Name: Croissants Step-by-Step Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 4 h 40 min
Cuisine: French
Ingredients: 2 1/4 teaspoons instant yeast (or active dry yeast); 160 g whole milk (lukewarm); 120 g water; 470 g all-purpose flour (plus extra for dusting); 50 g granulated sugar; 1 1/2 teaspoons salt; 30 g unsalted butter (room temperature); 250 g unsalted butter (room temperature); 1 1/2 tablespoons all-purpose flour; 1 large egg (for egg wash); 1 tablespoon water (for egg wash)

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There’s nothing quite like the warm, flaky, buttery goodness of homemade croissants, and with this Croissants Step-by-Step Recipe, you can bring that irresistible bakery magic right into your kitchen. From mixing the dough to the delicate folds of butter that create those iconic layers, this recipe guides you through each stage with care and clarity. Whether you’re a seasoned baker or an eager beginner, these croissants will pamper your taste buds and fill your home with the most inviting aroma.

Ingredients You’ll Need

A large, rough-textured dough ball sits on a white marbled surface, with a soft and slightly sticky appearance. On top of the dough is a small yellow slice of butter beginning to melt into the dough. In the background, there are two more pieces of butter, one rectangular and one chunk, both pale yellow, resting gently on the marbled surface. The scene is softly lit, highlighting the dough's uneven surface and the smooth butter. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward yet play a crucial role in crafting the perfect croissant. Each one contributes to the dough’s tenderness, the buttery richness, and the flaky layers that make this pastry a timeless favorite.

2 1/4 teaspoons instant yeast (or active dry yeast): The essential leavening agent that sets your dough rising beautifully.
160 g whole milk (lukewarm): Adds moisture and a subtle creaminess to the dough.
120 g water: Balances the liquid content for that perfect dough consistency.
470 g all-purpose flour (plus extra for dusting): The backbone of the dough providing structure and chew.
50 g granulated sugar: Adds a gentle sweetness to complement the buttery layers.
1 1/2 teaspoons salt: Enhances flavor and balances the sweetness.
30 g unsalted butter (room temperature): Incorporated early to tenderize the dough.
250 g unsalted butter (room temperature): The star ingredient for laminating and creating layers.
1 1/2 tbsp all-purpose flour: Mixed with butter to help with lamination consistency.
1 large egg: For the gorgeous golden glaze on top.

How to Make Croissants Step-by-Step Recipe

Step 1: Preparing the Dough

Begin by combining lukewarm milk, water, yeast, and sugar in a large bowl. If you’re using active dry yeast, allow this mixture to sit for 5 to 10 minutes until it froths, signaling that your yeast is alive and ready. This step is critical for ensuring lively dough with a light texture.

Step 2: Mixing the Flour and Salt

Add your flour and salt into the bowl, stirring until a rough dough forms. This might look a bit shaggy at first, but don’t worry—this is just the starting point for a tender but strong structure.

Step 3: Kneading the Dough

Transfer the dough to a lightly floured surface and knead for about 3 minutes. This gentle work develops the gluten, transforming your dough from sticky and irregular to smooth and elastic—vital for that lovely chew in your croissants.

Step 4: Incorporating Butter

Now it’s time for 30 grams of room temperature unsalted butter. Incorporate it fully into the dough by kneading for a few more minutes. This enriches the dough, making it softer, and ensures those buttery layers later.

Step 5: Resting the Dough

Roll the dough into a rough rectangle, wrap it tightly in plastic wrap, and chill for at least 2 hours or overnight. This rest period helps relax the gluten, making your dough easier to roll out in the lamination process.

Step 6: Preparing the Butter Block

Mix the remaining 250 grams of butter with 1 1/2 tablespoons of flour until combined. Shape this mixture between two parchment sheets into a neat 20 x 15 cm rectangle, about a quarter-inch thick. Creating straight edges by folding parchment over the sides helps everything stay tidy and precise. Chill the butter block until firm—this chilled butter is what creates those signature flaky layers.

Step 7: Laminating the Dough

Take your chilled butter block and slightly roll it within the parchment to soften it just enough to be pliable but still firm. Meanwhile, roll your dough out to a 20 x 32 cm rectangle. The dough should be about twice as tall as the butter block and similar in width. Place the butter in the center, folding the dough edges over it like an envelope. Seal the edges carefully and make shallow slits to prevent stress on the dough in the next steps.

