Making croissants from scratch is a labor of love — but once you taste one fresh from your own oven, you’ll understand why it’s worth the effort.
These classic French pastries are made from a yeasted dough that’s layered with butter, folded, and rolled several times to create that signature flaky texture.
Yes, it takes time. But no, it’s not as intimidating as it sounds. Once you do it once, it becomes less of a challenge and more of a ritual.
The smell of croissants baking is enough to make your kitchen feel like a Parisian café. And pulling apart those golden layers? Pure satisfaction.
Ingredients
For the dough (détrempe):
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (10g) salt
- 1 tablespoon (10g) active dry yeast
- 1 1/4 cups (300ml) warm milk
- 2 tablespoons unsalted butter, melted
Butter block (beurrage):
- 1 cup (225g) unsalted butter, cold and shaped into a flat square
For the egg wash:
- 1 egg
- 1 tablespoon milk
Step 1: Mix and Chill the Dough
In a large bowl or stand mixer, mix flour, sugar, and salt. Dissolve yeast in warm milk and let it sit until foamy — about 5 to 10 minutes. Add the milk-yeast mixture and melted butter to the dry ingredients and knead until smooth, about 3–5 minutes.
The dough should be soft but not sticky. Shape it into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour. This rest helps the dough firm up and makes it easier to laminate.
Step 2: Prepare the Butter Block
While the dough chills, get your butter ready. Place cold butter between two sheets of parchment paper. Use a rolling pin to shape it into a 6-inch square. If it’s too soft, chill it for a few minutes. If it’s too firm, let it sit out for a few minutes. It should be cold but pliable — think modeling clay.
Step 3: Laminate the Dough Like a Pro
Now for the magic. Roll the chilled dough into a 12-inch square. Place the butter block diagonally in the center, like a diamond. Fold the corners of the dough over the butter to enclose it completely, like wrapping a gift.
Roll the dough into a long rectangle, about 8×20 inches. Fold it into thirds, like a letter. This is your first “turn.” Wrap it and chill for 30 minutes.
Repeat the rolling, folding, and chilling process two more times for a total of three turns.
Each turn builds more layers — and more layers means flakier croissants. Don’t rush this step. Cold dough and butter make all the difference.
Step 4: Shape the Croissants
After the final rest, roll the dough out into a large rectangle, about 1/4-inch thick. Use a sharp knife or pizza cutter to trim the edges and cut triangles roughly 5 inches wide at the base.
Starting at the wide end, gently stretch and roll each triangle toward the tip to form that classic crescent shape. Place on a parchment-lined baking sheet, point side down so they don’t unroll.
Step 5: Proof and Bake
Cover the shaped croissants loosely and let them rise at room temperature for 1.5 to 2 hours. They won’t double in size but should become noticeably puffy and jiggly to the touch.
Preheat your oven to 400°F (200°C). Mix the egg with milk and gently brush over each croissant — this gives them that glossy, golden finish.
Bake for 18–22 minutes until puffed and deep golden brown. Rotate the pan halfway through for even browning. Let them cool on a wire rack for at least 10 minutes (if you can wait).
What Makes This Recipe Work
There’s no skipping steps here — but every one serves a purpose. The resting and chilling ensure clean layers. The butter gets locked into the dough, and those folds multiply the layers as the butter steams in the oven.
The result? Light, flaky pastry that shatters when you bite into it.
Plus, using warm milk in the dough and letting it proof properly adds just the right tenderness without sacrificing structure.
Tips for Success (from Someone Who Learned the Hard Way)
- Keep everything cold. If the butter melts into the dough during rolling, chill it again before continuing.
- Use good butter. European-style butter with higher fat content makes a noticeable difference.
- Roll gently. Too much pressure can break layers or cause butter to leak out.
- Practice patience. Croissant dough needs time and calm energy. Don’t rush it.
Variations Once You’ve Mastered the Basics
When you’re ready to experiment, try folding in grated chocolate before shaping, or slathering almond paste in the center for almond croissants. You can even go savory with a bit of grated cheese or thinly sliced ham.
Or freeze some of the shaped, unbaked croissants for another day. Let them thaw and rise overnight in the fridge, then bake as usual.
Final Thoughts
Croissants are more than a recipe — they’re a project. But they’re also incredibly rewarding. You’ll find a quiet joy in rolling out the dough, watching it rise, and seeing those golden, layered pastries puff up in the oven.
The first time you make these, they might not look bakery-perfect — and that’s okay. Because the first bite of warm, homemade croissant is something you don’t forget.
And when someone tells you they can’t believe you made them from scratch, it makes every fold and chill worth it.
