Homemade French Croissants Recipe For Flaky Buttery Pastries At Home

Warm, flaky French croissants are one of those foods most people expect to buy, not bake. Yet with enough time, a calm pace, and a bit of precision, you can make real layered croissants in a normal home kitchen. You do not need a pastry degree or a professional oven. You only need cold butter, a reliable recipe, and the patience to let the dough rest when it needs to rest.

Homemade croissants are not fast, but most of the time is passive. The dough rests in the refrigerator while you do other things. Mixing, rolling, and shaping happen in short sessions that fit into a regular day at home. Once you learn the rhythm, you can plan a weekend or a quiet day around the rising and chilling times and still keep up with normal life.

This recipe is written for home cooks who like clear steps and practical detail. You will see what to look for in the dough at each stage, not just what to do. That matters, because home kitchens differ. Temperatures change with the seasons. Some ovens run hotter than their settings. Knowing how the dough should feel and look helps you adjust on the fly without losing the batch.

If you are new to laminated dough, it helps to think of croissant making as two jobs. First you make a simple yeast dough and give it time to relax and chill. Then you treat that dough like a wrapper for a cold sheet of butter and fold the two together over and over. Those folds create thin layers that puff and separate in the oven. The ingredients are basic. The layering is what makes croissants feel special when you tear one open.

Plan on two days from start to finish. On the first day, you mix the dough, chill it, and complete the folds. On the second day, you roll, cut, shape, proof, and bake. You can shift the schedule a little, but keeping the full chilling times gives better flavor and makes rolling easier. The steps below assume you are working in a typical home kitchen with a standard oven and basic tools.

What Ingredients Do You Need For Homemade French Croissants At Home?

Croissant dough is a lightly enriched yeast dough wrapped around a block of butter. The butter is not just for flavor. It is part of the structure. Because of that, each ingredient plays a clear role in how the dough behaves and how the finished croissants taste.

Ingredient list for classic homemade French croissants

The quantities below make about 12 medium croissants, which fit nicely on two standard baking sheets.

Ingredient	U.S. measure	Metric measure
Bread or all purpose flour	4 cups	500 g
Granulated sugar	1/4 cup	50 g
Fine salt	2 teaspoons	10 g
Instant dry yeast	2 1/4 teaspoons (1 packet)	7 g
Whole milk, cool	1 1/4 cups	300 ml
Unsalted butter for dough	4 tablespoons, softened	60 g
Unsalted butter for layers	2 1/2 sticks, very cold	285–300 g
Large egg (egg wash)	1	1
Milk or water (egg wash)	1 tablespoon	15 ml

How to choose each ingredient for better croissants

Flour
Bread flour works very well for croissants because of its higher protein content, which supports gluten development and helps the dough stretch without tearing. A good all purpose flour also works, especially if you prefer a slightly softer crumb. What matters most is that the flour is fresh, not compacted, and measured accurately.

Butter
Butter is the star of a croissant. Use unsalted butter so you can control the salt level in the dough. Butter with a higher fat content is helpful because it contains less water and tends to stay pliable when cold, but standard unsalted butter still works if you manage temperature carefully. The butter for the dough should be soft enough to mix in smoothly. The butter for the layers must be cold and firm, yet not brittle, when you roll it between sheets of dough.

Yeast
Instant dry yeast is convenient because it can be mixed directly with the flour. If you only have active dry yeast, you can still use it. Stir it into a small portion of the cool milk and wait until it looks slightly foamy before adding it to the dough. Fresh yeast is another option if you are comfortable with it, but most home cooks find dry yeast easier to store and measure.

Milk, sugar, and salt
Milk enriches the dough and helps it brown. Whole milk gives the best flavor and color. Sugar adds a gentle sweetness, encourages browning, and supports yeast activity. Salt strengthens the gluten structure and keeps the flavor balanced. Do not skip the salt, and do not reduce it too sharply. The dough will not taste right without it.

What basic tools help with homemade croissant dough?

