There’s truly nothing like biting into a freshly baked French Croissant—crispy, flaky on the outside, and soft, airy layers inside. After years of practice and a life-changing trip to Paris, I’ve perfected this Croissant recipe. Watch the video tutorial to see how to make these delicate pastries from scratch.
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We love homemade French pastry recipes, from classic Eclairs to Cream Puffs, Raspberry Macarons, and beyond. Nothing compares to enjoying fresh home-baked goods, and this Croissant recipe is one you have to try. I even traveled to France to learn the secrets firsthand.
Croissant Video
Watch as I show you how to make homemade Croissants. Though their many layers might seem intimidating, I’ve discovered some key tricks that make the process much easier than it looks! So grab your rolling pin, and let’s get baking together!
Homemade Croissant Recipe
For years, I struggled with making homemade croissants and eventually gave up. While they always tasted good, no matter what I tried, they would pool butter at the bottom. Everything changed when I visited Paris and took a cooking course with a French chef at Lefoodist. Now, my croissants remind me of baked delights from the Parisian boulangeries we visited!
Before we start, know that this is not a quick process; it requires a bit of time, but not a ton of hands-on time. The dough needs time to rest between rolling and requires an overnight rest in the refrigerator before forming the croissants, but they are worth the wait.
Ingredients for Croissants
- Flour – All-purpose flour provides the structure and base for the dough.
- Sugar – Adds a little sweetness and helps with the golden brown coloring.
- Salt – Enhances flavor and strengthens the dough. You’ll also need a pinch for the egg wash.
- European-Style Butter – Unsalted butter adds richness and helps create flaky layers. The butter layer, introduced during the lamination steps, is crucial for developing the pastry’s signature flaky texture.
- Instant Yeast – use a quick-rise or instant yeast to make the dough rise.
- Cold Water – Hydrates the dough and activates the yeast.
- Cold Milk – Adds flavor and makes the dough softer.
- Egg – Use a whole egg plus one extra egg yolk to brush onto your shaped croissants before baking. This provides a rich, golden-brown color and a glossy finish to the pastry when baked.
Use the Correct Butter!
My biggest takeaway from the French Chef was using European-style butter (I used Kerrygold brand). It has a higher fat content (85%) with less moisture and is more pliable, making it the key to better lamination in the dough and preventing a pool of butter at the bottom of your croissants. P.S. This higher-quality butter will also make your croissants taste better.
How to Make Croissant Dough
The key to making great croissants is mastering the lamination process to achieve those signature thin layers of dough and butter that puff up beautifully when baked. I’ve broken this recipe down into manageable steps for you so you will nail it on your first try.
- Make the Dough – In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast, and whisk together. Add the water, milk, and softened butter. With the dough hook attachment, mix on speed 2 for 3-4 min, or until a smooth ball of dough forms. Cover the bowl with plastic wrap and let it rise in a warm place (75-90°F) until nearly doubled in size, about 1 1/2 to 2 hours, depending on room temperature. Cover a cutting board with plastic wrap and tip the risen dough over the covered board. Massage it into a 10 1/2-inch square, then cover with plastic wrap and refrigerate for 1-2 hours.
- Pound the Butter – Cut the butter lengthwise into 1/2-inch thick slabs. Arrange the slabs on a sheet of parchment paper to form a 5-inch square. Cover with another piece of parchment or wax paper and use a rolling pin to pound the butter into a 7 1/2-inch square, trimming and rearranging the butter as needed to achieve the correct size. Refrigerate until fully chilled.
How to Laminate the Dough
Laminating dough is the process of repeatedly folding butter into the dough to create dozens of layers in your homemade croissants. When baked, the butter melts and turns into steam, causing the dough layers to puff up and form delightful air pockets. This process gives croissants their irresistible crispy exterior and soft, tender interior!
Important Tip: During this process, you want to keep the dough and butter cool so that the butter stays firm. If you find your dough getting too soft, pop it into the refrigerator for 15 minutes to cool it down.
- Encase the Butter – Combining the dough and butter starts the lamination process. Set the butter at an angle over the dough so the corners of the butter are in the center of the sides of the dough (the butter should sit in a diamond shape). Fold the dough over the butter, stretching it slightly if needed to reach the center. Press the edges of the dough together to fully encase the butter inside, ensuring it doesn’t escape.
- Turn 1 – Place the dough on a floured work surface. Lightly flour the top of the dough and use a rolling pin to press down over the dough, elongating it (this helps to distribute the butter evenly). Then, start rolling it out to a rectangle measuring 8 by 24 inches, keeping the edges straight. Press in the corners with your hands if it loses its shape. Fold the dough into thirds, brushing off any excess flour. You should have a rectangular shape. Freeze for 20 minutes or refrigerate for 1 hour (set your timer).
