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 sugar; 1 tablespoon salt; 2 teaspoons instant yeast; 1 1/4 cups unsalted butter, cold and sliced; 1 1/2 cups milk, lukewarm; 1 egg, for egg wash

Highlighted under: Baking & Desserts

I’ve always been fascinated by the flaky, buttery layers of a perfect croissant. After several attempts and a lot of patience, I am excited to share my easy homemade croissants recipe. The process can be a little time-consuming, but the results are absolutely worth it. With just a few simple ingredients, you can create a delightful treat that impresses not only yourself but also anyone you serve it to. Let's dive into the world of croissant-making and discover the joy of homemade pastries!

Created by

Sabrina Holt

Last updated on 2026-01-20T01:34:19.262Z

When I first attempted to make croissants, I never imagined the amount of joy they would bring me. The process of laminating the dough—folding butter into the layers—was a learning curve that required patience. I remember the feeling of anticipation as I watched the dough rise and transform.

With practice, I discovered that letting the dough rest properly is crucial for achieving that iconic flaky texture. It was also a delight to experiment with flavors by adding fillings like almond paste and chocolate, making each batch a little unique.

        Why You Will Love This Recipe
        Buttery layers that melt in your mouth.
The aroma of fresh-baked croissants filling your kitchen.
A rewarding baking project perfect for family gatherings.

      

Understanding the Lamination Technique

Lamination is crucial to achieving the signature flaky texture of croissants. This technique involves folding cold butter into the dough multiple times, creating layers that puff up during baking. Each fold creates a distinct separation between layers, which is what gives croissants their light and airy structure. I recommend using high-quality unsalted butter as your primary fat since its water content and flavor contribute significantly to the final product. Remember to keep everything cold; warmer butter will melt into the dough, preventing those lovely layers from forming.

Each folding stage should be done carefully to avoid squeezing out the butter. Roll the dough out gently, and if you notice the dough springing back, let it rest for a few minutes to relax the gluten. This tip is especially helpful after the second fold when the dough can become tense. An efficient way to check your dough is to pull a small piece for the windowpane test. If it stretches thinly without tearing, you’re on the right track.

Perfecting the Shape and Final Rise

Shaping your croissants correctly is essential for a beautiful final presentation as well as for even baking. When cutting the triangles, aim for a base that’s about 5 inches wide; this size allows for easy rolling and a proportional height when baked. Tapering the ends slightly can help create a more authentic crescent shape. Try not to squeeze too tightly when rolling, as a loose roll allows air to puff up between the layers when they bake, creating that desirable airy structure.

The final rise is just as important as the initial fermentation. Ideally, you want the croissants to double in size before baking. A good indicator is when they’ve expanded to a fluffy state but haven’t lost their shape. If your kitchen is too cold, consider turning on the oven to its lowest setting for a moment, then turning it off before placing the croissants inside. This creates a warm environment that encourages proper rising.

Ingredients

For the Croissants

4 cups all-purpose flour
1/4 cup sugar
1 tablespoon salt
2 teaspoons instant yeast
1 1/4 cups unsalted butter, cold and sliced
1 1/2 cups milk, lukewarm
1 egg, for egg wash

Make sure your butter is very cold; this step is crucial for the flaky result.

Instructions

Prepare the Dough

In a large bowl, combine the flour, sugar, salt, and yeast. Mix the ingredients until well blended. Gradually add the lukewarm milk and mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Shape it into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise for 1 hour.

Laminate the Dough

After the dough has risen, roll it out into a rectangle, then spread half of the sliced butter over two-thirds of the dough. Fold the dough in thirds, then roll out again. Repeat this process two more times, chilling in the fridge for 30 minutes between each folding.

Shape the Croissants

Once laminated, roll the dough into a large rectangle and cut it into triangles. Starting from the base, roll each triangle to form a croissant shape. Place them on a baking sheet lined with parchment paper.

Final Rise and Bake

Cover the shaped croissants with a towel and let them rise for about 1 hour. Preheat your oven to 400°F (200°C). Brush the croissants with the beaten egg and bake for 20-25 minutes until golden brown.

Enjoy your homemade croissants warm, straight out of the oven!

Pro Tips

Make sure to keep your ingredients cold and work quickly to achieve the best texture. You can also add fillings like chocolate or cheese to create your own variations.

Storage and Reheating Tips

If you want to make your croissants in advance, they freeze beautifully. After shaping them on the baking sheet, cover them with plastic wrap and freeze. Once solid, transfer them to a zip-top bag, and they can be stored for up to a month. When you’re ready to bake, just let them thaw in the fridge overnight, then proceed with the final rise before baking. This allows you to enjoy fresh croissants at a moment’s notice, keeping their delightful buttery layers intact.

For storing baked croissants, keep them in an airtight container at room temperature for about two days. If you need to keep them longer, you can wrap them tightly in aluminum foil and refrigerate for up to a week. To reheat, place them in a preheated oven at 350°F (175°C) for about 8-10 minutes; this will restore their freshness and crispness without making them soggy.

Common Troubleshooting Tips

If your croissants don’t rise as expected, the most common culprit is temperature. Ensure your yeast is fresh and activated properly; this can be done by dissolving it in lukewarm milk until bubbly before adding it to the dry ingredients. Additionally, if your kitchen is too cold, they may need more time to rise, so don’t hesitate to find a warm spot or use the oven trick I mentioned earlier.

Another common issue is butter leaking out during baking. This can happen if the butter becomes too warm before baking or if the dough is not sealed tightly enough. To prevent this, keep your butter cold throughout the laminating process and roll the dough firmly but not excessively tight when shaping. If you encounter leaking butter, it might lead to a crispy edge, but the inner layers will still be delicious!

Questions About Recipes

→ Can I make the dough ahead of time?

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

→ Is it necessary to use instant yeast?

Instant yeast works best for this recipe, allowing for a quicker rise without compromising the texture.

→ How can I store leftover croissants?

Store them in an airtight container at room temperature for up to three days. They can also be frozen for longer storage.

→ What fillings can I add to my croissants?

Popular fillings include almond paste, chocolate, ham, or cheese. Feel free to experiment with your favorites!