How to Make Homemade Croissants : Easy to Follow Step-by-Step Instructions
- Kate Carr
- Jul 1
- 14 min read
Updated: Jul 3
I have been making homemade croissants for a few years now. The first time I made them, I read the recipe no fewer than ten times before I even started. Not because the process is complicated, but because the recipe was so long and so dense with professional pastry chef language that it felt genuinely intimidating. I almost talked myself out of it, but I'm so glad I didn't.
Here is the truth. Croissants are a labor of love, but they are not difficult. The active time is actually pretty minimal. Most of what happens is the refrigerator doing its job while you go live your life. Once I made them that first time and realized how manageable the process actually was, I couldn't believe how much the recipe had scared me. It's really more about time than work.
This is my simplified version. Same result and a lot less intimidation.
We've included photos throughout each step so you can see exactly what things should look like as you go. No guessing, no second guessing yourself. Just follow along.
Before You Start: A Note on Croissant Timing
This recipe can happen over two days or three. Either works beautifully and it comes down to how much time you have.
The fastest approach is two days. Day One is making the dough, the butter block, and all the lamination. There is about an hour of active work spread across the day with the refrigerator doing most of the heavy lifting in between. Day Two is shaping, proofing, and baking.
The more relaxed approach is three days. Make the dough and the butter block on Day One, letting the dough proof in the fridge overnight. Do the lamination steps on Day Two. Shape, proof, and bake on Day Three. This is how we often do it and it makes the whole process feel very manageable.
We have written the recipe as a two day process, but it is easy to split into three. Simply stop after the butter block section on Day One, and pick up with the lamination on Day Two.
Either way, the laminated dough can rest in the refrigerator for up to a few days before you bake. Life happens and the dough is patient and more flexible than most people think.
Tools Worth Using
KitchenAid stand mixer with a dough hook. This is essential. This is not a dough you want to mix by hand.
Parchment paper is required for making the butter block.
Helpful to have but not essential:
Large cookie sheet - this lets you bake all 8 croissants on one pan
Pizza cutter or wheel cutter for trimming and cutting the dough
Kitchen scale (highly recommended)
OXO pastry mat - the grid and measurement markings are genuinely useful for this recipe and cleanup is easy
Wooden rolling pin without handles. You need to be able to bear down with some force for the butter block and a heavy marble pin is too unwieldy for that.
Pastry brush, flat art brush, or basting brush for the egg wash
A Few Things You Really Need to Know for the Best Results
These are the notes that matter most before you start. There are more detailed Notes from the Kitchen after the full recipe if you want to dig deeper.
Use rapid rise instant yeast, not active dry
They behave differently and are not interchangeable in this recipe. Also check that your yeast is fresh before you begin. A bad yeast situation does not announce itself until the dough doesn't rise, and that is not a fun discovery after you're already invested. If your yeast is anywhere near its expiration date, open a fresh packet.
Use European butter
For both the dough and the butter block. We use Kerrygold, which is available at most grocery stores. European butter has a higher fat content and lower water content than standard American butter, making it significantly more pliable when cold. American butter is much more likely to crack during the butter block process, and cracked butter means broken layers.
Weigh your ingredients if you can
We list grams first for a reason. Flour especially can vary significantly depending on how it's measured. If you don't have a scale, fluff your flour with a fork first, then spoon it into your measuring cup and level it off. Never scoop directly from the bag.
Homemade Croissant Recipe
For the dough:
605g (4 2/3 cups) all purpose flour, plus more for dusting
66g (1/3 cup) granulated sugar
12g (1 tablespoon plus 1/2 teaspoon) kosher salt
7g (2 1/4 teaspoons) instant or rapid rise yeast
214g (3/4 cup plus 2 tablespoons) water, at room temperature
120g (1/2 cup) whole milk, at room temperature
57g (1/4 cup) unsalted European butter, cut into 1/2 inch pieces, chilled
For the butter block:
340g (3 sticks) unsalted European butter, chilled
For the egg wash:
1 large egg yolk
1 tablespoon heavy cream
DAY ONE
Make the Dough
In the bowl of a stand mixer fitted with the dough hook, combine 605g (4 2/3 cups) bread flour, 66g (1/3 cup) sugar, 12g (1 tablespoon plus 1/2 teaspoon) salt, and 7g (2 1/4 teaspoons) instant yeast. Stir briefly to combine. Create a well in the center and pour in 214g (3/4 cup plus 2 tablespoons) room temperature water and 120g (1/2 cup) room temperature whole milk. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. Remove the hook, cover the bowl with a damp towel, and set aside for 10 minutes.
