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Well, I did it. I finally crossed homemade croissants off my list.
They have been on my list of things I have always wanted to make for way too many years. I always think this year at Thanksgiving I will make Croissants or this year for Christmas I will make croissants.
Never happens.
Time pretty much always gets the best of me and Croissants are not something you make if you do not have time. There is no sugar-coating it. Croissants are a labor love. Worth it? Yes, but most definitely a labor of love. Are you going to want to pull your hair out during the process? Probably, but again, still worth it……
At least once during your life time that is! Will I ever make these again? Probably, but only because I am crazy and these croissants were crazy good and I live in a family of bread lovers. So yeah, in another year or so when I have forgotten all the time and patience it took I will do it all again.
Here is the deal, they are actually very straight forward and technically not hard at all. If you make bread you can make these, but you do need time (think like the whole weekend or you know, fourteen hours or so) and patience, which I have neither of. Still kind of amazed I actually made them, but like I said I have been wanting to forever. Ok well, that and I needed some of the dough for a project.
Oh and I should mention, I made not only one batch of croissant, I actually made a total of three. Yeah, three. One for now and two to freeze and save for Thanksgiving and Christmas. I figured if I was making them, I might as well just make a ton. My cousins are coming for Christmas again this year (so excited!!) and I can guarantee we will have Thanksgiving guests too…..
Enter random kids who my brothers find on the hill. It’s just so much fun!
Not.
Anyway, I am stocked with croissants. Over fifty are sitting in my freezer right now. It’s kind of awesome.
Ok enough, let’s get on with it!
Gather your ingredients.
Start out pretty simple. Flour, cold milk, hot water, yeast, sugar, salt and lots of butter!
Start by activating the yeast. Combine the warm water with the sugar and yeast. Let sit for 10 minutes until foamy. It should smell bread-like.
In the large bowl of a stand mixer (or in a large bowl) fitted with the paddle attachment, combine the remaining sugar, salt, melted butter, milk and the yeast mixture and mix on medium speed until combined.
Gradually add the flour 1/2 cup at a time and mix just until the dough comes together in a sticky ball. I ended up using all five cups, but you may need less.
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.
It’s butter time…..
Also, the secret to amazing croissants and also a pain my rear.
I found it was easiest to place all four sticks of butter together in a gallon size ziplock bag. 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 and shape the butter into a 6-by-8-inch rectangle. This part was really kind of hard, but just keep working it.
Place the butter back in the fridge and grab the dough (after 40 minutes or so of chilling in the fridge). Now it is time to laminate the dough, which just means fold the dough with the butter to create layers. 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. Wrap 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 3 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 chilled mine overnight).
That photo above would be all three of my batches…..
What was I thinking?
In over my head.
Now it’s time to form the croissants. Divide the dough in half and place one half in the fridge while working with the other half. Hopefully your dough will look like the photo above, with layers of dough and butter. If not? Pray for the best! Roll out one half of the pastry on a lightly floured work surface into a 9-by-18-inch rectangle. Using a pizza cutter or sharp knife cut the dough in half lengthwise, and then cut the dough into triangles.
Roll out one half of the pastry on a lightly floured work surface into a 9-by-18-inch rectangle. Using a pizza cutter or sharp knife cut the dough in half lengthwise, and then cut the dough into triangles. 
Cut a small vertical slit right into the middle of the straight end, and using both hands, roll croissant up pushing the sides out to either side. Place on a baking sheet about 2-3 inches apart, cover with a towel and set in a warm place to rise for 1-2 hours. The croissants will not double in size like other yeast doughs do. After one hour position a rack in the middle of the oven and preheat to 425 degrees
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. DEVOUR
Or, you can also stuff the croissants with fun fillings. I did chocolate, chocolate peanut butter, cinnamon sugar and cinnamon sugar pumpkin.
All so incredibly good.
And so incredibly flakey.
It’s all those layers of butter.
Perfect with a smear of thick homemade pumpkin butter (I have never had the Trader Joe’s stuff, but I think homemade is always better) or apple butter or jam or just more butter!
Or even all by themselves fresh from the oven. So good.
Or with…
Some chocolate.