Step 8: First Fold

Turn the dough so the sealed side is facing vertically. Roll it out gently into a long rectangle roughly 6 mm thick, focusing on length rather than width. Don’t push too hard—gentle, even pressure is key. Trim the edges for a clean finish, then fold the dough into thirds like a letter. Wrap it and chill for 30-60 minutes.

Step 9: Second and Third Folds

Repeat the rolling and folding process two more times. Each fold further develops the delicate layers that make croissants so uniquely flaky. Between folds, trim edges and chill as directed, with the final rest lasting at least two hours for optimum texture.

Step 10: Shaping the Croissants

Roll the laminated dough into a 60 x 30 cm rectangle. Mark intervals along the edges and cut diagonal lines to form around 12 triangles. Stretch each triangle gently, then roll from the base to the tip, tucking the tip underneath and curving into the classic crescent shape. Place croissants on parchment-lined trays and cover to proof for 2-5 hours—they should roughly double in size and jiggle when the trays are shaken.

Step 11: Baking

Preheat your oven to 200°C (400°F). Whisk your egg with a spoonful of water and brush the tops of the croissants for that gorgeous golden finish. Bake for 20-22 minutes until deeply browned. Allow croissants to cool to room temperature before slicing to best appreciate those flakey layers.

How to Serve Croissants Step-by-Step Recipe

Three golden brown croissants with layered flaky texture rest on a black wire cooling rack placed on a white marbled surface. Each croissant shows visible thin, curved ridges that spiral towards the ends, displaying a mix of darker toasted and lighter yellow-golden areas. The background is softly blurred, focusing on the middle croissant in sharp detail with a shiny, slightly crisp outer crust. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar or a light swipe of fruit preserves can elevate your croissants from lovely to unforgettable. Adding a tiny sprinkle of flaky sea salt can also highlight the buttery richness for a sophisticated touch.

Side Dishes

Serve your croissants alongside fresh fruit, a smear of butter and jam, or soft cheeses for a breakfast or brunch that feels truly indulgent. They also pair beautifully with coffee, tea, or fresh-squeezed juice to round out the experience.

Creative Ways to Present

Try slicing croissants horizontally and filling them with ham and cheese for a savory twist, or use them as the base for a berry and cream dessert. Baked croissants can even be transformed into French toast for a breakfast reinvention that will delight anyone at your table.

Make Ahead and Storage

Storing Leftovers

If you have any croissants leftover, store them in an airtight container at room temperature for up to two days. This keeps them tender and avoids drying out, so you can enjoy that fresh-baked charm a little longer.

Freezing

For longer storage, freeze your fully baked croissants in a sealed bag or container. They’ll keep well for up to two months. When you’re ready to enjoy, thaw at room temperature, then reheat gently to revive their flaky texture.

Reheating

To warm croissants, preheat your oven to 175°C (350°F) and bake them on a tray for 5-8 minutes. This method crisps the exterior beautifully while keeping the interior soft and buttery—just like fresh from the bakery.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! Just remember to let the mixture sit for 5-10 minutes until it becomes frothy before mixing it with the flour to activate the yeast properly.

Why do I need to chill the dough and butter block?

Chilling keeps everything firm to ensure distinct layers form when you fold and roll, which gives croissants their signature flaky texture.

Can I make the dough by hand, or do I need a stand mixer?

You can definitely make this dough by hand. Kneading by hand is a wonderful way to connect with the dough, though a stand mixer can save time and effort.

How do I know when the croissants are properly proofed?

They should roughly double in size, look puffy, and jiggle lightly when you gently shake the tray. This means the yeast has done its work and the croissants will bake into airy, tender pastries.

Can I add fillings to these croissants?

Yes! Before rolling the triangles, you can add chocolate, almond paste, or ham and cheese for delicious fillings that make your croissants extra special.

Final Thoughts

Embracing this Croissants Step-by-Step Recipe in your kitchen is truly a rewarding baking adventure. The process may take some time, but every fold, rest, and bake is worth it when you bite into those flaky, buttery layers. So roll up your sleeves and treat yourself to that cherished experience of homemade croissants—your taste buds will thank you endlessly.