Reattach the dough hook and turn the mixer to medium-low. Add 57g (1/4 cup) cold unsalted European butter cut into 1/2 inch pieces all at once. Mix, scraping down the bowl and hook once or twice, until the dough forms a very smooth, stretchy ball that is not at all sticky, 8 to 10 minutes. The dough will be tight. That is intentional.
Turn the dough out onto a lightly floured surface and form it into a ball. Using a sharp knife, cut two deep perpendicular slashes about a third of the way into the dough, forming a plus sign. This helps the dough expand outward into a more square shape as it rises, making it easier to roll out evenly later. Place the dough slashed side up back into the mixing bowl, cover with plastic wrap, and let rise at room temperature until about 1 1/2 times its original size, 45 minutes to 1 hour. Transfer to the refrigerator and chill for at least 4 hours and up to 12.
Note: If you need to skip the room temperature rise or need more time before laminating, you can transfer the dough straight to the refrigerator for up to 24 hours. We accidentally skipped the room temperature rise once and the croissants turned out beautifully.
Make the Butter Block
Start with a large sheet of parchment paper. Fold it into a clean 8 inch square with the seam at the top, folding the edges in like you're wrapping a present. It's much easier to fold the parchment before the butter goes in.
Open the top edge slightly and slide all three sticks of cold butter in perpendicular to the seam, laying them flat and side by side so they're touching. Close the flap and flip the packet seam side down.
Use your rolling pin to pound and roll the butter until it fills the square completely in an even flat layer with no air pockets. Work from the center outward using both pounding and rolling motions. If the butter spreads beyond 8 inches, open the parchment along one edge, fold the excess butter back onto itself, close it back up at the 8 inch mark, and roll again. Repeat on any side that has spread too far until you have a clean even square. Refrigerate the butter block until you're ready to laminate.
First Lamination: The Book Fold
Remove the dough from the refrigerator. It will have roughly doubled in size. Deflate it gently with the heel of your hand. Using the four points where you made your plus sign slash, stretch and press the dough outward into a rough square no larger than 8 inches. Wrap tightly in plastic wrap and roll over the top with your rolling pin to help it form a clean 8 inch square with straight edges. Freeze for 20 minutes.
Remove the butter block from the refrigerator and the dough from the freezer. The butter should be cold but pliable enough to bend without cracking. If it feels brittle, let it sit at room temperature for a few minutes. Unwrap the dough and place it on a lightly floured surface. Roll the dough out to roughly 16 inches long, keeping the width at about 8 inches, just slightly wider than your butter block. If there is excess flour on the surface of the dough, brush it off before placing the butter. You don't want a flour barrier between the two.
Flip the butter block upside down onto the center of the dough using the parchment to help you, then peel off the parchment. The butter should sit centered with roughly equal dough overhanging on the two short ends and a thin border of dough along the two long sides. Press the butter gently into the dough. Fold one overhanging end of dough up and over the butter toward the center. Repeat with the other end, stretching gently if needed so the two sides meet. Pinch all seams closed firmly so no butter is exposed anywhere. Lift the whole block, dust a little flour underneath, and rotate 90 degrees so the center seam runs vertically.
Starting from the center and working outward, use your rolling pin to lightly beat across the surface to begin flattening and lengthening the dough. Then roll it out lengthwise to roughly 24 inches long, keeping the width around 8 to 10 inches. Push the rolling pin toward and away from you rather than pressing straight down, which helps maintain even layers. Lift the dough periodically to make sure it isn't sticking. As you roll, use the edge of your hand to push the sides back into straighter lines and use your fingers to press the corners back into right angles rather than letting them round out. Roll back over those edges to even everything out.
Using a pizza cutter or sharp knife, trim the short ends of the dough to remove any portions where the butter doesn't fully extend. You'll be able to see where it's just dough with no butter inside. Those ends come off. They are the cook's snack. If you notice any air bubbles while rolling, pierce them with the tip of a knife and keep going.
Brush any excess flour off the surface. Fold one short end toward the center of the dough, stopping a little past the midpoint. Fold the other short end toward the center, leaving about a 1/2 to 3/4 inch gap between the two ends. They should not touch or overlap. Now fold the whole thing in half along that gap, like closing a book. You now have a four layer packet of dough. Viewed from the side you can actually see all four distinct layers. Your finished book should be roughly 10.5 by 5 inches and about 1.25 to 1.5 inches thick.
