Three homemade croissants sitting on white cake pedestal.

Homemade Croissants

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There is nothing quite like biting into homemade croissants with their buttery flaky texture. You can’t help but feel impressed with yourself after tackling this recipe.

It is okay if you aren’t a professional baker you definitely will feel like one after making these, heck you might feel like opening a bakery after!

One of my proudest moments in the kitchen was when I successfully baked homemade croissants from scratch. Learn how to make croissants with this step-by-step recipe guide, you are well on your way to making amazing buttery flaky croissants that are to die for. Are you ready? If I can do it, you can do it. Let’s get baking! πŸ™‚

3 homemade croissants sitting on a white pedestal on a wooden chair.

Step 1: Gather the ingredients and tools

To make homemade croissants, you need to gather a few ingredients and tools. You will need the following:

Croissants Dough From Scratch

  • All-purpose flour or bread flour
  • Salt
  • Active dry yeast – although you can use rapid rise or instant yeast
  • Sugar – just a hint of sugar to add a slight bit of sweetness
  • Milk – ideally you will use whole milk, but you can get away with using a skimmer variety. You may also use water.
  • Unsalted butter – Butter is the star of this recipe, don’t skimp on the butter!

Egg Wash

  • Large egg
  • Milk
Flour, milk, and other ingredients in glass bowls on a wooden table.


The following tools will make your “from scratch” croissants baking life easier:

Step 2: How to make homemade croissants from scratch

Glass bowl full of foamy yeast sitting on a wooden table next to other bowls with ingredients.

Begin by making the croissant dough. To start we want to prepare the yeast. Take a small bowl and heat your milk it in the microwave or on the stovetop. The temperature should be around 105 to 115 degrees Fahrenheit (40 to 44 C.)

Next, add the yeast and a pinch of sugar. The sugar will act as food for the yeast. There are probably enough natural sugars in the milk but I always add it in. And technically yeast does not require sugar to grow, but it does help it along.

Using a whisk or fork mix the ingredients together briefly, then let it sit for 5 to 10 minutes until it gets foamy. After 10 minutes if the yeast isn’t foamy then you need to start again.

It means the yeast was bad/old or the milk was too hot or too cold to activate it. It is better to start over now instead of running the risk that the dough doesn’t raise later.

Step 3: Flour, salt, and sugar

Next in a separate bowl mix the salt and the flour with a whisk or fork.

Then add the yeast mixture to a large bowl. Pour the sugar in with the yeast and combine them. Gradually add the flour to the yeast and sugar mixture about a fourth of it at a time.

Make sure to leave around a quarter cup of flour leftover which will be used while kneading the dough.

Step 4: Knead the homemade croissants dough

Add some of the leftover flour to a work surface like a counter or table. Then pour the dough onto the surface. Unless you are using a stand mixer, you can just keep the dough in the stand mixer bowl and use a dough hook.

Now knead the croissant dough for 8 to 10 minutes until the dough gets nice and smooth and bounces back when you poke it.

To knead the dough fold it over onto itself and push down and out with your palm gently stretching the dough. Then turn the dough a quarter turn and repeat.

Hand kneading is a great work out and oddly therapeutic for me. Can you believe I still don’t use a stand mixer? To this day I still hand knead all of my doughs.

Large glass bowl of croissant dough sitting on a brown wooden table.

After kneading the croissant dough place it in a large bowl which has been lightly sprayed with kitchen spray. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about an hour.

Alternatively, you can place your bowl of dough in a dough proofer, no need to cover it, they create the ideal setting for dough rising.

While the dough is rising take the butter out of the fridge and let it soften at room temperature.

Step 5: Wrap and chill croissants dough

Two hands holding croissant dough wrapped in plastic wrap.

After the dough has risen punch it down and then wrap it with plastic wrap. Place the homemade croissants dough in the fridge to chill for about 30 minutes.

Step 6: Make the butter slab, from scratch croissants dough’s best friend

Now for the really fun part, it is time to create the butter slab. Butter slab? Yes, please! I am sorry but there is no getting around the butter, and no you can’t substitute the butter with something else when it comes to good homemade croissants.

