How to Make Croissants

Buttery, flaky, and perfect homemade croissants. Homemade croissant recipe, step pictures, and a how-to video on sallysbakingaddiction.com

Today we’re conquering our fears and making homemade croissants! If you’re about to run away screaming, I understand. I’m not sugarcoating it: croissants aren’t easy. Croissants require time, patience, and a lot of rolling. However, just because this recipe is advanced doesn’t mean that YOU have to be an advanced baker to try it. You can absolutely handle this recipe. ♥

Let me hold your hand through the whole process. I’m sharing step-by-step photography, a full video tutorial, plenty of tricks based on what I’ve learned, and the croissant recipe. I started working on croissants earlier this year. I studied a couple recipes, tested them, tweaked what I found necessary, and played with this dough for weeks. The croissants are golden brown, extra flaky, crisp on the outside, soft on the inside, and unbelievable warm from the oven. One bite of this delicate French pastry will immediately transport you to a quaint French bakery. I’m confident in this homemade croissants recipe and I’m confident in YOU baking them.

The good news! You need zero fancy equipment and zero special ingredients. If you’re looking for a weekend project, know how to read directions, and crave a fresh homemade pastry (don’t we all?), then stick around. You’ll be rewarded with the BEST treat ever!!!

Buttery, flaky, and perfect homemade croissants. Homemade croissant recipe, step pictures, and a how-to video on sallysbakingaddiction.com

Let’s get right into it. Making croissants is a labor of love. The long recipe directions and all these step-by-step photographs seem intimidating, but let me walk you through the basic process so you aren’t nervous.

The Process

  • make easy dough from butter, flour, sugar, salt, yeast, and milk
  • roll out dough into a large rectangle
  • make the butter layer (I have an easy trick for this!!!)
  • enclose the butter layer inside the dough
  • roll out the dough into another large rectangle, then fold it back together
  • roll out the dough again, fold it back together again
  • roll out the dough one more time, fold it back together
  • shape the croissants
  • bake

There’s resting time between most steps, which means most of the time is hands off. To help us develop all the layers, croissant dough needs to rest in the refrigerator often. That’s why I call making croissants a project. Do it over a couple days with long breaks between the steps.

Buttery, flaky, and perfect homemade croissants. Homemade croissant recipe, step pictures, and a how-to video on sallysbakingaddiction.com

All that rolling out and folding back together? That’s called LAMINATING.

What is Laminated Dough?

Laminating dough is the process of folding butter into dough many times, which creates multiple alternating layers of butter and dough. When the laminated dough bakes, the butter melts and creates steam. This steam lifts the layers apart, leaving us with dozens of flaky airy buttery layers.

We’re going to laminate the dough 3 times, which will create 81 layers in our croissants. Yes, 81! Let me paint that picture for you.

  • Start with dough, butter layer, dough = 3 layers
  • Roll it out and fold it into thirds = 9 layers
  • Roll that out and fold it into thirds = 27 layers
  • Roll that out one last time and fold it into thirds = 81 layers

So we’re only laminating the dough 3 times, but that gives us 81 layers. When the croissants are rolled up and shaped, that’s one 81 layer dough rolled up many times. So when you bite into a croissant, you’re literally biting into hundreds of layers.

Isn’t that SO COOL???

Buttery, flaky, and perfect homemade croissants. Homemade croissant recipe, step pictures, and a how-to video on sallysbakingaddiction.com

Croissants Video Tutorial

Watch me make croissants in this video. I talk you through the whole video too.

Now let’s see everything come together in step-by-step photographs.

How to make croissant dough on sallysbakingaddiction.com

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

DOUGH

Croissant dough begins with butter, flour, sugar, salt, yeast, and milk. Unlike most yeasted doughs that require warm liquid to activate the yeast, you’re going to use cold milk. The yeast will work its magic later on in the recipe. In the beginning steps of croissants, the dough should always be cold. If, at any point, the dough becomes too warm… stop. Stop what you’re doing and place the dough back in the refrigerator for 20 minutes.

