I still remember the first time I tasted a truly authentic croissant—flaky, golden, and buttery with a delicate crunch that gave way to an airy, layered center. It was during a trip to a small French bakery tucked away in a quiet cobblestone street. That moment stayed with me, and ever since, I’ve been chasing that same perfection in my own kitchen. After much practice, I finally cracked the technique, and now I’m sharing it with you. These homemade croissants bring a piece of Paris right to your kitchen. There’s something magical about transforming simple ingredients into something so rich and comforting.
Why You Will Love This Recipe
If you’ve ever hesitated to try making croissants from scratch, let me reassure you—it’s absolutely worth it. This recipe is detailed, approachable, and incredibly satisfying. You’ll love how the dough transforms through each fold, building those iconic buttery layers. The smell that fills your home while they’re baking is reason enough to fall in love. These croissants are crispy on the outside, soft on the inside, and perfect whether enjoyed plain, filled, or with a simple spread of jam.
Versatile
This croissant recipe offers more than just one classic result. Once you master the dough, the variations are endless. You can shape them traditionally, add chocolate for a pain au chocolat twist, or even turn them into savory options using turkey bacon, cheese, or chicken ham. Whether you want a breakfast treat, a brunch centerpiece, or something to impress your guests, this dough adapts beautifully.
Affordable
Don’t let the luxurious flavor fool you—homemade croissants are surprisingly affordable to make. All the ingredients are likely already in your pantry or fridge, and you won’t need any special tools beyond a rolling pin, a baking sheet, and some patience. Compared to bakery prices, making them at home is an economical way to indulge.
Ingredients for the Recipe
To make these authentic croissants, you’ll need just a handful of basic ingredients:
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All-purpose flour
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Unsalted butter (cold and high-quality)
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Whole milk
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Granulated sugar
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Salt
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Active dry yeast
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Water
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Egg (for egg wash)
These simple elements come together to create rich, flaky layers with an irresistible texture. Now that you have the ingredients ready, let’s move on to the method—it’s much easier than it looks.
How to Prepare This Recipe
The process of making authentic croissants may appear complex at first, but I promise you—it’s easier than it seems once you break it down. The magic is in the dough and the folding. You’ll need time and care, but not advanced skills. Follow these clear steps and soon, you’ll be enjoying the rich reward of warm, homemade croissants fresh from your own oven.
Step-by-Step Instructions for Preparation
1. Activate the Yeast
Begin by combining warm water (not hot) with the active dry yeast and a small spoonful of sugar. Let it sit for about 10 minutes until it becomes frothy. This step ensures your croissants rise beautifully and have the right structure.
2. Mix the Dough
In a large bowl, whisk together the flour, sugar, and salt. Gradually pour in the yeast mixture and cold milk. Stir until a shaggy dough forms. Knead lightly until combined, then shape it into a rough rectangle. Wrap and chill for at least 30 minutes.
3. Prepare the Butter Block
Take cold unsalted butter and shape it into a square (about 6 inches). Place it between parchment paper and pound gently with a rolling pin to flatten evenly. Chill it again until firm but pliable.
4. Laminate the Dough
On a lightly floured surface, roll the chilled dough into a rectangle large enough to encase the butter block. Place the butter in the center and fold the dough over it like an envelope. Seal the edges well. Roll out the dough carefully into a long rectangle, then perform your first “turn”—fold the top third down and the bottom third up, like folding a letter. Wrap it and chill for 30 minutes.
5. Repeat the Folds
Do two more folds, chilling the dough for 30 minutes between each. This builds the flaky layers that define a true croissant. Be sure not to rush—each chill allows the gluten to relax and the butter to firm up again.
6. Shape the Croissants
After the final chill, roll the dough out one last time into a large, thin rectangle. Use a sharp knife or pizza cutter to slice it into long triangles. Gently stretch each triangle, then roll it from the wide end to the tip, forming a crescent. Place them on a lined baking tray, with the point tucked underneath.
7. Final Proof
Let the shaped croissants proof in a warm, draft-free area for about 1.5 to 2 hours, or until noticeably puffy. Don’t rush this stage—this is where the interior gains its signature light texture.
