Homemade Croissants

Ingredients

• 360 ml (1 1/2 cups)lukewarm milk
• 50 g (1/4 cup, packed)brown sugar
• 11 g (3 1/4 teaspoons)active dried yeast
• 406 g (3 1/4 cups), plus up to 500 g (4 cups) if neededplain flour
• 1 tablespoonsalt
• 340 g (1 1/2 cups)cold unsalted butter
• 1egg, for the egg wash

Instructions

1. 1

   Activate the yeast

   Put the lukewarm milk, brown sugar and yeast in a mixer bowl and stir briefly with a fork. Leave for about 5 minutes, or longer if needed, until the mixture is foamy and the yeast has dissolved.

2. 2

   Mix the dough

   Add the flour and salt. Using the dough hook on low speed, mix for about 5 minutes, until the dough is smooth and very soft. Begin with about 375 g (3 cups) of flour and add more, about 1 tablespoon at a time, if the dough is too sticky; it should remain soft and slightly sticky. Knead on your work surface for a couple more minutes, return it to the bowl, cover with cling film and chill for 1 hour.

3. 3

   Shape the butter

   While the dough chills, arrange the butter sticks horizontally on a piece of cling film and cover with another piece. Pound and roll the butter on both sides into a rectangle about 20 × 13 cm (8 × 5 inches). Cover and refrigerate until needed.

4. 4

   Enclose the butter

   Lightly flour the work surface and roll the dough into a rectangle about 41 × 25 cm (16 × 10 inches). Set the butter in the centre, then fold the bottom third of the dough over it and the top third down over the folded dough, like a letter. Brush off any excess flour.

5. 5

   Make the first fold

   Turn the dough so its short side faces you and roll it again into a rectangle about 41 × 25 cm (16 × 10 inches). Fold it in thirds like a letter. This is the first fold; wrap the dough in cling film and chill for 1 hour.

6. 6

   Complete the folds

   With the short side facing you, roll the dough into another rectangle about 41 × 25 cm (16 × 10 inches) and fold it in thirds. Wrap and chill for 1 hour, then repeat this process 3 more times, for 5 folds in total. After the last fold, refrigerate overnight or for at least 8 hours.

7. 7

   Cut the dough

   Cut the dough in half and freeze one half if you are only using part of it. Roll each piece into a long rectangle about 6 mm (1/4 inch) thick. For easier handling, divide the piece into 3 squares, then use a pizza cutter to cut each square into 4 triangles.

8. 8

   Roll the croissants

   Take one triangle at a time and roll it from the wide end, gently stretching the pointed end as you go. Keep rolling until the dough is formed into a croissant; stretching the triangle gives you more length to roll.

9. 9

   Arrange the pastries

   Repeat with the remaining dough and place the croissants on an ungreased baking sheet, leaving about 2.5–5 cm (1–2 inches) between them.

10. 10

    Proof and glaze

    Leave the croissants to rise for 1 hour; they should look slightly larger. Brush with egg wash. To prepare them ahead, cover the baking sheet with cling film and refrigerate the shaped croissants for up to 18 hours before baking.

11. 11

    Bake until golden

    Preheat the oven to 200°C (400°F). Bake the croissants for 8–12 minutes, then reduce the temperature to 190°C (375°F) and bake for a further 8–12 minutes, until golden brown.

What are croissants?

Croissants are French pastries made by layering yeast dough with butter, then rolling and folding the dough to form many thin layers. This version uses a homemade dough and a series of folds to build that flaky structure.

The long, chilled process gives the dough time to firm up between rolling sessions. That makes the butter easier to handle and helps keep the layers distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 2g protein, 16g carbs, 12g fat.

The flour and sugar provide most of the carbohydrates, while the butter contributes most of the fat. The dough has a little protein from the flour, milk and egg wash; serve a croissant with fruit and yoghurt or eggs for a more balanced breakfast.

Why the butter matters

Cold butter: shaping it into a flat rectangle helps distribute it evenly through the dough. Keep it chilled until the dough is ready to wrap around it.

Soft dough: the recipe calls for a dough that is slightly sticky rather than firm. Add extra flour gradually, since too much can make the dough harder to roll.

How the folds build layers

Letter folds: folding the dough in thirds traps the butter between layers. Roll and fold gently so the butter stays inside rather than breaking through.

Chilling: rest the dough for an hour between folds and for at least 8 hours after the final fold. If it starts to feel soft or difficult to handle, keep it cold before continuing.

Shaping and proofing

Triangles: cut them cleanly and roll each from its wide end, gently stretching the point as you go. This gives the pastry enough length to form several turns.

Proofing: after shaping, leave the croissants for 1 hour until they have risen a little. They can also be covered and refrigerated for up to 18 hours before baking.

Look for a golden finish

The two-stage baking uses a hotter oven first, followed by a slightly lower temperature. Keep to the stated ranges, checking the colour towards the end of each stage.

The croissants are ready when they are golden brown. Let them cool briefly before serving so the layers can settle.

Serving ideas

Serve the croissants warm or at room temperature for breakfast or brunch. They also go well with jam, fruit or yoghurt.

For a more filling meal, pair one with eggs or a savoury side. Their buttery pastry is rich, so lighter accompaniments can balance the plate.

Recipe notes & tips

• Measure the butter rectangle before chilling so it fits neatly inside the dough.
• Use only a light dusting of flour when rolling and brush off any excess before folding.
• Keep the dough covered while it chills so its surface does not dry out.
• If the dough becomes soft during rolling, return it to the refrigerator before continuing.
• Leave space between the pastries on the baking sheet so they have room to rise.
• Watch the colour during the final minutes, as oven performance can vary.

Variations

• Chocolate filling: place a small piece of chocolate near the wide end before rolling.
• Almond finish: scatter sliced almonds over the egg wash before baking.
• Savoury filling: add a little grated cheese before rolling for a savoury variation.
• Whole batch: bake both halves of the dough and freeze any extras once cooled.
• Ahead of time: refrigerate the shaped croissants, covered, for up to 18 hours before baking.

Common mistakes to avoid

• Butter too soft: chill it until firm enough to roll and fold without smearing.
• Too much flour: add it gradually so the dough stays soft and slightly sticky.
• Butter breaking through: roll more gently and pause to chill the dough if it softens.
• Skipping the rests: keep the hour-long chills between folds to make the dough easier to handle.
• Crowded tray: leave 2.5–5 cm (1–2 inches) between croissants so they have room to rise.
• Baking too dark: check the pastries towards the end of each baking stage and remove them when golden brown.

How to store

Store baked croissants in an airtight container at room temperature and eat within 2 days for the best texture. Reheat briefly in a warm oven to refresh them; avoid microwaving if you want to keep the pastry crisp.

Frequently asked questions