Nothing beats the smell of French croissants fresh out of the oven! With this easy recipe, you’ll create golden, crispy croissants that are perfect for a delicious breakfast or a cozy brunch.
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As a French blogger, I can tell you that making homemade perfect croissants as delicious as those from a bakery is completely possible, even if you're new to baking!
French croissants are light, buttery, and perfectly flaky, and with this recipe, you'll be able to create them right in your own kitchen.
For this recipe, we use a laminated dough, similar to classic puff pastry but with the addition of yeast, making it a type of yeasted brioche dough also used in French pain au chocolat.
The key to getting that perfect flaky texture is the layering of butter and dough, which creates the beautiful layers that give croissants their signature flakiness.
Don’t worry, it might seem complicated, but I’ll guide you through every step and share my best tips to help you make croissants as delicious as those from a Parisian bakery. Follow along, and soon you’ll be treating your family to warm, homemade croissants that will wow everyone!
Why you'll love this recipe
Ingredient You Need
You’ll need these ingredients to make homemade croissants:
- All-purpose flour (or a mix of half cake flour and half all-purpose flour)
- Table salt
- Fresh baker's yeast or active dry yeast or instant yeast.
- Granulated sugar.
- Unsalted butter, melted and cooled (or softened for the dough) and unsalted butter with at least 80% fat content for laminating.
- Cold water and whole milk.
How To Make French Croissant At Home
Here are some quick visual instructions. Don’t forget that the full instructions with exact ingredients can be found in the main recipe card below!
Start by mixing the active dry yeast in the milk and water in the large mixing bowl of your stand mixer fitted with the dough hook.
Then add the remaining ingredients: flour, sugar, melted butter, and salt, and knead for about 5 minutes.
Cover the dough with plastic wrap and place it in the fridge to chill for about 1-2 hours.
Take the butter out of the fridge and place it on a piece of parchment paper. Fold the edges to form a 20 cm square.
Use a rolling pin to gently tap the butter, spreading it into a smooth butter sheet.
Take the dough out of the fridge and roll it out on a lightly floured surface to form a rectangle 20 cm (8 inches) wide by 40 cm (16 inches) long.
Place the block of butter in the center of the dough and fold the edges over to completely enclose the butter.
Folding process
Make a double fold: Roll the dough into a long rectangle, fold a quarter of the top down, then fold the bottom over the remaining three-quarters, and fold in half. Cover with plastic wrap and place in the fridge for 1 hour.
Make a single fold: Roll out the dough, fold one third of the top down, then cover with the other edge. Cover with plastic wrap and place in the fridge for 1 hour.
Shape the croissants
Roll out the dough on a lightly floured work surface to form a rectangle 40 cm (16 inches) wide by 50 cm (20 inches) long.
Cut the dough in half with a sharp knife or a pizza cutter to create two strips, then cut triangles with a base of 10-12 cm (4-5 inches) and a length of 20 cm (8 inches).
Make small cuts at the base of each triangle of croissant dough, then roll it up using the palms of your hands to shape the croissant.
Baking
Place the croissants on a baking tray lined with parchment paper and let them rise at room temperature for 2 hours.
Brush the croissants with an egg yolk wash using a pastry brush.
Preheat the oven to 180°C (350°F) and bake the croissants for 15-25 minutes until they are puffed and golden. Let them cool completely before enjoying!
Tips for best results
Storage instructions
Room temperature: Store the croissants in a paper bag or a metal box to maintain their texture.
Freezing: To keep them longer, you can freeze them before baking.
Variations & Substitutions
recipe Questions
Can I use dry yeast instead of fresh yeast?
Yes, you can substitute fresh yeast with dry active yeast. Use about 7g of dry yeast for every 10g of fresh yeast.
How can I make the dough rise faster?
To speed up the rising process, place the dough in a slightly warm oven (around 75°F/24°C) or cover it with a damp towel to keep it warm.
Can I freeze the croissants before baking?
Yes, you can freeze the croissants before baking. Simply shape them and freeze them on a tray, then transfer to a freezer bag. Bake directly from the freezer, adding a few extra minutes to the cooking time.
How do I know when my croissants are done?
Your croissants are ready when they are golden brown and have a crispy texture. You can also tap the bottom—if they sound hollow, they are fully baked.
