Easy Homemade Croissant Recipe

Get ready to master the art of French pastry making right in your own kitchen! These homemade croissants are everything you dream about – golden, flaky, and filled with buttery layers that shatter delicately with each bite.

The secret to these incredible croissants lies in the lamination process, where we create dozens of delicate layers that puff up into that signature honeycomb texture. Don’t let the fancy term scare you – I’ll walk you through each fold to ensure perfect results every time.

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• 1/3 cup (78.86g) granulated sugar
• 4 teaspoons (19.72g) active dry yeast
• 2 1/4 teaspoons (11.09g) kosher salt
• 1 1/4 cups (283.75g) cold unsalted butter
• 1 cup (244g) cold milk

For the Egg Wash:

• 1 large egg
• 2 teaspoons water

Steps

1. In a large bowl, combine 4 cups flour, 1/3 cup sugar, 4 teaspoons yeast, and 2 1/4 teaspoons salt. Whisk thoroughly to ensure even distribution of ingredients.
2. Cut the cold butter into precise 1/8-inch slices. Toss gently in flour mixture until each slice is coated. The butter must remain cold – if it starts softening, refrigerate the bowl for 15 minutes.
3. Pour in 1 cup cold milk, stirring with a wooden spoon until a shaggy dough forms. The mixture should be stiff but cohesive. If too dry, add milk 1 tablespoon at a time.
4. Wrap dough tightly in plastic wrap and chill for 1 hour at 40°F (4°C). This rest period allows the gluten to relax and butter to firm up.
5. On a lightly floured surface, roll dough into a 22-inch by 10-inch rectangle. Keep edges straight for even lamination.
6. Execute the lamination: Fold dough like a letter into thirds, turn 90 degrees, and repeat 3-5 times. If butter softens at any point (you should see marble-sized butter pieces), chill for 15 minutes.
7. Wrap and chill again for 1 hour. Divide dough in half, rolling each portion to 1/8-inch thickness.
8. Cut triangles with 5-inch wide bases. Make a 1/2-inch notch in the center of each base.
9. Roll each triangle from base to tip, gently stretching as you roll. Tuck point underneath and curve ends inward to form crescents.
10. Place croissants on parchment-lined baking sheets, leaving 2 inches between each. Cover loosely and proof until doubled (1-2 hours at 75°F/24°C).
11. Preheat oven to 375°F (190°C). Brush croissants gently with egg wash, taking care not to deflate.
12. Bake for 15-20 minutes until deeply golden brown. Internal temperature should reach 200°F (93°C). Bottoms should sound hollow when tapped.

Smart Swaps

• Use plant-based butter (same amount) for vegan version
• Replace milk with almond milk (1:1 ratio)
• Try bread flour for extra chewiness (reduce milk by 2 tablespoons)

Make It Diabetes-Friendly

• Use allulose instead of sugar (increase to 1/2 cup as it’s less sweet)
• Replace 1 cup all-purpose flour with 1 cup almond flour
• Make mini croissants (half size) to reduce carbs to 12g per serving
• Serve with protein to slow glucose absorption

Pro Tips

• Keep everything cold – warm butter ruins lamination
• Count your folds – more isn’t better
• Let croissants proof until very puffy – under-proofing causes dense texture