Crisp, golden layers with a buttery aroma and a delicate crumb—these homemade croissants bring the charm of a Parisian bakery straight to your kitchen. Though the process is detailed, the result is a stunning pastry that’s worth every fold. Each bite is light, airy, and rich, making them the kind of breakfast that turns mornings into a moment of indulgence.
Ingredients Breakdown
The dough begins with a balanced blend of all-purpose and bread flour—this combination provides both tenderness and structure. All-purpose flour offers softness, while bread flour adds the strength needed to support the many buttery layers. Granulated sugar lightly sweetens the dough, helping with caramelization during baking. Instant yeast brings the dough to life, ensuring a consistent rise, while fine sea salt enhances every note of flavor and balances the richness. Whole milk and cold water hydrate the dough, giving it pliability and softness.
The butter plays two roles in this recipe. The first portion, incorporated into the dough, adds richness and elasticity. The second, known as the butter block, is the soul of the lamination process. It must be high quality, unsalted, and perfectly cold—capable of melting smoothly between each fold to create paper-thin, flaky layers.
Step-by-Step Instructions
The dough starts with a blend of flours, sugar, yeast, milk, and cold water, all kneaded into a cohesive, slightly stiff mass. A short resting period follows—just ten minutes, but enough to let the gluten strands begin to relax. After the initial rest, cubes of cold butter are added and kneaded until the dough becomes smooth, stretchy, and elastic. Scoring the top allows the dough to rise more evenly and predictably.
After proofing at room temperature for 90 minutes, the dough is chilled for three hours to firm it up. This makes it easier to laminate later and ensures the butter won’t melt when folded in.
While the dough chills, the butter block is prepared. The key to perfect lamination lies in shaping the butter into a uniform 8×8-inch square. By sandwiching it between sheets of parchment and gently pounding and rolling it, you maintain control over its thickness and softness. Once formed, it should return to the fridge so it stays cold and pliable for the next stage.
With the dough chilled and the butter block ready, the lamination begins. The dough is rolled into a rectangle, twice the size of the butter block. The butter is placed in the center, and the dough is folded over it like an envelope. A gentle roll stretches the dough and distributes the butter between the layers. Clean, trimmed edges help keep the lamination tidy and precise.
The first fold is a book fold—each end is folded inward to meet in the center, then the dough is folded in half like a book, creating four layers. After resting in the fridge for an hour, a second roll and fold follows. This time, a classic letter fold adds even more layers. Each fold and rest stage helps define structure, separate layers, and prevent the butter from melting or smearing.
Once folded for the final time, the dough is wrapped and refrigerated overnight. This long rest allows the gluten to relax fully and deepens the flavor. The next morning, it’s rolled into a large rectangle and cut into uniform triangles. A gentle stretch helps form the classic crescent shape, and a small slit at the base ensures an even roll.
The shaped croissants are arranged on a baking tray and covered loosely. They proof slowly for 2½ hours in a warm, draft-free environment, growing noticeably puffy and soft. Once fully proofed, they’re brushed with egg wash—carefully avoiding the seams and exposed layers to ensure they rise properly in the oven.
Baked at 375°F, the croissants transform into deeply golden pastries with beautifully crisp layers. After baking, they’re cooled slightly to allow the interiors to finish setting. The result is buttery, airy, and irresistible.
Recipe Tips & Frequently Asked Questions
Use high-quality unsalted butter for the best flavor and structure
Choose a European-style butter with a high fat content—this improves layering and flavor.
Keep all components cold during folding to prevent melting and leaking
If the dough or butter gets too warm, refrigerate it for 15–20 minutes before continuing.
Don’t skip the overnight chill—it makes shaping easier and improves flavor
This resting phase ensures the dough is pliable and flavorful while maintaining clean, defined layers.
Trim uneven edges for uniform croissants and better lamination
Clean cuts allow the layers to puff evenly and avoid trapping the butter in irregular folds.
Apply egg wash gently without brushing between folds to avoid sealing them shut
A light touch ensures a golden finish while keeping the structure intact.
Can I make the dough in advance and freeze it?
Yes, freeze after shaping. Thaw overnight in the refrigerator and proof before baking.
