Homemade Croissants Step By Step

Name: Homemade Croissants Step By Step
Prep time: 30 min
Cook time: 25 min
Total time: 5 h
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 10g salt; 40g granulated sugar; 10g instant yeast; 300ml cold water; 300g unsalted butter (for laminating); 1 egg (for egg wash)

Highlighted under: Baked Indulgences

I absolutely love making croissants from scratch! There's something incredibly satisfying about transforming simple ingredients into flaky, buttery pastries. When I first tackled this recipe, I found that patience truly pays off. It took time to layer the dough properly, but seeing the transformation as they baked was so rewarding. Trust me, once you taste a warm, homemade croissant straight from the oven, you'll never look at store-bought versions the same way again.

Created by

Brittany Shaw

Last updated on 2026-01-24T10:16:12.684Z

When I first thought about trying my hand at croissants, I was daunted by the thought of laminating dough. I remember watching countless videos, but nothing compared to the hands-on experience. Each fold and roll released a divine buttery aroma, building my anticipation. I discovered that letting the dough rest in the fridge helped to manage the elasticity, making it easier to work with.

The moment I pulled those golden-brown croissants from the oven, I couldn’t help but feel accomplished. They were flaky, airy, and utterly delicious! I paired them with fresh jam, and they quickly became a family favorite. If I can do it, so can you!

Why You'll Love This Recipe
The satisfying crunch of the outer layer combined with the soft interior
Endless filling options, from sweet jams to savory cheeses
The delightful aroma of butter wafting through your kitchen

Understanding the Ingredients

The quality of your ingredients plays a crucial role in the final outcome of your croissants. Use high-protein all-purpose flour, as it contains a higher gluten content that helps create a stronger dough structure to support the flaky layers. When selecting butter, opt for unsalted European-style butter, which has a higher fat content, ensuring a rich flavor and superb flakiness. Avoid using margarine, as it doesn't provide the same taste or texture as real butter.

Don't underestimate the importance of temperature, especially when working with butter. Keep the butter and dough as cold as possible during the laminating process. If the butter starts to soften or melt, it will not create distinct layers, resulting in a dense pastry. If needed, return both the dough and butter to the refrigerator for about 10-15 minutes to maintain the right consistency.

Troubleshooting Common Issues

A common issue when making croissants is dough that doesn't rise properly. Ensure your yeast is fresh and active; a simple test is to dissolve it in warm water with a bit of sugar. If it bubbles and foams within 5-10 minutes, it's good to use. Also, verify that your proofing environment is warm and draft-free to encourage proper yeast activity.

If your croissants don't have the desired layers after baking, the folding technique may need adjustment. Ensure you perform the folds firmly but gently, and always chill the dough adequately between folds. This helps to maintain the integrity of the layers. If layers are not visible, it could mean the butter melted into the dough instead of creating pockets, leading to a less flaky croissant.

Ingredients

Gather the following ingredients to create your croissants:

Croissant Ingredients

500g all-purpose flour
10g salt
40g granulated sugar
10g instant yeast
300ml cold water
300g unsalted butter (for laminating)
1 egg (for egg wash)

Make sure to have all ingredients measured and ready to go for an efficient baking experience!

Instructions

Follow this step-by-step guide to make perfect homemade croissants:

Make the Dough

In a large bowl, combine the flour, salt, sugar, and yeast. Slowly add the cold water and mix until a dough forms. Knead for about 10 minutes until smooth, then cover and let rest for 1 hour.

Prepare the Butter Block

Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it's about 1cm thick. Chill in the fridge while the dough is resting.

Laminate the Dough

Roll out the rested dough into a rectangle. Place the chilled butter block on one half of the dough and fold the other half over it. Roll out gently to a larger rectangle. Fold into thirds, cover, and chill for 30 minutes. Repeat this process two more times.

Shape the Croissants

Roll the laminated dough into a thin sheet and cut it into triangles. Starting from the wide base, roll each triangle tightly towards the point to shape the croissants. Place on a baking tray lined with parchment paper.

Proof and Bake

Cover the shaped croissants and let them proof for about 2 hours or until doubled in size. Preheat your oven to 200°C (400°F). Brush the croissants with the beaten egg and bake for 20–25 minutes until golden brown.

Allow the croissants to cool slightly before serving. Enjoy them warm or store them in an airtight container for later!

Pro Tips

For the best results, ensure your ingredients and kitchen environment are cool to prevent the butter from melting during lamination.

Storage and Reheating

Croissants are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to two days. If you live in a particularly humid climate, consider refrigerating them to keep them from becoming soggy. For longer storage, freeze your shaped, unbaked croissants before the final proofing. They can be frozen for up to a month. Just be sure to allow them to rise overnight in the fridge before baking.

To reheat croissants and restore their crispy texture, preheat your oven to 180°C (350°F) and place the croissants on a baking sheet. Heat them for about 5-10 minutes, or until they are warmed through and the outer layer is crisp again. Avoid using a microwave, as it can render them chewy and unappetizing.

Creative Variations

While classic croissants are delicious on their own, you can get creative with fillings. Try adding a thin layer of almond paste and sliced almonds before rolling them, or incorporate chocolate chips for a sweet treat. For a savory option, consider spreading a mixture of cream cheese and herbs or including cooked ham and cheese before rolling.

You can also experiment with the dough itself by infusing it with flavors. Adding a bit of vanilla extract or citrus zest to the dough can enhance the final taste. Just be cautious not to add too much, as this can affect the dough's hydration and overall texture.

Questions About Recipes

→ Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours before the lamination process.

→ What should I do if my dough is sticky?

If the dough is too sticky, sprinkle a little flour while kneading, but avoid adding too much.

→ How can I store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.

→ What are some fill options for my croissants?

You can fill croissants with chocolate, almond paste, ham and cheese, or any jam of your choice!