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–+ servings
featured croissants.

How to Make Croissants

Course: Bread, Breakfast
Cuisine: French
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Chill Time: 10 hours 15 minutes
Total Time: 12 hours
Servings: 16 croissants
Calories: 281kcal
Author: Becky Hardin
Croissants are something anyone can master. They're the ultimate decadent bread side for breakfast, dinner, and beyond.
Print Recipe

Equipment

Ingredients

For the Dough

  • 1⅓ cup whole milk 303 grams, lukewarm (100-110°F)
  • 2¼ teaspoons active dry yeast 7 grams (1 envelope)
  • 3 tablespoons granulated sugar 38 grams
  • 1½ teaspoons kosher salt 5 grams
  • 3 tablespoons unsalted butter 42 grams, room temperature (⅜ stick)
  • 3⅔ cups all-purpose flour 440 grams

For the Butter Layers

  • 1¼ cups unsalted butter 283 grams, room temperature (2½ sticks -- European-style recommended)

For the Egg Wash

  • 1 large egg 50 grams

Instructions

Make the Dough

  • Add the milk, yeast, sugar, and salt to the bowl of a stand mixer. Stir and then let it rest for a few minutes.
    1⅓ cup whole milk, 2¼ teaspoons active dry yeast, 3 tablespoons granulated sugar, 1½ teaspoons kosher salt
  • Attach the dough hook to the mixer. Add in the butter and mix until incorporated, then gradually add in the flour while mixing on low speed.
    3 tablespoons unsalted butter, 3⅔ cups all-purpose flour
  • Continue to mix on low for 4-5 minutes, until the dough becomes smooth and elastic and pulls away from the sides of the bowl.
    croissant dough in a stainless mixing bowl.
  • Remove the dough from the mixer and place on the counter to knead a few times and shape into a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  • On a floured surface, roll out the dough to an 8x12-inch rectangle.
    croissant dough rolled out into a rectangle.
  • Cover the dough with plastic wrap and chill in the refrigerator for 4 hours or overnight.

Prepare the Butter

  • About 35-40 minutes before the dough has finished chilling, use a spatula to spread the softened butter out in an even layer onto a sheet of parchment paper. Shape the butter into a 6x8-inch rectangle.
    1¼ cups unsalted butter
    butter spread into a rectangle with a spatula.
  • Place the butter on a baking sheet, and cover it with another piece of parchment paper. Refrigerate for 30 minutes.

Laminate the Dough

  • Once the dough has chilled for at least 4 hours and the butter has chilled for 30 minutes, peel the butter rectangle off the parchment paper, place it in the middle portion of the dough, so the top and bottom of the butter perfectly match up with the top and bottom of the dough.
    butter placed in the center of croissant dough.
  • Fold one side of the dough inward over the butter so that it covers half of the butter rectangle.
    bottom third of croissant dough folded over butter.
  • Then, fold the other side inward so the two sides of dough meet in the middle to completely cover the butter.
    top and bottom third of croissant dough folded over butter.
  • Press the dough together in the middle and the edges of the dough together to seal in the butter.
    butter filled croissant dough rectangle.
  • Place the dough on a baking sheet, cover with plastic wrap, and refrigerate for another 30 minutes.
  • Transfer the dough to a floured surface and roll out into an 8x18-inch rectangle. Visually divide the dough into thirds.
    croissant dough rolled out into a long skinny rectangle on a baking sheet.
  • Then, turn each outer third inward over the middle third.
    bottom third of croissant dough folded up over middle third.
  • Place the dough on the sheet pan, cover with plastic wrap, and refrigerate for 30 minutes.
    top third of croissant dough folded down over middle third.
  • Repeat the process of rolling to an 8x18-inch rectangle and folding inward 2 more times.
  • Place the dough back on the sheet pan, cover, and refrigerate for at least 4 hours or overnight.

Cut the Dough

  • Roll out the dough on a floured surface to an 8x18-inch rectangle.
  • Use a pizza cutter to cut the dough in half lengthwise and horizontally. Then, cut the dough in half horizontally at the top and bottom to create 8 rectangles. Cut each rectangle in half diagonally to create triangles.
    croissant dough cut into 16 triangles.
  • Cut a tiny slit in the middle of the wide end (base) of the triangle, and roll the dough up.
    a hand rolling a triangle of croissant dough into a crescent shape.
  • Place the croissants on a baking sheet. Let the dough rest at room temperature for 1-2 hours. Then, chill for at least 15 minutes before baking.
    8 unbaked croissants on a baking sheet.

Bake the Croissants

  • Preheat the oven to 375°F.
  • Beat the egg in a small dish, then gently brush each croissant with the egg wash.
    1 large egg
    a pastry brush brushing egg wash over unbaked croissants on a baking sheet.
  • Bake for 15-20 minutes until golden brown.
    8 baked croissants on a baking sheet.

Notes

  • Don't expect perfect results on the first try! Practice, practice, practice!
  • Don't rush the process. I recommend breaking this recipe out over 3 days.
  • I highly recommend using a kitchen scale for this recipe to ensure the most accurate results.
  • Make sure your yeast is active before using it. If it doesn't bubble after resting for a few minutes, discard it and start again.
  • Make sure the milk is warm, but not hot. If the milk is too hot, it could kill the yeast!
  • Keep the dough as cold as possible. When in doubt, stick it back in the refrigerator for 20 minutes.
  • Don't chill the butter for more than 30 minutes; otherwise, it will be too hard to work with.
  • If the dough or butter is too difficult to roll out, let it rest at room temperature for a few minutes. You want it cold, but still pliable!
  • Lightly flour your work surface and rolling pin to prevent the dough from sticking and tearing.
  • If you notice air bubbles in your dough as you roll it out, gently pop them with a toothpick, then lightly flour the area.
Storage: Store croissants in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition

Serving: 1croissant | Calories: 281kcal | Carbohydrates: 26g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 234mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 559IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 1mg