You will also love
I hope you enjoyed this homemade croissant recipe! Feel free to rate it and leave a comment to let me know what you think. Happy baking!
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French Croissant
- Total Time: 1 hour
- Yield: 16 croissants
Description
Homemade French croissant recipe, crispy and super soft, perfect for breakfast, snack time, and more (makes 16-20 croissants).
Ingredients
- 500 g (4 cups) of flour – all-purpose flour
- 10 g (1 ¾ tsp) of fine salt
- 20 g (2 tsp) of fresh baker’s yeast
- 65 g (⅓ cup) of granulated sugar
- 35 g (2 ½ tbsp) of melted and cooled butter
- 150 ml (⅔ cup) of cold water
- 100 ml (½ cup) of cold whole milk
- 250-300 g (1 to 1 ¼ cups) of unsalted butter (for laminating)
Instructions
Dough:
- Mix the fresh yeast in cold water and milk in a stand mixer fitted with the dough hook.
- Add the flour, sugar, salt, and melted and cooled butter, then knead for about 5 minutes until you get a smooth dough.
- Cover the dough with plastic wrap and let it rest in the fridge for 1 to 2 hours (this helps the dough firm up and makes it easier to incorporate the butter).
Butter Block:
- Prepare the butter by cutting it into large pieces and placing it in the center of a sheet of parchment paper.
- Fold the edges to form a square about 8 inches by 8 inches.
- Use a rolling pin to gently tap and spread the butter into a flat sheet.
- Place the butter sheet in the fridge and remove it 30 minutes before working with the dough (the butter should not be too hard or too soft—it should be the same consistency as the dough to integrate smoothly).
Laminating:
- Incorporating: Roll the dough out into a rectangle about 8 inches by 16 inches. Place the butter block in the center of the dough and fold the edges over to fully enclose it. Then give the dough a 90-degree turn so the opening is facing you.
- Double Turn: Roll the dough into a large rectangle (about ⅛ inch thick). Fold one quarter of the top down, then fold the bottom over the remaining three-quarters and fold again in half (like a wallet fold). Cover with plastic wrap and refrigerate for 1 hour.
- Single Turn: Take the dough out of the fridge, placing the opening on the right. Roll it out again into a long rectangle, fold one-third of the top towards the center, then fold the other edge over it (single roll fold). Cover with plastic wrap and let rest in the fridge for 1 to 2 hours.
Shaping:
- Roll the dough into a large rectangle, about 16 inches by 24 inches (about ⅛ inch thick).
- Using a ruler and pizza cutter, cut the dough in half to create two strips, each about 8 inches wide and 24 inches long.
- Cut triangles with a base of 4-5 inches and a height of about 8 inches.
- Take a triangle, make a small incision of about 1 inch at the base, and gently stretch the triangle with your hands.
- Place the triangle on your work surface, then roll it up from the widest base toward you. The point of the croissant should be underneath to prevent it from unrolling during baking.
Baking:
- Place the croissants on a baking sheet lined with parchment paper, spaced well apart. Cover with a clean kitchen towel and let rise for 1.5 to 2 hours, until they double in size.
- Brush the croissants with an egg wash (egg yolk mixed with a little milk) using a pastry brush.
- Preheat the oven to 350°F (180°C) and bake the croissants for 15-25 minutes, until golden and puffed up.
- Let cool slightly before enjoying.
Notes
Storage: Croissants are best enjoyed the same day, but you can store them in a paper bag or a metal box for 1 to 2 days. To freeze, place the uncooked croissants on a baking sheet, freeze them, then store in a freezer bag.
Tips:
- Yeast: Substitute fresh yeast with dry yeast (7g of dry yeast for every 10g of fresh yeast).
- Speed up proofing: Place the dough in a slightly warmed oven at 86°F (30°C) or in a turned-off oven with a bowl of boiling water to accelerate rising.
- Use a digital scale: For better results, weigh the ingredients with a kitchen scale instead of using measuring cups.
- Handle gently: Don’t overwork the dough to preserve the butter layers.
- Use high-quality butter: Opt for butter with at least 82% fat content for the best flaky texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: bread, brioche
- Cuisine: French
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