Homemade Croissants

There is nothing quite like the aroma of freshly baked croissants wafting through your kitchen—absolutely dreamy! These Homemade Croissants are golden, flaky, and incredibly buttery, delivering a taste of a Parisian bakery right from your own oven.

Each bite shatters delicately before melting into a pillowy, airy center. The process is a labor of love, but the result is so rewarding: crisp, layered pastry that’s perfect for breakfast, brunch, or a special treat.

If you’ve ever wanted to master the art of French pastry, this is the ultimate must-try recipe. It’s surprisingly doable at home and yields results that are leagues above anything store-bought. I first made these for a holiday brunch, and they instantly became a family tradition!

Why You'll Love This Recipe

• Unbeatable Freshness: Enjoy crisp, warm croissants straight from your oven—nothing beats homemade!
• Deep, Buttery Flavor: Real butter and careful folding create luscious, melt-in-your-mouth layers.
• Bakery-Quality Results: Achieve professional-level pastry right in your own kitchen.
• Perfect for Any Occasion: Impress at brunches, holidays, or enjoy as a special weekend treat.

Key Ingredients for Homemade Croissants

See recipe card below for full list of measurements, ingredients, and instructions.

Bread Flour

Bread flour is key for strong gluten development, which gives croissants their signature chewy texture and helps form those gorgeous flaky layers. If you can't find bread flour, all-purpose flour works in a pinch, but your croissants may be slightly less lofty and tender.

Unsalted Butter

Butter is the star of the show here, providing all the rich flavor and beautiful layering. Use European-style unsalted butter for the best results, as it has a higher fat content. Make sure your butter is cold and pliable for easy lamination. Salted butter can work, but you’ll need to reduce the added salt in the recipe.

Whole Milk

Whole milk provides richness and helps tenderize the dough. Warm it slightly before mixing for better yeast activation. You can substitute 2% milk, but avoid skim milk for best flavor and texture.

Active Dry Yeast

Active dry yeast ensures your croissants rise beautifully and develop a light, airy crumb. Make sure your yeast is fresh and proof it in warm milk with sugar to guarantee it’s alive. Instant yeast can be used as a direct substitute.

Sugar

A touch of sugar feeds the yeast and enhances browning for that golden, bakery-style crust. You can use granulated or caster sugar, but avoid coarse sugars which won’t dissolve as easily.

Instructions for Homemade Croissants

See recipe card below for full list of measurements, ingredients, and instructions.

Make the Dough

Combine the bread flour, sugar, yeast, and salt in a bowl. Add the softened butter and warmed milk, mixing until a soft dough forms. Knead for 5-7 minutes, until smooth and elastic. Cover and let the dough rise in a warm spot for 1 hour, until doubled.

Prepare the Butter Block

Place the cold butter between two sheets of parchment paper and pound or roll it into a 6 x 8-inch rectangle, about 1/3 inch thick. Chill the butter block in the fridge while the dough rises. Cold but pliable butter is key for easy lamination.

Laminate the Dough

Roll the risen dough into a 9 x 13-inch rectangle. Place the chilled butter block in the center, fold the dough over the butter like an envelope, and seal the edges. Roll the dough gently into a long rectangle, then fold into thirds (like a letter). Turn 90 degrees, wrap in plastic, and chill for 30 minutes. Repeat the rolling and folding process two more times, chilling 30 minutes between each fold.

Shape the Croissants

Roll the laminated dough into a 10 x 20-inch rectangle. Using a sharp knife or pizza wheel, cut the dough into triangles (about 5 inches wide at the base). Make a small slit at the base of each triangle, then gently stretch and roll up towards the tip, tucking the tip underneath. Place each shaped croissant on a parchment-lined baking sheet.

Proof the Croissants

Cover the croissants loosely with plastic wrap and let them proof in a slightly warm, draft-free area for 1.5 to 2 hours, until puffy and jiggly. Don’t rush this step for the best texture!

Bake and Enjoy

Preheat your oven to 400°F (200°C). Whisk the egg and water together, then gently brush each croissant with the egg wash. Bake for 18-22 minutes, until golden brown and crisp. Let cool slightly before enjoying—if you can wait!

Recipe Variations

Chocolate-Filled Croissants (Pain au Chocolat)

For a decadent twist, place a stick of dark chocolate at the base of each triangle before rolling. Bake as directed for croissants with a gooey chocolate center.

Whole Wheat Croissants

Swap up to half of the bread flour for whole wheat flour to add nuttiness and extra fiber. Your croissants will be a bit denser but still deliciously flaky.

Almond Croissants

Once baked, slice croissants in half, spread with almond cream, then sandwich and top with more almond cream and sliced almonds. Bake briefly again until golden.

Dairy-Free Croissants

Use your favorite plant-based butter and non-dairy milk for a vegan-friendly pastry. Results will be slightly less rich but still wonderfully flaky.

Savory Croissants

Add a sprinkle of shredded cheese and thin ham slices before rolling for a deliciously savory brunch option.

Serving Suggestions

Croissants are heavenly on their own, but truly shine paired with fresh fruit, homemade jam, or good-quality butter. Serve alongside a hot café au lait for the ultimate French breakfast experience. For brunch, add scrambled eggs, smoked salmon, or a simple green salad to round out the meal. A dusting of powdered sugar or a drizzle of honey makes for an elegant touch.

Storage and Reheating

Store leftover croissants in an airtight container at room temperature for up to 2 days. To reheat, bake in a 325°F (160°C) oven for 5–7 minutes until warm and crisp. For longer storage, freeze croissants wrapped tightly in plastic and foil for up to 2 months. Thaw at room temperature, then reheat in the oven for best results.

Frequently Asked Questions About Homemade Croissants (FAQ)

Q: Can I make croissant dough ahead of time?
A: Yes! You can refrigerate the dough after laminating for up to 24 hours before shaping and baking, or freeze shaped, unbaked croissants for up to 2 months.

Q: Why are my croissants not flaky or rising well?
A: This often happens if the butter melts into the dough during lamination or proofing. Keep everything cold and avoid overhandling to maintain distinct layers.

Q: Can I use all-purpose flour instead of bread flour?
A: You can, but your croissants may be a bit less chewy and lofty. Bread flour gives the best classic texture, but all-purpose works in a pinch.

Croissant-making might seem intimidating, but with a little patience, you’ll be rewarded with the flakiest, most buttery pastries you’ve ever tasted. I hope you fall in love with this Homemade Croissants recipe as much as I have! If you try it, please leave a comment or a star rating—I can’t wait to hear how yours turn out!