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How to Make Croissants from Scratch

Making croissants takes three days but only a few hours of actual work. You'll make a basic dough, wrap it around cold butter, then fold and chill it three times to create hundreds of flaky layers. The key is keeping everything cold so the butter stays solid and creates distinct layers when baked.

Ingredients

Step by step

  1. Make the dough. Mix 500g bread flour, 140ml warm water, 140ml warm milk, 55g sugar, 12g salt, and 12g active dry yeast in a large bowl. Knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet. Wrap in plastic and refrigerate overnight.
  2. Prepare the butter block. Pound 280g cold unsalted butter between parchment paper into a 7x7 inch square that's about half an inch thick. Keep it cold but pliable—it should bend without cracking. Return to fridge if it gets too soft.
  3. Encase the butter. Roll the chilled dough into a 10x10 inch square. Place the butter block diagonally in the center. Fold the four corners of dough over the butter, pinching seams to seal completely. No butter should show through.
  4. First fold (letter fold). On a floured surface, roll the dough into a 20x10 inch rectangle. The butter should stay inside without breaking through. Fold the bottom third up, then the top third down, like folding a business letter. Wrap and chill for 30 minutes.
  5. Second fold. Turn the dough 90 degrees so the seam is on your left. Roll into a 20x10 inch rectangle again. Fold in thirds. The dough should feel noticeably more supple. Wrap and chill for 30 minutes.
  6. Third fold. Repeat the rolling and folding process one more time. The dough should roll easily now and feel smooth. Wrap tightly and refrigerate for at least 2 hours or overnight.
  7. Shape the croissants. Roll the dough into a 25x12 inch rectangle. Cut into 12 triangles with a 4-inch base. Starting from the base, roll each triangle tightly toward the point, stretching gently as you roll. Curve the ends slightly to form the classic crescent shape.
  8. Proof the croissants. Place shaped croissants on parchment-lined baking sheets, leaving 2 inches between each. Cover loosely with plastic wrap and let rise at room temperature for 2-3 hours until puffy and jiggly when the pan is tapped.
  9. Bake. Brush with beaten egg. Bake at 400°F for 15-20 minutes until deep golden brown. They should sound hollow when tapped on the bottom. Cool on a wire rack for 10 minutes before eating.

Tips & troubleshooting

Variations

Questions

Why are my croissants dense instead of flaky?
The butter likely melted into the dough instead of staying in separate layers. This happens when the dough gets too warm during folding or if the butter was too soft to begin with.
Can I make croissants without a stand mixer?
Yes, knead the dough by hand for about 12-15 minutes until smooth and elastic. The dough will be slightly sticky at first but should become manageable.
How do I know when they're properly proofed?
Gently jiggle the baking sheet—the croissants should wobble like jello. They'll also look noticeably puffier and feel lighter when you carefully lift one.
Can I freeze shaped croissants?
Yes, freeze them on the baking sheet after shaping but before proofing. Thaw overnight in the fridge, then proof at room temperature as normal.

Further reading