top with sliced almonds, and bake again until golden.
- Ham and cheese croissants: Add a thin layer of ham and shredded cheese before rolling up the triangles.
- Whole wheat croissants: Substitute up to half the bread flour with whole wheat flour for a nuttier flavor.
- Mini croissants: Cut smaller triangles for bite sized pastries, perfect for a brunch spread.
You might also enjoy: Peach Danish
Storage and Reheating
Croissants are at their absolute best within a few hours of baking, but they still store and reheat well with the right approach.
- Store baked croissants at room temperature in a paper bag or loosely covered container for up to 2 days.
- Freeze baked croissants in an airtight container for up to 2 months.
- Reheat in a 300 degree F oven for 8 to 10 minutes to re-crisp the layers.
- Avoid microwaving, which makes the layers turn soft and chewy instead of flaky.
- Shaped, unbaked croissants can also be frozen after shaping and proofed straight from the freezer the next day.
This same freeze ahead trick works well for my Panettone Bread Pudding, since both recipes benefit from a little advance planning.
Nutritional Facts
Nutrition will vary slightly depending on the exact size of your croissants and the butter you use, but here is a general estimate per croissant.
- Calories: approximately 270 to 320
- Total Fat: 18 to 22 grams
- Saturated Fat: 11 to 13 grams
- Carbohydrates: 24 to 27 grams
- Protein: 5 to 6 grams
- Sodium: 300 to 350 milligrams
For a lighter brunch option to balance things out, I like pairing these with Quiche Lorraine
Health Benefits of Key Ingredients
Croissants are certainly a treat, but a few of the core ingredients do offer some nutritional upside worth mentioning.
- Butter: Provides fat soluble vitamins A, D, E, and K, along with a source of quick energy.
- Eggs: The egg wash contributes protein along with choline, which supports brain health.
- Whole milk: Adds calcium and vitamin D to the dough.
- Bread flour: Higher protein content supports the gluten structure that gives croissants their chew and rise.
- Yeast: A natural leavener that also contributes some B vitamins to the finished dough.
If you enjoy the layered, buttery texture here, you will love it in my French Toast Casserole too, since it uses a similar rich, egg soaked base.
FAQs About Croissant
1. Why is my croissant dough leaking butter?
This usually happens when the dough or butter gets too warm during rolling.
Stop immediately, wrap the dough, and refrigerate it for 15 to 20 minutes before continuing with your fold.
2. Can I make the dough ahead of time?
Yes, the dough can rest in the refrigerator overnight before you start laminating.
Shaped, unbaked croissants can also be frozen and proofed the next day for fresh baking on demand.
3. Why didn’t my croissants get flaky layers?
Flat, dense croissants are usually the result of underproofing or butter that melted into the dough during lamination.
Make sure your butter stays cold throughout the folding process and let the shaped croissants proof until they are visibly puffy.
4. What kind of flour works best for croissants?
Bread flour is ideal because its higher protein content helps the dough hold up to repeated rolling and folding.
All purpose flour can work in a pinch, but the layers will be slightly less structured.
5. Do I need a stand mixer to make croissant dough?
A stand mixer makes the initial mixing easier, but you can absolutely knead the dough by hand.
Since croissant dough should not be overworked, hand kneading for a few minutes is actually a gentle, forgiving option.
Croissant
Ingredients
- 4 cups bread flour 500g, plus more for dusting
- 1/4 cup granulated sugar 50g
- 2 1/4 teaspoons instant yeast one packet
- 2 teaspoons fine sea salt
- 1 cup whole milk 240ml, cold
- 1/4 cup cold water 60ml
- 3 tablespoons unsalted butter 40g, softened, for the dough
- 2 cups high fat European style unsalted butter 450g, cold
- 1 large egg
- 1 tablespoon milk or heavy cream
Equipment
- Stand mixer with dough hook attachment
- Rolling Pin ideally a long French style pin
- Bench scraper for lifting and squaring off the dough
- Pastry wheel or pizza cutter for cutting clean triangles
- Ruler for measuring dough as you roll
- Plastic wrap for wrapping the dough between rests
- Two rimmed baking sheets
- Parchment paper
- Pastry brush for the egg wash
- Instant-read thermometer to check kitchen and dough temperature
Method
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, granulated sugar, instant yeast, and fine sea salt. Add the cold whole milk, cold water, and softened butter. Mix on low speed until the ingredients come together into a shaggy dough, then increase to medium speed and knead for about 4 minutes, just until the dough is smooth but not overly elastic. Shape the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate for at least 8 hours or overnight.