8. Apply the Egg Wash
Once risen, gently brush each croissant with a beaten egg. This gives them that gorgeous golden shine. Be sure to cover the entire surface but avoid letting egg drip around the base.
9. Bake Until Golden
Preheat your oven to 400°F (200°C). Bake the croissants for 18–22 minutes, or until puffed and deeply golden brown. Resist the urge to open the oven door too often—they need consistent heat to rise and brown evenly.
10. Cool Before Serving
Let them cool slightly on a wire rack. While they’re irresistible warm, cooling helps the layers settle. You’ll hear the delicate crackle as you tear one open, revealing the perfect spiral of buttery flakiness inside.
Quick and Easy
Although this recipe spans several steps, each one is simple and easy to follow. What takes time here isn’t effort—it’s letting the dough rest and chill. Once you’ve done it once, the rhythm becomes second nature.
Customizable
One of the joys of croissant dough is how versatile it is. You can stuff the centers with chocolate chips, slices of turkey bacon, or even a bit of seasoned chicken ham. You can also sprinkle grated cheese before rolling to create a savory bite. For a sweet variation, add a bit of cinnamon sugar inside.
Popular with Many People
Croissants are loved across cultures and generations. Whether served at a family brunch, packed in a lunchbox, or set out for guests, they always vanish fast. There’s a deep comfort in their flaky texture and buttery flavor that appeals to nearly everyone. And when you tell people you made them from scratch—it always impresses.
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How to Make Authentic Croissants at Home
These authentic homemade croissants are buttery, flaky, and irresistibly crisp on the outside with soft, airy layers inside. Made from simple pantry ingredients and a few patient folds, this recipe brings bakery-quality results right to your kitchen.
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 1 cup cold whole milk
- 1 cup (2 sticks) unsalted butter, cold
- 1 egg (for egg wash)
Instructions
- In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let sit for 10 minutes until foamy.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the foamy yeast mixture and cold milk. Mix until a shaggy dough forms.
- Knead lightly, shape into a rectangle, wrap in plastic, and chill for 30 minutes.
- Place the cold butter between two sheets of parchment paper. Flatten into a 6-inch square using a rolling pin, then chill again.
- Roll out the chilled dough into a large rectangle. Place the butter block in the center. Fold the dough over it like an envelope and seal all edges.
- Roll the dough into a long rectangle. Perform a letter fold: fold the top third down, then the bottom third up. Wrap and chill for 30 minutes.
- Repeat the rolling and folding process two more times, chilling between each turn.
- After the final rest, roll out the dough into a thin rectangle. Cut into triangles with a sharp knife.
- Stretch each triangle gently and roll it from the base to the tip, forming a crescent shape.
- Place on a lined baking tray. Let the croissants proof at room temperature for 1.5 to 2 hours until puffy.
- Brush each with beaten egg, covering the entire surface.
- Bake in a preheated oven at 400°F (200°C) for 18–22 minutes until golden brown. Let cool slightly before serving.
Notes
Add turkey bacon or chicken ham for a savory option
Insert chocolate or cinnamon-sugar for a sweet twist
Chill dough thoroughly between each fold
Keep butter cold to prevent melting during lamination
Allow full proofing time for light, airy texture
- Prep Time: 1 hour
- Cook Time: 20
FAQs
Can I make croissant dough ahead of time?
Yes, absolutely. You can prepare the dough up to the final fold and keep it in the fridge overnight. This gives the dough even more flavor. When ready, continue with shaping and baking.
Do I need special flour to make croissants?
No, regular all-purpose flour works well. However, if you prefer an even lighter crumb, you can substitute part of it with bread flour. Both options yield excellent results when handled properly.
Can I freeze croissants?
Yes, croissants freeze beautifully. You can freeze them after shaping but before baking. Simply thaw them overnight in the fridge and let them proof before baking the next day.
Why is my butter leaking during baking?
If the butter leaks out, the dough was likely too warm or not sealed tightly enough. Make sure the dough is cold when folding and rolling. Always chill between steps to lock in the butter.
Can I make this without a stand mixer?
Definitely. The dough can be mixed by hand. It may take a bit more kneading, but the texture comes out just as great.
What’s the best way to store leftovers?
Store cooled croissants in an airtight container at room temperature for 1–2 days. For longer storage, freeze and reheat in the oven when ready.