Buttery and flaky, these homemade croissants are absolutely delicious. If you’ve ever been intimidated by making croissants, trust me when I say that they aren’t hard to make! It does take some patience, but it is completely worth the time.
Watch our step by step video!
Have you ever tried making a puff pastry before? Danish, turnovers, croissants? The results are so amazing. I love making cherry turnovers, and the technique for croissants is almost identical to the puff pastry used for the turnovers. Cold butter, lots of rolling and folding, and even more waiting around. LOTS of waiting around for the dough to chill. These are great to make on a day where you’ll be home doing laundry or on a rainy day.
Start the dough in the morning then go about your day, taking a few minutes here and there to roll out the dough, fold it, then place it back in the refrigerator. If you can handle doing that 4x you’re golden! Just like croissants.
Note: You can use a stand mixer with a dough hook, or use a danish dough hook (my favorite kitchen tool) to make your dough. Either way works, it’s a pretty simple dough to make.
It might seem like a lot of work, but it really isn’t. All of that butter, rolling and folding creates layer upon layer of flaky, buttery dough. There is simply no way to speed up this process or cheat if you want authentic croissants—and trust me, you do.
What kind of butter should you use to make croissants?
Well, that’s up to you. I’m sure professional bakers will tell you to use unsalted butter so that you can control the salt content in your recipe. That being said, I use salted butter 100% of the time in my recipes. Always have, always will.
If you like using unsalted, you’ll want to add a little extra salt to the dough. I’ve noted that in the recipe card.
Freshly baked croissants remind me of the ones that you’d purchase at the Bouchon Bakery in Napa. Flaky and crispy. Croissants that have had a chance to sit and cool are just like the ones you’d find at your local grocery store bakery, perfect to slice and fill with chicken salad to make a sandwich. Both ways (warm or cooled) are equally delicious!
How to Reheat Croissants
You can heat day-old croissants in the microwave for 5-7 seconds and they’ll taste freshly baked!
How to Store Croissants
Cool croissants to room temperature. Place in a plastic bag and store for 3 days at room temperature. If storing longer than 3 days, keep in the refrigerator.
Homemade Croissants Recipe
Homemade Croissants Recipe
- 3 Tbsp. warm water
- 2 teaspoons yeast
- 2 Tbsp. sugar
- 1/2 teaspoon salt
- 2 Tbsp. melted butter
- 1 c. milk
- 2 1/2 cups flour
- 1 c. butter 2 sticks
- flour for sprinkling
- 1 egg
- 1 Tbsp. water
- Dissolve yeast in warm water. Let sit 5 minutes.
- Combine sugar, salt, 1 cup of flour in a large mixing bowl. Stir.
- Add milk, melted butter, and water/yeast mixture. Stir.Add remaining flour and stir until sticky dough forms.
- Dump the dough out onto a floured surface. Sprinkle with flour and knead a few times so that it is easier to work with.
- Roll dough out into a long 1/2" thick rectangle. Fold the dough into thirds (like a letter) place onto a baking sheet. Cover with plastic wrap and chill for 1 hour. Note: you can just place the dough onto the baking sheet without folding it. I just find it easier to work with if it is folded.
- Place the two sticks of butter in between two pieces of parchment or wax paper.
- Pound with a rolling pin until the butter is about 1/2" thick (6" x 8" rectangle).
- Fold parchment or wax paper around butter and let butter chill in the refrigerator until the dough is ready (1 hour).
- Flour your work surface and roll chilled dough into a 10" x 16" rectangle (no need to unfold the dough first, just roll it out).Place chilled butter in the center of the rectangle.
- Fold dough around the butter, folding the bottom and top over then the sides. Press seams together to seal.
- Flip the dough over to the other side, sprinkle with flour, and pound with a rolling pin to make it easier to roll. Roll dough into a 10 x 20" rectangle.
- Fold the dough into thirds, like a letter.
- Wrap with plastic wrap and write a "1" on the plastic wrap with a marker. This means that you have pressed and folded the butter 1 time.Let dough chill in the refrigerator for 45 minutes.
- Remove the plastic from the dough, and with the folded edges on the sides and the open edges towards you, pound with a rolling pin to flatten slightly then roll into a 10"x 20" rectangle (again). Fold into thirds, like a letter.
- Wrap with plastic wrap and write a "2" on the plastic wrap with a marker. This means that you have pressed and folded the butter into the dough 2 times. Let dough chill in the refrigerator for 45 minutes.
- Repeat this process until you have pressed and folded the butter 4 times.After the 4th time, allow the dough to chill for AT LEAST 4 hours. You can leave the dough overnight and finish up the croissants the next day if you'd like.
- When the dough is ready, roll out into a 9" x 18" rectangle. Cut into 8 squares using a pizza cutter.
- Cut each square in half, diagonally to form 16 triangles.
- Flatten each triangle, then roll (beginning at the wide end) into a croissant shape.
- Pinch the end of the triangle and press against the bottom of the croissant to seal.
- Place croissants onto a lightly greased baking sheet.Allow to rest in a warm place for 90 minutes or until crossants have doubled in size.
- Mix egg and water together then brush over croissants.
- Bake croissants at 425 degrees for 15-18 minutes or until golden brown.