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Homemade Croissants Recipe
4.5 from 108 votes

Homemade Croissants Recipe

This recipe guides making classic homemade croissants using laminated yeast dough layered with high-fat cold butter. The dough is mixed, chilled overnight, then rolled and folded around a butter block to create thin, flaky layers. Ingredients include all-purpose flour, milk, sugar, yeast, salt, and European-style butter. Egg wash provides a deep golden crust after baking.

Prep Time
1 hr
Cook Time
20 mins
Additional Time
10 hrs
Total Time
11 hrs 20 mins
Servings: 10 croissants
Calories: 531 kcal
Course: Breakfast, Snacks, Brunch
Cuisine: French

Ingredients

Dough
  • 4¾ cups all-purpose flour
  • ⅔ cup water
  • ⅔ cup milk whole
  • ⅓ cup sugar
  • 3 tablespoons butter at room temperature, unsalted
  • 4 teaspoons instant yeast
  • 2½ teaspoons salt
Butter Block
  • 11 ounces butter cold, unsalted
Egg wash:
  • 1 egg
  • 2 teaspoons heavy cream

Instructions

    Cup of Yum
  1. Make the Dough: Place all of the ingredients for the dough in the bowl of a stand mixer fitted with the dough hook. Mix and knead on low for 3 minutes, until the dough has just come together. Shape the dough into a disc and plate on a plate or small baking dish and cover with plastic wrap. Refrigerate overnight.
  2. Make the Butter Block: Cut the butter lengthwise and arrange in a rough 6-inch square on a piece of parchment paper. Cover with an additional piece of parchment paper and use a rolling pin to pound the butter into an 8-inch square. Trim and straighten the edges, and put the trimmings on the top of the square. Pound lightly into a 7-inch square. Wrap in the parchment paper and place in the refrigerator for at least 30 minutes before using.
  3. Laminate the Dough: Roll the dough into a 10-inch square. Arrange the square so that a straight side is facing you. Place the butter block on top of the dough at a 45-degree angle so it looks like a diamond, with a point of the butter block facing you. Fold a flap of dough over the butter so the point of the dough reaches the center. Repeat with the other three flaps to fully enclose the butter. You may need to stretch the dough a bit to cover all of the butter; lightly press the edges to seal the seams together.
  4. On a lightly floured surface with a lightly floured rolling pin, gently roll the dough out into an 8x14-inch rectangle. Fold the dough into thirds letter-style, place on a baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
  5. Repeat gently rolling the dough out into an 8x14-inch rectangle. Fold the dough into thirds letter-style, place on a baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
  6. Again, roll the dough out into an 8x14-inch rectangle. Fold the dough into thirds letter-style, place on a baking sheet and cover with plastic wrap. Refrigerate overnight.
  7. Shape the Croissants: Line two baking sheets with parchment paper and set aside.
  8. Remove the dough from the refrigerator and, on a lightly floured surface, roll it out into a 12x40-inch rectangle. Using a pizza wheel or chef’s knife, cut the dough into long triangles that measures 10 to 12 inches along the side and 4 inches along the base.
  9. Working with one at a time, gently stretch the triangles to elongate them by about an inch. Cut a small slit at the wide end of the triangle then, starting at the base, roll each tightly, yet gently, all the way up, making sure to tuck the tip underneath the bottom of the croissant.
  10. Proof the Croissants: Transfer the croissants, evenly spaced, on the prepared baking sheets (5 to a sheet) and cover loosely with plastic wrap. Place in a warm and humid spot until they have doubled in size, look puffy, and jiggle slightly if you carefully shake the baking sheet, about 2 hours.
  11. Preheat oven to 400 degrees F.
  12. Make the Egg Wash: In a small bowl, whisk together the egg and heavy cream.
  13. Once the oven is preheated, gently brush the croissants with the egg wash and let sit for 10 minutes.
  14. Bake the Croissants: Bake the croissants, one pan at a time, for 10 minutes, then reduce oven temperature to 350 degrees and bake for an additional 5 to 10 minutes, or until evenly deep golden brown.
  15. Remove from the oven and allow to cool slightly before serving.

Notes

  • Use high-fat European-style butter such as Kerrygold for a better lamination result and flavor.
  • Keep the dough and butter cold throughout the rolling and folding process to prevent butter from melting or squeezing out.
  • If the dough warms too much during lamination, chill it in the refrigerator before continuing to maintain proper layering.
  • You can freeze the dough after the lamination steps for up to three months; thaw in the refrigerator overnight before baking.
  • To freeze shaped but unbaked croissants, freeze on baking sheets until solid, then store in airtight containers for up to three months.
  • Baked croissants can be frozen for up to three months; thaw at room temperature or in the refrigerator before reheating in a 350°F oven for 5 to 10 minutes to restore crispness.
  • Freshly baked croissants are best eaten the same day but can be stored at room temperature for up to three days or refrigerated for up to one week.

Nutrition Information

Calories 531kcal (27%) Carbohydrates 55g (18%) Protein 9g (18%) Fat 31g (48%) Saturated Fat 19g (95%) Cholesterol 95mg (32%) Sodium 603mg (25%) Potassium 144mg (3%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 949IU (19%) Calcium 40mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 10 croissants

Amount Per Serving

Calories 531

% Daily Value*

Calories 531kcal 27%
Carbohydrates 55g 18%
Protein 9g 18%
Fat 31g 48%
Saturated Fat 19g 95%
Cholesterol 95mg 32%
Sodium 603mg 25%
Potassium 144mg 3%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 949IU 19%
Calcium 40mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.