Soft, tender, and irresistibly buttery, these homemade croissants are everything I look for in a bakery-style pastry. They bake up golden brown with a light and fluffy interior, and every bite has that perfect balance of chewiness and buttery flavor that makes croissants so special.

Why You’ll Love This Recipe

I love this croissant recipe because it strikes the perfect balance between simple steps and incredible results. The dough comes together easily, and while it requires some rising time, the process is straightforward enough that I can enjoy bakery-quality croissants right from my kitchen. I also like how versatile the recipe is—I can keep them plain, enjoy them warm with jam, or even fill them with chocolate or cheese.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 78 ml (1/4 cup) warm water

• 2 ¼ tbsp active dry yeast

• 4 tbsp (68 g) granulated sugar

• 315 ml (1 1/2 cups) whole milk

• 170 g (1/2 cup) salted butter

• 1 large egg

• 1 ½ tbsp salt

• 22.5 oz (2 3/4 cups) all-purpose flour

Directions

1. In the bowl of an electric stand mixer, I whisk warm water, yeast, and 1/4 tsp sugar. After resting 5–10 minutes, the mixture becomes foamy. I add sugar, warm milk, 5 tbsp butter, the egg, and salt. With the whisk attachment, I mix in 2 cups flour until smooth, then switch to a dough hook and add the rest of the flour. I knead until elastic, about 4–5 minutes.

2. I transfer the dough to a greased bowl, cover, and let it rise until doubled, about 1 1/2 hours. After punching down, I divide it into two balls, roll each into a 13–14 inch circle, and spread 2 tbsp softened butter over each. I cut each circle into 12 wedges and roll them up from the wide edge.

3. I place the croissants on a greased baking sheet, cover, and let rise again for 1 hour. During the last 15 minutes, I preheat the oven to 375°F. Once risen, I bake them 15–19 minutes until golden. Immediately after baking, I brush with melted butter.

4. I serve them warm or let them cool before storing.

Servings and timing

This recipe makes about 6 servings. The prep time takes 35–40 minutes, with 2 1/2 hours of rising, and 20–25 minutes of baking. Overall, I can expect fresh croissants in around 3–4 hours.

Variations

I like to experiment with these croissants by adding different fillings. Sometimes I spread chocolate chips before rolling, making pain au chocolat-style croissants. For a savory version, I tuck in slices of cheese or ham. I also enjoy brushing the tops with an egg wash before baking for an extra glossy golden finish.

storage/reheating

When I have leftovers, I store croissants in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them in a sealed bag for up to a month. To reheat, I place them in a 325°F oven for 5–7 minutes until warm and flaky again.

FAQs

How do I know if my yeast is active?

I check if the yeast mixture becomes foamy after sitting in warm water with sugar. If it doesn’t, I start over with fresh yeast.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough the night before and let it rise slowly in the refrigerator, which makes baking the next day easier.

Why did my croissants turn out dense instead of fluffy?

This usually happens if I didn’t let the dough rise long enough, or if I added too much flour while kneading.

Can I use unsalted butter instead of salted butter?

Yes, I can use unsalted butter, but I adjust by adding a pinch more salt to the dough.

How do I keep the croissants flaky?

I make sure to roll and shape the dough gently without overworking it, and I bake them in a hot, preheated oven for the best layers and texture.

Conclusion

I love how these homemade croissants deliver bakery-quality results with a recipe that’s approachable and rewarding. The buttery aroma, the golden flaky layers, and the warm, soft inside always make them worth the effort. Whether plain, sweet, or savory, I enjoy making a batch and savoring them fresh from the oven.