The mixer will beat the dough for about 5 minutes. Stand by your mixer as it works the dough. This dough isn’t particularly heavy, but your mixer will still get a workout. Did you see my Instagram story when my mixer FELL OFF MY COUNTER? I walked away at the wrong time and the whole thing danced off the counter. Unplugged itself and everything. Don’t make my mistake!

We made the dough, now we’re going to cover it and let it rest in the refrigerator for 30 minutes.

How to make croissant dough on sallysbakingaddiction.com

Now let’s roll out the dough into a 14×10-inch rectangle. Use a clean ruler or measuring tape. The ruler or measuring tape, besides your rolling pin, is the most crucial tool when making croissants.

I recommend using a silicone baking mat. While we will still lightly flour it, the mat is nonstick and it’s a handy guide for the exact measurement. You also need to transfer the dough to a baking sheet and the silicone baking mat makes that possible.

The dough isn’t extremely cold after only 30 minutes in the refrigerator, so it will be easy to roll out. Be precise with the 14×10-inch measurement. The dough will want to be oval shaped, but keep working the edges with your hands and rolling pin until you have the correct size rectangle. You can see how I do all this in the video above.

How to make croissant dough on sallysbakingaddiction.com

Cover the rolled out dough and chill it for 4 hours or overnight. Literally pick up the silicone baking mat, put it on top of your baking sheet, cover the dough, and chill it. I usually chill it for 4 hours because there is one more 4 hour or overnight chill period coming up. That’s when I typically chill it overnight, making this a 2 day recipe.

BUTTER

Many croissant recipes instruct you to shape extremely cold butter into a rectangle or square. Have you ever tried to manipulate cold sticks of butter into another shape? It’s really hard. I learned the following trick from Zoe at Zoe Bakes. Please go follow Zoe, she is the absolute best. ♥

Start with softened butter, beat it with flour so it has some stability, then spread into a rectangle and chill it. It’s 100x easier to shape softened butter than it is to shape cold butter. Thank you Zoe!

How to make the butter layer for homemade croissants on sallysbakingaddiction.com

You can use any butter you like best. If you’re going to spend money on European style butter, croissants are when to do it. If I’m being honest, I use store-brand butter and love the croissant’s flavor. It’s butter. It’s going to be good regardless.

The butter rectangle is 7×10 inches, half the length of the dough and the same width, so it fits into the dough. We will chill the butter rectangle right on the silicone baking mat. After it’s chilled, we can peel it right off and place it on the dough to begin lamination.

How to make the butter layer for homemade croissants on sallysbakingaddiction.com

Make sure you only chill the butter for about 30 minutes. Our goal is to have the croissant dough and butter be the same temperature. It makes lamination possible. Butter solidifies much quicker than a soft dough, so that’s why our dough will chill for 4 hours and our butter will only chill for 30 minutes. Make sense?

How to laminate dough for homemade croissants on sallysbakingaddiction.com

Because you shaped the butter into the precise 7×10-inch size, it fits nicely on the 14×10-inch dough. (After the butter rectangle chills, you can always cut sharp edges with a pizza cutter or knife to make it the appropriate size.)

Fold the cold dough over the cold butter. Use your fingers to seal the butter inside.

How to laminate dough for homemade croissants on sallysbakingaddiction.com

Now we’re going to laminate the dough 3x with a 30 minute break between the 2nd and 3rd time. Why between the 2nd and 3rd time? Because our dough has been out of the refrigerator for long enough by this point and needs to be chilled again. 30 minutes is plenty.

I do not have step-by-step pictures of the lamination process because it’s time sensitive and the dough just became too warm as I tried to set up the shot. However, you can see me laminate the dough and talk through the process in the video above. (3:20-5:15 minutes) Watching me work through this step is more helpful anyway.

Our dough has been rolled out and folded 3x, now it’s time to rest.

Homemade croissant dough recipe on sallysbakingaddiction.com

Cover the laminated dough and chill it for 4 hours or overnight. This is when I usually chill it overnight.