You can make croissants with very simple equipment. A few items make the work easier and more accurate:

• A digital kitchen scale for weighing flour, butter, and milk
• A rolling pin
• Two baking sheets
• Parchment paper or silicone baking mats
• A sharp chef’s knife or pizza wheel for cutting triangles
• A pastry brush for egg wash
• A flexible dough scraper for lifting and folding dough
• A ruler or tape measure for checking dough size

A cool countertop is helpful. If your kitchen tends to stay warm, you can chill your rolling pin briefly before you start rolling. You can also rest the dough on a chilled metal sheet pan for a few minutes if it begins to soften too much while you are working.

How Long Do Homemade French Croissants Take From Start To Finish?

Croissants take time, but not constant attention. They move through mixing, rising, chilling, folding, more chilling, shaping, proofing, and baking. Spreading that across two days makes the process realistic for home cooks.

Here is a simple timeline you can use and adjust for your own kitchen.

Day 1: Dough and lamination

• Mixing and initial kneading: 20 to 30 minutes
• First rise at room temperature: about 1 to 1 1/2 hours
• Chilling the dough: 1 to 2 hours
• Preparing the butter block: 10 to 15 minutes
• First and second folds with chilling between: about 2 to 3 hours total

At the end of Day 1, your dough is fully laminated. It can rest in the refrigerator overnight, well wrapped, which is convenient and develops flavor.

Day 2: Shaping and baking

• Rolling laminated dough and cutting triangles: 20 to 30 minutes
• Shaping croissants: 20 to 30 minutes
• Proofing shaped croissants at room temperature: 1 1/2 to 2 1/2 hours
• Baking: 15 to 20 minutes

This schedule gives you fresh croissants midmorning if you start shaping fairly early, or around lunchtime if you move more slowly. The times are flexible as long as the dough spends enough time chilling between folds and proofing fully before it goes in the oven.

How Do You Mix The Dough For Classic Homemade French Croissants?

The goal when mixing croissant dough is a smooth, slightly elastic dough that is firm enough to roll and strong enough to hold layers. It should not be stiff and dry, but it should not stick heavily to your hands either.

Step 1: Combine the dry ingredients

1. Add the flour to a large mixing bowl.
2. Stir in the sugar and salt until they are evenly distributed.
3. Sprinkle the instant dry yeast over the flour mixture and stir it in.

If using active dry yeast, stir it into about 1/4 cup of the cool milk and let it stand for 5 to 10 minutes until it looks a bit foamy. You will add this yeast mixture with the rest of the milk in the next step.

Step 2: Add the milk and softened butter

1. Pour the cool milk into the bowl with the dry ingredients.
2. Add the softened butter for the dough. It should be soft enough to press but not melted or oily.
3. Stir with a wooden spoon or your hand until the mixture forms a shaggy dough and no dry pockets of flour remain.

If the dough looks very dry and flaky, sprinkle in another teaspoon or two of milk. If it feels overly sticky, dust with a small amount of flour. Try to keep adjustments small. It is normal for croissant dough to look a little rough before kneading.

Step 3: Knead until smooth and slightly elastic

You can knead by hand on a lightly floured surface or use a stand mixer with a dough hook on low speed.

• Knead until the dough surface becomes smoother and more elastic.
• It should hold together well and feel slightly springy when you press it with a fingertip.
• When you pull off a small piece and gently stretch it, it should extend a bit before tearing, not break off immediately.

By hand, this usually takes around 8 to 10 minutes. In a mixer, it may take around 5 to 8 minutes, depending on speed and dough temperature. Stop kneading while the dough still feels flexible. It will continue to relax and develop during resting.

Step 4: Let the dough rise

1. Shape the dough into a smooth ball.
2. Place it in a lightly oiled bowl, turning once to coat the surface.
3. Cover the bowl with plastic wrap or a damp kitchen towel.
4. Let it rise at room temperature until it looks noticeably puffy and has grown by about half in size. It does not need to double fully.

This first rise usually takes about 1 to 1 1/2 hours, depending on room temperature and yeast activity. When you press the dough gently with your fingertip, the indentation should slowly spring back, not disappear instantly.

Step 5: Chill the dough thoroughly

After the first rise, the dough needs to cool so it can handle the butter block during lamination.

