Easy Croissant Recipe

There is quite literally nothing as satisfying as making homemade croissants. They’re crispy and golden brown around the edges while being light and airy in the center. They’re so beautiful with all the layers when you slice them open and can be served alone or in so many different ways. 

Why you’ll love these croissants

  1. There is NOTHING like a homemade croissant. If you think you don’t like croissants, you just haven’t had a fresh one. If you love any kind of croissant, after this you’ll be a croissant snob lol. 
  2. It really is intimidating BUT it’s not as bad as you think. It’s a simple bread dough that is just snobby about its rest time and gets layered with butter. If you don’t rush it and follow the steps accurately, it’s really not hard. 
  3. You don’t need any special tools, just your hands (or a stand mixer), a rolling pin and a baking sheet. 

If you love croissants, I also have a chocolate version and a croissant french toast casserole.

I also have a fabulous Italian bread, homemade bagels and sandwich bread recipe.

Ingredients & Substitutions

  • Flour: I use bread flour for croissants. I haven’t tested this with all-purpose flour but to be honest, I’ve never had any bread recipes give me major problems when I subbed in all-purpose flour so it should be fine. 
    • Bread Flour has more gluten so it will give it a better structure and more of a chewy texture.
    • As always I recommend weighing your ingredients with a digital scale, especially flour.
  • Sugar: I used granulated sugar in the dough. The sugar lightly sweetens the dough and makes it a little more tender. It also helps with browning. I don’t recommend swapping it, but the recipe does work well if you want to reduce it a little. 
  • Yeast: Instant yeast or active dry yeast works fine. Just sub for equal amounts. 
  • Salt: I like fine sea salt.
  • Water: I like using cool water, it makes the dough a little less sticky. 
  • Butter: I recommend a good, high quality butter with high fat content like Kerry Gold, Danish Creamery European Butter, Plugra. The highest butterfat you can find would be best.
    • I have not tested this with dairy free butter but if the butterfat content is over 80% then you should be good. 

How To Make Croissants

Croissant dough

This is literally the easiest dough to make. It’s just a simple bread dough that’s not too sticky. 

  1. Combine the dry ingredients in the bowl of a stand mixer
  2. Add the water and allow the mixer to knead for 5-7 minutes, until the dough peels itself away from the edge of the bowl. At this point, the dough will feel a little tacky but should not be too sticky to work with. 
  3. Roll it out into a rectangle – the gluten might not let it stretch far so it doesn’t matter if it’s quite 10×16 yet. Wrap the pan in plastic wrap and refrigerate it for at least 4 hours or overnight. 

Shape the butter for laminating

There are so many ways to shape butter for laminating and this was just my preferred method. It really doesn’t matter how you choose to shape it as long as the butter is the right shape and temperature when you begin laminating. 

  1. Fold a large piece of parchment paper into an 8×10” rectangle by folding each end in until one side measures 8″ and one side measures 10″.
  2. Slice the sticks of butter in half just so they’re easier to spread out.
  3. Place the slightly chilled butter (not fresh out of the fridge but not too soft either) in the parchment paper and use a rolling pin to smush it into the size of the rectangle.
  4. Refrigerate the butter for 10-20 minutes or longer but make sure to bring it back to a malleable temperature before laminating.

You could also let it soften to room temperature and just spread it out, using an offset spatula or a spoon, into that size on a parchment paper and then chill it again but make sure to give it more time to chill in the fridge then and bring it to the right consistency before laminating (malleable but not too soft or greasy).

Laminate the dough with the butter

This is the hard part. And the only part that’s hard is knowing when the butter is the perfect temperature for laminating. The butter has to be firm enough to bend – not spreadable, not greasy but also not too hard that if you press on it or bend it, it cracks. You want the butter to be able to be malleable. 

