Few things in life are as satisfying as biting into a freshly baked, buttery, flaky croissant. Whether paired with a dollop of your favorite jam or a steaming cup of coffee, croissants are the ultimate breakfast indulgence.

If you’ve ever wondered how to make these golden, layered pastries at home, you’re in for a treat. This guide will walk you through the process of making homemade flaky croissants, complete with tips and tricks to ensure success.

While making croissants from scratch may seem intimidating, this recipe breaks it down into manageable steps. With a little patience and attention to detail, you’ll be rewarded with bakery-quality croissants that will impress everyone at your breakfast table.

Why Make Croissants at Home?

Store-bought croissants are convenient, but nothing compares to the flavor and texture of homemade ones. Plus, making croissants yourself allows you to control the ingredients and customize the process. The result? A truly artisanal pastry with countless buttery, flaky layers that practically melt in your mouth.

What You’ll Need

Before diving into the recipe, make sure you have the right tools and ingredients on hand. Here’s what you’ll need:

Equipment

Stand mixer with a dough hook attachment
2 baking sheets lined with parchment paper
Rolling pin
Plastic wrap
Pastry brush
Sharp knife or pizza cutter

Ingredients

For the Croissant Dough:

2 ¼ teaspoons (1 packet) instant yeast (active dry yeast also works)
½ cup water (room temperature)
3 ½ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons salt
1 cup whole milk (you can also use 2% milk)
1 large egg (beaten, for brushing)

For the Butter Square:

1 ½ cups (3 sticks) unsalted butter, cut into cubes (slightly cool)
2 tablespoons all-purpose flour

Step-by-Step Instructions

1. Prepare the Dough

Mix the Dry Ingredients: In the bowl of your stand mixer, combine the flour, sugar, and salt. Stir these ingredients together using a whisk or the dough hook attachment.
Add the Yeast: If using instant yeast, add it to the opposite side of the bowl from the salt and mix. If using active dry yeast, proof it first by sprinkling it over the room-temperature water and letting it sit for 3–5 minutes until foamy.
Incorporate Wet Ingredients: Pour the water and milk over the dry ingredients. Mix on medium-high speed until the dough is smooth and no longer sticky (about 8–10 minutes). Adjust with small amounts of flour or water if needed.
Rest the Dough: Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rest in a warm spot for at least 30 minutes.

2. Make the Butter Square

In your stand mixer (using the paddle attachment), beat the cubed butter and flour until smooth and creamy. Be careful not to overmix.
Transfer the butter mixture onto plastic wrap and shape it into a 6-inch x 6-inch square, about 1 inch thick. Wrap it tightly and refrigerate while the dough proofs.

3. Incorporate Butter into the Dough

On a floured surface, roll out your dough into a 10-inch x 10-inch square.
Place the chilled butter square diagonally in the center of the dough (so it looks like a diamond within a square).
Fold each corner of the dough over the butter to encase it completely, pinching the seams tightly to seal.

4. Roll and Fold (Laminating Process)

This step creates the signature flaky layers of a croissant:

Roll out the dough into a 16-inch x 8-inch rectangle with the long side facing you.
Brush off excess flour and fold the dough into thirds like a letter.
Wrap in plastic wrap and refrigerate for at least 60 minutes.
Repeat this process two more times for a total of three “turns,” chilling for 60 minutes between each turn.

5. Shape the Croissants

After chilling overnight, cut the dough in half to make it easier to handle.
Roll each half into a rectangle about 13 inches wide, 10 inches tall, and ¼ inch thick.
Trim edges to make straight lines, then cut triangles approximately 4 inches wide at the base and 9 inches tall.
Starting at the wide end of each triangle, roll up toward the tip to form a croissant shape.

6. Proof the Croissants

Place shaped croissants on parchment-lined baking sheets with their tips facing down.
Cover loosely with plastic wrap or a large proofing bag.
Let them proof in a warm spot until they double in size and feel soft and pillowy (about 60–90 minutes).

7. Bake to Perfection

Preheat your oven to 375°F (or 350°F if using a convection oven).
Brush each croissant with beaten egg for a golden finish.
Bake for about 20 minutes, rotating pans halfway through baking for even browning.
Cool on a wire rack before serving.

Tips for Success

Plan Ahead: Croissant-making is a multi-step process that takes time—about 13 hours total, including resting and chilling periods.
Keep It Cool: Always work with chilled dough and butter to prevent melting.
Don’t Rush Proofing: Proper proofing is crucial for light and airy croissants.
Bake Fresh: Croissants are best enjoyed on the day they’re baked.

Storing and Freezing

If you have leftovers (though we doubt you will!), here’s how to store them:

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in an airtight container for up to a week.
Freezing: Freeze unbaked croissants after shaping but before proofing. Thaw overnight in the fridge before proofing and baking as usual.

Final Thoughts

Making homemade flaky croissants is an investment of time and effort, but it’s one that’s well worth it. The buttery aroma filling your kitchen and that first bite of warm, golden perfection will make all your hard work worthwhile.

So grab your rolling pin and give this recipe a try! Whether you’re baking for family, friends, or just yourself (we won’t judge), these croissants are guaranteed to impress.

If you try this recipe, let us know how it turned out! Share your experience in the comments below—your feedback helps us keep creating delicious recipes for you to enjoy.

Bon appétit! 🥐