Name: Croissants Step-by-Step Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 5 h 45 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 tbsp all-purpose flour; 1 large egg; 1 tablespoon water

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If you have ever dreamed of savoring flaky, buttery delights fresh from your own oven, then this Croissants Step-by-Step Recipe is exactly what you need. These croissants blend golden, crisp layers with soft, airy interiors, capturing the essence of classic French pastries in a way that is both approachable and rewarding. Whether you’re a seasoned baker or a curious enthusiast, walking through this detailed recipe will have you crafting irresistible croissants that will fill your kitchen with heavenly aromas and impress every breakfast guest.

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

The magic of croissants starts with a handful of straightforward ingredients. Each one plays a crucial role — from developing the dough’s texture to creating those signature buttery layers and golden crust.

2 1/4 teaspoons instant yeast (or active dry yeast): The essential leavening agent that helps your croissants rise beautifully and become fluffy inside.
160 g whole milk (lukewarm): Adds richness and tenderness while activating the yeast.
120 g water: Balances hydration for perfect dough consistency.
470 g all-purpose flour (plus extra for dusting): The structure provider that transforms into soft, elastic dough.
50 g granulated sugar: Enhances flavor and aids in browning during baking.
1 1/2 teaspoons salt: Brings out the sweetness and balances the dough’s flavor.
30 g unsalted butter (room temperature): Incorporated into the dough for tender crumb and richness.
250 g unsalted butter (for the butter block, room temperature): The star of lamination, creating the delicate, flaky layers.
1 1/2 tbsp all-purpose flour (for butter block): Mixed with the butter to stabilize it for easier rolling.
1 large egg: For the glossy, golden egg wash finishing touch.

How to Make Croissants Step-by-Step Recipe

Step 1: Prepare the Dough

Begin by combining lukewarm milk, water, yeast, and sugar in a large bowl. If using active dry yeast, let this mixture sit for 5 to 10 minutes until it froths—this signals the yeast is active and ready. Instant yeast skips this wait. Then add the flour and salt, mixing until a rough dough forms. Turn the dough onto a floured surface and knead for about 3 minutes until it smooths out and becomes less sticky. Finally, knead in 30 grams of room temperature butter until fully incorporated, enriching the dough’s texture and flavor. Shape it into a rough rectangle, wrap in plastic, and chill it in the refrigerator for at least two hours or overnight.

Step 2: Make the Butter Block

Next up is the butter block, which transforms your croissants by creating those iconic layers. Mix 250 grams of room temperature butter with 1 1/2 tablespoons of flour—it helps keep the butter firm yet pliable. Place this mixture between two parchment sheets and roll it into a neat 20 by 15 cm rectangle about a quarter-inch thick. Folding the parchment edges while rolling creates clean lines and helps shape the butter perfectly. Refrigerate this block until firm but still bendable when handled gently.

Step 3: Laminate the Dough

This is where the magic of layering happens. Roll your chilled dough on a floured surface into a 20 by 32 cm rectangle, making it twice the height of the butter block. Place the butter block centered on the dough and fold the top and bottom edges over the butter like a letter, sealing the edges firmly. Make shallow slits along the dough’s edges to prevent tension during rolling. Turn the dough 90 degrees so the sealed side faces vertically. Roll gently lengthwise into a 6mm thick long rectangle, then fold the top third down and bottom third up as if folding a letter. Wrap it up and chill for 30 to 60 minutes.

Repeat this rolling and folding process twice more, trimming edges to keep things tidy and allowing chilling times between folds. The final fold gets a longer chill of at least two hours, ensuring crisp layers and a dough ready to shape.

Step 4: Shape the Croissants

Roll the rested dough into a large 60 by 30 cm rectangle about 5mm thick. Mark 5 cm intervals on both the top and bottom edges, then cut diagonal lines to create about 12 triangles. Gently stretch each triangle, especially at the base, and roll from base to tip, tucking the tip underneath to hold the crescent shape. Lay them on parchment-lined trays, cover loosely, and let proof at room temperature for 2 to 5 hours, until doubled in size and wonderfully puffy. A gentle shake should make them jiggle slightly, a delightful sign of good rise.

Step 5: Bake to Perfection

Heat your oven to 200°C (400°F). Whisk the egg with a tablespoon of water and brush this egg wash onto every croissant to achieve that perfect golden crust. Bake for 20 to 22 minutes until deeply browned and glorious. Let cool to room temperature before slicing to fully appreciate the flaky, buttery 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

While these croissants shine on their own, adding a gentle dusting of powdered sugar or a smear of rich jam or honey elevates them beautifully. Fresh berries or a sprinkle of toasted almond flakes provide a lovely textural contrast and fresh burst of flavor.

Side Dishes

Pair your croissants with classic companions like creamy brie cheese, smoked salmon, or a simple green salad with a citrus vinaigrette for a balanced brunch. A cup of freshly brewed coffee or tea completes this indulgent yet satisfying meal.

Creative Ways to Present

For a special occasion, slice croissants horizontally and layer with ham, cheese, and greens for irresistible sandwiches. You can also hollow them slightly and fill with sweet custards, chocolate ganache, or fresh fruit compote—turning your Croissants Step-by-Step Recipe into a versatile base for endless creative culinary adventures.

Make Ahead and Storage

Storing Leftovers

Store any leftover croissants wrapped in foil or an airtight container at room temperature for up to two days. This keeps the texture as close to fresh as possible without drying out.

Freezing

You can freeze unbaked shaped croissants after proofing by placing them on a tray to freeze hard, then transferring to a freezer bag. Bake straight from frozen, adding a few extra minutes to baking time. Baked croissants freeze well too when tightly wrapped and held in an airtight bag.

Reheating

To reheat, pop croissants in a preheated oven at 175°C (350°F) for about 5-8 minutes. This warms them through and restores crispness to the outer layers, making leftovers almost as good as freshly baked.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! If using active dry yeast, dissolve it in the lukewarm milk and water mixture with sugar and let it sit for 5 to 10 minutes until foamy. This step isn’t necessary for instant yeast.

Why is chilling the dough important during the lamination process?

Chilling helps keep the butter block firm and prevents it from melting into the dough. It also relaxes the gluten in the dough, making rolling and folding easier and resulting in crisp, distinct layers in your croissants.

How do I know when the croissants have proofed enough?

They should double in size and appear puffed up and jiggly when you gently shake the baking tray. This indicates the yeast has created enough gas bubbles for a light, airy texture.

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it overnight after the first kneading step, which actually enhances flavor and texture development.

Why do I need to trim the edges during rolling?

Trimming uneven edges maintains clean layers, preventing the dough from bunching up or folding awkwardly, which helps the croissants keep their shape and even flakiness.

Final Thoughts

Trying this Croissants Step-by-Step Recipe is like opening the door to your very own French bakery. The process is rewarding, the aroma intoxicating, and the result nothing short of spectacular. Trust me, once you experience the joy of biting into a perfectly laminated, buttery croissant you made with your own hands, you’ll want to make them again and again. So roll up your sleeves and dive in — your taste buds are in for a wonderful treat!