- Turn 2 – Repeat the rolling and folding process, this time rolling in the direction of the two open ends until the dough measures 8 by 24 inches. Fold into thirds again, brushing off excess flour. Cover and freeze for 20 minutes or refrigerate for 1 hour. (You can refrigerate overnight at this point if needed.)
- Turn 3 – Repeat the rolling to 8 by 24 inches and fold into thirds. Place the dough on a baking sheet, cover it completely with plastic wrap, tucking it under the dough. Refrigerate overnight or up to 2 days (or freeze at this point). The dough will look puffed after refrigeration.
How to Form Croissants
- Roll the Dough for Croissants – Remove the dough from the refrigerator and place it on a floured counter, lightly flouring the top. Press along the length of the dough with the rolling pin to widen it and wake it up. Then, roll the dough into a long and narrow strip measuring 8 inches wide by 44 inches long. Sprinkle more flour if the dough sticks. Lift the dough at the midpoint and allow it to shrink back from both sides to prevent shrinking when cutting. Trim the dough ends so it is 40 inches long.
- Cut Croissants – Place a yardstick or tape measure across the top of the dough and use a knife to mark the top at 5-inch intervals (there will be 7 marks). Move the yardstick to the bottom of the dough and mark 2 1/2 inches from the end, then make marks at 5-inch intervals from that point along the bottom (for a total of 8 marks), falling halfway between the marks at the top. Set a clean ruler from the top corner to the first bottom mark and cut with a pizza cutter to form the first triangle. Repeat cutting the rest of the triangles. You’ll end up with 15 triangles and a few scraps of dough.
- Shape Croissants – Use a knife to cut a 1/2-inch slit at the bottom of each triangle. Give the triangles a little tug to expand them to about 10 inches in length, then tightly roll the dough into a croissant. Transfer to two parchment-lined rimmed baking sheets, keeping them evenly spaced. Repeat with the remaining triangles. I also roll up the scraps into mini-croissants that may not look as nice but taste delicious.
How to Bake Croissants
- Make the Egg Wash and Proof – In a small bowl, combine 1 egg, 1 yolk, and a pinch of salt, and beat together with a fork. Brush the egg wash over the croissants. Cover and refrigerate the remaining egg wash. Let the croissants rise uncovered at room temperature (70-75°F) for about 1-2 hours, depending on the room temperature, or until they have noticeably increased in size (but not doubled).
- Bake Croissants – Brush the croissants again with the remaining egg wash, ensuring to cover the tops and sides. Bake at 425°F for 10 minutes (in a conventional oven on the top and bottom thirds). Rotate the pans and bake for another 8-10 minutes until they are a deep golden brown.
How Do You Know When Croissants Are Proofed?
The proofing stage is important to ensure the best rise in the oven. Avoid proofing in a warm place, as this can cause the butter to melt out. Here’s how to tell when croissants are ready to bake:
- Puffed – Croissants should look larger but not quite doubled in size.
- Visible Layers – You should be able to see defined layers on the side.
- Wiggle – When you shake the sheets, the croissants will wiggle.
- Soft – When you poke the tops, they will feel soft like marshmallows.
Can I Prepare the Dough Ahead of Time?
This recipe takes time, but it doesn’t have to control you. You can easily adjust the timing of your croissant dough by sticking it in the fridge at various stages to fit your schedule. For instance, you can refrigerate the dough overnight after Turn 2, or store it for up to 2 days after Turn 3.
You can also freeze the dough after Turn 3 and then thaw it overnight in the refrigerator when you’re ready to create your delicious croissants. This flexibility makes it convenient to enjoy freshly baked croissants when you need them.
How to Serve Croissants
Here are some scrumptious ideas for serving your croissants for breakfast, lunch, or dinner:
- Sweet: use leftover or stale croissants to make Almond Croissants or French Toast. They are also amazing in Croissant French Toast Casserole
- Savory: Make mini sandwiches that are perfect to serve at a party. Caprese style with fresh mozzarella, tomato, basil, and Balsamic Glaze; stuffed with smoked salmon and cream cheese, Chicken Salad, deli meats such as ham or turkey and cheeses, or all of the fixings for delicious Breakfast Sandwiches.
- Simple: Serve warm with whipped Honey Butter or jam on top and you’ll be set.
