There’s honest, quiet joy in butter folded into flour until the layers sing. These croissants are worth the time: flaky, layered, and richly flavored, with a crisp exterior that gives way to soft, honeycombed crumbs. You’ll get better results by following the process rather than rushing it.
I write this from the perspective of someone who balances a busy kitchen and loves rituals that reward patience. You don’t need fancy ingredients—just attention to temperature and handling—to make bakery-level croissants at home. I’ll walk you through each stage, point out the traps, and show the exact steps to follow.
This recipe uses an overnight dough and a butter block to create distinct laminated layers. It takes planning, but most of the work is hands-off resting and chilling. If you make this once, you’ll understand why it’s a keeper for weekend baking.
Shopping List
Buy fresh, cold butter for laminating and good-quality all-purpose flour. Check that you have instant yeast and heavy cream. You’ll also need basic pantry items—sugar, salt, and an egg. If possible, get European-style butter for richer flavor, but any unsalted butter will work for the block.
Ingredients
- 4¾ cups (570 g) all-purpose flour — forms the structure; use a spoon-and-level method if measuring by volume.
- ⅔ cup (160 ml) water — hydrates the dough; room temperature is fine for mixing.
- ⅔ cup (160 ml) whole milk — adds fat and flavor; helps a tender crumb.
- ⅓ cup (66 g) sugar — feeds the yeast slightly and helps browning.
- 3 tablespoons (43 g) unsalted butter, at room temperature — enriches the dough and makes it pliable for sheeting.
- 4 teaspoons instant yeast — the leavening agent; instant yeast works without preproofing.
- 2½ teaspoons salt — balances flavor and tightens gluten.
- 11 ounces (312 g) unsalted butter, cold — the butter block for laminating; keep it cold but pliable enough to roll.
- 1 egg — for the egg wash to give a glossy, golden finish.
- 2 teaspoons heavy cream — thinned into the egg for a richer glaze.
Cook Homemade Croissants Like This
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine 4¾ cups (570 g) all-purpose flour, ⅔ cup (160 ml) water, ⅔ cup (160 ml) whole milk, ⅓ cup (66 g) sugar, 3 tablespoons (43 g) unsalted butter (room temperature), 4 teaspoons instant yeast, and 2½ teaspoons salt. Mix and knead on low speed about 3 minutes, until the dough has just come together. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate overnight.
- Make the butter block: Cut 11 ounces (312 g) cold unsalted butter lengthwise and arrange the pieces in a rough 6-inch square on a piece of parchment paper. Cover with a second piece of parchment and use a rolling pin to pound and roll the butter into an 8-inch square. Trim and straighten the edges; place the trimmings on top and press lightly to form a neat 7-inch square. Wrap the butter block in the parchment and refrigerate at least 30 minutes.
- Enclose the butter: Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a 10-inch square. Orient the square so a straight side is facing you. Place the chilled butter block in the center on a 45° angle (so it looks like a diamond with a point toward you). Fold the nearest dough flap over the butter so its point reaches the center, then fold the opposite and side flaps to fully enclose the butter. Press the seams gently to seal.
- First turn and chill: On a lightly floured surface, roll the enclosed dough gently into an 8 × 14-inch rectangle. Fold the rectangle into thirds like a letter (a single “turn”). Place the folded dough on a baking sheet, cover with plastic wrap, and refrigerate 30 minutes.
- Second turn and chill: Remove the dough, place it seam-side down on a lightly floured surface, roll gently to an 8 × 14-inch rectangle again, fold into thirds (second turn), place on a baking sheet, cover, and refrigerate 30 minutes.
- Third turn and overnight chill: Repeat rolling to an 8 × 14-inch rectangle and fold into thirds a third time. Place the folded dough on a baking sheet, cover with plastic wrap, and refrigerate overnight.
- Prepare to shape: Line two baking sheets with parchment paper and set aside. Remove the laminated dough from the refrigerator. On a lightly floured surface, roll the dough into a 12 × 40-inch rectangle.
