Homemade Croissants

Flaky, buttery, golden croissants made from scratch with crisp layers on the outside and a soft, airy center.

Ingredients

For the Dough

• 4 cups (500 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 2 teaspoons salt
• 2¼ teaspoons (7 g) active dry yeast
• 1¼ cups (300 ml) warm whole milk
• 2 tablespoons (30 g) unsalted butter, melted

For the Butter Layer

• 1 cup (227 g) unsalted butter, cold
• 1 tablespoon all-purpose flour

For the Egg Wash

• 1 large egg
• 1 tablespoon milk
• Pinch of salt

Nut Information

• Nuts: None
• Tree nuts: None
• Peanuts: None
• Nut-free: Yes, as written
• Check packaged flour, butter, yeast, and other ingredients for facility/allergen warnings if preparing for someone with a severe allergy.

Instructions

1. Make the Dough
   In a large bowl, combine the warm milk, sugar, and yeast. Let sit for 5–10 minutes until slightly foamy.

Add the flour and salt. Mix until a shaggy dough forms. Add the melted butter and knead for 7–10 minutes until smooth and elastic.

2. Chill the Dough
   Shape the dough into a rectangle, cover tightly, and refrigerate for at least 1 hour, preferably overnight.
3. Prepare the Butter Block
   Place the cold butter between two sheets of parchment paper. Pound and roll it into a smooth rectangle about 7 × 5 inches (18 × 13 cm). Sprinkle the tablespoon of flour over the butter while shaping if needed.

Chill until firm but still pliable.

4. Enclose the Butter
   Roll the chilled dough into a rectangle roughly twice the size of the butter block. Place the butter in the center and fold the dough over it completely, sealing the edges.
5. First Fold
   Roll the dough into a long rectangle, keeping the butter evenly distributed. Fold the dough into thirds like a letter.

Wrap and refrigerate for 30–45 minutes.

6. Second Fold
   Roll the dough out again into a long rectangle and fold it into thirds. Refrigerate for another 30–45 minutes.
7. Third Fold
   Repeat the rolling and folding one more time. Wrap well and refrigerate for at least 1 hour, or overnight.
8. Roll and Cut
   Roll the dough into a large rectangle about ¼ inch (5–6 mm) thick.

Trim the edges for cleaner layers. Cut the dough into long triangles with a wide base.

9. Shape the Croissants
   Make a small slit in the center of each triangle’s wide end. Gently stretch each triangle, then roll it tightly from the wide end toward the tip.

Place the croissants on parchment-lined baking trays with the pointed tip underneath.

10. Proof
    Cover loosely and let the croissants rise at room temperature for about 1½–2½ hours, depending on room temperature.

They should look noticeably puffed and feel light and airy. Avoid placing them somewhere too warm, as the butter can melt.

11. Apply Egg Wash
    Whisk together the egg, milk, and pinch of salt. Gently brush the tops of the croissants, avoiding excessive egg wash on the cut edges.
12. Bake
    Preheat the oven to 400°F (200°C).

Bake for 8–10 minutes, then reduce the temperature to 375°F (190°C) and bake for another 10–15 minutes, until deeply golden brown and crisp.

13. Cool
    Transfer to a wire rack and allow to cool for at least 15–20 minutes before serving.

Q/S

• Prep time: 45 minutes
• Resting/chilling time: 8–12 hours recommended
• Proofing time: 1½–2½ hours
• Baking time: 18–25 minutes
• Total time: About 10–15 hours
• Yield: 12 croissants
• Serving size: 1 croissant
• Storage: Store at room temperature for up to 2 days in an airtight container.
• Freezer: Freeze baked croissants for up to 2 months. Reheat from frozen at 350°F (175°C) until crisp.
• Best texture: Serve slightly warm on the day they are baked.
• Difficulty: Intermediate
• Dairy: Contains butter and milk
• Egg: Contains egg
• Gluten: Contains wheat/gluten