Obviously, that one had to happen. As I said, I also did chocolate peanut butter and cinnamon sugar, but stupidly I only made two of each of those and they were gone the second they came out of the oven.
Killer.
The fourth one was cinnamon sugar pumpkin, the photo below. I think this one was my favorite. Perfect for fall, yes, but I just love these flavors. It was epic.
Yeah, epic.
Homemade Croissants (with step-by-step photos)
Servings: 32 Croissants
Calories Per Serving: 378 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Optional Fillings
- 3/4 - 1 1/2 cups pure pumpkin 36 - 72 teaspoons
- 36 squares chopped chocolate
- 3/4 - 1 1/2 cups peanut butter 36 - 72 teaspoons
- 36 teaspoons cinnamon sugar
- 3/4 - 1 1/2 cups Nutella 36 - 72 teaspoons
Instructions
- In a small bowl or bowl of a stand mixer, dissolve the yeast and a pinch of the sugar in the warm water. Let stand until foamy, about 5 to 10 minutes.
- 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.
- To mix the dough by stand mixer, In the large bowl of a stand mixer fitted with the paddle attachment, combine the remaining sugar, the salt, melted butter, milk and the yeast mixture and mix on medium speed until combined. Gradually add the flour 1/2 cup at a time and mix just until the dough comes together in a stick 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.
- While the dough is chilling make the butter package. I found it was easiest to place all four sticks of butter together in a gallon size ziplock bag. 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. This part was really kind of hard, but just keep working it. Once the butter is in the shape of a rectangle place it back in the fridge to stiffen up again. Don't worry if your butter is not in a perfect rectangle. It's still going to work.
- Now it is time to laminate the dough, which just means fold the dough with the butter to create layers. 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. Wrap 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 3 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 chilled mine overnight).
- 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 pizza cutter or sharp knife cut the dough in half lengthwise, and then cut the dough into triangles. Cut a small vertical slit right into the middle of the straight end, and using both hands, roll croissant up pushing the sides out to either side. Place on a baking sheet about 2-3 inches apart, cover with a towel and set in a warm place to rise for 1-2 hours. The croissants will not double in size like other yeast doughs do. After one hour position a rack in the middle of the oven and preheat to 425 degrees F.
- 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. Store in an airtight container at room temperature for up to 1 day. Makes 25-32 croissants.
- To freeze the croissants before baking, complete the steps through step 8. Once all the croissants have been rolled place them on a baking sheet lined with wax or parchment paper. Cover the baking sheets and freeze for about 2 hours. Remove the pans and place the croissants in a freezer safe bag and seal. Immediately place back in the freezer and freeze for up to 6 months. To bake, allow the croissants to thaw overnight in the fridge and then bake as directed.
- Optional fillings for the croissants: 1-2 teaspoons of pure pumpkin 1 -2 teaspoons peanut butter + 1 square of chocolate 1 teaspoon cinnamon sugar 1-2 teaspoons NutellaRoll each triangle up as directed. Brush each top with egg wash and for the pumpkin and cinnamon sugar croissants, sprinkle with more cinnamon sugar. Bake as directed.
Notes
Adapted from [William Sonoma | http://blog.williams-sonoma.com/weekend-project-homemade-croissants/]
So worth it.
I am on my 3rd roll. Should I still have chunks of butter?
Hi Claudia,
After all the folding you should not have any butter leftover. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What is step 8? I want to freeze my croissants, but the recipe isn’t numbered, so I dont know when I should freeze them! please help!!
Hi Chanel! Step 8 is just before you form them into croissants! Please let me know if you have any other questions! xTieghan
Croissants didn’t rise very much after freezing them. Also instructions weren’t clear about whether to roll n flatten once or 3 times between cooling.
Taste was nice though…
They came out melt in your mouth perfect – Thank you so much for sharing your gift. First time i ever made croissants.
Thank you so much Sara!
Can I half this recipe and have it still turn out good? Or are there any modifications I should make?