1. Gently deflate the dough and press it into a rectangle about 1 inch thick.
2. Wrap it tightly in plastic or place it in a sealed container.
3. Refrigerate for at least 1 to 2 hours, or until it is completely cold all the way through.

You can keep the chilled dough in the refrigerator overnight at this stage if that fits your schedule better. A longer cold rest builds flavor and relaxes the gluten, which helps with rolling the next day.

How Do You Prepare The Butter Block For Croissants At Home?

The butter block needs to match the dough in texture. That means cold but flexible. If it is too cold and hard, it will crack into chunks inside the dough. If it is soft and warm, it will smear into the dough and destroy the layers.

Step 1: Shape the cold butter into a rectangle

1. Place the cold butter for layers on a sheet of parchment paper.
2. Fold the parchment over the butter to form an envelope in the rough shape of a rectangle about 5 by 7 inches.
3. Use a rolling pin to tap and press the butter into the corners of the parchment envelope. Try to keep the thickness even.

If the edges are uneven, open the parchment, trim and reposition the butter pieces inside, and press again. Aim for a smooth, flat block of butter. Wrap it and place it back in the refrigerator.

Step 2: Match dough and butter texture before lamination

Before you start lamination, take a moment to check the dough and the butter.

• The dough should be cold and firm, but pliable when you press the surface.
• The butter block should feel cold and flexible, not rock hard, not greasy or soft.

If the butter is too hard, leave it on the counter for a few minutes until you can press it with a finger and see a slight dent. If the dough is much softer than the butter, keep the dough in the refrigerator a little longer. Getting both to similar firmness helps you roll and fold without tearing or leaking.

How Do You Laminate Croissant Dough In A Home Kitchen?

Lamination is the process of folding layers of butter into the dough. Each fold multiplies the number of layers. In a home kitchen, two simple folds give enough layers for a flaky croissant without making the dough difficult to handle.

Step 1: Enclose the butter block in the dough

1. Lightly flour your work surface.
2. Roll the chilled dough into a rectangle about 9 by 14 inches. Try to keep the edges straight and the corners as close to right angles as you can.
3. Place the cold butter block in the center of the dough with the long side of the butter running across the shorter width of the dough.
4. Fold one side of the dough over the butter, then fold the other side over so the edges meet or slightly overlap, like closing a book.
5. Press the seams and ends together to fully seal the butter inside the dough.

If you see any exposed butter, patch it with a small scrap of dough and seal again. A good seal helps keep the butter where it belongs when you start rolling.

Step 2: Roll and make the first fold

1. Turn the dough so that one short side faces you.
2. Gently press the dough with the rolling pin to begin lengthening it.
3. Roll the dough into a rectangle about 8 inches wide and 24 inches long. Use even pressure and lift and move the dough as you go to prevent sticking. Add only a light dusting of flour when necessary.
4. When you have a long rectangle, brush off any excess flour with your hand or a soft brush.
5. Fold one end of the rectangle toward the center, then fold the other end over it, as if folding a letter into thirds.

This is your first fold. You now have three layers of dough with butter spread between them.

Step 3: Chill between folds

1. Wrap the folded dough gently but completely in plastic wrap.
2. Place it in the refrigerator for at least 30 to 45 minutes.

The dough should relax, and the butter should firm up again. Skipping this rest makes the dough elastic and the butter too soft, which can lead to tearing and smearing while you roll.

Step 4: Roll and complete the second fold

1. Place the chilled dough on a lightly floured surface with the folded edge facing you.
2. Roll it into another rectangle about 8 inches wide and 24 inches long, keeping the thickness as even as possible.
3. Brush away extra flour.
4. Fold in thirds again, the same way you did the first time.

Wrap the dough and refrigerate it for at least 1 hour. At this point, the dough is fully laminated. You can leave it in the refrigerator overnight, well wrapped, and move on to shaping the next day.

How Do You Shape, Proof, And Bake Homemade French Croissants?

Once the dough is laminated and chilled, you are ready for final rolling, cutting, shaping, proofing, and baking. This part sets the final size and look of your croissants.

