I used to walk past those sad, shrink-wrapped supermarket croissants and wonder why anyone would settle. Then I made my first batch from scratch and understood — a real homemade croissant is an entirely different experience. Shatteringly crisp on the outside, soft and honeycomb-layered inside, with the rich aroma of European-style butter filling your kitchen.
This French croissant recipe looks long, but the actual hands-on work is surprisingly short. Most of your time is spent waiting while the fridge does the heavy lifting. You’ll mix a simple dough, laminate it with a full cup of cold butter over three turns, then shape, proof, and bake. That’s it.
Here’s what makes this recipe reliable:
- Powdered milk adds richness and browning without extra moisture
- Minimal kneading keeps the dough relaxed and easy to roll
- Three precise folds create 27 distinct layers of butter and dough
If you’ve never pulled a tray of golden, puffed-up homemade croissants from your oven, today is the day to change that.
Homemade French Croissants From Scratch
Equipment
- Stand mixer with dough hook
- Rolling pin (French-style tapered pin recommended)
- Large baking sheet (18×13 inch / 46x33cm half sheet pan)
- Pizza cutter or pastry wheel
- Pastry brush
- Parchment paper
- Instant-read thermometer
Ingredients
- 1¼ cups water divided
- ⅓ cup powdered milk also called dry milk powder
- 2¼ teaspoons active dry yeast
- 4 cups all-purpose flour plus more for dusting
- ¼ cup granulated sugar
- 1 tablespoon fine sea salt
- ¼ cup cold unsalted butter cut into small pieces, for dough
- 1 cup cold unsalted butter in one block, for laminating
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
Instructions
- Soften the yeast in ¼ cup (60ml) warm water (105-110°F / 40-43°C). Let stand for 5-10 minutes until foamy. Meanwhile, stir ⅓ cup powdered milk into 1 cup (240ml) room-temperature water until dissolved.
- In a large bowl, whisk together the flour, sugar, and salt. Add the ¼ cup cold butter pieces and rub into the flour using your fingertips until the mixture resembles coarse breadcrumbs with no visible butter lumps.
- Add dry ingredients and powdered milk mixture to the yeast. Mix everything using a dough hook in a stand mixer until all elements are incorporated together. Continue mixing for approximately 30 seconds until the dough sticks together but is still crumbly. Comparable to a sugar cookie or shortbread dough. Do not over-knead. If you over-knead the dough, the dough will be too elastic and impossible to roll out. If you do this by hand, mix milk into the flour mixture until incorporated, then knead on a floured surface for about one minute.
- Wrap the dough in plastic wrap, or place it into a gallon-sized Ziploc bag that is left one-third open. Place dough into the fridge for 6 hours or overnight.
- Place the 1 cup block of cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a flat, even 6×6-inch (15x15cm) square, about ½ inch (1.3cm) thick. If the butter softens during this process, return it to the fridge for 15 minutes until firm but still pliable.
- Take out the dough from the fridge and roll it out into a 12-inch by 6-inch rectangle. Place the flattened butter sheet onto one half of the 12×6-inch dough rectangle, leaving a ½-inch border. Fold the other half of the dough over the butter and pinch the edges to seal. With the folded edge to your left, roll out the dough into a 22×10-inch (56x25cm) rectangle. Fold the rectangle into thirds like a business letter. Return to the bag and refrigerate for 45 minutes.
- Remove dough from the fridge and roll out the dough into a 22-inch by 10-inch rectangle and fold it into thirds. This completes the first turn. Return to fridge for 45 minutes. Repeat this step twice for a total of three turns. There must be three turns, not including the initial rollout. I mark with my finger after each turn, so I can keep track of how many turns I have done. After you have completed the three turns, return the dough to the fridge for 6 hours; again, I just leave it in overnight.
- The following day, roll out the dough into 25-inch by 14-inch rectangle. Cut the rectangle lengthwise using a pizza cutter, pastry cutter, or sharp knife. Then zigzag cut each half into long triangles. Be sure the dough stays cold. So if this process is taking a bit longer than expected, longer than about 10 minutes, return one of the halves to the fridge.
- Once triangles are cut, roll from fat end to short end. Before you roll, however, gently pull the dough to elongate or roll very lightly with a rolling pin to elongate. This will give a more pleasing croissant shape. Once rolled, attach the two ends to provide a crescent shape.
