How to Make Croissants (Step-by-Step Recipe)
This is my foolproof method on How to Make Croissants at Home using active dry yeast for a flaky exterior and soft layers inside. And once you’ve mastered the basic techniques of croissant making, the possibilities are endless, such as these Spring-inspired raspberry ones!
Ingredients you’ll need:
- 4 cups All Purpose Flour plus more for dusting
- ¼ cup Granulated Cane Sugar
- 2 ¼ tsp. Active Dry Yeast
- 2 tsp. Fine Sea Salt
- 1 ½ cups Cool Water
- 1 1/4 cup COLD Unsalted Butter
- 2 tbsp. Softened Butter
- Raspberry Jam for garnishing
- Whipped Cream for garnishing
- Fresh Raspberries for garnishing
TIPS for Making Croissants at Home:
- BUTTER – The trick is to have the butter soft enough to bend but NOT break. If the butter is not malleable, then I recommend letting it sit just a few minutes on the counter. If the butter is shiny, place back in the fridge to firm up 5-10 minutes.
- BUTTER (Part 2) – Use a high fat content brand of butter, as this will help create the perfect flaky layers when baking. I prefer to use a European brand of butter when making croissants or Organic Valley.
- WORKING AREA – I recommend working away from direct heat or sunlight in a more controlled part of your kitchen. Again, we don’t want the butter or dough to become too warm so that the butter melts into the dough.
- POUNDING METHOD – When I first started making croissants, I had trouble with my butter separating on me and couldn’t figure out how to fix it until I came across a European baker who shared her pounding method. I explain more in the recipe below and in the video (for a visual guide) but this is the BEST and most foolproof method to making flaky croissants!!
How to Store Croissants:
Store croissants at room temperature in an airtight container for up to 1-2 days. If they are filled with unbaked dairy, such as whipped cream or cheese, I recommend storing in the fridge and reheating at 400F for a few minutes.
Check out my other croissant recipes:
- sourdough croissants
- chocolate chip cruffins (croissant muffins)
- double pain au chocolat
- & more added every month!
Bake with me!
How to Make Croissants (Step-by-Step Recipe)
Servings: 10
Ingredients
- 4 cups All Purpose Flour plus more for dusting
- ¼ cup Granulated Cane Sugar
- 2 ¼ tsp. Active Dry Yeast
- 1 tsp. Fine Sea Salt
- 1 ½ cups Cool Water
- 1 1/4 cup COLD Unsalted Butter
- 2 tbsp. Softened Butter
Instructions
- The Night Before (around 7pm): In the bowl of a stand mixer fitted with the hook attachment, combine the flour, sugar, yeast, and salt. Mix well.
- On LOW speed, gradually add in the cool water, as well as the softened butter.
- Knead until a soft and pliable dough that pulls away from the stand mixer bowl, about 5-6 minutes. In the dough seems too sticky, add up to 3-4 tablespoons more flour.
- Cover with plastic wrap to rise 30 minutes. Press into a ½” rectangle, place on a large plate, cover with plastic wrap, then chill in the fridge 4 hours to overnight.
- The Next Morning (around 7am): Using a large piece of parchment paper, fold it so you have an 8×10” rectangle. Slice the butter sticks into thirds and evenly divide amongst the center, fold in the parchment flaps to seal in the butter, then roll out so you have an even 8×10” butter slap. Place in the fridge for 10 minutes while you roll out the chilled dough.
- TIP: You want the butter to stay malleable, so it will bend without breaking.
- For the First Rolling: Roll out the chilled dough on a very floured surface to a 16×10” rectangle. Place the butter slap in the center of the dough so both 10” sides align with each other.
- Fold in each flap to meet at the center and pinch all sides to seal in the butter, then flip over so the seal-side faces down.
- Using a rolling pin, gently pound the dough vertically then rotate to pound horizontally. Once pounded, begin the evenly roll out the dough vertically then horizontally. Alternating sides will help the butter to evenly spread without breaking up.
- Fold one third of the dough into the center, then fold the remaining side on top. Cover and chill in the fridge 30 minutes.