Storing Croissants
- Freezing: Once the croissants have cooled to room temperature, transfer them to a freezer-safe bag, removing any excess air to prevent freezer burn. You can freeze them for up to three months. Thaw at room temperature for 1-2 hours.
- To Reheat: I highly recommend refreshing leftover or thawed croissants in the oven or air fryer. Set your air fryer to 300°F. Brush the tops of your croissants with melted butter, if desired, for extra flavor and moisture. Heat for 3-5 minutes until warm and slightly crispy. Set your oven to 350°F and heat croissants on a baking sheet for 5-10 minutes or until warm.
Don’t let the thought of making croissants intimidate you. You’ll be rewarded with delicious, flaky pastries that will impress your friends and family.
More Homemade Pastry Recipes
If you love the delightful taste of homemade croissants, then you won’t want to miss these irresistible pastry recipes, especially the French Pastries!
- Blueberry Scones
- Fruit Tart (with Pate Sucree crust)
- Easy Apple Turnovers
- Baklava
- Churros
- Cream Cheese Danishes
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Croissant Recipe
Ingredients
Ingredients for Croissant Dough:
- 18 oz all-purpose flour, or just over 4 cups
- ¼ cup + 1 Tbsp granulated sugar
- 2½ tsp fine sea salt or table salt
- 1 Tbsp + 1/2 tsp instant yeast
- ½ cup + 2 Tbsp cold water
- ½ cup + 2 Tbsp cold whole milk
- 3 Tbsp unsalted butter, softened, use European-style butter
For the butter layer:
- 1¼ cups cold, unsalted butter, use European-style butter only*
For the egg wash:
- 1 large egg
- 1 egg yolk
- Pinch of salt
Instructions
How to Make Croissant Dough:
- Make the Dough: In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast, and whisk together. Add the water, milk, and softened butter. With the dough hook attachment, mix on speed 2 for 3-4 minutes, or until a smooth ball of dough forms. Cover the bowl with plastic wrap and let it rise in a warm place (75-90°F) until nearly doubled in size, about 1 ½ to 2 hours, depending on room temperature. Cover a cutting board with plastic wrap and tip the risen dough over the covered board. Massage it into a 10 ½-inch square, then cover with plastic wrap and refrigerate for 1-2 hours.
- Pound the Butter: Cut the butter lengthwise into ½-inch thick slabs. Arrange the slabs on a sheet of parchment paper to form a 5-inch square. Cover with another piece of parchment or wax paper and use a rolling pin to pound the butter into a 7 ½-inch square, trimming and rearranging the butter as needed to achieve the correct size. Refrigerate until fully chilled.
How to Laminate the Dough
- Encase the Butter: Combining the dough and butter starts the lamination process. Set the butter at an angle over the dough so the corners of the butter are in the center of the sides of the dough (the butter should sit in a diamond shape). Fold the dough over the butter, stretching it slightly if needed to reach the center. Press the edges of the dough together to fully encase the butter inside, ensuring it doesn’t escape.
- Turn 1: Place the dough on a floured work surface. Lightly flour the top of the dough and use a rolling pin to press down over the dough, elongating it (this helps to distribute the butter evenly). Then, start rolling it out to a rectangle measuring 8 by 24 inches, keeping the edges straight. Press in the corners with your hands if it loses its shape. Fold the dough into thirds, brushing off any excess flour. You should have a rectangular shape. Freeze for 20 minutes or refrigerate for 1 hour.
- Turn 2: Repeat the rolling and folding process, this time rolling in the direction of the two open ends until the dough measures 8 by 24 inches. Fold into thirds again, brushing off excess flour. Cover and freeze for 20 minutes or refrigerate for 1 hour. (You can refrigerate overnight at this point if needed.)
- Turn 3: Repeat the rolling to 8 by 24 inches and fold into thirds. Place the dough on a baking sheet, cover it completely with plastic wrap, tucking it under the dough. Refrigerate overnight or up to 2 days (or freeze at this point).
How to Form Croissants
- Roll the Dough for Croissants: Remove the dough from the refrigerator and place it on a floured counter, lightly flouring the top. Press along the length of the dough with the rolling pin to widen it and wake it up. Then roll the dough into a long and narrow strip measuring 8 inches wide by 44 inches long. Sprinkle more flour if the dough sticks. Lift the dough at the midpoint and allow it to shrink back from both sides to prevent shrinking when cutting. Trim the dough so it is 40 inches long.