Wrap the book tightly in plastic wrap. If it is thicker than about 1.5 inches or has lost some of its rectangular shape, roll gently over the plastic to flatten and reshape it. Freeze for 15 minutes, then refrigerate for 1 hour.
Second Lamination: The Letter Fold
Remove the dough and let it sit at room temperature for about 5 minutes. Unwrap and place on a lightly floured surface. Orient the dough so the open layered edge is facing you. Beat and roll it out the same way you did in the book fold section, back out to roughly the same dimensions (24 inches long by 9 inches wide). This roll out should feel noticeably more relaxed than the first. Use the same hand and finger techniques to maintain straight edges and right angle corners. Dust off any excess flour when finished.
Fold the dough in thirds like a letter. Bring the top third down over the center third, then bring the bottom third up and over. Press gently so the layers adhere. Wrap tightly in plastic wrap and freeze for 15 minutes, then refrigerate for 1 hour.
Final Roll Out
Remove the dough and let it sit at room temperature for about 5 minutes. Roll it out one final time to roughly 14 by 17 inches. The dough may want to spring back a little. Keep working it gently until it gets as close to those dimensions as possible. Brush off any excess flour thoroughly.
Wrap tightly in plastic wrap and slide onto a baking sheet or large cutting board. Freeze for 20 minutes, then refrigerate overnight, at least 8 hours and up to a few days.
DAY TWO
Shape the Croissants
About 30 minutes before you plan to shape, set up your proofing environment. Place a skillet of water on the stovetop and bring it to a simmer. Transfer the skillet to the floor of your oven and close the door. The steam creates a warm humid environment ideal for proofing. You want the oven interior to reach about 70 to 75 degrees. Any hotter and the butter inside the dough will start to melt, which results in a denser croissant.
Line one large rimmed baking sheet with parchment paper. If using two standard baking sheets, line both.
Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes. Unwrap and place on a very lightly floured surface. If needed, roll gently to bring it back to roughly 14 by 17 inches. Brush off any excess flour very thoroughly.
Using a pizza cutter and ruler, trim any irregular edges on the short sides where the layers don't fully extend, bringing the dough to a clean 16 inch length. Cut the dough lengthwise into four strips, each about 4 inches wide.
Cut each strip diagonally from one corner to the opposite corner to create two long triangles. You'll have 8 triangles total. They don't need to be perfectly identical. A little variation is part of the charm of homemade. Just aim for roughly equal sizes so they bake evenly.
Working one triangle at a time, gently stretch it to even it out from a right angle shape into a longer more even pennant shape. Starting at the wide base, roll it up snugly toward the point with light even pressure. Don't stretch the dough tightly around itself. Place on the prepared baking sheet with the point tucked underneath, then curve the ends gently into a crescent shape. Space them evenly with room to expand.
Proof the Croissants
Open the oven and check that it feels humid and warm but not hot. Place the baking sheet inside and loosely cover the croissants with plastic wrap so they have room to expand. Let proof until roughly doubled in size, very puffy, and jiggling delicately when you gently shake the pan, about 2 to 2.5 hours. Do not rush this. An underproofed croissant will not have that light airy interior you are going for. Resist the urge to touch or poke them while they proof.
Check if they're ready, give the pan a gentle shake. The croissants should wobble and jiggle like they are almost too delicate to handle. If they feel dense and barely move, give them more time.
Remove the baking sheet from the oven and carefully uncover. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. This step firms the butter back up before baking and gives you better oven spring and more defined layers. Remove the skillet and heat the oven to 375 degrees.
Bake The Croissants
In a small bowl, whisk together 1 egg yolk and 1 tablespoon heavy cream until smooth. Using a pastry brush, gently brush the smooth surfaces of each croissant with the egg wash. Try to avoid the cut sides where the layers are exposed. Egg wash on the exposed layers can glue them together and prevent them from opening up in the oven.
Bake on the center rack for 20 minutes. Rotate the pan and bake for another 10 to 15 minutes until deeply golden brown. If the tops are getting very dark before the sides catch up, tent loosely with foil for the last few minutes. If using two baking sheets, rotate and switch racks halfway through.