  1. Now that the dough has relaxed, roll it out into a 10×16” rectangle, onto a floured surface. Try to get it nice and even around the edge – you can slightly trim it if it’s not straight but it’s not a big deal. 
  2. Place the butter on top of the dough, in the center, lining up the edges so you’ll have the 10” side of the dough parallel with the 10” side of the butter. 
  3. Fold the top ⅓ of the dough down over the butter and then fold the bottom ⅓ of the dough up on top of itself, so the two edges of dough meet in the middle of the butter. Seal the edges by pinching them together a little.
  4. Then turn the dough 90 degrees and GENTLY roll it back out into 10×16”. I like to press the rolling pin into the dough a little, roll it 1/2 an inch or so and press down again (watch the video).
  5. Fold it again into thirds, like an envelope this time so the bottom 1/3 overlaps the top 1/3 of the dough . 
  6. Cover the dough with the plastic wrap again and refrigerate it for 10-20 minutes. 
  7. Roll the dough back out into a 10×16” rectangle, fold it into thirds again, cover and refrigerate for another 10-20 minutes and repeat one more time after this.
  8. Refrigerate the dough for at least 2 hours now. 

So after the butter is wrapped into the dough, you’re doing three more rounds of folds.

Shaping Croissants

  1. Remove the dough from the fridge for about 15 minutes before rolling it out again into a 12×24” rectangle.
  2. Slice the dough into triangles from long end to long end. I like to use a pizza cutter. 
  3. Roll each croissant up starting with the fat end of the triangle. Press down on the tip a little so that they stay flat. Place on a baking sheet, cover with plastic wrap and let them rise for 2-3 hours at room temperature. 

Baking Croissants 

  1. Beat an egg with a fork until it’s loose. Brush each croissant with the egg wash. I like to do this twice just so it gets nice coverage. 
  2. Bake until they’re just a little darker than golden brown. 
  3. Allow them to cool before serving. 

Steps in Spark Notes:

  • Make Dough: combine all the ingredienst
    • Knead for 5-7 minutes until it doesn’t stick to the bowl.
    • Roll out into a rectangle
    • Refrigerate Dough for at least 4 hours
  • Shape Butter to 8″x10″
    • Refrigerate Butter for 10-20 minutes
  • Laminate:
    • Roll Dough to 16″x10″ & fold butter into dough, seal in the center.
  • Fold 1:
    • Turn Dough 90 degrees
    • Roll to about 16″x10″ again
    • Fold into thirds (like an envelope)
    • Refrigerate dough for 10-20 minutes.
  • Fold 2:
    • Roll dough to about 16″x10″ again
    • Fold into thirds (like an envelope)
    • Refrigerate dough for 10-20 minutes.
  • Fold 3:
    • Roll dough to about 16″x10″ again
    • Fold into thirds (like an envelope)
    • Refrigerate Dough for at at least 2 hours (preferably 4 or more).
  • Shape:
    • Rest dough out of fridge for 15 minutes
    • Roll dough to 24×12 and slice triangles
    • Roll into triangles into croissant
  • Proof:
    • Place on cookie sheet & cover gently
    • Rest for about 2 hours until they wiggle
  • Bake:
    • Egg wash proofed croissants
    • Bake until golden brown

Why do I have to refrigerate and rest the dough 

Before laminating, the dough needs to rest in the fridge for at least 4 hours or up to overnight. Refrigerating is important for two reasons. One being that we want the dough cold so that the butter laminates in layers and doesn’t melt into the dough. 

The other reason is because after developing the gluten, it becomes too tough to roll out to the desired shape and letting it rest for a while will allow the gluten to relax. Resting happens twice, the first time after the dough is made and then again before shaping.

You’ll really notice this when you’re shaping the croissant dough. If you try to roll the dough out to 12×24” without resting it, the dough will just spring back to the shape/size it wants to stay at if the gluten hasn’t had enough time to rest.

Proofing croissants

Proofing the croissants is important because if they’re not proofed enough, the butter can leak out. This hasn’t been a huge deal for me, they still taste great even if the butter leaks a little but if they’re severely under-proofed and all the butter leaks out then they risk not rising and no flakey layers. 