- Make an egg wash by whisking together 1 large egg and 1 tablespoon of water. Place shaped croissants seam-side down on parchment-lined baking sheets, spaced 3 inches (7.5cm) apart. Brush lightly with egg wash. Cover loosely with plastic wrap and let rise at room temperature (70-75°F / 21-24°C) for 1½ to 2 hours, or until doubled in size and the layers are visibly puffed. Gently brush with a second coat of egg wash.
- Bake at 400°F / 200°C (205°C conventional / 180°C fan-forced) for 20 to 23 minutes, or until a very deep golden brown colour is achieved.
Notes
- Storage: Baked croissants keep in an airtight container at room temperature for 2 days. Freeze fully cooled croissants in a zip-top bag for up to 2 months. Reheat from frozen at 350°F / 175°C for 8–10 minutes.
- Make-ahead: The dough can rest in the fridge for up to 24 hours at any resting stage. You can also shape the croissants, freeze them unbaked on a sheet pan, then transfer to a bag. Proof from frozen for 3–4 hours before baking.
- Substitution: Use whole milk (1 cup / 240ml) in place of the powdered milk and water mixture, though powdered milk produces a richer flavour and better browning.
- If using salted butter for lamination, reduce the salt in the dough to 1½ teaspoons.
- Pro tip: Keep your kitchen cool (ideally below 68°F / 20°C) during lamination. If the butter starts breaking through the dough at any point, stop immediately and refrigerate for 15 minutes before continuing.
- Resting/chilling time: 15–20 hours (includes two overnight rests).
Nutrition
What Makes This Homemade Croissant Recipe Special
Most croissant recipes either oversimplify the process and leave you with dense, bready rolls, or overcomplicate it with professional techniques that require a marble countertop and a sheeter. This recipe hits the sweet spot.
The dough itself is intentionally under-kneaded — just 30 seconds in the stand mixer until it barely holds together. That crumbly, shortbread-like texture is the key. Over-kneaded croissant dough develops too much gluten, making it elastic and impossible to roll thin enough for proper lamination. By keeping the dough relaxed, you get clean, even layers every time.
Powdered milk is the other quiet hero here. It adds milk solids without introducing extra water into the dough, which means better browning, a richer flavour, and a more tender crumb. Fresh milk works in a pinch, but powdered milk is worth seeking out.
Three precise folds give you 27 alternating layers of butter and dough — enough for dramatic flakiness without the butter leaking out during baking.
Equipment You’ll Need
- Stand mixer with dough hook — keeps mixing brief and consistent. You can mix by hand, but a stand mixer ensures you don’t accidentally over-knead.
- Rolling pin — a French-style tapered rolling pin gives you better control when rolling the dough thin and even during lamination. A standard handled pin works too.
- Large baking sheet (half sheet pan) — gives the croissants room to puff during proofing and baking without touching.
- Pizza cutter or pastry wheel — cuts clean triangles without dragging or tearing the delicate laminated dough.
- Pastry brush — for applying egg wash evenly without deflating the proofed croissants. A silicone brush works best as it’s gentler than bristle.
- Parchment paper — prevents sticking and makes cleanup effortless. Also useful for pounding butter into shape.
Nice to have: An instant-read thermometer is helpful for checking that your yeast water is in the 105-110°F / 40-43°C range — too hot kills the yeast, too cool won’t activate it.
Tips for Best Results
- Keep everything cold. The butter must stay firm and pliable throughout lamination — not melting, not rock-hard. If it starts to soften or break through the dough, stop and refrigerate for 15 minutes.
- Don’t skip any folds. Three complete turns (not including the initial butter envelope) are non-negotiable. Fewer turns mean fewer layers and a denser, breadier croissant.
- Roll with even pressure. Press down and roll away from your body in one direction, then rotate the dough 90 degrees. Avoid rolling back and forth, which develops excess gluten.
- Proof fully but don’t over-proof. Properly proofed croissants will have doubled in size and feel light and jiggly when you gently shake the pan. If they look flat and dense, give them more time. If the butter starts seeping out, they’ve gone too far.
- Use a deep golden egg wash. Two coats of egg wash — one before proofing and one just before baking — give that burnished, bakery-quality colour.
- Work in a cool kitchen. Below 68°F / 20°C is ideal. In summer, laminate early in the morning or use air conditioning.
Substitutions and Variations
- Salted butter for lamination: Reduce the dough salt to 1½ teaspoons (7g).
- Fresh milk instead of powdered: Replace the powdered milk and water with 1⅓ cups (320ml) whole milk. The croissants will be slightly less rich and may brown a bit less.
