Croissant Recipes at Home

Name: Croissant Recipes at Home
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 10g salt; 50g sugar; 10g instant yeast; 300ml milk, cold; 250g unsalted butter, chilled; 1 egg; 1 tablespoon water

Highlighted under: Baking & Desserts

I always dreamed of making perfect croissants at home, and after countless attempts, I've finally found a method that works beautifully. The key is in the dough's lamination process, where we create those flaky layers. While it takes some time and patience, the reward of pulling warm, buttery croissants out of the oven is truly worth it. Trust me, this recipe will make your kitchen smell heavenly and elevate your brunch game to a whole new level!

Created by

Eden Clarke

Last updated on 2026-01-20T01:31:15.431Z

During my journey to make the perfect croissant, I discovered the importance of a cool environment and chilled ingredients. This dramatically helps create layers that separate beautifully when baked. I always make sure my butter is cold and my dough is well-rested, which ensures a flaky and airy texture.

One of my favorite tips is to use a pastry scraper to maneuver the dough. It helps keep the layers intact without compressing them too much. Each bite of these croissants is a combination of crispiness and softness, just the way I love them.

        Why You'll Love This Recipe
        Buttery, flaky layers that melt in your mouth
A wonderful homemade aroma filling your kitchen
Impressive to serve at brunch or special occasions

      

Mastering the Lamination Technique

The lamination process is where the magic of croissants happens. When rolling out the butter and dough, aim for an even thickness of about 1/4 inch. The key is to keep everything cold; this helps to ensure that the butter doesn't melt into the dough, which is crucial for achieving those signature flaky layers. A cold kitchen or chilling your tools can be beneficial during this process.

During the folding, make sure to rotate the dough 90 degrees after each roll. This helps to create more layers in the finished croissant. Each time you fold the dough, you’re adding more layers of butter, which is what makes them flaky and tender. If you notice the dough becoming too soft, pop it back in the fridge for 10-15 minutes; this will make handling easier.

Tips for Shaping Croissants

When rolling out the dough for shaping, make sure to keep a light touch. If you press too hard, you might compress the layers you've worked so hard to create. The triangles should be about 5 inches at the base and 10 inches tall—this will allow for a good rise while baking. Don’t worry if your triangles aren’t perfect; they’ll still taste delicious!

As you roll each triangle, gently stretch the dough to ensure it creates a tight wrap around the inner layers. This will create a more defined croissant shape and contribute to that beautiful crescent. When placing them on the baking sheet, ensure there’s enough space between each croissant; they’ll expand as they rise and bake.

Ingredients

Gather these ingredients before you begin:

For the dough

500g all-purpose flour
10g salt
50g sugar
10g instant yeast
300ml milk, cold
250g unsalted butter, chilled

For the egg wash

1 egg
1 tablespoon water

Make sure everything is at the right temperature for the best results.

Instructions

Follow these steps to make delicious croissants:

Prepare the dough

In a bowl, mix the flour, salt, sugar, and instant yeast. Gradually add the cold milk and knead until the dough is smooth. Allow it to rest for 30 minutes.

Lamination process

Roll out the chilled butter between parchment paper into a rectangle. Roll the dough into a larger rectangle and place the butter in the center. Fold over the dough and roll it out again.

Repeat this folding process four times.

Shape the croissants

Roll out the dough into a large rectangle and cut it into triangles. Roll each triangle from the base to the tip to form the croissants. Place them on a baking sheet lined with parchment paper.

Prepare for baking

Cover the tray with a cloth and let the croissants rise in a warm area for about 60 minutes. Preheat the oven to 200°C (392°F).

Bake

Whisk together the egg and water to make the egg wash. Brush it on the croissants and bake for 15-20 minutes until they are golden brown.

Allow them to cool slightly before serving.

Pro Tips

Using cold ingredients is crucial to achieving the perfect flaky layers in your croissants. Make sure to work quickly during lamination to keep everything cold.

Ingredient Insights

The choice of flour impacts the structure and texture of the croissants. All-purpose flour works well, but if you're looking for an even flakier result, you can opt for bread flour, which has a higher protein content. The higher protein will develop gluten, helping the layers rise beautifully in the oven.

Using unsalted butter is essential as it allows you to control the saltiness of the croissants. Look for high-fat butter, which provides better flavor and texture. If you're in a pinch, you can substitute with margarine, but the taste and flakiness will not be as pronounced.

Storing and Reheating

Once baked, croissants are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to two days. To keep them fresh longer, you can freeze the unbaked shaped croissants. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a zip-top bag for up to a month.

When you're ready to enjoy your frozen croissants, simply let them rise overnight in the refrigerator and bake them in a preheated oven. This not only saves time but gives you that freshly baked taste whenever you want it!

Questions About Recipes

→ Can I use whole wheat flour?

Yes, but it may alter the texture slightly. You might want to mix it with all-purpose flour for better results.

→ How do I store leftover croissants?

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

→ Can I make the dough in advance?

Absolutely! You can refrigerate the dough overnight, just make sure to let it come back to a workable temperature before rolling.

→ What if my dough is too sticky?

If your dough is too sticky, add a bit more flour, but be careful not to overwork it.