Why You’ll Love Homemade French Croissant Recipe

I like this recipe because it’s straightforward, detailed, and gives me dependable results once I take my time with the chilling. I enjoy how the three turns create those beautiful layers, and I appreciate that the ingredient list is simple but produces something that tastes truly special. I also love that I can make a batch for breakfast, brunch, or freezer-stash baking later.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the dough (détrempe):
4 cups (500g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tablespoon (10g) salt
1 tablespoon (10g) active dry yeast
1 1/4 cups (300ml) warm milk
2 tablespoons unsalted butter, melted

Butter block (beurrage):
1 cup (225g) unsalted butter, cold and shaped into a flat square

For the egg wash:
1 egg
1 tablespoon milk

Directions

I start by mixing the flour, sugar, and salt in a large bowl or stand mixer. I dissolve the yeast in the warm milk and let it sit for about 5 to 10 minutes until it turns foamy. I pour the milk-yeast mixture into the dry ingredients, add the melted butter, and knead until the dough is smooth, about 3 to 5 minutes.

I shape the butter block by placing the cold butter between two sheets of parchment paper and rolling it into a 6-inch square. If it starts feeling soft, I chill it for a few minutes so it stays firm.

I roll the dough into a 12-inch square, then place the butter block diagonally in the center like a diamond. I fold the corners of the dough over the butter to enclose it completely, like wrapping a gift.

I roll the dough into a long rectangle, about 8×20 inches, and fold it into thirds like a letter to make the first turn. I wrap it and chill for 30 minutes.

I repeat the rolling, folding, and chilling process two more times, for a total of three turns, keeping everything cold so the layers stay distinct. After the final rest, I roll the dough into a large rectangle about 1/4-inch thick.

I trim the edges with a sharp knife or pizza cutter, then cut triangles about 5 inches wide at the base. Starting at the wide end, I gently stretch each triangle and roll it toward the tip to form the classic croissant shape.

I place the shaped croissants on a baking sheet, cover them loosely, and let them rise at room temperature for 1.5 to 2 hours. I preheat the oven to 400°F (200°C), whisk the egg with the milk, and brush the wash gently over each croissant for a glossy finish.

I bake for 18 to 22 minutes until puffed and deep golden brown, rotating the pan halfway through for even browning. I let the croissants cool on a wire rack for at least 10 minutes before serving.

Servings and Timing

I usually get 12 to 15 standard croissants from this batch. Prep takes me about 2 hours, baking takes about 25 to 30 minutes, and the total time is around 2 hours and 30 minutes, not counting the longer rise time when my kitchen is cool and the croissants need a little extra patience.

Variations

I sometimes roll dark chocolate batons inside to make pain au chocolat-style pastries. I also like adding a little orange zest to the dough when I want a subtle citrus note. When I’m in a savory mood, I sprinkle the shaped croissants with sesame seeds or poppy seeds after the egg wash.

Storage/Reheating

I store croissants in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them in a freezer-safe bag for up to 2 months. To reheat, I warm them in a 325°F (165°C) oven for about 6 to 10 minutes, which helps the exterior crisp up again without drying out the inside.

FAQs

Why do I need to keep the dough and butter cold?

I keep everything cold so the butter stays in distinct layers instead of melting into the dough, which is what creates flaky lift.

What if my butter starts leaking during rolling?

I stop and chill the dough until it firms back up, then continue rolling gently so I don’t smear the butter.

Can I use instant yeast instead of active dry yeast?

I can use instant yeast and mix it directly with the dry ingredients, but I still keep the milk warm and not hot.

How thin should I roll the dough before shaping?

I aim for about 1/4-inch thick so the layers stay intact and the triangles roll neatly.

Why do I trim the edges before cutting triangles?

I trim the edges because the outer edges can get compressed during rolling, and trimming helps the layers puff more evenly.

How do I know the croissants are proofed enough?

I look for croissants that feel puffy and jiggly, and when I gently touch the dough, the indentation slowly springs back.

Can I proof the croissants faster?

I avoid too much heat because it can melt the butter, so I prefer a mild, -free spot rather than a hot oven.

Why are my croissants dense instead of honeycombed?

I usually get dense croissants when the dough wasn’t proofed long enough or the butter layers were smeared from being too warm.

Can I freeze the dough instead of baked croissants?

I like freezing shaped, unbaked croissants after they’re formed, then thawing overnight in the fridge and proofing before baking.

What butter works best for croissants?

I use high-fat unsalted butter when I can because it stays pliable and tends to produce cleaner layers.

Conclusion

I make these homemade French croissants when I want something truly bakery-worthy from my own oven. I love the process of building layers, shaping each crescent, and finally breaking into that crisp exterior to reveal a soft, buttery center. Once I get the hang of the chilling and turns, this recipe becomes one of my most satisfying bakes to repeat.