Bread Breakfast Recipes

Homemade Croissants

When you make homemade croissants, you’ll instantly transport yourself to France. And by instantly, I mean over the course of two days because the pastry dough for homemade croissants sits in the refrigerator overnight. So while this certainly didn’t provide instant gratification, I felt so satisfied having conquered one of my baking fears: laminating pastry. 

And there’s nothing better than a buttery, flaky, croissant, right? Especially when you are feeling pretty darn smug about the fact that you made them yourself.

batch of croissants close up of croissants    

Yields 32
6505 calories
558 g
1323 g
436 g
99 g
271 g
1843 g
5098 g
77 g
17 g
132 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 6505
Calories from Fat 3834
% Daily Value *
Total Fat 436g
Saturated Fat 271g
Trans Fat 17g
Polyunsaturated Fat 19g
Monounsaturated Fat 113g
Cholesterol 1323mg
Sodium 5098mg
Total Carbohydrates 558g
Dietary Fiber 22g
Sugars 77g
Protein 99g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 1/2 teaspoons yeast
  2. 1/4 cup sugar
  3. 6 tablespoons warm water
  4. 2 teaspoon salt
  5. 4 tablespoon butter, melted
  6. 2 cups cold milk
  7. 5 cups flour, plus more for working
  8. 2 cups (4 sticks) cold unsalted butter
  9. 1 large egg, beaten
  1. In a small bowl, dissolve the yeast and a pinch of the sugar in the warm water. Let stand until foamy, about 5 to 10 minutes.
  2. To mix the dough by hand in a large bowl, combine the remaining sugar, the salt, melted butter, milk, the yeast mixture and 1/2 cup of the flour, and mix with a wooden spoon until blended. Gradually add the remaining flour 1/2 cup at a time and mix just until the dough comes together in a sticky ball. On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Transfer to a large baking sheet and cover with plastic wrap. Place in the fridge until chilled, about 40 minutes.
  3. While the dough is chilling make the butter. I put all 4 sticks of butter in a gallon sized ziplock bag, and then using a rolling pin, beat the butter on a work surface to flatten it. Continue to gently beat the butter with the rolling pin to shape the butter into a 6-by-8-inch rectangle. Once the butter is in the shape of a rectangle place it back in the fridge to stiffen up again. (About 45 minutes).
  4. On a lightly floured work surface, roll out the dough into a 16-by-10-inch rectangle. With a short side facing you, place the butter in the middle of the dough. Fold the ends up like a letter. Fold over the upper half to cover the butter and press the edges together to seal. Then fold over the remaining lower half and press the edges together to seal. Turn dough again so the short side is facing you, and use the rolling pin to press down equally on the dough to help flatten it. Roll dough into a 15 x 10 inch rectangle. Then fold the dough like a letter again, with a short side facing you, fold the bottom third up, then fold the top third down. Use your hands to pull the dough into a rectangle shape. You should now have a roughly 11 x 6 inch rectangle. This completes the first turn. Repeat the process then wrap the dough in plastic wrap and place in the fridge to chill for 45 minutes. Return the chilled dough to the lightly floured work surface with a folded side to your left and repeat the process to make 2 more turns, rolling, folding and chilling the dough each time, for a total of 4 turns. After the final turn, refrigerate the dough for at least 4 hours or overnight (I refrigerated mine overnight).
  5. To form the croissants, cut the dough in half and place one half in the fridge while working with the other half. Roll out one half of the pastry on a lightly floured work surface into a 9-by-18-inch rectangle. Using a sharp knife cut the dough in half lengthwise, and then cut the dough into triangles. Then roll the croissant up, pushing the sides out to either side.
  6. Place on a baking sheet about 2-3 inches apart, cover with a towel and set in a warm place to rise for 1 hour. The croissants don't grow large like other doughs do. After one hour, preheat to 425 F (218 C). Lightly brush the tops of the pastries with the egg mixture. Bake the pastries, 1 sheet at a time, until golden brown, 15-18 minutes. Transfer to a wire rack and let cool on the pan. Serve warm or at room temperature. (I topped mine with Nutella, unsurprisingly.)
  1. If you want to see a step by step guide with photos, Half Baked Harvest has a really helpful photo guide!
Adapted from Half Baked Harvest
Rhyme & Ribbons

more croissantscroissantflaky croissantcroissant and nutella

I ate mine with a very generous helping of Nutella. 

