Name: Homemade Croissants
Prep time: 5 h 30 min
Cook time: 20 min
Total time: 13 h 50 min
Cuisine: French
Ingredients: 2¼ teaspoons instant yeast; ½ cup room-temperature water; 3½ cups all-purpose flour; ⅓ cup granulated sugar; 2 teaspoons salt; 1 cup whole milk; 1 large egg, beaten; 1½ cups unsalted butter; 2 tablespoons all-purpose flour

Jump to Recipe

Homemade Croissants bring the unmistakable charm of a French bakery straight into your kitchen. With crisp layers, a tender interior, and rich butter flavor, this recipe shows how patient prep and careful folding turn simple ingredients into bakery-quality pastries. If you have ever wanted to master flaky pastry at home, this guide walks you through every step with confidence. While croissants take time, the process feels rewarding, practical, and completely doable. These pastries suit weekend mornings, special brunches, or thoughtful make-ahead baking plans.

Story

Homemade Croissants first became part of my regular baking rotation when I wanted a true french croissant experience without relying on store runs. I tested batch sizes, chill times, and folds until the layers baked tall and crisp without frustration. Homemade Croissants reward patience more than skill, which makes them perfect for home bakers ready to slow down. Each fold creates defined layers, and each chill keeps the butter firm. Over time, Homemade Croissants turned from a project into a familiar routine that delivers dependable results. If you enjoy buttery bread with structure and flavor, this recipe fits beautifully into your breakfast baking plans.

Ingredients

2¼ teaspoons instant yeast
½ cup room-temperature water
3½ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons salt
1 cup whole milk
1 large egg, beaten

Butter Square

1½ cups unsalted butter, cubed
2 tablespoons all-purpose flour

Step-by-Step Instructions

Preparing the Ingredients

Remove milk and butter from the refrigerator before starting. Cube the butter and keep it cool. Lightly grease a large bowl for proofing. Measure flour, sugar, and salt accurately to maintain balance. Prepare your stand mixer with the dough hook so mixing stays smooth and controlled.

Cooking Instructions

Mix dry ingredients first, keeping yeast separate from salt. Add liquids and knead until smooth. Rest the dough briefly, then prepare the butter square until creamy but firm. Enclose the butter in the dough and refrigerate. Roll, fold, and chill the dough through three turns, resting between each. Chill overnight, then roll, cut, and shape triangles. Proof until pillowy, brush with egg, and bake until golden.

Tips for Perfect Results

Common Mistakes to Avoid

Warm butter causes layers to merge, so always chill when the dough feels soft. Rushing proof time leads to dense centers. Over-flouring the surface toughens the dough. Keep movements deliberate and gentle to protect structure.

Pro Tips for Better Flavor

Use high-quality unsalted butter for cleaner taste. Allow the dough to rest fully between turns. Bake one tray at a time for even browning. Let croissants cool slightly before serving to set layers.

Serving and Storage

How to Serve

Serve warm with coffee, jam, or honey. These croissants pair well with fruit spreads or simple butter. They also work beautifully as sandwich bread for ham and cheese.

How to Store Leftovers

Store at room temperature for two days in a covered container. Refrigerate longer storage up to one week. Reheat in a low oven to restore crispness. Freeze baked croissants for up to three months.

Conclusion

Homemade Croissants feel like an accomplishment worth every step. With careful folding, steady chilling, and quality butter, you can create bakery-style pastries at home. This recipe supports confident baking while delivering consistent results. Set aside time, follow the rhythm, and enjoy the reward of truly flaky layers.

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Frequently Asked Questions

Why does croissant dough need so much chilling time?

Chilling keeps butter firm between folds. This separation creates defined layers that expand during baking.

Can croissants be frozen before baking?

Yes, freeze shaped croissants before final proof. Thaw overnight, then proof and bake as directed.

Do I need a stand mixer to make croissants?

A stand mixer helps, but hand mixing works with extra kneading and patience.