Step 1: Roll the laminated dough for shaping

1. Place the chilled laminated dough on a lightly floured surface.
2. Roll it into a large rectangle about 10 inches wide and 20 to 22 inches long, around 1/4 inch thick.
3. Take your time. Work from the center outward, and avoid pressing too hard at the edges.
4. Trim the outer edges to square off the rectangle. Keep the trimmings to make small bites or twists later.

The dough should feel cool and firm while you work. If it softens and starts to feel sticky or stretchy, slide it onto a baking sheet and chill it for 10 to 15 minutes before you continue.

Step 2: Cut the croissant triangles

1. Use a ruler to mark the long sides of the dough at 4 inch intervals.
2. On one long side, make marks at 4, 8, 12, 16, and 20 inches.
3. On the opposite long side, make a mark at 2 inches, then 6, 10, 14, 18, and 22 inches.
4. Use a sharp knife or pizza wheel to cut straight lines from mark to mark across the dough, forming long, slender triangles.

You will end up with about 12 triangles with bases around 4 inches wide.

Step 3: Roll the croissants

1. Working with one triangle at a time, gently stretch the base to widen it slightly.
2. Make a small cut in the center of the base, about 1/2 inch long. This gives the croissant a natural curve as it rolls.
3. Start rolling from the base toward the tip, with a snug but not tight motion. The dough should wrap around itself without being forced.
4. Place each rolled croissant on a parchment lined baking sheet with the tip tucked underneath so it does not lift during baking.
5. Gently curve the ends toward each other to form a crescent shape.

Arrange 6 croissants on each sheet so they have room to expand during proofing and baking.

Step 4: Proof the croissants before baking

Proofing lets the layers expand and the yeast create a lighter crumb.

1. Cover the trays loosely with lightly greased plastic wrap or slide each tray into a large clean bag, making sure the plastic does not press on the dough.
2. Let the croissants sit in a moderate room temperature spot away from direct heat or drafts.

Proofing usually takes around 1 1/2 to 2 1/2 hours, depending on your kitchen. Rather than focusing only on time, watch for these signs:

• The croissants look noticeably larger, close to double in volume.
• The layers along the cut edges are more visible.
• If you jiggle the tray gently, the croissants wobble slightly and feel light.

If you see butter pooling under the croissants during proofing, the area is likely too warm. Move the trays to a cooler part of the kitchen.

Step 5: Bake until deeply golden and flaky

1. Preheat your oven to 400°F (200°C). Give it enough time to fully heat.
2. In a small bowl, whisk the egg with 1 tablespoon of milk or water until smooth.
3. When the croissants are fully proofed, lightly brush the tops and sides with the egg wash. Try to avoid heavy drips around the base.
4. Place the trays in the oven. If baking both trays together, position them on the upper and lower middle racks.
5. Bake for about 8 minutes at 400°F (200°C).
6. Reduce the oven temperature to 375°F (190°C) and continue baking for another 7 to 10 minutes. Rotate the trays halfway through if your oven browns unevenly.

Croissants are ready when they are a rich golden brown, feel light when you lift one with tongs, and sound slightly hollow when you tap the bottom. Total baking time is usually between 15 and 20 minutes.

How Should You Cool, Serve, And Store Homemade French Croissants?

Croissants need time to set after baking so the crumb does not compress.

• Transfer them from the baking sheet to a wire rack as soon as they are firm enough to move without tearing.
• Let them cool for at least 20 minutes before you cut into one.

They taste best on the day they are baked, especially within the first few hours. The outer crust is crisp and flaky, and the interior remains soft with distinct layers.

Short term storage and reheating

If you have leftover croissants:

• Let them cool completely.
• Store them in an airtight container or bag at room temperature for up to 2 days.

To refresh the texture, warm them in a 325°F (165°C) oven for 5 to 8 minutes. This returns some of the crispness to the outside. Microwaving is possible, but it softens the crust, so use the oven if you care about flaky layers.

Freezing baked croissants

Croissants freeze well and are nice to have on hand for a quick breakfast or snack.