- Cut triangles: Using a pizza wheel or chef’s knife, cut the rectangle into long triangles with a base (wide end) of about 4 inches and a length (from base to tip) of about 10 to 12 inches.
- Shape croissants: Work with one triangle at a time. Gently stretch each triangle lengthwise about 1 inch. Cut a small slit in the center of the wide end, then starting at the base roll the triangle tightly but gently toward the tip. Tuck the tip underneath the bottom of the croissant to secure.
- Proof: Place the shaped croissants on the prepared baking sheets, spacing evenly (about 5 per sheet). Cover loosely with plastic wrap and set in a warm, humid spot until doubled in size, puffy, and slightly jiggly when the pan is shaken (~2 hours).
- Preheat oven: When the croissants have nearly finished proofing, preheat the oven to 400°F (204°C).
- Make and apply egg wash: In a small bowl, whisk together 1 egg and 2 teaspoons heavy cream. Once the oven is preheated, gently brush the tops of the proofed croissants with the egg wash. Let them rest 10 minutes after brushing.
- Bake: Bake the croissants one sheet at a time. Place a sheet in the preheated 400°F oven and bake 10 minutes, then reduce the oven temperature to 350°F (177°C) and bake an additional 5–10 minutes, or until the croissants are evenly deep golden brown.
- Cool and serve: Remove baked croissants from the oven and allow them to cool slightly on a wire rack or the baking sheet before serving.
Why This Recipe Belongs in Your Rotation
These croissants reward a little planning with a lot of payoff. An overnight dough develops flavor and makes the lamination stage easier because the dough is cool and relaxed. The method produces consistent, distinct layers when you follow the turns and chilling schedule.
Once you’ve committed to the process, the technique scales. Make a double batch, freeze extra shaped croissants before proofing, or turn the leftovers into sandwiches. They’re impressive for guests and comforting for family breakfasts.
International Equivalents
Temperature and weight conversions are built into the recipe: oven temperatures are given with Fahrenheit and Celsius, and major weights are listed in grams. If you typically use metric, rely on the gram measurements for flour and butter—those are the most precise. The mixing and chilling times stay the same worldwide; room temperature and humidity will be the main variables.
Tools & Equipment Needed
Essentials
- Stand mixer with a dough hook or a sturdy bowl and elbow grease for kneading.
- Rolling pin, preferably straight-sided for even rolling.
- Parchment paper for shaping and laminating the butter block.
- Baking sheets and a wire rack for cooling.
- Plastic wrap to keep the dough and folded dough from drying out during chilling.
Helpful but optional
- Bench scraper to handle the dough and make clean folds.
- Ruler or straight edge to measure rectangle dimensions for consistent triangles.
- Pizza wheel for quick, even cutting of the dough.
- Instant-read thermometer if you want to check dough temperature precisely.
Mistakes That Ruin Homemade Croissants
- Working with warm butter: If the butter block softens, it will smear into the dough instead of forming layers. Keep it cold and return it to the fridge if it becomes tacky.
- Skipping rest times: The dough must relax between folds. Rushing turns makes the dough spring back and tears layers during rolling.
- Over-flouring while rolling: Adding too much flour will dry the dough and reduce lift. Use just enough to prevent sticking.
- Underproofing or overproofing: Underproofed croissants won’t be fully expanded and will feel dense. Overproofed croissants can collapse in the oven. Aim for doubled size and a slightly jiggly feel.
- Baking too many sheets at once: Crowding the oven lowers heat and prevents even browning. Bake one sheet at a time if possible.
Seasonal Spins
Use these croissants as a base for seasonal flavors without changing the core recipe. In spring, try a light lemon curd with fresh berries as a filling after baking. In summer, fresh fruit and whipped cream make for a bright break. In autumn, a sprinkle of cinnamon-sugar before baking or a smear of pumpkin butter after cooling complements the flaky layers. In winter, think rich: a thin spread of chocolate or a dusting of powdered sugar.