How to laminate dough for homemade croissants on sallysbakingaddiction.com

Roll out the dough 1 more time. This time you’ll roll it into an 8×20-inch rectangle.

Use your pizza cutter and slice the rectangle down the center to create two 4×20 rectangles. Then slice across 3x to create eight 4×5-inch rectangles.

How to shape homemade croissants on sallysbakingaddiction.com

Look at all these layers!!!!

Croissant dough on sallysbakingaddiction.com

Now slice each of the 8 rectangles into 2 triangles. Using your fingers or a rolling pin, stretch the triangles to be about 8 inches long. Do this gently as you do not want to flatten the layers. Cut a small slit at the wide end of the triangle, then tightly roll up into a crescent shape making sure the tip is underneath.

How to shape homemade croissants on sallysbakingaddiction.com

Loosely cover the shaped croissants and allow to rest at room temperature (I suggest just keeping them on the counter) for 30 minutes, then place in the refrigerator to rest for 1 hour. Unlike a lot of croissant recipes, I prefer the shaped croissants to be cold going into the oven. They won’t spread as much. They will rise and proof for the 30 minutes at room temperature and continue to do so in the refrigerator for 1 hour.

The croissants are ready to bake after that! FINALLY.

Brush them with egg wash (egg + milk).

How to make homemade croissants on sallysbakingaddiction.com

Bake.

Buttery, flaky, and perfect homemade croissants. Homemade croissant recipe, step pictures, and a how-to video on sallysbakingaddiction.com

Indulge. Because after making the dough and rolling it out a million times, you completely deserve to. Interested in chocolate croissants? That recipe is coming later this month. 🙂 (Update: here is my chocolate croissant recipe!)

Buttery, flaky, and perfect homemade croissants. Homemade croissant recipe, step pictures, and a how-to video on sallysbakingaddiction.com

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How to Make Croissants

  • Author: Sally
  • Prep Time: 12 hours, 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 13 hours, 10 minutes
  • Yield: 16 croissants
  • Category: Pastries
  • Method: Baking
  • Cuisine: French

Description

Buttery, flaky, and perfect homemade croissants!


Ingredients

  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
  • 4 cups (500g) all-purpose flour, plus more for rolling/shaping
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons salt
  • 1 Tablespoon active dry or instant yeast
  • 1 and 1/2 cups (360ml) cold whole milk

Butter Layer

  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 2 Tablespoons (16g) all-purpose flour

