There’s something magical about the process of making croissants from scratch. It’s more than just baking—it’s a slow, meditative ritual that connects you with centuries of French pastry tradition. You start with simple, humble ingredients—flour, butter, yeast—and through patient layering, folding, and resting, they transform into something extraordinary: golden, flaky, buttery croissants that practically melt in your mouth.
Growing up, I remember the rare treat of a warm croissant on weekend mornings. Whether it was a bakery visit on a trip or a cozy breakfast at home, the smell alone—rich, nutty butter mingling with freshly baked dough—was enough to make us race to the table. Now, making them from scratch feels like a love letter to those moments. Yes, it takes time, but it’s time well spent, and once you taste that first warm, buttery bite, you’ll know exactly what I mean.
Whether you’re crafting them for a weekend brunch, a holiday breakfast, or just because you’re craving a real-deal French pastry at home, this step-by-step guide will walk you through the entire process. And trust me—it’s absolutely worth it.
Why You’ll Love This Recipe:
- Classic French-style croissants made entirely from scratch
- Buttery, flaky layers that melt in your mouth
- A fun, hands-on baking project that’s totally rewarding
- Step-by-step instructions make it beginner-friendly
- Perfect for breakfast, brunch, or a cozy homemade treat
INGREDIENTS YOU’LL NEED:
- 4 cups (480g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 4 teaspoons instant yeast
- 2 teaspoons kosher salt
- 1¼ cups (300g) warm milk (about 100ºF)
- 1 tablespoon unsalted butter, melted (for dough)
- 1 cup (226g) unsalted butter, cold and cubed (for laminating)
- 1 egg, for egg wash
- 1 tablespoon milk (for egg wash)
HOW TO MAKE CROISSANTS:
STEP-BY-STEP INSTRUCTIONS:
1. Make the Dough
Start by combining the flour, sugar, instant yeast, and salt in a large bowl. Add the warm milk and melted butter, then mix everything together until a shaggy dough forms. Don’t worry if it looks a little messy—it will smooth out later. Knead the dough gently for a few minutes until it becomes smooth and elastic. Cover it, and let it chill in the fridge for at least an hour. This step helps slow down the fermentation, which is perfect for building flavor and controlling the process.
2. Prepare the Butter Block
While your dough is resting, it’s time to make the butter block. Place the cold, cubed butter between two sheets of parchment paper and use a rolling pin to gently pound and roll it into a 7×7-inch square. The key here is to get the butter pliable—not melted—but soft enough to fold with the dough. Pop it back in the fridge if it gets too soft.
3. Encase the Butter
Roll the chilled dough into a 10×10-inch square, then place your butter block in the center, turned at a diagonal so it looks like a diamond sitting inside a square. Fold the corners of the dough over the butter like an envelope and pinch the seams to seal it all in. You’ve just set the stage for laminating—the beautiful process that gives croissants their signature layers.
4. Laminate the Dough
Now the fun begins! Roll the dough into a long rectangle, about 8×24 inches, then fold it like a letter into thirds. That’s your first “turn.” Wrap the dough and chill it for 30 minutes. You’ll repeat this rolling and folding two more times (with 30-minute chills in between). Each turn adds more layers of butter and dough, creating the flaky structure croissants are famous for.
5. Cut and Shape
After the final chill, roll the dough out to about 8×20 inches, then trim the edges for clean lines. Cut into long triangles (about 4 inches at the base and 9 inches tall). Make a small slit at the base of each triangle, then roll them up, starting from the base and curling toward the tip. Place the croissants on a parchment-lined tray, making sure the tip is tucked underneath so they don’t unroll while baking.
6. Proof the Croissants
Let the croissants rise at room temperature for 1½ to 2 hours until they look puffy and jiggly when gently touched. You don’t want them to double in size, just a nice airy lift. This step is crucial—skip it and your layers won’t open up during baking.
7. Bake Until Golden
Preheat your oven to 400ºF. Brush the croissants with a mixture of egg and milk for that beautiful, shiny finish. Bake for 18 to 22 minutes until they’re deeply golden and crisp. Your kitchen will smell like a French bakery, and trust me, you won’t want to wait for them to cool!
HELPFUL TIPS:
- Keep everything cold: Especially your butter! If it starts to melt, pop the dough back in the fridge. Cold butter = flaky layers.
- Don’t skip resting: Those chill times between turns are what keep the butter and dough in separate layers.
- Proofing time matters: Too little, and they won’t puff. Too much, and they may deflate. Aim for light and pillowy.
- Use a pizza cutter or sharp knife to cut your dough cleanly and avoid squishing those delicate layers.
- Practice makes perfect: The first batch might not be bakery-beautiful, but they’ll still taste amazing!
DETAILS:
- Prep Time: 1 hour (plus 4-6 hours resting and chilling time)
- Cook Time: 20 minutes
- Total Time: About 6–8 hours (including rest time)
- Yield: 12 croissants
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
NOTES:
You can make the dough a day ahead and laminate the next day, or even freeze the shaped croissants before proofing to bake fresh later. Just thaw overnight in the fridge and proof in the morning!
NUTRITIONAL INFORMATION:
(Per croissant – approximate)
- Calories: 270
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Sugar: 4g
- Protein: 5g
- Sodium: 250mg
FREQUENTLY ASKED QUESTIONS:
Can I freeze croissants before baking?