- Cut Croissants: Place a yardstick or tape measure across the top of the dough and use a knife to mark the top at 5-inch intervals (there will be 7 marks). Move the yardstick to the bottom of the dough and mark 2 ½ inches from the end, then make marks at 5-inch intervals from that point along the bottom (for a total of 8 marks), falling halfway between the marks at the top. Set a clean ruler from the top corner to the first bottom mark and cut with a pizza cutter to form the first triangle. Repeat cutting the rest of the triangles. You’ll end up with 15 triangles and a few scraps of dough.
- Shape Croissants: Use a knife to cut a ½-inch slit at the bottom of each triangle. Give the triangles a little tug to expand them to about 10 inches in length, then tightly roll the dough into a croissant. Transfer to two parchment-lined rimmed baking sheets, keeping them evenly spaced. Repeat with the remaining triangles. I also roll up the scraps into mini-croissants that may not look as nice but taste delicious.
How to Bake Croissants
- Make the Egg Wash and Proof: In a small bowl, combine 1 egg, 1 yolk, and a pinch of salt, and beat together with a fork. Brush the egg wash over the croissants. Cover and refrigerate the remaining egg wash. Let the croissants proof uncovered at room temperature (70-75°F) for about 1-2 hours, depending on the room temperature, or until they have noticeably increased in size (but not doubled).
- Bake Croissants: Brush the croissants again with the remaining egg wash, ensuring to cover the tops and sides. Bake at 425°F for 10 minutes (in a conventional oven on the top and bottom thirds). Rotate the pans and bake for another 8-10 minutes until they are a deep golden brown. Transfer to a wire rack and cool to room temperature before serving.
Notes
Nutrition Per Serving
Filed Under
These turned out great! Your video and instructions were very clear and easy to follow. (I had tried to make croissants a year ago on another site….an epic fail) I’m glad I found your instructions as my croissants turned out beautiful and delicious. Thank you!
Hi Karen! That makes me very happy to hear. Thank you so much for the feedback.
Never in my life did I ever think I could make croissants and here you are Natasha, my saving grace!
This was such a lovely recipe to follow and well worth the effort
The baking temperature did seem a bit too high for my oven, as the tops of the croissants got a bit extra crispy, so next time, I’ll turn it down to 200c, but it’s a winner and I can’t wait to make it again!
Hi Poppy! Thank you for trying the recipe. I’m so glad you enjoyed it!
Hi Natasha – I used active yeast instead of instant. I’m 1.5 hrs into the first step and it’s not rising as much as it should… should I start over with instant yeast? Or practice patience… p.s. our family LOVES all of your recipes!
HI Carla, it should still work but it will need more time in rising since Active dry yeast works more slowly, especially if it wasn’t pre-activated. I suggest letting the dough sit longer in a warm (not hot) spot, even up to 1–2 hours longer than stated in the recipe. Sometimes the yeast just needs more time to wake up.
I did successfully make these but wondering why my butter leaked out. They were nice and flaky and crunchy on the top. I did bake first 10 min with steam because that’s what I do with my sourdough bread to get it to puff up. They tasted DELISH! Any advice for my butter leaking out? Thanks!
Hi Anita! See my note above: My biggest takeaway from the French Chef was using European-style butter (I used Kerrygold brand). It has a higher fat content (85%) with less moisture and is more pliable, making it the key to better lamination in the dough and preventing a pool of butter at the bottom of your croissants. P.S. This higher-quality butter will also make your croissants taste better.
That’s the butter I used hun. It still leaked out. I thought it was because I rolled them to tight or I didn’t use flour while rolling out to 8 by 44. I’m not really sure but I’m making them again to see if that makes a difference. Otherwise maybe they were a little underproofed.
Okay peeps!!!! I FINALLY got it. Best homemade croissants I’ve ever tasted in Canada 🥰 Fixed my mistakes by flouring while rolling it out every time, I used Occident flour from Walnut Creek Ohio and they had to proof for 6 to 7 hours, there’s more than a meter of snow that just fell here the last week so it’s very cold. The butter never leaked out at all this time. THANK YOU soooo much for sharing this recipe. I’ll be forever grateful to you. Your awesome ❤️
HI Anita, I am so happy to hear that you had great success with these homemade croissants! Thank you for sharing that with me. I understand your joy for sure.
I wonder if it’s because the dough or the counter was too warm. That’s what happened with mine, too. First time making these, so I’m going to assume it’s a rookie mistake!
Amazing recipe!! I’ve been WAITING for you to produce one because I love so many of your recipes (and I have your cookbook!). I find all of the instructions to be very easy to follow, recipes use simple ingredients, and everything comes out PERFECTLY if I carefully follow your advice!! I did not know I can bake croissants, but thanks to you and your recipe – I can!