Note: Color is your best indicator. A pale croissant will likely be underdone inside even if it looks baked on the outside. If you want to check with a thermometer, the internal temperature should be between 190 and 200 degrees.
Cool on the baking sheet for 10 to 15 minutes before transferring to a wire rack. Wait at least 30 minutes before cutting into one. The interior needs that time to set up and the layers need to rest.
Storing and Reheating
Store at room temperature wrapped loosely or in an airtight container for up to 2 days. For longer storage, freeze individually.
To reheat, place in a 325 degree oven for 5 to 8 minutes until warmed through and the exterior crisps back up. They reheat beautifully and taste almost as good as fresh.
Notes from the Kitchen
BREAD FLOUR VS ALL PURPOSE
All purpose flour is totally fine for this recipe and it's what we use and recommend. If you prefer bread flour, that works beautifully too and we've tested both. Based on our experience, bread flour may produce a slightly more open honeycomb interior, but both will give you a delicious and flaky croissant. If you use bread flour, you may need to add an extra tablespoon or two of water on the first mix as it absorbs more liquid than all purpose.
THE BUTTER BLOCK
European butter is essential here and not just for flavor. Its higher fat content and lower water content makes it significantly more pliable when cold. American butter is much more likely to crack when you pound it into the butter block, and a cracked butter block means broken layers. We use Kerrygold, which is widely available at most grocery stores.
YEAST
Use instant or rapid rise yeast only. Active dry yeast behaves differently and is not a substitute in this recipe. And check that your yeast is fresh before you start. Yeast that has gone bad won't give you any sign until your dough fails to rise, which is a frustrating discovery after you've already put in the work. When in doubt, open a fresh packet.
WEIGHING VS MEASURING
We list grams first because a kitchen scale gives you the most accurate results, especially with flour. Flour that is scooped directly from the bag can be packed and weigh significantly more than the recipe intends, which affects the dough. If you don't have a scale, fluff your flour with a fork to loosen it, then spoon it into your measuring cup and level it off. → Link to our favorite kitchen scale
ROLLING TECHNIQUE
As you roll the dough out to its various dimensions, use the edge of your hand like a bench scraper to push the sides back into straighter lines. Use your fingers to press the corners back into right angles rather than letting them round out. Then roll back over those edges with your rolling pin to even everything out. This keeps your rectangle as true as possible without any special tools.
CUTTING THE TRIANGLES
The cuts do not need to be perfect. Aim for roughly equal triangles so they bake in a similar amount of time, but if they're slightly different that is completely fine. Homemade croissants are charming precisely because they are not identical. Don't overthink it and don't stress about it. This is supposed to be fun.
THE PROOFING TEMPERATURE
Keep your proofing environment between 70 and 75 degrees. This is important. If the oven is too warm the butter inside the dough will begin to melt before the croissants go in, which results in a denser, less flaky croissant. The steam oven method keeps the temperature gentle and the humidity ideal.
HALF BATCH
This recipe makes 8 croissants. To make 4, halve all the ingredients. A half batch fits on one standard baking sheet and is a great option if refrigerator space is limited. Everything else in the process stays exactly the same.
BAKING PAN
We use one large rimmed baking sheet that fits all 8 croissants. If you're using two standard baking sheets, rotate and switch racks halfway through baking for even browning. If you happen to have two ovens, you can bake them simultaneously. → Link to our favorite large baking sheet
Have Fun & Enjoy the Process
And that is it. Two days, a little patience, and a lot of butter. These are one of the most rewarding things we make together and we hope you feel that same quiet pride when you pull them out of the oven.
Don't overthink the process. The dough is more forgiving than it looks, and even imperfect croissants are charming and will still taste incredible. These also make a beautiful gift. Wrap a few in parchment and share them with a neighbor, a friend, or anyone who deserves something homemade. Have fun with it, enjoy the process, and if you make them we would love to hear how they turned out. Tag us or drop a note in the comments.
If you'd like, check out our Bonne Maman-inspired homemade strawberry jam recipe. We think it's the perfect pair with these croissants.
About Kevin & Kate
We are Kevin and Kate, the husband and wife duo behind Date Nite, a weekly date night at home experience built around cooking beautiful meals together, making cocktails, and slowing down for one intentional evening each week. Our kitchen is where we experiment, play, and
continually learn how to love each other better. Whether you are here for a recipe, a cocktail, or the ritual of it all, we are so glad you found us.
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