- Chocolate croissants (pain au chocolat): Instead of cutting triangles, cut the dough into 4×6-inch rectangles. Place two batons of dark chocolate near one edge and roll up tightly. Proof and bake as directed.
- Almond croissants: Fill shaped croissants with a tablespoon of frangipane (almond cream) before the final proof. Top with sliced almonds and a dusting of powdered sugar after baking.
- Ham and cheese croissants: Place a slice of ham and a strip of Gruyère on each triangle before rolling. Reduce sugar to 1 tablespoon for a more savoury dough.
Storage and Reheating
- Room temperature: Store baked croissants in an airtight container or paper bag for up to 2 days. They will soften slightly but still taste excellent.
- Freezing baked croissants: Cool completely, wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Reheat from frozen at 350°F / 175°C for 8-10 minutes until warmed through and crisp.
- Freezing unbaked croissants: Shape the croissants, place on a parchment-lined sheet pan, and freeze solid. Transfer to a freezer bag. When ready to bake, place frozen croissants on a lined sheet pan, cover loosely, and proof at room temperature for 3-4 hours (or overnight in the fridge) until doubled. Egg wash and bake as directed.
- Reheating: Never microwave croissants — it turns them rubbery. Always reheat in a 350°F / 175°C oven for 5-7 minutes to restore the crisp exterior.
What to Serve With This
- Classic French breakfast: Serve warm with good-quality salted butter, apricot or raspberry jam, and a café au lait.
- Brunch spread: Pair with scrambled eggs, fresh berries, a simple arugula salad, and freshly squeezed orange juice.
- Soup companion: Day-old croissants are incredible alongside a bowl of creamy tomato soup or French onion soup — tear and dip.
- Sandwich base: Slice horizontally and fill with ham, Gruyère, and Dijon mustard for a quick croissant sandwich. Or go sweet with Nutella and sliced strawberries.
Frequently Asked Questions
Why is my croissant dough so elastic and hard to roll out?
You over-kneaded the dough. This recipe calls for only about 30 seconds of mixing after the ingredients come together — the dough should be crumbly and just barely cohesive, not smooth and springy. If it keeps shrinking back when you roll, return it to the fridge for 30 minutes to let the gluten relax, then try again.
Can I make croissants in one day?
Technically yes, but the results will be noticeably worse. The two overnight rests allow the gluten to fully relax and the flavours to develop. If you must compress the timeline, aim for at least 4 hours per rest period in the coldest part of your fridge.
Why did the butter leak out during baking?
This usually means the butter was too warm during lamination, or the croissants were over-proofed. During lamination, if you see butter breaking through the dough surface, stop immediately and refrigerate for 15 minutes. During proofing, the croissants should double in size but the layers should still be visibly distinct — if they look smooth and puffy with no visible seams, they’ve over-proofed.
How do I know the croissants are fully baked?
Look for a deep, burnished golden-brown colour — not just light gold. Underbaked croissants look beautiful on the outside but have raw, doughy layers inside. The bottom should also be golden brown. If the tops are browning too quickly, loosely tent with aluminium foil and continue baking.
Why do my croissants taste like bread instead of croissants?
This typically means not enough butter was laminated into the dough, or the turns weren’t completed properly. Each of the three folds triples the number of layers — skipping even one turn cuts your layers by two-thirds. Also ensure you’re using a full cup (225g) of butter for lamination, which is separate from the ¼ cup mixed into the dough.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount (2¼ teaspoons / 7g) but skip the blooming step — add the instant yeast directly to the dry ingredients. The rest of the recipe stays the same.
A Brief History of the Croissant
Despite being the defining symbol of French baking, the croissant’s origins are actually Viennese. The kipferl, a crescent-shaped bread, was brought to Paris in the early 19th century by Austrian entrepreneur August Zang, who opened a Viennese bakery on Rue de Richelieu around 1838-1839. French bakers adapted the kipferl over the following decades, eventually applying the laminated dough technique — borrowed from puff pastry — to create the buttery, layered croissant we know today.
By the early 20th century, the croissant had become inseparable from the French breakfast tradition. The modern distinction is simple: a straight croissant signals all-butter dough, while a curved crescent shape traditionally indicates margarine was used. This recipe makes the all-butter version — which you’ll shape into crescents purely for the classic look.
If you make these croissants, I’d genuinely love to hear how they turned out — drop a star rating and a comment below to let me know!
