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!