I only have one question – is the sugar amount specified in the recipe mandatory for yeast fermentation and sweetness, in other words is there a safe way to reduce the amount without affecting the outcome? I have no issues if croissants don’t taste the same, however, we are in general trying to reduce the amount of sugar we consume, but I’m afraid that reducing sugar will also impact croissant’s rise.
Thank you so much! I have not tried experimenting on using less sugar for this recipe. Sugar in this recipe not only provides sweetness but it also helps with the fermentation process. Reducing it too much could affect the texture and flavor.
Thank you Natasha, for such an easy to follow and delicious recipe.
I’ve made 4 batches within the last couple of weeks and they always comes out perfect!
p.s. Love your Cookbook!
You are so very welcome! So glad you’re enjoying it.
Oh my goodness….these were absolutely AMAZING!!
I would post a pic if it would let. I followed the reciepe exactly and would not change a single thing!! Thanks so much. I will definitely be making these again!
My dough didn’t puff up in the fridge overnight after the last step. What could have went wrong?
Hi Rita, sorry to hear that. A few things could have caused that. Make sure that your yeast is fresh and active. Make sure to follow the measurements are exactly as written in the recipe. Too much flour can result in a dense dough that doesn’t rise well. You might also try letting it come to room temperature and then see if it rises a bit more before you shape and bake it.
Question, how does the dough rise when adding everything cold to the dough? Doesn’t yeast need to be added to warm liquid to activate? Thanks!! Can’t wait to make this!
Hi Irina! We use instant yeast in this recipe which doesn’t require to be activated or bloomed prior to using it. The dough will rise during the rising process in a warm place.
hello natasha, my croissant ended up not rising at all…. your instuctions are unclear and ended up with myself and my kids dissapointed. we expected high of you, maybe it was my fault but your instructions were unclear. please clarify the rise time clearly….
Hi Manjeet! I’m sorry to hear it didn’t work out for you. The rise time is mentioned in step 1 where I said, “Cover the bowl with plastic wrap and let it rise in a warm place (75-90°F) until nearly doubled in size, about 1 ½ to 2 hours.” It can rise faster or slower depending on the room temperature but it should be doubled in size before you move on to the next step.
I’m super excited to make these! I can only find salted butter in the kerrygold brand. Do you know if that would work?
Hi Irina. Yes, that would be fine. You can just omit the salt or use less.
I found a much easier process: I get in my car and drive to Sams or Costco and buy one dozen, one or two to eat fresh and the rest to freeze. The ones I get from the freezer I warm in an electric toaster oven after they defrost in the refrigerator.
I’ll never go back to store bought croissants – I’ll consume them sure, but freshly baked ones are WAY better!
I just bought your cookbook and I love it!!
Aw, thank you, KJ! It means so much that you would purchase my book. If you get a moment, please also leave a review where you purchased the cookbook. That would help the book and I would greatly appreciate it.
A suggestion for future recipes…How about making bagels and also German pretzels.
Thank you so much for that suggestion, Glenda!
Oh la la! I feel as if I’ve been to France! Thanks Natasha!
You are so very welcome! Enjoy.
Hi, These were delicious! Thank you for the recipe. Have you made this into chocolate croissants?
Hi Rae! Not yet, but that’s a good idea.
Natasha, I can’t wait to try this recipe. I’ve been patiently waiting for a croissant recipe from you. Lastly, what type of ruler are you using, I would love to purchase one.
Hi Victoria, you can use a yardstick or tape measurer. I used a tape measure! I hope that helps.
natasha, one more question? do you have a recipe on how to make potica (nut roll)
Hi John! The closest recipe that I have is my Chocolate babka recipe .
Hi Natasha, just wondering after making the croissants can they be frozen and taken out to be baked when needed?
Hi Germaine, you sure can, I address this in the recipe under the “Can I Prepare the Dough Ahead of Time?” section of the post. I hope this helps.
natasha, the french version of croissants uses the butter as the outer layer the dough on the inside. is that true and can you show us how to make it? thanks john Hrenko (Learning to bake)
Hi John! I don’t have instructions for a method such as that. The process we use is laminating, where we fold the butter into the dough to create dozens of layers (see my note above).
she make`s this recipe look easy to make. she does explain it pretty well and I`m going to try it her way because I think she has a better way
Hi Karen! I’m glad it was helpful. I hope you love the recipe. Let us know how it turns out.
So amazing! Do you think this would work with gf flour? Thanks 😊
Hi Tammy! To be honest, I don’t have much experience with gluten-free baking. I think you could substitute gluten-free flour, but I don’t know if any modifications will need to be made.