Besides, why would you want to that is what makes a croissant a croissant. The butter slab is a flat rectangle shape of butter. Take the butter and unwrap it and place it on a large sheet of parchment paper.

Next, fold over the parchment paper onto the butter and pound it down with a meat tenderizer or use a rolling pin.

Once you pound and shape the butter into a square shape roughly 8 by 8 inches wrap it with the parchment paper and place it in the fridge to chill with the dough.

Slab of butter wrapped in parchment paper needed for homemade croissant dough

Step 7: Roll out the homemade croissants dough

After the from scratch croissant dough and butter have chilled for 30 minutes its time to roll them out. First, roll out the dough with a rolling pin and make it a square shape that is a few inches bigger than the square slab of butter.

Place the butter slab on top of the dough right in the middle. Draw lines around the edges of the slap with your fingers.

Next, remove the slab and then roll out each side of the dough starting at the edge that you just drew. You will be left with a higher square of dough in the middle and thinner flaps of dough on the edges.

Use a pastry brush and brush off any excess flour on the dough.

Step 8: Folding the flaps of the from-scratch croissants dough

Remove the butter slab from the parchment paper and place it on the elevated middle part of the dough. Now fold the flaps of dough over the butter towards the middle.

This creates the perfect marriage between the dough and the best friend butter slab.

Hands folding flaps of homemade croissant dough over a butter slab.

Step 9: Rolling, folding, and wrapping the dough. Homemade Croissants dough lamination

Next, we roll the dough fold side down, starting in the middle and rolling out elongating the square into a rectangle shape. Ideally, you wind up with a rectangle that is roughly 10 inches wide by 18 to 20 inches long.

Large long rectangle of croissant dough sitting on a wooden table.

Now you just fold it into thirds kind of like you would do to a piece of paper that was going to go into an envelope.

Wrap the dough up again in the plastic wrap and place it in the fridge for 30 minutes. At this point, the dough has gotten too soft and too warm, so it is hard to roll it out, so we need to chill it.

Homemade croissant dough wrapped in plastic wrap sitting on a brown wooden table.

Step 10: Repeat the steps again

This process of rolling and folding (lamination) is what creates the wonderful buttery layers of dough which croissants are known for.

We need to continue rolling and folding and chilling 3 or 4 more times. The more we do it the more layers that will develop.

Make sure to always brush off any excess flour on the dough. After the final time place the wrapped dough in the fridge overnight. If you would like to eat the rolls in the morning you need to start the homemade croissants the afternoon before.

Hand brushing off flour from folded croissant dough.

Step 11: The final homemade croissants dough roll

Alright, the homemade croissants dough is complete. It should have risen nicely in the fridge. Unwrap the dough and again roll it out to another long rectangle shape roughly 8 to 10 inches wide by 20 inches long.

You may need to add a bit of flour underneath the dough to prevent it from sticking to the surface.

Rolled out croissant dough on a wooden table next to a rolling pin.

Next, we take a pizza cutter or knife and cut out the triangle shapes that will make up the croissants. If you would like each the triangles to be the same you can create a cardboard template to use as a guide. I never worry about it.

Hand cutting triangle shapes out of homemade croissant dough with pizza cutter

Then after the triangles are all cut out, cut a slit about an inch long at the wide part of the triangle. Then stretch out the ends of the cut away from each other and roll towards the point of dough creating the classic croissant shape.

You can leave it as is or push the ends of the roll inwards to make a crescent shape. You can create whatever shapes that you like, these are your croissants.

homemade croissant ready to go sitting on a brown wooden table

Step 12: One final rise

Once all of the homemade croissants have been rolled place them onto a sheet pan lined with parchment paper or a  silicone mat.

Cover them with a cloth and let them rise for 1 to 2 hours. After they have risen baste the tops of them with an egg wash made from 1 beaten egg and some milk. The egg wash will give the rolls a nice golden brown color.

hand basting the tops of croissants with egg wash.

