How to Make Freshly Baked Croissants: A Step-by-Step Guide

Croissants are flaky, buttery pastries that people love all around the world. Whether for breakfast, brunch, or an afternoon treat, there’s something special about biting into a warm, homemade croissant. While they take time and effort to make, the reward of freshly baked croissants is definitely worth it. Here’s a simple guide to making them right in your own kitchen.

Ingredients You’ll Need

Before you get started, gather the following ingredients:

3 cups (375 grams) of all-purpose flour
3 tablespoons (38 grams) of sugar
2 teaspoons (7 grams) of salt
1 packet (2 ¼ teaspoons) of active dry yeast
1 cup (240 mL) of warm milk
2 sticks (226 grams) of unsalted butter, softened but still cold
1 egg (for egg wash)

These basics will create the classic croissant taste and texture. Make sure your butter stays cold throughout the process — this is key for those flaky layers!

Step 1: Make the Dough

The croissant journey begins with creating the dough.

Activate the Yeast: Take your warm milk (it should be about 100°F or feel slightly warm to the touch) and stir in the sugar and yeast. Let it sit for 5–10 minutes until it becomes foamy.
Mix the Dough: In a large bowl, combine the flour and salt. Add the yeast mixture into the flour and mix until a dough forms. You can use your hands or a stand mixer with a dough hook.
Knead the Dough: Place the dough on a floured surface and knead it for about 5 minutes. It should become smooth and elastic.
Let the Dough Rest: Cover the dough with plastic wrap or a clean cloth and let it rise for 1–2 hours in a warm place until it doubles in size.

Step 2: Prepare the Butter Block

One of the secrets to making croissants is the butter layer.

Shape the Butter: Cut the butter into large pieces and place it on a piece of parchment paper. Cover it with another piece of parchment and use a rolling pin to flatten it into a square shape, about 5 inches by 5 inches (12 cm by 12 cm). Make sure it’s firm but pliable.
Chill the Butter: Place the butter square in the fridge. It should be cold but not rock-hard when you work with it later.

Step 3: Laminate the Dough

Now comes the fun part: combining your dough with the butter to create those layered flakes.

Roll Out the Dough: After the dough has risen, roll it into a square about 10 inches by 10 inches (25 cm by 25 cm). Place the cold butter block in the center.
Fold the Dough Around the Butter: Bring the edges of the dough over the butter like a parcel, making sure the butter is completely enclosed.
Roll and Fold: Roll out the dough into a long rectangle. Then fold it into thirds, like a letter. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
Repeat the Process: Roll, fold, and chill the dough two more times to create multiple layers. This step is what makes croissants flaky!

Step 4: Shape the Croissants

After laminating the dough, it’s time to turn it into croissants.

Roll Out the Dough: Take your chilled dough and roll it into a large rectangle, about ¼ inch (6 mm) thick.
Cut the Dough: Use a sharp knife to cut triangles out of the dough. The base of each triangle should be about 3–4 inches wide.
Shape the Croissants: Starting at the base of each triangle, roll the dough tightly toward the tip, creating the classic crescent shape. Place them on a baking sheet lined with parchment paper.

Step 5: Let the Croissants Rise Again

Cover the shaped croissants loosely with a cloth or plastic wrap. Let them rise at room temperature for 1–2 hours until they are puffed up and light.

Step 6: Bake the Croissants

Preheat Your Oven: Set your oven to 375°F (190°C).
Add the Egg Wash: Beat the egg and brush it lightly over the top of each croissant. This will give them a golden, shiny finish.
Bake: Place the croissants in the oven and bake for 15–20 minutes, or until they’re golden brown and flaky.

Step 7: Enjoy Your Freshly Baked Croissants

Take the croissants out of the oven and let them cool for a few minutes. You’ll notice their buttery aroma filling your kitchen! Serve them warm, with jam, honey, or chocolate spread. They’re also delicious on their own.

Tips for Success

Keep Your Butter Cold: If your butter gets too warm, the layers will blend together, and you won’t achieve a flaky texture.
Don’t Rush: Croissants take time! Be patient during the folding and chilling process.
Experiment with Fillings: Once you master the basics, you can add chocolate, almond paste, or ham and cheese to your croissants.

Making croissants from scratch may seem challenging, but following these steps can help you create bakery-quality pastries at home. Trust the process, enjoy the journey, and treat yourself to the buttery reward of freshly baked croissants!

How to Make Freshly Baked Croissants