Egg Wash

  • 1 large egg
  • 2 Tablespoons (30ml) whole milk

Instructions

  1. Preliminary notes: Watch the video above and use the step-by-step photos before you begin. Read the recipe before beginning. Make room in the refrigerator for a baking sheet. In step 6 and again in step 13, you will need room for 2 baking sheets.
  2. Make the dough: Cut the butter in four 1-Tablespoon pieces and place in the bowl of an electric stand mixer fitted with the dough hook attachment (or you can use a handheld mixer or no mixer, but a stand mixer is ideal). Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium-high speed and beat the dough for at least 5 full minutes. (If you don’t have a mixer, knead by hand for 5 minutes.) The dough will be soft. It will (mostly) pull away from the sides of the bowl and if you poke it with your finger, it will bounce back. If after 5 minutes the dough is too sticky, keep the mixer running until it pulls away from the sides of the bowl.
  3. Remove dough from the bowl and, with floured hands, work it into a ball. Place the dough on a lightly floured silicone baking mat lined, lightly floured parchment paper lined, or lightly floured baking sheet. (I highly recommend a silicone baking mat because you can roll the dough out in the next step directly on top and it won’t slide all over the counter.) Gently flatten the dough out, as I do in the video above, and cover with plastic wrap or aluminum foil. Place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 30 minutes.
  4. Shape the dough: Remove the dough from the refrigerator. I like to keep the dough on the silicone baking mat when I’m rolling it in this step because the mat is nonstick and it’s a handy guide for the exact measurement. Begin flattening out the dough with your hands. You’re rolling it out into a rectangle in this step, so shaping it with your hands first helps the stretchy dough. Roll it into a 14×10-inch rectangle. The dough isn’t extremely cold after only 30 minutes in the refrigerator, so it will feel more like soft play-doh. Be precise with the measurement. The dough will want to be oval shaped, but keep working the edges with your hands and rolling pin until you have the correct size rectangle.
  5. Long rest: Place the rolled out dough back onto the baking sheet (this is why I prefer a silicone baking mat or parchment because you can easily transfer the dough). Cover the rolled out dough with plastic wrap or aluminum foil, place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 4 hours or overnight. (Up to 24 hours is ok.)
  6. Butter layer (begin this 35 minutes before the next step so the butter can chill for 30 minutes): In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and flour together until smooth and combined. Transfer the mixture to a silicone baking mat lined or parchment paper lined baking sheet. (Silicone baking mat is preferred because you can easily peel the butter off in the next step.) Using a spoon or small spatula, smooth out into a 7×10-inch rectangle. Be as precise as you can with this measurement. Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes. (No need to cover it for only 30 minutes.) You want the butter layer firm, but still pliable. If it gets too firm, let it sit out on the counter for a few minutes to gently soften. The more firm the butter layer is the more difficult it will be to laminate the dough in the next step.
  7. Laminate the dough: In this next step, you will be rolling out the dough into a large rectangle. Do this on a lightly floured counter instead of rolling out on your silicone baking mat. The counter is typically a little cooler (great for keeping the dough cold) and the silicone baking mat is smaller than the measurement you need. Remove both the dough and butter layers from the refrigerator. Place the butter layer in the center of the dough and fold each end of the dough over it. If the butter wasn’t an exact 7×10-inch rectangle, use a pizza cutter or sharp knife to even out the edges. Seal the dough edges over the butter layer as best you can with your fingers. On a lightly floured counter, roll the dough into a 10×20-inch rectangle. It’s best to roll back and forth with the shorter end of the dough facing you, like I do in the video above. Use your fingers if you need to. The dough is very cold, so it will take a lot of arm muscle to roll. Again, the dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Fold the dough lengthwise into thirds as if you were folding a letter. This was the 1st turn.
  8. If the dough is now too warm to work with, place folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 2nd turn. I usually don’t have to.
  9. 2nd turn: Turn the dough so the short end is facing you. Roll the dough out once again into a 10×20-inch rectangle, then fold the dough lengthwise into thirds as if you were folding a letter. The dough must be refrigerated between the 2nd and 3rd turn because it has been worked with a lot by this point. Place the folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 3rd turn.
  10. 3rd turn: Roll the dough out once again into a 10×20-inch rectangle. Fold the dough lengthwise into thirds as if you were folding a letter.
  11.  Long rest: Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight. (Up to 24 hours is ok.)
  12. At the end of the next step, you’ll need 2 baking sheets lined with silicone baking mats or parchment paper. The dough is currently on a lined baking sheet in the refrigerator, so you already have 1 prepared!
  13. Shape the croissants: Remove the dough from the refrigerator. On a lightly floured counter, roll the dough out into an 8×20-inch rectangle. Use your fingers if you need to. Once again, the dough is very cold, so it will take a lot of arm muscle to roll. The dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Using a pizza cutter or sharp knife, slice the dough in half vertically. Each skinny rectangle will be 4-inches wide. Then cut 3 even slices horizontally, yielding 8 4×5-inch rectangles. See photo and video above for a visual. Cut each rectangle diagonally to make 2 triangles. You have 16 triangles now. Work with one triangle at a time. Using your fingers or a rolling pin, stretch the triangle to be about 8 inches long. Do this gently as you do not want to flatten the layers. Cut a small slit at the wide end of the triangle, then tightly roll up into a crescent shape making sure the tip is underneath. Slightly bend the ends in towards each other. Repeat with remaining dough, placing the shaped croissants on 2 lined baking sheets, 8 per sheet. Loosely cover with plastic wrap or aluminum foil and allow to rest at room temperature (no warmer! I suggest just keeping on the counter) for 30 minutes, then place in the refrigerator to rest for 1 hour or up to 3 hours. I prefer the shaped croissants to be cold going into the oven. When you poke the dough with your finger, it will slowly bounce back. That means they are ready to be baked.
  14. Preheat oven to 400°F (204°C).
  15. Egg wash: Whisk the egg wash ingredients together. Remove the croissants from the refrigerator. Brush each lightly with egg wash.
  16. Bake the croissants: Bake until croissants are golden brown, about 20 minutes. Rotate the pans halfway through baking. If croissants show signs of darkening too quickly, reduce the oven to 375°F (190°C).
  17. Remove croissants from the oven and place on a wire rack to cool for a few minutes before serving. They will slightly deflate as they cool.
  18. Croissants taste best the same day they’re baked. Cover any leftover croissants and store at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months, then thaw on the counter or overnight in the refrigerator. Warm up to your liking.

