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Make Croissants at Home!

Posted by Pardeep Singh on 13-08-2026

Food Recipes

Do you know, Lykkers? Making croissants at home takes patience, but the reward is worth every step. The dough is layered with butter through a careful folding process, then shaped into crescents and baked until beautifully golden. When done properly, the outside becomes crisp and delicate while the inside develops soft, airy layers.

Unlike quick breads or simple pastries, croissants need time for chilling and resting. Those pauses are essential because they keep the butter firm and give the dough enough time to develop structure. Plan ahead, keep the dough cool, and avoid rushing the process.

Homemade Croissant Ingredients

For the Dough

- ¼ cup (56 g) unsalted butter, softened

- 4 cups (500 g) all-purpose flour, plus extra for rolling

- ¼ cup (50 g) granulated sugar

- 2 teaspoons salt

- 1 tablespoon active dry yeast or instant yeast

- 1½ cups (360 ml) cold whole milk

For the Butter Layer

- 1½ cups (340 g) unsalted butter, softened

- 2 tablespoons (16 g) all-purpose flour

For the Egg Wash

- 1 large egg

- 2 tablespoons (30 ml) whole milk

Step-by-Step Instructions

Step 1: Prepare the Croissant Dough

- Cut the ¼ cup of softened butter into four pieces and place them in the bowl of a stand mixer fitted with a dough hook.

- Add the flour, sugar, salt, and yeast. Mix on low-medium speed for about 1 minute so the dry ingredients and butter begin to combine.

- With the mixer running, slowly pour in the cold whole milk. Once all the milk has been incorporated, increase the mixer speed to medium and begin kneading.

- The dough should come together into a soft mass rather than remaining dry or crumbly.

Step 2: Knead Until Smooth

- Continue kneading for about 5 minutes. The dough should feel soft and slightly tacky but should not be excessively sticky.

- If the dough is difficult to handle, add flour only 1 teaspoon at a time. Avoid adding too much because a stiff dough can make the finished croissants less tender.

- To check whether the dough is ready, gently stretch a small piece between your fingers. It should become thin enough for light to pass through without tearing immediately. This is commonly called the windowpane test.

- Shape the dough into a ball and place it on a lightly floured, parchment-lined or silicone-lined baking sheet.

- Flatten it gently with your hands, cover it, and refrigerate for 30 minutes.

Step 3: Roll and Chill the Dough

- Remove the dough from the refrigerator and roll it into a precise 14 × 10-inch rectangle.

- Take your time with this measurement. The dough may naturally try to become oval-shaped, so use your hands and rolling pin to straighten the edges.

- Place the rectangle back onto the lined baking sheet, cover, and refrigerate for 4 hours or overnight. The dough can remain refrigerated for up to 24 hours at this stage.

Step 4: Make the Butter Layer

- About 35 minutes before beginning the next stage, prepare the butter layer.

- Beat the 340 g softened butter with 2 tablespoons flour until smooth and evenly combined.

- Transfer the mixture to a parchment- or silicone-lined baking sheet. Spread it carefully into a 7 × 10-inch rectangle.

- Refrigerate for approximately 30 minutes.

- The butter should become firm enough to handle but remain flexible. If it becomes rock-hard, let it sit at room temperature for a few minutes before using.

Step 5: Begin Laminating the Dough

- Remove both the chilled dough and butter layer from the refrigerator.

- Place the butter rectangle in the center of the dough. Fold both ends of the dough over the butter, enclosing it completely. Press the seams gently to seal.

- On a lightly floured work surface, roll the dough into a 10 × 20-inch rectangle.

- Keep the shorter end facing toward you as you roll. The dough will be cold and firm, so steady pressure is more effective than trying to force the rolling pin through it.

- Once the rectangle reaches the correct size, fold the dough lengthwise into thirds, just as if folding a letter. This completes the first turn.

Step 6: Complete the Second and Third Turns

- If the dough has become warm or soft, refrigerate it for 30 minutes before continuing.

- For the second turn, rotate the dough so the short end faces you. Roll it again into a 10 × 20-inch rectangle, then fold it into thirds.

- Cover the dough and refrigerate for 30 minutes.

- For the third turn, repeat the same process: roll the dough into a 10 × 20-inch rectangle, then fold it into thirds.

- Place the folded dough on the baking sheet, cover, and refrigerate for 4 hours or overnight. This long rest gives the butter and dough time to firm up again while allowing the gluten to relax.

Step 7: Cut and Shape the Croissants

- Remove the chilled dough and roll it into an 8 × 20-inch rectangle.

- Cut the dough vertically in half, creating two long sections. Each section should be approximately 4 inches wide.

- Make three evenly spaced horizontal cuts across each section to create eight rectangles measuring approximately 4 × 5 inches. Cut each rectangle diagonally from corner to corner.

- You should now have 16 triangular pieces.

- Working with one triangle at a time, gently stretch it until it reaches roughly 8 inches in length. Avoid pressing too hard because you want to preserve the delicate layers created during lamination.

- Make a small slit in the center of the wide end. Starting from that end, roll the triangle toward the pointed tip.

- Place the tip underneath the croissant and gently curve the two ends toward each other to create the classic crescent shape.

- Arrange 8 croissants on each of two lined baking sheets.

Step 8: Give the Croissants Time to Proof

- Loosely cover the shaped croissants and let them rest at room temperature for 1 hour.

- Then transfer them to the refrigerator for another 1 hour, or leave them refrigerated for up to 12 hours.

- Keeping the shaped croissants chilled before baking helps the butter remain firm and makes the layers easier to preserve during baking.

Step 9: Add the Egg Wash

- Preheat the oven to 400°F (204°C).

- Whisk together the egg and whole milk to make the egg wash.

- Remove the croissants from the refrigerator and lightly brush the surface of each one with the mixture. Use a gentle hand so the egg wash does not drip heavily onto the baking sheet.

Step 10: Bake Until Golden

- Place the baking sheets in the preheated oven and bake for approximately 20 minutes.

- Rotate the pans halfway through baking to encourage even browning.

- The croissants should become deeply golden and visibly puffed. If the tops begin browning too quickly, reduce the oven temperature to 375°F (190°C) and continue baking until done.

- Transfer the finished croissants to a wire rack and allow them to cool for several minutes. A slight deflation while cooling is normal.

Homemade croissants are a project rather than a quick dessert, but the process is surprisingly satisfying. Each fold builds another layer, and every chilling period helps protect the delicate butter structure. Once the golden pastries come out of the oven, the crisp exterior and light, buttery interior make all that rolling, folding, and waiting worthwhile. Serve them warm for breakfast, pair them with coffee or tea, or enjoy one straight from the cooling rack.

How to Make Croissants | Sally's Baking