Homemade Croissants are a true labor of love — and every flaky, buttery bite makes the time and effort completely worth it. When I make these from scratch, the kitchen fills with the smell of real butter and freshly baked pastry, and the golden, crisp layers feel like a bakery-style treat right at home. Whether I’m making them for a special brunch or just because I’m craving something indulgent, croissants never disappoint.

Why You’ll Love This Recipe

I love this recipe because it turns basic ingredients into something truly magical. The dough is rich yet light, the layers are crisp and tender, and the flavor is everything a croissant should be: buttery, slightly sweet, and impossibly airy. Yes, it takes time, but most of it is resting and chilling — and the final result is incredibly satisfying. Once I learned how to make croissants at home, I never looked back. Homemade Croissants

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Salt
Instant or active dry yeast
Warm milk
Unsalted butter (a lot — for laminating and in the dough)
Egg (for egg wash)
Water (if needed for the dough consistency)

Directions

1. Make the dough

I combine flour, sugar, salt, and yeast in a mixing bowl. I add warm milk and mix until a soft dough forms. I knead it until smooth, then shape it into a rectangle, wrap it in plastic, and chill it for at least 1 hour.

2. Prepare the butter block

I shape cold butter into a flat rectangle between two sheets of parchment paper (about 6×8 inches) and chill it until firm but pliable — not rock hard.

3. Laminate the dough

I roll out the chilled dough into a larger rectangle and place the butter block in the center. I fold the dough over the butter like an envelope and roll it out again. I fold it into thirds (like a letter), wrap it, and chill it. I repeat this rolling and folding process 3 times, chilling the dough between each fold.

4. Shape the croissants

I roll the dough into a large rectangle (about 1/4 inch thick) and cut it into long triangles. I make a small slit at the base of each triangle, then roll them up tightly from base to tip to form that classic crescent shape.

5. Proof

I place the shaped croissants on a parchment-lined baking sheet, cover them loosely, and let them rise at room temperature for 1½ to 2 hours until puffy and nearly doubled in size.

6. Bake

I preheat the oven to 400°F (200°C). I brush the croissants with egg wash and bake for 18–22 minutes, or until deeply golden and crisp on the outside.

Servings and timing

This recipe makes about 12 croissants and takes 2–3 days from start to finish — mostly resting and chilling time. Active prep time is around 1½ to 2 hours total.

Variations

Sometimes I add chocolate to the center before rolling to make pain au chocolat. I’ve also brushed the tops with honey butter or sprinkled them with sliced almonds. For savory croissants, I tuck in ham and cheese before shaping, and they bake up beautifully.

Storage/Reheating

Fresh croissants are best the day they’re baked, but I store leftovers in an airtight container at room temperature for 1–2 days. I reheat them in a 300°F oven for 5–7 minutes to restore the crispness. They also freeze well — I freeze baked or unbaked croissants and bake/reheat from frozen as needed. Homemade Croissants

FAQs

Can I use active dry yeast instead of instant?

Yes, I bloom it in warm milk first for about 5–10 minutes before mixing it into the dough.

Why is my dough tearing or leaking butter?

That usually means the butter was too cold or too warm. I keep everything chilled and handle the dough gently to avoid breaking the layers.

Can I make the dough ahead of time?

Yes — I usually refrigerate the dough overnight after the first or second fold. It gives even better flavor and makes the process more manageable.

What if I don’t have a stand mixer?

No problem — I make the dough by hand. It just takes a bit more kneading but works just as well.

How do I know they’re fully baked?

They should be deep golden brown all over, not pale. Undercooked croissants will collapse as they cool, so I give them enough time in the oven to puff and crisp.

Conclusion

Homemade Croissants take time and patience, but they reward me with one of the most satisfying baked goods I’ve ever made in my own kitchen. From the crisp outer shell to the soft, buttery interior, every bite is a reminder that slow, careful baking is totally worth it. Once I’ve made these, I feel like I’ve truly created something special — and I never mind doing it all over again.