Name: Buttery Homemade Croissants
Prep time: 2 h
Cook time: 20 min
Total time: PT-491571H43M45S
Cuisine: French
Ingredients: 4 cups (500g) all-purpose flour; 1/2 cup (100g) granulated sugar; 1 tbsp (10g) instant yeast; 1 1/4 tsp salt; 1 1/4 cups (300ml) warm milk; 1/4 cup (60g) unsalted butter, softened; 1 cup (225g) unsalted butter, cold and sliced for laminating; 1 egg, beaten (for egg wash)

Flaky, golden, bakery-style croissants made right in my own kitchen — these rich, buttery pastries are worth every step of the process. With a crisp outer shell and soft, airy layers inside, these homemade croissants bring classic French baking right to my breakfast table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups (500g) all-purpose flour

1/2 cup (100g) granulated sugar

1 tbsp (10g) instant yeast

1 1/4 tsp salt

1 1/4 cups (300ml) warm milk

1/4 cup (60g) unsalted butter, softened

1 cup (225g) unsalted butter, cold and sliced for laminating

1 egg, beaten (for egg wash)

Directions

I start by mixing the flour, sugar, yeast, and salt in a large bowl.

I add warm milk and softened butter, mixing until a rough dough forms. Then I knead it for 5–7 minutes until smooth.

I cover the dough and let it rise for about an hour, until it doubles in size.

I roll the dough into a rectangle, wrap it in plastic, and chill it for 30 minutes.

While that chills, I prepare the cold butter by pounding it between parchment into a 7×7-inch square. I chill it until it’s firm but pliable.

I roll the chilled dough into a 10×10 inch square, place the butter slab in the center, and fold the corners over it like an envelope.

I roll this out into a long rectangle (about 8×24 inches), fold it into thirds like a letter, wrap it, and chill it for 30 minutes.

I repeat the rolling and folding process two more times, chilling for 30 minutes between each.

After the last chill, I roll the dough into a 10×20 inch rectangle and cut it into triangles, each about 5 inches wide at the base.

I roll each triangle from the base into a crescent shape and place them on a parchment-lined tray.

I let the croissants rise at room temperature for 1–2 hours until they look puffy.

I preheat the oven to 400°F (200°C), brush the croissants with egg wash, and bake for 18–22 minutes until golden and flaky.

I let them cool before serving.

Servings and timing

Servings: 12 croissants

Prep Time: 2 hours (plus chilling and rising time)

Cooking Time: 20 minutes

Total Time: 4–5 hours

Calories: 290 kcal per croissant

Variations

Sometimes I like to add chocolate sticks before rolling to make pain au chocolat. I also enjoy sprinkling almond slices on top of egg-washed croissants for a nutty twist. For a savory version, I fill the triangles with ham and cheese before rolling. The basic dough is versatile, so I can easily adapt it based on what I’m craving.

Storage/Reheating

I store leftover croissants in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I freeze them in a zip-top bag. To reheat, I bake them at 300°F (150°C) for 8–10 minutes. This brings back that crisp, fresh-from-the-oven texture.

FAQs

How long does it take to make homemade croissants?

From start to finish, it takes about 4 to 5 hours including all the chilling and rising times. Most of it is hands-off, though, which makes it manageable.

Can I make the croissant dough ahead of time?

Yes, I often make the dough the day before and leave it in the fridge overnight after the final fold. It saves time the next day and actually improves the flavor.

Why is my croissant dough tearing during lamination?

The dough might be too cold or the butter too firm. I let both soften just enough so they roll smoothly without breaking the layers.

Can I use active dry yeast instead of instant?

Yes, I just dissolve active dry yeast in the warm milk and let it sit for 5–10 minutes before mixing it into the dough.

How do I get perfectly flaky layers?

Consistent rolling, proper folding, and chilling between each fold are key. I make sure the butter stays cold and in layers — that’s what creates the signature flakiness.

Conclusion

Making croissants at home is a labor of love, but the results are absolutely worth it. With patience and a bit of practice, I get golden, buttery pastries that rival any bakery. Every layer, every bite reminds me why I keep coming back to this recipe.

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