To know when they’re done proofing, gently press your finger into the dough and if it leaves an indent, it should be done. Fully proofed croissants will also wobble if you gently shake the pan. 

I like to proof my croissants at room temperature (NOT in a warm environment) so that the laminated butter doesn’t melt. My room temperature is usually about 70F. Make sure to fully cover the dough with plastic wrap so that the dough doesn’t dry out but don’t make the plastic wrap tight on top of them, leave room for them to proof. 

Egg wash the croissants when they’re done proofing, while the oven is preheating. 

Frequently Asked Questions

Why is the butter leaking out of the croissants

Two reasons: under proofing after shaping the croissants or your room was too warm while the croissants were proofing. 

Can I extend the refrigeration times if I can’t get to it in time?

Yes and no. 
After making the dough, you can refrigerate it for over 4 hours, up to overnight, get to it when you want. 
After laminating it with the butter, don’t surpass that 10-20 minute window because you don’t want the butter to harden completely in the dough.
When you rest the dough again after you’re done with all three laminations, you can refrigerate it for longer than 2 hours if you need to. 
Don’t proof it longer than 2-3 hours before baking though. 

What kind of butter to use for croissants

I recommend a butter with a slightly higher butterfat if you can find that. Look for European butters like Kerrygold, Danish creamery, etc. but even Costco butter is great.
The better quality butter, the better the croissants will taste.
I have not tried this with dairy free butter but if it has a butterfat content of at least 80% I don’t see why it wouldn’t work.

How to store croissants

Croissants are best served after they’ve cooled, the same day they were made. The outside is crispy and they’re soft and airy inside. Store them at room temperature in an airtight container or bag for 2-3 days or refrigerate for up to a week. 

To freeze them, place them in an airtight freezer bag and defrost them on the counter overnight. 

To reheat them, I prefer to bake them at 350F in the oven or toaster oven for a few minutes until they’re warm.

Classic croissants usually take at least two days to make but I have made these croissants in about 12 hours, so you are welcome to start early in the day and finish late!

Feel free to spread it out over two days if you want to though. I hope you guys have success with these and let me know if you have any questions!  

As always, have a blessed and happy baking!

Love, B

fresh homemade croissants on a plate with one cut in half to show the inside

Croissant Recipe

Bernice Baran
There is quite literally nothing as satisfying as making homemade croissants. They’re crispy and golden brown around the edges while being light and airy in the center. They’re so beautiful with all the layers when you slice them open and can be served alone or in so many different ways. 
5 from 8 votes
Prep Time 1 hour
Cook Time 17 minutes
Additional Time 10 hours
Total Time 11 hours 17 minutes
Course Breakfast
Cuisine French
Servings 16 croissants
Calories 253 kcal

Equipment

Ingredients
  

  • 480 grams (4 cups, spooned and leveled) bread flour plus extra for dusting
  • 50 grams (1/4 cup) granulated sugar
  • 7 grams (2 1 /4 tsp) instant yeast 1 package
  • 10 grams (2 tsp) fine sea salt
  • 300 mL (1 1/4 cup) cool water
  • 284 grams (1 1/4 cup) salted butter slightly chilled or room temperature*
  • 1 large egg for egg wash room temperature

Instructions
 

Dough

  • Place the flour, sugar, yeast and salt in the bowl of the Cuisinart Precision Master 5.5-Quart Stand Mixer. Whisk them together
    480 grams (4 cups, spooned and leveled) bread flour, 50 grams (1/4 cup) granulated sugar, 7 grams (2 1 /4 tsp) instant yeast, 10 grams (2 tsp) fine sea salt
  • Using the hook attachment, with the mixer at low speed, stream in the water.
    300 mL (1 1/4 cup) cool water
  • Allow the mixer to combine the dough for 2 minutes at low speed and then increase the speed to medium for 5 minutes, until the dough completely peels itself away from the edge of the bowl.
  • Slightly dust a silpat mat or a parchment paper with flour and stretch the dough out into a rectangular shape. Move it to a baking sheet and cover it completely with plastic wrap. Allow the dough to rest in the refrigerator for at least 4 hours or refrigerate overnight.