Have you ever tried making croissants? Or would you rather just get them from the bakery? 

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  • They look so flaky and delicious!

  • Oh wow, these look delicious!

  • Well done, they look delicious! I’m sure Jan would love it if I made croissants, but I never have. I even use ready-made pastry for sausage rolls!

    • It was a total pain in the butt. But it being labor intensive made it pretty satisfying in the end. x

  • this is cruel i am on diet !!! OMG this look so yummy ! great recipe 🙂

  • YUM!! I looove croissants. And a helping of Nutella with them is even better!

    • Agreed! Sam’s mom told me last week that she doesn’t actually like Nutella and I just can’t believe it…. x

  • The last photo made me sob into my keyboard. I blame you.

  • I’m way to lazy to even refrigerate cookie dough for 24 hours when it tells me to, couldn’t tackle croissants haha.

    • I skip that step too sometimes. Because usually when I’m making cookies I want them NOW. xx

  • Gah, theses look amazing!

  • So proud of you for making these!!!

    I’ve not been brave enough yet. It’s one of those things I feel I’ll get round to doing one day when I have my own kitchen and don’t have the fear of coming home and finding my housemates have moved all my stuff from my shelf… SIGH. xxx

    • That’s a good point. When I’m in the middle of an epic bake, I can get mean and if someone had messed with my dough I would have killed them. (Am I kidding, who can say?) 😉 x

  • Heather Brocklesby

    These look amazing! Adding Nutella is just pure genius. Thanks for sharing!

  • Croissants, nutella and strawberries, with a side of coffee = most favourite breakfast. Good choice…although I’ll stick to store bought cause making them myself is still scary to me. But count me impressed at your skills (per usual) xx

    • This amount of steps was scary for me. I’m glad that I can say I can, but I think I’ll stick to buying them! x

  • Thanks! I can’t wait to try these!

  • Ah your croissants came out so good, super cute! I might have to give this a try myself 🙂

  • These look amazing! I’m nowhere near brave enough to try making my own croissants.

  • Oh my goodness, these look so good!!!

  • Wow, those look amazing! Well done you! I’ve never tried making croissants before, and I’m not sure I’d have the patience…. It must feel so rewarding to make them yourself though! xxx

  • These look good! Well done! I’ve never tried making my own before, to be honest I am not sure I am wanting to either, I’m too impatient haha

    • It was a great exercise in patience, and I’m not sure I passed that bit with flying colours 😉 x

  • Those look so good! I might try making them someday. . .but too lazy for now!

  • Mmmm that looks so wonderful although after one experience with croissants, I’ve found myself too lazy to do more than drive to the nearest bakery 🙂

    • I think I’ll be a devoted bakery buyer but it’s nice to know that I can…if I ever wanted to again x

  • dannifred

    can’t resist a croissant, these look awesome!

  • I don’t know if I could ever brave making these, but I do think I should brave it. They look delicious!

    Annabel ♥
    Mascara & Maltesers

  • Oh they look so nice

  • How is the bridles (during the week) life treating you? It’d be very difficult for me! x

  • I was super trepidatious when I first started folding all those damn layers, but I figured what’s the worst that could happen? x

  • A home made croissant is a wildly different beast to those in most shops, as those are usually premade and frozen. Good work, chick, looking delicious.

  • Deb Clem-Buckert

    Sounds absolutely delicious! Thanks for linking up at the Best of the Blogosphere Linky Party!

  • Hi there! Visiting from Hump Day Happenings. Yum, I love fresh croissants. Thanks for sharing the recipe!

  • oh my goodness, girl. These look so good! And I love croissants so I just might have to try these haha

  • these look so yummy! gonna have to make these like yesterday.

    xo, allie

  • My mouth is watering! They look so good. I have never made homemade croissants, I always just buy the store ones.. might just have to try this. Thanks for linking up with the Best of the Blogosphere link party.

  • Those sound so gooooood!

    Lizzie Dripping