1. Let the baked croissants cool completely.
2. Wrap each croissant tightly in plastic.
3. Place the wrapped croissants in a freezer bag, remove as much air as you can, seal, and label with the date.

For the best quality, use them within about a month. To reheat, unwrap, place them on a baking sheet, and warm at 325°F (165°C) for 10 to 15 minutes, until the outside is crisp and the center is hot.

What Common Croissant Problems Do Home Cooks Face And How Do You Fix Them?

Even a careful batch can run into small problems. Understanding what went wrong helps you improve the next tray.

Butter leaking out of the croissants

If you see butter pooling on the baking sheet, possible causes include:

• Proofing in a space that was too warm.
• Butter softer than the dough during lamination.
• Seams not sealed enough, especially at the tips.

For future batches, keep the dough and butter closer in firmness, proof in a moderate environment, and press seams firmly closed. Even if butter leaks, the croissants are usually still tasty, though they may look flatter and a bit more crisp on the outside.

Dense or doughy centers

If the interior feels heavy and breadlike instead of light and layered, possible reasons are:

• Under proofing before baking, so the dough did not fully expand.
• Compressing the layers by rolling too hard or shaping too tightly.
• Baking at a temperature that is too low, which can limit oven spring.

Next time, give the shaped croissants more time in proof until they are clearly puffy and slightly wobbly. Roll and shape with steady but gentle pressure. If you suspect your oven runs cool, use an oven thermometer and adjust the setting so you truly reach the target temperature.

Overly dark tops with pale bottoms

If the tops brown too quickly, causing you to pull the tray early, you may get uneven color and a slightly underbaked interior. This often happens when:

• The oven runs hotter than the dial setting.
• The rack is too close to the top heating element.

Try lowering the rack position and, if needed, tent the croissants very loosely with foil near the end of baking to slow the browning on top. You can also reduce the initial temperature a bit and slightly extend the total baking time, as long as the interior has time to finish.

Croissants that spread out instead of rising tall

If the croissants spread sideways and look flat, consider:

• Over proofing, where the dough rises past its ideal point and then collapses.
• Butter getting too soft during proofing, which weakens the layers.
• Rolling the final sheet too thin before cutting.

For a taller shape, proof only until the dough has almost doubled and feels light, but not so soft that it looks fragile or beginning to collapse. Choose a cooler spot for proofing and keep an eye on the dough instead of the clock. Roll to about 1/4 inch thick, not thinner, for the last sheet.

How Can You Fit Homemade French Croissants Into Your Cooking Routine?

Croissants require time, but the schedule can bend around your life. Planning ahead helps you enjoy the process instead of feeling rushed.

Two day schedule for weekend baking

A common pattern for home cooks looks like this:

Day 1 (evening)

• Mix and knead the dough after dinner.
• Let it rise once at room temperature.
• Chill the dough, prepare the butter block, and complete the folds.
• Wrap the laminated dough and leave it in the refrigerator overnight.

Day 2 (morning)

• Roll, cut, and shape the croissants in the morning.
• Proof at room temperature while you tend to other household tasks.
• Bake late morning and serve for a late breakfast or brunch.

Slower schedule for a relaxed pace

If you prefer to stretch the work even more:

• Mix and knead the dough in the morning and give it the first rise.
• Chill the dough and form the butter block around midday.
• Do the first fold in the afternoon, then chill.
• Do the second fold later that day, then refrigerate overnight.
• Shape, proof, and bake the next morning.

Because the dough spends plenty of time in the refrigerator, it is easier to work with, and the flavor develops slowly, which often improves the taste.

Making the most of your croissants

Once you invest the time to make croissants at home, it can be useful to make a full batch and freeze what you will not eat that day. This gives you a small supply of special breakfasts without repeating all the steps every week. You can also use leftover croissants in other dishes, such as simple bread puddings or savory bakes, if they are a day old and past their peak crispness.

With careful measuring, attention to dough feel, and respect for chilling and proofing times, homemade French croissants become a realistic weekend project rather than a mystery. The first batch may feel slow while you learn the steps, but once you see the layers inside a croissant you baked in your own kitchen, the process starts to feel both manageable and worthwhile.