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baked croissants on cooling rack
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5 from 2 votes

Homemade Croissants Recipe

Buttery and flaky, these homemade croissants are absolutely delicious. If you've ever been intimidated by making puff pastry trust me when I say that it isn't hard to make! It does take some patience, but it is completely worth the time.
Course Side Dish
Cuisine French
Keyword crescent rolls, croissants
Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 16 croissants
Calories 200kcal

Ingredients

  • 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

Butter Layers

  • 1 c. butter 2 sticks
  • flour for sprinkling

Egg Wash

  • 1 egg
  • 1 Tbsp. water

Instructions

  • 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.
    croissant dough folded in thirds
  • Place the two sticks of butter in between two pieces of parchment or wax paper.
    two sticks of unwrapped butter
  • Pound with a rolling pin until the butter is about 1/2" thick (6" x 8" rectangle).
    butter rolled out 1/2" thick
  • Fold parchment or wax paper around butter and let butter chill in the refrigerator until the dough is ready (1 hour).
    flattened butter wrapped in parchment paper
  • 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.
    flattened butter on top of rolled out croissant dough
  • Fold dough around the butter, folding the bottom and top over then the sides. Press seams together to seal.
    hand folding dough around butter
  • 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.
    rolling pin rolling out dough
  • Fold the dough into thirds, like a letter.
    dough rolled into thirds
  • 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.
    dough wrapped in plastic wrap with pen writing a number 1 on it
  • 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.
    rolling pin rolling out dough
  • 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.
    hand wrapping dough in palastic wrap
  • 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.
    dough rolled out and cut into squares
  • Cut each square in half, diagonally to form 16 triangles.
    croissant dough cut into triangles
  • Flatten each triangle, then roll (beginning at the wide end) into a croissant shape.
    hand rolling up triangle into croissant shape
  • Pinch the end of the triangle and press against the bottom of the croissant to seal.
    fingers pressing dough down 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.
    unbaked croissants on baking sheet
  • Mix egg and water together then brush over croissants.
    purple pastry brush brushing egg wash over unbaked croissants
  • Bake croissants at 425 degrees for 15-18 minutes or until golden brown.
    croissants on baking rack

Video

Notes

Butter: I ALWAYS use salted butter. If using unsalted, increase the salt in the recipe to 1 1/2 teaspoons.
Croissants are crispy on day 1, then soften on day two. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 200kcal