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A single, perfect golden-brown croissant on a white surface, showing the crispy, flaky layers created by the lamination process.

Homemade Croissants: A Step-by-Step Guide to Buttery Perfection

Master the art of homemade croissants with this detailed, step-by-step guide. Achieve perfectly flaky, buttery layers with our foolproof recipe for an authentic, bakery-quality result every time. Your ultimate guide to classic French croissants from scratch.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 croissants
Course: Breakfast, Brunch
Cuisine: French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups All-Purpose Flour plus more for dusting
  • 1/4 cup Granulated Sugar
  • 2 1/4 tsp Instant Yeast 1 standard packet
  • 2 tsp Fine Sea Salt
  • 1/2 cup Lukewarm Milk around 100°F
  • 1/2 cup Lukewarm Water
  • 2 tbsp Unsalted Butter softened
  • 1 1/2 cups Unsalted European-Style Butter cold (3 sticks)
  • 1 large Egg beaten with 1 tbsp of milk

Equipment

  • 1 Stand Mixer
  • 1 Rolling Pin
  • 2 Baking sheets

Method
 

Making the Croissant Dough (Détrempe)
  1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Whisk briefly to combine.
  2. Add the lukewarm milk and water. Mix on low speed until a shaggy dough forms.
  3. Add the softened butter and continue to knead on low-medium speed for 5-7 minutes, or until the dough is smooth and elastic.
  4. Form the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap. Let it rest in the refrigerator for at least 1 hour, or overnight.
Preparing the Butter Block (Beurrage)
  1. Place your cold butter between two sheets of parchment paper.
  2. Using a rolling pin, pound the butter to flatten it, then roll it into a precise 8x8 inch square. Use a ruler to ensure it's even.
  3. Wrap the butter block in the parchment paper and chill it in the refrigerator for at least 30 minutes.
The Lamination Process
  1. On a lightly floured surface, roll your chilled dough into a 12x12 inch square.
  2. Place the chilled butter block in the center of the dough at a 45-degree angle. Fold each corner of the dough over the butter block to completely enclose it, pinching the seams to seal.
  3. Carefully roll the dough package into a long rectangle, about 24x10 inches. Perform your first 'book turn': Fold the short ends of the rectangle to meet in the center, then fold the entire thing in half.
  4. Wrap the dough in plastic wrap and chill for 1 hour. Repeat the rolling and folding process two more times, for a total of three turns, chilling for 1 hour after each turn. After the final turn, chill the dough for at least 4 hours.
Shaping and Proofing
  1. Unwrap the dough, cut in half, and refrigerate one part. Roll the other half into a 16x8 inch rectangle.
  2. Cut long triangles with a base of about 4 inches.
  3. Gently stretch each triangle, then roll it up from the wide base to the tip. Place on a parchment-lined baking sheet.
  4. Cover loosely and let proof at warm room temperature for 1.5 to 2.5 hours, until puffed and jiggly.
Baking
  1. Preheat your oven to 400°F (200°C).
  2. Gently brush the proofed croissants with egg wash.
  3. Bake for 15-20 minutes until deep golden brown.
  4. Let cool on a wire rack for at least 10 minutes before serving.

Notes

Use High-Fat Butter: For the best flavor and flakiest layers, use a European-style butter with at least 82% butterfat.
Keep Everything Cold: The key to successful lamination is keeping the butter solid. If your kitchen is warm or the dough feels soft, don't hesitate to chill it for an extra 15-20 minutes.
Don't Rush Proofing: Under-proofed croissants will leak butter in the oven and be dense. Properly proofed croissants will be airy and light.