Step 13: Time to bake those homemade croissants

While you are basting the tops of the homemade croissants preheat the oven to 400 degrees F (204 C.) Next, bake the croissants in the oven for 20 to 25 minutes until they are nice and golden brown.

Hand pulling apart a homemade croissant.

Just look at that pulled apart croissant. Isn’t it amazing? It tastes even better then it looks. Serve them as is or as a sandwich for lunch or make bacon and eggs to go in the middle for breakfast or before baking them roll up some chocolate bars with the dough. These are yours make them how you want! πŸ™‚ Enjoy!

How do I store the homemade croissants?

They will say fresh at room temperature for about 2 days if stored in an airtight container or ziplock bag. The croissants will stay fresh for up to a week if kept in the refrigerator.

Can I freeze the croissants after baking them?

Yes you can freeze them. Wrap them tightly with aluminum foil or plastic wrap and stick them in the freezer. They will last for about a month.

After that they tend to break apart when they are reheated. Unwrap them and place them on a pan in a preheated oven at 350 F. And heat them for 10 to 15 minutes.

Three homemade croissants sitting on white cake pedestal.
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4.94 from 15 votes

Easy Homemade Croissants

There is nothing quite like the taste of a croissant, especially ones that you made yourself. Homemade croissants do not have to be intimidating or hard. With this step-by-step guide, you will learn how to make incredible croissants at home! These croissants aren't hard but they take a bit of time but they are so worth it.
Prep Time1 hour
Cook Time20 minutes
Cooling and Resting Time12 hours
Total Time13 hours 20 minutes
Course: Breakfast, Side Dish
Cuisine: French
Keyword: bread, butter, dough, rolls, yeast
Servings: 8 Croissants
Calories: 305kcal
Author: In the Kitchen with Matt


  • rolling pin
  • Basting brush
  • pastry brush
  • silicon baking mat
  • parchment paper
  • meat tenderizer
  • sheet pan
  • Bowls
  • cloth
  • kitchen spray
  • Fork
  • Whisk
  • Wooden spoon
  • Plastic wrap
  • pizza cutter


  • 2 1/4 cup of all-purpose flour 290 grams
  • 1/2 tbsp of salt 8 grams
  • 2 1/4 tsp. of active dry yeast instant or rapid rise (7 grams)
  • 2 tbsp. of white granulated sugar 25 grams
  • 1 cup of milk whole is the best, but you can use 2% or 1% (240 ml) Water can be used as well instead of milk
  • 1 cup of unsalted butter 225 grams
  • 1 egg
  • 2 tsp. of milk 10ml


  • Heat the milk in a bowl in the microwave or on the stovetop to about 105 to 115 F (40 to 44 C). Then add the yeast with a pinch of sugar. Allow the yeast to get foamy, about 5 to 10 minutes.
  • Next mix the flour and the salt together. Add the yeast mixture to a large bowl along with the sugar. Whisk to combine the two.
  • Gradually add the flour a little at a time until a nice tacky dough forms, leaving a little flour leftover. Knead the dough for 8 to 10 minutes adding more of the leftover flour as necessary. Hand knead the dough or use a stand mixer. The dough should get smooth and bounce back when you poke it with your finger. Place in a large bowl and cover and allow to rise for 1 hour or until doubled. After the dough has risen, punch it down and wrap it with plastic wrap and place in the fridge for 30 minutes.
  • Create a butter slab by adding the butter to the middle of a piece of parchment paper. Fold the parchment paper over the butter and pound it down with a meat tenderizer or rolling pin. Shape it into a square that is around 8 inches by 8 inches. Wrap the butter in the parchment paper and chill in the fridge with the dough.
  • Take the dough and butter slab out of the fridge. Roll out the dough so it is a few inches larger than the butter slab. Then with the butter in the middle draw a line around it with your finger. Remove the butter and roll away from the lines creating dough flaps. Unwrap the butter and place it in the middle. Fold the flaps over the butter.
  • Roll the dough out fold side down creating a long rectangle 8 to 10 inches wide by 20 inches long. Wipe off any loose flour. Then fold the dough in thirds like you would with paper for an envelope. Wrap it in plastic wrap and chill for 30 minutes.
  • Repeat that process of rolling, folding, and chilling 3 more times. After the last time chill in the fridge for 8 to 10 hours or overnight. Remember to wipe off any loose flour.
  • On a lightly floured surface roll the dough out one final time into the large rectangle shape, again 8 to 10 inches wide by 20 inches long. Then cut triangles out of the dough with a pizza cutter or knife.
  • Slit the wide in of the triangle and pull the slit out a little bit and roll towards the point of the triangle created the croissant. Leave straight or pull the ends toward each other, creating the class crescent shape. Place the rolls on a sheet pan lined with parchment paper or a silicone mat and cover and let rise for 1 to 2 hours.
  • After to rolls are done rising created an egg wash with one egg and a few teaspoons of milk. Baste the tops of the rolls and then bake in a preheated oven at 400 F (204 C) for 20 to 25 minutes until golden brown. Hallelujah, the homemade croissants are done! Let them cool for a few minutes then, enjoy. Now you are a baking rock star! πŸ™‚


