Name: Homemade Croissants
Prep time: 1 h
Cook time: 20 min
Total time: PT-489824H19M39S
Cuisine: French
Ingredients: 4 cups all-purpose flour; 2 1/4 tsp active dry yeast; 1/4 cup granulated sugar; 1 1/2 tsp salt; 1 1/4 cups warm whole milk; 1 cup unsalted butter (cold, for lamination); 2 tbsp unsalted butter (softened, for dough); 1 egg (for egg wash)

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These Homemade Croissants are buttery, flaky, and golden—just like the ones I dream about from a French bakery. Making them at home takes time and care, but the reward is absolutely worth it. I love the process just as much as the final result: crisp, layered pastries with a soft, tender center.

Why You’ll Love This Recipe

I love how making croissants from scratch gives me total control over the flavor and texture. The dough is rich and yeasty, and the laminated layers bake up into a beautifully airy pastry that shatters with every bite. Whether I enjoy them plain, filled with chocolate, or slathered in jam, nothing compares to the taste and pride of homemade croissants fresh from my oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Granulated sugar
Salt
Whole milk (warm)
Unsalted butter (softened and cold, for lamination)
Egg (for egg wash)

Directions

I start by mixing warm milk, yeast, and a bit of sugar in a bowl. I let it sit for 5–10 minutes until foamy.
In a large bowl, I combine flour, the remaining sugar, and salt. I add the yeast mixture and mix until a dough forms.
I knead the dough briefly, then shape it into a rectangle, cover, and refrigerate for at least an hour.
While the dough chills, I shape the cold butter into a flat square (about ½-inch thick) between parchment paper and keep it cold.
I roll out the dough into a larger rectangle, place the butter block in the center, and fold the dough over it like a letter.
I begin the lamination process: rolling, folding, and chilling the dough. I do 3 folds total, resting the dough in the fridge for 30 minutes between each.
After the final chill, I roll out the dough and cut it into triangles. I roll each triangle up tightly from base to tip to form the classic croissant shape.
I place them on a baking sheet, cover lightly, and let them rise at room temperature until puffy—about 1.5 to 2 hours.
I brush them with egg wash, then bake at 400°F (200°C) for 15–20 minutes until golden brown and crisp.
I cool them on a rack slightly before serving warm.

Servings and timing

This recipe makes about 12 croissants. It takes around 1 hour of active prep time and 6–8 hours total including resting, chilling, and proofing time—perfect for a weekend baking project.

Variations

I like to fill some with dark chocolate before rolling to make pain au chocolat. Sometimes I add a sprinkle of cinnamon sugar or almond paste inside. For a savory twist, I fill them with cheese. If I want mini croissants, I just cut the triangles smaller before shaping.

storage/reheating

I store leftover croissants in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them and reheat in the oven at 300°F until warmed through. This brings back their crispness beautifully. I avoid microwaving since it makes them soggy.

FAQs

Why is my dough not rising?

If the dough isn’t rising, the yeast might be expired or the milk was too hot and killed it. I always check my yeast and make sure the milk is warm, not hot—around 100°F.

Can I use instant yeast instead?

Yes, I can substitute instant yeast for active dry yeast. I mix it directly into the dry ingredients and skip the proofing step at the beginning.

How do I get visible layers?

Proper lamination is key. I keep the butter cold and roll gently. I chill between each fold and try not to overwork the dough. It’s all about keeping those layers intact.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough and do the first two folds the day before. I finish the final fold and shaping the next day for fresh morning baking.

Why are my croissants leaking butter?

This usually happens if the butter gets too soft or melts during proofing. I proof in a cool area and make sure the shaped croissants stay cold until just before baking.

Conclusion

These Homemade Croissants are a labor of love that pay off with every flaky, buttery bite. The process is meditative and rewarding, and the result is bakery-quality pastries straight from my own kitchen. Whether I serve them fresh in the morning or save a batch in the freezer, I always come back to this recipe when I want something truly special.