- Place the cold European style butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an even 7 by 7 inch square, working quickly so the butter stays cold. Trim the edges neatly with a bench scraper for a clean square, and fold any trimmings back into the block. Refrigerate the butter block until firm but still pliable, about 30 minutes.
- On a lightly floured surface, roll the chilled dough into a 10 by 10 inch square. Place the cold butter block in the center of the dough, turned so it forms a diamond shape. Fold the corners of the dough up and over the butter block like an envelope, pinching the seams to fully seal the butter inside. Roll the dough out into a long rectangle, about 20 by 10 inches, keeping the edges as straight as you can. Fold the dough in thirds like a letter, bringing the bottom third up and the top third down. This is your first fold. Wrap the dough and refrigerate for 30 to 45 minutes. Repeat the rolling and letter fold two more times, chilling for 30 to 45 minutes between each fold, for a total of three folds. After the final fold, wrap the dough and refrigerate for at least 2 hours, or overnight.
- On a floured surface, roll the laminated dough into a long rectangle about 24 by 10 inches and roughly 1/4 inch thick. Trim the edges with a bench scraper so you have clean, straight sides. Using a ruler and pastry wheel, mark the long edge every 5 inches, then cut the dough into triangles by connecting the marks. Cut a small 1/2 inch notch in the center of the short base of each triangle to help it curl as it rolls. Gently stretch each triangle lengthwise, then roll it up from the base to the tip, tucking the tip underneath the finished croissant. Curve the ends slightly inward to form the classic crescent shape, or leave them straight for a more rustic look. Place the shaped croissants on parchment lined baking sheets, spacing them a few inches apart.
- Whisk together the egg and milk or cream to make the egg wash, and brush a thin layer over each croissant. Loosely cover the baking sheets with plastic wrap. Let the croissants proof at room temperature, ideally around 75 degrees F, for 2 to 3 hours, until they look puffy and jiggle slightly when the pan is nudged.
- Preheat the oven to 400 degrees F. Brush the proofed croissants with a second light coat of egg wash. Bake for 18 to 22 minutes, rotating the pans halfway through, until the croissants are a deep golden brown and the layers are visibly crisp. Transfer to a wire rack and let cool for at least 15 minutes before serving.
Nutrition
Notes
- Keep your kitchen cool. If your butter starts to soften and ooze out of the dough, stop and refrigerate everything for 15 minutes before continuing.
- Use a ruler when rolling and folding. Even, accurate dimensions keep your layers consistent from fold to fold.
- Do not skip the chilling time between folds. This rest lets the gluten relax so the dough does not shrink back or tear.
- Proof croissants until they truly jiggle. Underproofed croissants bake up dense instead of airy.
- Bake on the middle rack and rotate the pans for even browning.
- Store baked croissants at room temperature in a paper bag or loosely covered container for up to 2 days.
- Freeze baked croissants in an airtight container for up to 2 months. Reheat in a 300 degree F oven for 8 to 10 minutes to re-crisp the layers.
- Avoid microwaving, which makes the layers turn soft and chewy instead of flaky.
- Shaped, unbaked croissants can be frozen after shaping and proofed straight from the freezer the next day.
- For variations: make pain au chocolat by cutting rectangles and rolling around dark chocolate batons; make almond croissants by filling baked croissants with almond cream and baking again; add ham and cheese before rolling for a savory version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Homemade croissants take real time, but every fold and every hour of chilling builds toward that first flaky, buttery bite.
Once you get a feel for the dough, this recipe becomes one you will want to make again and again.
I would love to see how your croissants turn out, so leave a comment below or share a photo if you give this recipe a try.
Recommended:
- Cherry Scones
- Ham and Cheese Scones
- Peach Tart with Puff Pastry
- Red Velvet Cinnamon Rolls
- French Hot Chocolate