Hey Jan! Yes, you can halve the recipe. You dont need to make any adjustments. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I’m not sure what went wrong but I just made this recipe and used the total amount of 4 and 1/2 teaspoons of yeast. I thought that seemed like a high number of yeast for the dough and it was since the dough wouldn’t stop rising in the fridge. And it smells super yeasty so next time I will cut down the yeast to just one tablespoon.
Hey Sylvia, sorry you had trouble. Did the rolls turn out?
Hello! How long can the dough stay in the fridge after it has been folded, before rolling it to cut. Thanks!
You can keep the dough in the fridge for 3-4 days. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
I’d like to freeze before baking…which step is #8 as directed?
You should freeze once you have rolled the rolls into their croissant shapes and place them on a baking sheet. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Just had a quick comment regarding the instructions at the bottom. It says additional sugar but I put in all 1/4 cup of sugar with the yeast. Is this ok?
Hey Joana, that is a little too much sugar for the yeast mixture. How did they turn out?
Hi, this is my first time baking croissants, and for some reason, after adding 5 cups of flour, it was still not formed into a ball. Is it okay to add more until it is? Thank you!
Hi! It is totally fine to add more flour until the dough pulls away from the sides of the bowl. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
my daughter and I are attempting to follow your step by step instructions thank you for that but i have many
years of baking and we can’t understand how you got your dough to roll with the butter layering when it is so
hard from being placed in the refrig…..we have sections of butter and keep trying to roll the dough but it does
not look like your photos and we can’t understand what we are doing wrong////////help
HI, I am really sorry for the trouble. The butter needs to be cold so that it creates layers in the dough, which makes the flakey croissant layers. It’s hard to know what the issue is without being there. Can you clarify how you are having trouble? From what I understand, it sounds ad though you just need to roll the dough out with a little more strength. Hope I can help!
I made these today Tieghan! Delicious! They turned out so flaky and buttery, yummy! What a wonderful recipe. Next time I’m trying the chocolate and maybe some marzipan too! Thanks so much! 🙂
Thank you Rain!
Hi there,
This is my second time using this recipe for croissants – the first time turned out amazing! I’m not sure what’s different this time, but the dough rose a lot in the fridge as I was chilling it over night after the third fold, probably a little more then doubled in size! Do you have any recommendations for proceeding? Can I just continue rolling out the dough and forming the croissants as usual, or is the dough not usable now?
Best,
Kelsey
HI! Just continue rolling, the rolls will be great! Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
Hi, there! I just finished making these for the first time this weekend. I’m a very experienced baker, but as I do with any first time recipe, I followed this one precisely. I also tried slightly longer baking times with each subsequent batch; I’d say 16-17 minutes was about right. The directions didn’t say anything about using parchment paper on the baking pans; I tried it with one batch and highly recommend it. The croissants didn’t stick to it (as they did to the pans without the paper — due to the eggwash) and had a beautiful, crispy browned bottom. Next time, I’d like to try a different approach with the butter: shaving it using a cheese grater as I do with biscuit recipes. I found that the solid slab approach was easy enough to do, but didn’t create the uniform distribution throughout the dough (as it chills, it clumps and creates uneven lumps that didn’t fully even out, despite all the rolling and turning). The croissants turn out fairly hollow inside (exactly as pictured); next time, I might try a different recipe and different flours (I’ve seen recipes using bread flour and cake flour) to see if that creates the striated dough layers throughout. Overall: very time consuming but not difficult and tasted great. Thank you!
Hi. I am going to try out this recipe at home before making for a group of people BUT wondering if you’ve had experience baking these in an oven with the wind turned on? The place I would end up baking them is a commercial kitchen that doesn’t have an option for no wind. I would actually be making dough, through step 8, freezing and then baking in wind… Let me know if you have any tips. Thanks!!
Hey Kim, I am sorry, I am not sure I know what wind is. Can you clarify?
I think what she meant is that she has a convection oven not a regular oven ,the fan in the convecction oven is the wind , I prefer a convection oven over a regular oven mysrlf. camille
Got it! I would reduce the oven temp to 325 degreesF. That should be perfect. Let me know if you have questions. Thank you!
Yes! A convection oven. Thank you for clarifying Camille!!
Thanks for the temperature response, HalfBakedHarvest!