What if my butter breaks through the dough while rolling?
Chill immediately. Cold dough is easier to work with, and the butter will firm up again.
How do I know my croissants are fully proofed?
They should be visibly puffy and slightly jiggly when you nudge the tray.
Can I use only all-purpose flour instead of a blend?
You can, but using bread flour helps develop stronger structure for better lamination.
What’s the best way to store leftover croissants?
Keep them in an airtight container at room temperature for 1–2 days, or freeze and reheat as needed.
What to Serve With This Recipe
Croissants are endlessly versatile. Serve warm with fruit preserves, whipped honey butter, or a slice of brie for a sweet breakfast. For a savory twist, pair with scrambled eggs, smoked salmon, or avocado slices. Add to a brunch board with charcuterie, cheeses, and fresh fruit, or simply enjoy with your favorite espresso or a steaming mug of hot chocolate. Their buttery layers pair well with nearly anything on the breakfast table.
Buttery, flaky, and beautifully layered, these croissants are a labor of love that delivers bakery-quality results at home. Whether served warm from the oven or savored the next day, they offer a taste of craftsmanship in every bite. From quiet mornings to celebratory brunches, croissants bring warmth, aroma, and a touch of luxury to the table.
Ingredients
For the Dough:
250 grams all-purpose flour (2 cups)
250 grams bread flour (2 cups)
50 grams granulated sugar (¼ cup)
11 grams instant yeast (1 tablespoon)
140 grams whole milk (approximately 0.59 cups)
140 grams cold water (approximately 0.59 cups)
10 grams fine sea salt (1½ teaspoons)
55 grams high-quality unsalted butter, cold and diced (¼ cup)
For the Butter Block:
226 grams high-quality unsalted butter (2 sticks or 16 tablespoons)
Instructions
Prepare the Dough
In the bowl of a stand mixer, combine the all-purpose flour, bread flour, sugar, yeast, salt, milk, and cold water. Knead the mixture until a cohesive dough forms. Cover the bowl with plastic wrap and allow the dough to rest for 10 minutes to relax the gluten.
Once rested, add the 55 grams of cold, cubed butter. Continue kneading for another 10–15 minutes, until the dough becomes soft, pliable, and silky. Score the top of the dough with a shallow X to encourage even rising, then cover the bowl again and let it rise at room temperature for 1½ hours. Afterward, transfer it to the refrigerator to chill for 3 hours.
Prepare the Butter Block
While the dough is chilling, cut the cold butter into pieces and place them between two sheets of parchment paper. Use a rolling pin to shape the butter into an even 8×8-inch square. Once shaped, place it in the fridge to keep it firm until ready to use.
Laminate the Dough
After the dough has chilled for 3 hours, transfer it to a lightly floured surface and roll it out into a large rectangle, roughly twice the size of the butter block. Place the cold butter block in the center of the dough. Fold the edges of the dough over the butter, meeting in the center without overlapping.
Ensure the butter is pliable but still cool—if it’s too hard, let it sit at room temperature for about 8 minutes. Use a rolling pin to gently press and lengthen the dough to about 18–22 inches. Work quickly to keep the butter from melting, and trim the uneven edges from the top and bottom to maintain clean lines.
Perform a book fold by bringing each end of the dough toward the center so they touch but don’t overlap, then fold the dough in half along the seam. You should now have four layers. Lightly roll it flat, wrap it in plastic, and refrigerate for 1 hour.
Remove the chilled dough and roll it out again. The butter and dough may feel firmer, so take your time and apply even pressure. For the final fold, perform a letter fold: fold one-third of the dough inward, then fold the remaining third over the first, like folding a letter. This creates multiple thin layers of dough and butter. Shape into a rough square, wrap in plastic, and refrigerate overnight.
Shape the Croissants
The next morning, roll the dough into a 13×16-inch rectangle. If it begins to feel too soft or sticky, return it to the fridge for 20 minutes. Cold dough is essential for clean shaping and well-defined layers.
Cut the dough into 4-inch wide rectangles, then slice each rectangle diagonally to create triangles. Gently stretch the wide end and the tip of each triangle. Make a small slit at the base of each triangle to help with rolling, then roll each piece into a crescent, ending with the tail tucked underneath.