Yes! Shape them, freeze them on a tray, then store in a bag. When ready to bake, thaw overnight in the fridge and let them proof in the morning.
What if I don’t have instant yeast?
You can use active dry yeast—just dissolve it in the warm milk before adding to the flour.
Why are my croissants leaking butter while baking?
This usually means the butter got too soft or melted during the laminating process. Try chilling longer between folds next time.
STORAGE INSTRUCTIONS:
Store leftover croissants at room temperature in an airtight container for 1–2 days. Reheat in a 300ºF oven for 5–8 minutes to refresh that crispness.
To freeze baked croissants, wrap them tightly and store for up to 1 month. Reheat directly from frozen in a 325ºF oven for 10–12 minutes.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Homemade Chocolate Croissants (Pain au Chocolat)
- Delicious Cruffins: A Buttery, Flaky Pastry You’ll Love
- How to Make Buttery, Flaky Croissants from Scratch
- Perfect Homemade French Croissants – A Step-by-Step Guide
CONCLUSION
There’s something so satisfying about making croissants from scratch. Sure, it takes time and patience, but the process is just as rewarding as the final result. Whether you’re baking to impress or simply treating yourself to a quiet, buttery morning, homemade croissants are the ultimate comfort bake. So go ahead—embrace the layers, savor the moment, and let the aroma of fresh croissants fill your kitchen.
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How to Make Croissants (From Scratch!)
Description
There’s something magical about the process of making croissants from scratch. It’s more than just baking—it’s a slow, meditative ritual that connects you with centuries of French pastry tradition. You start with simple, humble ingredients—flour, butter, yeast—and through patient layering, folding, and resting, they transform into something extraordinary: golden, flaky, buttery croissants that practically melt in your mouth.
Growing up, I remember the rare treat of a warm croissant on weekend mornings. Whether it was a bakery visit on a trip or a cozy breakfast at home, the smell alone—rich, nutty butter mingling with freshly baked dough—was enough to make us race to the table. Now, making them from scratch feels like a love letter to those moments. Yes, it takes time, but it’s time well spent, and once you taste that first warm, buttery bite, you’ll know exactly what I mean.
Whether you’re crafting them for a weekend brunch, a holiday breakfast, or just because you’re craving a real-deal French pastry at home, this step-by-step guide will walk you through the entire process. And trust me—it’s absolutely worth it.
Ingredients
4 cups (480g) all-purpose flour
⅓ cup (67g) granulated sugar
4 teaspoons instant yeast
2 teaspoons kosher salt
1¼ cups (300g) warm milk (about 100ºF)
1 tablespoon unsalted butter, melted (for dough)
1 cup (226g) unsalted butter, cold and cubed (for laminating)
1 egg, for egg wash
1 tablespoon milk (for egg wash)
Instructions
Start by combining the flour, sugar, instant yeast, and salt in a large bowl. Add the warm milk and melted butter, then mix everything together until a shaggy dough forms. Don’t worry if it looks a little messy—it will smooth out later. Knead the dough gently for a few minutes until it becomes smooth and elastic. Cover it, and let it chill in the fridge for at least an hour. This step helps slow down the fermentation, which is perfect for building flavor and controlling the process.
While your dough is resting, it’s time to make the butter block. Place the cold, cubed butter between two sheets of parchment paper and use a rolling pin to gently pound and roll it into a 7×7-inch square. The key here is to get the butter pliable—not melted—but soft enough to fold with the dough. Pop it back in the fridge if it gets too soft.
Roll the chilled dough into a 10×10-inch square, then place your butter block in the center, turned at a diagonal so it looks like a diamond sitting inside a square. Fold the corners of the dough over the butter like an envelope and pinch the seams to seal it all in. You’ve just set the stage for laminating—the beautiful process that gives croissants their signature layers.
Now the fun begins! Roll the dough into a long rectangle, about 8×24 inches, then fold it like a letter into thirds. That’s your first “turn.” Wrap the dough and chill it for 30 minutes. You’ll repeat this rolling and folding two more times (with 30-minute chills in between). Each turn adds more layers of butter and dough, creating the flaky structure croissants are famous for.
After the final chill, roll the dough out to about 8×20 inches, then trim the edges for clean lines. Cut into long triangles (about 4 inches at the base and 9 inches tall). Make a small slit at the base of each triangle, then roll them up, starting from the base and curling toward the tip. Place the croissants on a parchment-lined tray, making sure the tip is tucked underneath so they don’t unroll while baking.
Let the croissants rise at room temperature for 1½ to 2 hours until they look puffy and jiggly when gently touched. You don’t want them to double in size, just a nice airy lift. This step is crucial—skip it and your layers won’t open up during baking.
Preheat your oven to 400ºF. Brush the croissants with a mixture of egg and milk for that beautiful, shiny finish. Bake for 18 to 22 minutes until they’re deeply golden and crisp. Your kitchen will smell like a French bakery, and trust me, you won’t want to wait for them to cool!
Notes
You can make the dough a day ahead and laminate the next day, or even freeze the shaped croissants before proofing to bake fresh later. Just thaw overnight in the fridge and proof in the morning!
