Flaky, buttery, and beautifully golden, homemade croissants are one of the most rewarding pastries to make from scratch. Their signature layers come from repeatedly folding chilled butter into yeasted dough, creating dozens of delicate layers that puff up in the oven.
They take a little patience, but the result is worth it: crisp on the outside, soft and airy inside, with rich buttery flavor in every bite.
Classic Homemade Croissants
The key to great croissants is keeping the dough and butter cool while creating even, consistent layers through the lamination process.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry or instant yeast
- 1 ½ tsp salt
- 1 ¼ cups cold whole milk
- 3 tbsp unsalted butter, softened
For the Butter Layer:
-
1 cup unsalted butter, cold
For the Egg Wash:
- 1 large egg
- 1 tbsp milk
Instructions
1. Make the Dough
In a large bowl, combine the flour, sugar, yeast, and salt.
Add the cold milk and softened butter. Mix until a rough dough forms, then knead for about 5–7 minutes until relatively smooth.
Shape the dough into a rectangle, cover, and refrigerate for at least 1 hour.
2. Prepare the Butter Block
Place the cold butter between two sheets of parchment paper.
Using a rolling pin, gently pound and roll the butter into an even rectangle about ½ inch thick.
Refrigerate until firm but still flexible.
3. Lock in the Butter
Roll the chilled dough into a rectangle large enough to completely enclose the butter block.
Place the butter in the center and fold the dough over it, pinching the seams closed.
The butter should be completely enclosed inside the dough.
4. Laminate the Dough
Gently roll the dough into a long rectangle.
Fold the bottom third toward the center, then fold the top third over it, similar to folding a letter.
Wrap and refrigerate for about 30 minutes.
Repeat the rolling, folding, and chilling process two more times. Keeping everything cold is essential for maintaining distinct layers of dough and butter.
5. Shape the Croissants
After the final chill, roll the dough into a large rectangle approximately ¼ inch thick.
Cut the dough into long triangles. Make a small notch at the center of the wide end of each triangle, then gently roll toward the pointed end.
Curve the ends slightly inward to create the classic croissant shape.
6. Proof
Arrange the croissants on parchment-lined baking sheets, leaving plenty of room between them.
Cover loosely and allow them to proof until noticeably puffed and slightly jiggly when the tray is gently moved. Depending on the temperature of your kitchen, this can take around 2–3 hours.
7. Add the Egg Wash
Preheat the oven to 400°F (200°C).
Whisk together the egg and milk, then gently brush the mixture over the croissants without pressing down on the delicate layers.
8. Bake
Bake for approximately 18–22 minutes, or until the croissants are deeply golden brown and crisp on the outside.
Transfer to a wire rack and allow them to cool slightly before serving.
Why This Recipe Works
Croissants get their signature flaky texture through lamination. As the dough bakes, water in the butter turns to steam, helping separate and lift the thin layers of dough.
Keeping the butter cold but flexible throughout the folding process prevents it from melting into the dough too early, helping create the distinct honeycomb-like interior that makes a great croissant.
Tips for the Best Homemade Croissants
- Keep everything cold throughout the lamination process.
- Don't rush the resting periods between folds.
- Roll with even pressure to maintain consistent layers.
- Avoid adding excess flour while rolling out the dough.
- Don't underproof — properly proofed croissants should look noticeably larger, airy, and slightly jiggly.
- Bake until deeply golden for the best crisp exterior and buttery flavor.
Explore our selection of high-quality rolling pins to create smooth, evenly laminated dough and beautifully defined layers for bakery-style homemade croissants.