Shaping The Butter

  • *Use a large sheet or two small sheets of parchment paper and fold it into an 8×10" rectangle. Slice the butter in half, lengthwise so it's thinner and place it into the folded parchment paper. Use the rolling pin to roll the butter out into the shape of the parchment paper. See photos and video for reference.
    284 grams (1 1/4 cup) salted butter
  • Refrigerate the butter for 5-10 minutes (while you roll out the dough in the next step). You want the butter to be at a temperature where it's still malleable (bends without breaking) but not greasy.

Laminating

  • Remove the dough from the fridge and on a lightly floured surface, roll it out to 16×10".
  • Remove the butter from the fridge & place it on top of the dough, right in the center so that the 10" length of the butter aligns with the 10" length of the dough.
  • Fold the top and bottom 1/3 of the dough over the butter so they meet in the middle and seal the edges together.
  • On a lightly floured surface, turn the dough 90 degrees now and gently roll the dough back out to 16×10".
  • Fold the dough into thirds again, this time like a paper going into an envelope – so the top 1/3 comes down over the middle and the bottom 1/3 overlaps with the top.
  • Cover the dough completely with plastic wrap and refrigerate it for 10 minutes. Repeat this second folding process 2 more times and after the last fold, cover the dough and refrigerate it again for at least 2 hours (preferably 4 or more).

Shaping

  • Remove the dough from the fridge and allow it to rest at room temperature for about 15 minutes, so it's not too firm to roll. Gently roll the dough out to about 24×12" and use a knife or a pizza cutter to trim the edges into a perfect rectangle.**
  • Slice the dough into long skinny triangles from long edge to long edge. You should get at least 12 croissants or 16 smaller ones.
  • Flatten the tip of each triangle and then roll them up starting at the wide end and ending with the croissant sitting on top of that flat tip so it's sealed.

Proofing

  • Place 4-6 croissants on a lined baking sheet and cover them completely with plastic wrap (not tightly – leave room for proofing). Allow them to proof at room temperature (not super warm, around 70F) for about 2 hours.
  • The croissants are done proofing when you press on it gently and your finger leaves a slight indent in the dough. They should be slightly larger but don't have to be quite doubled in size. If you gently shake the pan, the croissants should wobble a little.

Baking

  • Preheat the oven to 400F (204C) convection (375F/181C conventional). Beat the egg with a fork or a whisk and use a pastry brush to gently egg wash the croissants. I like to go over them twice to give it a generous coating.
    1 large egg for egg wash
  • Bake the croissants for 15-18 minutes until they're golden brown (I like them just slightly darker). If you pick them up, the croissants should not feel heavy, they should feel light and airy. Allow them to cool on the pan for 10-15 minutes before moving them to a cooling rack to cool completely.
  • Croissants are best served at room temperature on the day they were baked. Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.

Notes

*You could also use softened butter and just spread it out into that size on a parchment paper and then chill it again but make sure to give it more time to chill in the fridge then and bring it to the right consistency before laminating (malleable but not too soft or greasy). 
**Instead of discarding the trimmed edges, I cut them into bits and rolled them in cinnamon sugar. I allowed them to proof with the croissants and then baked them for 18 minutes at 400F (204C).

Nutrition

Serving: 1gCalories: 253kcalCarbohydrates: 25gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 48mgSodium: 362mgPotassium: 42mgFiber: 1gSugar: 3gVitamin A: 459IUVitamin C: 0.001mgCalcium: 11mgIron: 0.3mg
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Recipe Rating




  1. Can I do all the steps prior to shaping the croissants on day 1 and then the morning of day 2 shape the croissants, proof, and bake?

  2. 5 stars
    So if I tripled the recipe would it be better to break it down into the smaller sized batches for rolling and laminating?