- For the Second Rolling: Repeat the pounding, rolling out to 16×10” rectangle, and fold into thirds process one more time. Cover and chill in the fridge another 30 minutes to 1 hour.
- For the Final Rolling: Let the dough chill 15 minutes on the counter.
- On a very floured surface, repeat the pounding process on one side of the folded dough, then flip over to the other side to pound both vertically and horizontally. Roll out the dough, alternating sides, to a 24×12” rectangle.
- Slice into 8-10 triangles.
- To Shape the Croissants: Make a small slit in the larger end of each triangle, then roll tightly, gently pulling at the ends of the triangle as you get closer.
- Place the croissants on two large, rimmed baking pans lined with parchment paper.
- Let rise 2-4 hours, until doubled in size and super jiggly. During winter months, I go for 3-4 hours. During summer, it could be 2-3 hours.
- To Bake the Croissants: Preheat oven to 400F.
- Brush the croissants with an egg wash, then bake until deeply golden and flaky, about 15-18 minutes. Rotate the pan halfway through baking. Let rest at least 20-30 minutes before enjoying!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Do you perfer King Arthur are Kamut Flour. And thank you for breaking down the difference in the yeast, I was wondering about that.
Hi Sharon! I’ve never worked with Kamut Flour, so I would suggest King Arthur if between the two for this recipe. I also love Arrowhead Mills and Bob’s Red Mill 🙂 Can’t wait to see what you create!
Hey!
The way that you do it makes it look so easy! Quick question about flour: I have a King Arthur bread flour. Do you think that I could use it instead of the all purpose flour that you used?
Absolutely!!
I made these and they turned out heavenly- just yummy and buttery with a little crunch. I wow’d the hubs for Fathers Day. First time making too!
I love this recipe! I’m only 12 but I love to cook and bake! This recipe was so easy to follow and they tasted so good also Lauren thanks for the video you are so good at explaining it and stuff! You’re so pretty and I love your style too! Can’t wait to try all your recipes me and my mom also made the bacon smash burgers! Oh and I also love that you have the verse on here 29:11!
You’re TOO kind!! And I’m so happy loved the recipe!
Me and my sister made these and they turned out good for the most part, but the dough kept rising a ton in the fridge and so that kinda broke the butter layers, but it still turned out good just not as good as i could be lol.
Do you know why the dough might be doing that and what we need to do to make it not do that?
Did you possibly use instant yeast instead of active yeast?
You can use either here!
Hi! Your recipe looks amazing and you make it look so easy! I finally mustered up the courage to make them after watching your YouTube video. Quick question- if I want to put them in the freezer until I’m ready to bake would I place them directly after rolling them or would you recommend letting them rise first? Thank you so much!
Hi Bri! Yes, you can freeze them on a tray until firm, about 2-3 hours, then transfer to a freezer safe bag for up to 2 months. When ready to bake, I recommend letting them thaw at room temperature for 8 hours or overnight, until jiggly again and fully thawed!
At what stage would u freeze them, like after there formed into crossiant shapes. Would it be before or after they rise?
Also I love the bible verse🩷
Thank you for this recipe. I tried making croissants years ago and failed miserably. You do such a great job showing how to make these. My family loves them!
Awe, this makes me so happy to read! Thank you sm!!
Will they still turn out if I let them sit initially in the fridge for only 5 or 6 hours?
Hi Kate! They should be totally fine! You just want them to be at least doubled in size and jiggly before baking!
Thank you for the recipe! So excited to try it, question though, can I do the final rise in the fridge overnight so they’re ready to bake first thing in the morning?
Hi Talya! You could let them do the final rise overnight in the fridge but I would suggest giving them an extra 30 minutes to 1 hour (or even a little more) to come to room temperature and fluff up a bit! But that would definitely save you the majority of time!
Amazing and easy to follow. Never a need for Costco croissants again LOL these beat them by 100x.
Hi! I have tried making these twice and the butter still ends up breaking when I roll it out. When you say let it firm for 10 minutes in step 5, is that mandatory or just until you’re finished rolling out the dough? Cause I waited the full ten minutes and finished the dough before then and the butter broke when I pounded it. How do I solve this😖