Behind the Recipe
This recipe follows classic French lamination: alternating dough and butter creates the lift you expect in croissants. The overnight dough is a gentle way to develop flavor without harsh fermentation. Using a butter block rolled to a consistent thickness ensures even steam production and separation of layers during baking.
The three single turns here are a reliable compromise between technique and time. Many professional bakers use more turns for extreme flakiness, but three turns give a clear lamination and excellent flakes while keeping the process approachable at home.
Keep It Fresh: Storage Guide
- Room temperature (same day): Store cooled croissants in a paper bag to keep the crust crisp for a few hours. Avoid plastic if you want crispness.
- Short-term (1–2 days): Store loosely wrapped at room temperature or in a container lined with a paper towel—crumb structure will soften but remain good to eat.
- Freezing: Freeze baked croissants on a tray until firm, then transfer to a freezer bag. Reheat from frozen in a 350°F (177°C) oven for 10–12 minutes to restore flakiness.
- Unbaked, pre-proofed: You can freeze shaped, unproofed croissants; thaw and proof before baking. This is a great make-ahead option.
Ask the Chef
Q: Can I use active dry yeast instead of instant?
A: Yes. If using active dry yeast, bloom it first in the water (mixed with a pinch of sugar) until foamy, then add it to the mixer with the other wet ingredients. This replaces the instant yeast step but keeps the rest of the process identical.
Q: My croissants didn’t get as many layers as a bakery’s—what happened?
A: Most likely either the butter was too soft or you rolled too aggressively between turns. Keep everything cool and make smooth, even turns. Also avoid adding excess flour when rolling; it prevents layers from bonding properly.
Q: Can I add fillings before baking?
A: You can, but add sparingly and avoid very wet fillings that will steam and prevent lamination. A thin stripe of chocolate or almond paste near the base can work well.
Ready to Cook?
Set aside time over two days and follow the steps exactly. The key moments are chilling, clean edges on the butter block, and careful rolling. If you keep your work surface cool and your layers tidy, you’ll get deep, even browning and a spectacular interior. Plan the schedule, clear your counters, and enjoy the process—these Homemade Croissants are a celebration of technique and patience.
If you try them, tell me how they turned out and what variation you loved most. Baking is better when we compare notes.
Homemade Croissants Recipe
Equipment
- Stand mixer
- dough hook
- Rolling Pin
- Parchment Paper
- Baking Sheet
- Plastic Wrap
- pizza wheel or chef's knife
- Small Bowl
- Wire Rack
Ingredients
Ingredients
- 4 3/4 cups 570 gall-purpose flour
- 2/3 cup 160 mlwater
- 2/3 cup 160 mlwhole milk
- 1/3 cup 66 gsugar
- 3 tablespoons 43 gunsalted butter, at room temperature
- 4 teaspoonsinstant yeast
- 2 1/2 teaspoons 2.5 teaspoonssalt,
- 11 ounces 312 gunsalted butter, cold
- 1 egg
- 2 teaspoonsheavy cream
Instructions
Instructions
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine 4¾ cups (570 g) all-purpose flour, ⅔ cup (160 ml) water, ⅔ cup (160 ml) whole milk, ⅓ cup (66 g) sugar, 3 tablespoons (43 g) unsalted butter (room temperature), 4 teaspoons instant yeast, and 2½ teaspoons salt. Mix and knead on low speed about 3 minutes, until the dough has just come together. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate overnight.
- Make the butter block: Cut 11 ounces (312 g) cold unsalted butter lengthwise and arrange the pieces in a rough 6-inch square on a piece of parchment paper. Cover with a second piece of parchment and use a rolling pin to pound and roll the butter into an 8-inch square. Trim and straighten the edges; place the trimmings on top and press lightly to form a neat 7-inch square. Wrap the butter block in the parchment and refrigerate at least 30 minutes.
