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Homemade Croissants Recipe

Classic Homemade Croissants

Create bakery-quality croissants at home with this step-by-step recipe. These buttery, flaky pastries feature dozens of golden layers and a light, airy interior. While the process takes time, the technique is straightforward and the results are incredibly rewarding.
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Prep Time 1 hour
Cook Time 17 minutes
Resting & Proofing Time 10 hours
Total Time 11 hours 17 minutes
Servings: 16 croissants
Course: Breakfast, Brunch
Cuisine: French
Calories: 253
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 480 grams bread flour plus extra for dusting
  • 50 grams granulated sugar
  • 7 grams instant yeast 1 package
  • 10 grams fine sea salt
  • 300 ml cool water
Lamination & Finishing
  • 284 grams salted butter high-fat European style, slightly chilled
  • 1 large egg for egg wash, room temperature

Equipment

  • Stand Mixer with Dough Hook
  • Rolling Pin
  • 2 baking sheets
  • Parchment paper
  • Plastic wrap
  • Pizza cutter or sharp knife
  • Pastry brush
  • Kitchen scale (recommended)

Method
 

  1. Make the Dough: In a stand mixer bowl, whisk together flour, sugar, yeast, and salt. Using the dough hook on low speed, stream in the cool water. Mix for 2 minutes on low, then increase to medium speed for 5 minutes until dough pulls away from bowl sides.
  2. First Rest: On floured parchment paper, stretch dough into a rectangle. Transfer to a baking sheet, cover completely with plastic wrap, and refrigerate for at least 4 hours or overnight.
  3. Prepare Butter: Fold parchment paper into an 8×10 inch rectangle. Cut butter lengthwise and place in the parchment packet. Use a rolling pin to flatten butter into the rectangle shape. Refrigerate for 5-10 minutes until malleable but not soft.
  4. First Lamination: Roll chilled dough to 16×10 inches on a floured surface. Place butter in center, aligning 10-inch sides. Fold top and bottom thirds of dough over butter so they meet in the middle. Seal edges by pinching together.
  5. First Fold: Turn dough 90 degrees. Gently roll back to 16×10 inches. Fold into thirds like a letter (bottom third up, top third down). Cover with plastic wrap and refrigerate for 10-20 minutes.
  6. Second Fold: Roll dough to 16×10 inches again. Fold into thirds. Cover and refrigerate for 10-20 minutes.
  7. Third Fold: Roll and fold one final time. Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight.
  8. Shape Croissants: Remove dough from fridge and let rest 15 minutes. Roll to 24×12 inches. Trim edges for clean lines. Cut into long triangles from edge to edge (12-16 triangles).
  9. Roll Croissants: Starting from the wide end, roll each triangle tightly. Press the tip down to seal. Place on lined baking sheets, cover loosely with plastic wrap.
  10. Proof: Let croissants proof at room temperature (around 70°F) for 2-3 hours until they leave an indent when gently pressed and wobble when pan is shaken.
  11. Bake: Preheat oven to 400°F (375°F conventional). Beat egg and brush over croissants twice for rich color. Bake 15-18 minutes until golden brown and light to the touch. Cool on pan 10-15 minutes before transferring to cooling rack.

Notes

Butter Quality: Use high-fat European butter (82%+ fat content) like Kerrygold or Danish Creamery for best results.
Temperature Control: Keep butter malleable but not soft during lamination. If it gets too soft, refrigerate briefly.
Storage: Best served fresh the same day. Store at room temperature in airtight container for 2-3 days, refrigerate up to 1 week, or freeze up to 1 month.
Timing Flexibility: After making dough, can refrigerate overnight. After lamination, don't exceed 20-minute rest times. Final refrigeration can be extended beyond 2 hours if needed.
Troubleshooting: If butter leaks during baking, croissants were likely under-proofed or proofed in too warm an environment.