bake · Baking

How to Make Croissants at Home

Making croissants takes three days but most of that is waiting. You make a yeast dough, wrap it around cold butter, then fold and roll it three times over two days to create hundreds of flaky layers. The key is keeping everything cold so the butter stays solid and distinct from the dough.

Ingredients

Step by step

  1. Make the dough. Mix 500g bread flour, 140ml warm milk, 55ml warm water, 55g sugar, 12g salt, and 10g active dry yeast in a stand mixer with the dough hook. Knead for 8 minutes until smooth. The dough will be slightly sticky. Wrap in plastic and refrigerate overnight.
  2. Prepare the butter block. Take 280g cold unsalted butter and pound it between parchment paper into a 7x5 inch rectangle. The butter needs to be pliable but cold - like the texture of the dough. If it's too hard, let it sit for 10 minutes. If too soft, refrigerate.
  3. Encase the butter. Roll your chilled dough into a 10x7 inch rectangle on a floured surface. Place the butter block in the center and fold the dough over it like an envelope, sealing the edges. The butter should be completely enclosed.
  4. First fold. Roll the dough into a 20x8 inch rectangle, rolling gently to avoid tearing. Brush off excess flour. Fold the bottom third up, then the top third down like folding a letter. Wrap and refrigerate for 45 minutes.
  5. Second fold. Place dough with the seam on your right. Roll into a 20x8 inch rectangle again and fold in thirds. If the butter feels soft or starts breaking through, refrigerate longer. Wrap and chill for 45 minutes.
  6. Final fold. Repeat the rolling and folding process one more time. You've now created 81 layers of butter and dough. Wrap tightly and refrigerate overnight or up to 2 days.
  7. Shape the croissants. Roll the dough into a 24x8 inch rectangle. Cut into 12 triangles with a pizza wheel. Starting from the wide end, roll each triangle toward the point, stretching gently as you roll. Place on parchment-lined baking sheets with the point tucked underneath.
  8. Final proof. Cover loosely with plastic wrap and let rise in a warm spot for 2-3 hours until doubled in size and jiggly when the pan is gently shaken. They should look puffy but not overproofed.
  9. Bake. Brush with beaten egg. Bake at 425°F for 15-18 minutes until deep golden brown. The internal temperature should reach 190°F. Cool on wire racks for at least 10 minutes before eating.

Tips & troubleshooting

Variations

Questions

Why did my butter break through the dough?
The butter was either too cold and hard, or too warm and soft. It should bend without breaking and feel similar to the dough's consistency.
Can I make croissants without a stand mixer?
Yes, mix by hand and knead for about 15 minutes. The dough will be sticky but should become smooth with time.
How do I know if I've overproofed them?
Overproofed croissants will look very puffy and lose their shape. They'll feel soft and may have visible air bubbles. They won't rise much more in the oven.
What if I don't have time for the full process?
You can't rush croissants, but you can pause at any stage by wrapping and refrigerating for up to 3 days, or freezing the shaped croissants.

Further reading