Proof and Bake
Place the shaped croissants on a parchment-lined baking sheet, seam side down. Loosely cover them with plastic wrap, leaving room for expansion. Let them proof in a turned-off oven or a warm, draft-free place for 2½ hours, until noticeably puffy.
Once risen, brush each croissant with egg wash, taking care to avoid brushing between the layers to prevent them from sealing shut. Bake at 375°F (190°C) for 20–30 minutes, or until they’re deeply golden and crisp. Let them cool for 10 minutes before serving to allow the interior to set.
Croissants Recipe
Ingredients
For the Dough:
- 250 grams all-purpose flour 2 cups
- 250 grams bread flour 2 cups
- 50 grams granulated sugar ¼ cup
- 11 grams instant yeast 1 tablespoon
- 140 grams whole milk approximately 0.59 cups
- 140 grams cold water approximately 0.59 cups
- 10 grams fine sea salt 1½ teaspoons
- 55 grams high-quality unsalted butter cold and diced (¼ cup)
For the Butter Block:
- 226 grams high-quality unsalted butter 2 sticks or 16 tablespoons
Instructions
Prepare the Dough
- In the bowl of a stand mixer, combine the all-purpose flour, bread flour, sugar, yeast, salt, milk, and cold water. Knead the mixture until a cohesive dough forms. Cover the bowl with plastic wrap and allow the dough to rest for 10 minutes to relax the gluten.
- Once rested, add the 55 grams of cold, cubed butter. Continue kneading for another 10–15 minutes, until the dough becomes soft, pliable, and silky. Score the top of the dough with a shallow X to encourage even rising, then cover the bowl again and let it rise at room temperature for 1½ hours. Afterward, transfer it to the refrigerator to chill for 3 hours.
Prepare the Butter Block
- While the dough is chilling, cut the cold butter into pieces and place them between two sheets of parchment paper. Use a rolling pin to shape the butter into an even 8×8-inch square. Once shaped, place it in the fridge to keep it firm until ready to use.
Laminate the Dough
- After the dough has chilled for 3 hours, transfer it to a lightly floured surface and roll it out into a large rectangle, roughly twice the size of the butter block. Place the cold butter block in the center of the dough. Fold the edges of the dough over the butter, meeting in the center without overlapping.
- Ensure the butter is pliable but still cool—if it’s too hard, let it sit at room temperature for about 8 minutes. Use a rolling pin to gently press and lengthen the dough to about 18–22 inches. Work quickly to keep the butter from melting, and trim the uneven edges from the top and bottom to maintain clean lines.
- Perform a book fold by bringing each end of the dough toward the center so they touch but don’t overlap, then fold the dough in half along the seam. You should now have four layers. Lightly roll it flat, wrap it in plastic, and refrigerate for 1 hour.
- Remove the chilled dough and roll it out again. The butter and dough may feel firmer, so take your time and apply even pressure. For the final fold, perform a letter fold: fold one-third of the dough inward, then fold the remaining third over the first, like folding a letter. This creates multiple thin layers of dough and butter. Shape into a rough square, wrap in plastic, and refrigerate overnight.
Shape the Croissants
- The next morning, roll the dough into a 13×16-inch rectangle. If it begins to feel too soft or sticky, return it to the fridge for 20 minutes. Cold dough is essential for clean shaping and well-defined layers.
- Cut the dough into 4-inch wide rectangles, then slice each rectangle diagonally to create triangles. Gently stretch the wide end and the tip of each triangle. Make a small slit at the base of each triangle to help with rolling, then roll each piece into a crescent, ending with the tail tucked underneath.
Proof and Bake
- Place the shaped croissants on a parchment-lined baking sheet, seam side down. Loosely cover them with plastic wrap, leaving room for expansion. Let them proof in a turned-off oven or a warm, draft-free place for 2½ hours, until noticeably puffy.
- Once risen, brush each croissant with egg wash, taking care to avoid brushing between the layers to prevent them from sealing shut. Bake at 375°F (190°C) for 20–30 minutes, or until they’re deeply golden and crisp. Let them cool for 10 minutes before serving to allow the interior to set.