- Enclose the butter: Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a 10-inch square. Orient the square so a straight side is facing you. Place the chilled butter block in the center on a 45° angle (so it looks like a diamond with a point toward you). Fold the nearest dough flap over the butter so its point reaches the center, then fold the opposite and side flaps to fully enclose the butter. Press the seams gently to seal.
- First turn and chill: On a lightly floured surface, roll the enclosed dough gently into an 8 × 14-inch rectangle. Fold the rectangle into thirds like a letter (a single "turn"). Place the folded dough on a baking sheet, cover with plastic wrap, and refrigerate 30 minutes.
- Second turn and chill: Remove the dough, place it seam-side down on a lightly floured surface, roll gently to an 8 × 14-inch rectangle again, fold into thirds (second turn), place on a baking sheet, cover, and refrigerate 30 minutes.
- Third turn and overnight chill: Repeat rolling to an 8 × 14-inch rectangle and fold into thirds a third time. Place the folded dough on a baking sheet, cover with plastic wrap, and refrigerate overnight.
- Prepare to shape: Line two baking sheets with parchment paper and set aside. Remove the laminated dough from the refrigerator. On a lightly floured surface, roll the dough into a 12 × 40-inch rectangle.
- Cut triangles: Using a pizza wheel or chef’s knife, cut the rectangle into long triangles with a base (wide end) of about 4 inches and a length (from base to tip) of about 10 to 12 inches.
- Shape croissants: Work with one triangle at a time. Gently stretch each triangle lengthwise about 1 inch. Cut a small slit in the center of the wide end, then starting at the base roll the triangle tightly but gently toward the tip. Tuck the tip underneath the bottom of the croissant to secure.
- Proof: Place the shaped croissants on the prepared baking sheets, spacing evenly (about 5 per sheet). Cover loosely with plastic wrap and set in a warm, humid spot until doubled in size, puffy, and slightly jiggly when the pan is shaken (~2 hours).
- Preheat oven: When the croissants have nearly finished proofing, preheat the oven to 400°F (204°C).
- Make and apply egg wash: In a small bowl, whisk together 1 egg and 2 teaspoons heavy cream. Once the oven is preheated, gently brush the tops of the proofed croissants with the egg wash. Let them rest 10 minutes after brushing.
- Bake: Bake the croissants one sheet at a time. Place a sheet in the preheated 400°F oven and bake 10 minutes, then reduce the oven temperature to 350°F (177°C) and bake an additional 5–10 minutes, or until the croissants are evenly deep golden brown.
- Cool and serve: Remove baked croissants from the oven and allow them to cool slightly on a wire rack or the baking sheet before serving.
Notes
Cold, Cold, Cold!– The key to working with laminated dough is keeping it as cold as possible. If you have a marble slab and/or rolling pin, use those for working with the dough. If the dough seems to get too warm or you have butter squeezing through while you are rolling/folding, transfer the dough to the refrigerator and allow it to chill, then continue.
Make-Ahead Instructions– Croissants are perfect for assembling ahead of time, per the schedule listed out above. However, there are a couple of spots where you can stop and freeze the dough. After Day 2, you can wrap the dough tightly with plastic wrap, place in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight, then proceed with the recipe.
Freezing Instructions– To freeze the croissantsunbaked, place the shaped croissants on baking sheets and place in the freezer until solid, at least 2 hours. Transfer to an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight, then remove to proofing and baking (step #10). To freeze the croissantsbaked, allow them to cool completely, then freeze for up to 3 months. Thaw on the countertop at room temperature or in the refrigerator overnight. Reheat to your liking.
Shelf Life– Croissants are absolutely, positively best eaten the day they are freshly baked. Nothing can come close to the shatteringly crisp, flaky layers. However, they can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating Leftovers– While you can warm up leftover croissants in the microwave, to best recapture that fresh croissant flavor and texture, I recommend reheating in a 350-degree oven or toaster oven for 5 to 10 minutes.