How to Make Croissants - Easy Homemade Croissants Recipe


List of nutritional facts for homemade croissants
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!


Calories: 305kcal

Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

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Homemade croissants pin for Pinterest
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  1. 4 stars
    Can I add mini chocolate chips to this recipe? Any adjustments needed?

  2. Rachel Krizik

    5 stars
    These are THE best croissants I’ve ever had! The recipe is indeed easy in and of itself, and as the chef said, it’s definitely worth the effort! They came out with a soft center and delightfully crispy outside. I plan on sending some to friends and family!
    And hats off to Matt for providing a nutrition label – I’m a type 1 diabetic and have gotten myself into trouble baking things without knowing the carb count.
    Will definitely be making this again!

  3. 5 stars
    Amazing and super detailed recipe. God is in the detail. A cooking dummy like me had absolute success! Thank you!

  4. Its really helpful vedio.

  5. 5 stars
    I love croissants and I would love to bake some too! Thank you for sharing this recipe and guide on how to make these. πŸ™‚

  6. Homemade anything is better. Can you believe I’ve never made homemade croissants though? Sounds like a fun thing to do over the holiday break.

  7. I never made croissants by scratch before. I would love to do this.

  8. Wow! Those look great! I am going to save this recipe and try this during the holidays!

  9. those croissants look delicious. thanks for such a thorough recipe.

    joy at

  10. 5 stars
    You make it look so easy! I don’t think I could wait 12 hours for them to be done though. I want them in my mouth right meow!

  11. These look so yummy. I love croissants. I’ll have to make these with my daughters.

  12. 5 stars
    Homemade Croissants is one of my favorite. I hope to bake one soon. Yum!

  13. Yyyyooooo Matt… is it that you always manage to make cooking and making good food so easy? I expected croissants to be made in some gigantic oven or something.

  14. Kristine Nicole Alessandra

    5 stars
    You made me hungry just looking at those croissants! They look perfect and I am positive these tastes really delicious! I have not tried making them on my own before, but I will try your recipe!

  15. Sarah Skaggs

    5 stars
    Yum!! These were delicious!

  16. 5 stars
    These look incredibly good! Love how good your dough looks and how the croissants came out!

  17. Krissy Allori

    5 stars
    Any recipe with a “butter slab” in it is for me!! These turned out really great. I loved how flaky and delicious they were. Bonus for getting to eating them still warm from the oven.

  18. 5 stars
    Thank you making this so approachable! Croissants are a favorite of mine and I am so excited to be able to make them fresh at home!

  19. 5 stars
    I made these for Christmas last year and now they are tradition! I can’t wait to make them again this year!! So flaky and yummy and Matt’s step by step directions make them hard to mess up!

  20. 5 stars
    Can’t wait to make these croissants! You’re amazing Matt!

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