Notes

  1. Make Ahead Instructions: Croissants are perfect for getting started ahead of time. The dough can rest for 4 hours or overnight in step 5 and again in step 11. You can also freeze the dough after the 3rd turn in the lamination process (after step 10). Instead of the 4 hour rest in the refrigerator in step 11, wrap the dough tightly in plastic wrap or aluminum foil, place in a freezer zipped-top bag, and freeze for up to 3 months. Thaw in the refrigerator and continue with step 12.
  2. Special Tools: KitchenAid Stand Mixer | Rolling Pin | Pizza CutterPastry Brush | Silpat Baking Mat | Baking Sheet
  3. Yeast: I use and recommend Red Star Platinum, an instant yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  4. Keep Dough Cold: Make sure the dough is ALWAYS cold. If it warms up too much, stop what you’re doing and place the dough back in the refrigerator for 20 minutes.
  5. Floured Surface: Lightly flour the work surface, your hands, the dough, and the rolling pin as you work.
  6. Air Bubbles: Are there air bubbles in your dough as you roll? That’s ok. Pop them with your fingers or a toothpick, then lightly flour where you popped the air bubble.
  7. Croissants for Brunch: I recommend starting the recipe the day before in the early afternoon. Complete steps 1-10, then let the laminated dough have a long rest in the refrigerator overnight (step 11). Begin step 13 2-3 hours before brunch.
  8. Dough adapted from Joy of Baking, Fine Cooking, and Epicurious
Buttery, flaky, and perfect homemade croissants. Homemade croissant recipe, step pictures, and a how-to video on sallysbakingaddiction.com

312 Comments

  1. I’ve been planning on creating them myself for a while now and I feel like the next few days are going to be thé moment to finally do so.
    I do have a question I hope you could help me with.. If it says to rest them overnight, would it be bad if it’s a longer rest than the prescripted 12 hours? I would say it wouldn’t really matter, if the dough would be in the fridge a bit longer, but I’m not reaally sure.. Hope you can help!
    Thanks <3

  2. Best croissant recipe, hands down! I made the chocolate ones, but I also made a ham and cheese one, and an apple pie version. I’m going to have a coronary, eating all this butter! This is a pretty no-fail recipe. I’ve baked them twice this week with outstanding results. Hubby loves them, too, of course. Thank you!

    1. For the final rest after shaping I recommend them staying in the refrigerator for 1 hour or up to 3 hours. If you wish to do a long overnight rest it’s best to do it up in step 11!

  3. These croissants turned out Amazing!! Buttery, flaky and delicious! This was my first time making them. I have a question. This morning when I got the dough out of the fridge (I did my long rest, step 11, overnight) I noticed the dough had risen. I was slightly panicked because I wasn’t sure this was supposed to happen. I decided not to freak out, I rolled and shaped my croissants- I made half plain and half chocolate…. then I left them on the counter for 30 minutes and in the fridge for just over an hour. They did NOT rise At All during this time even though I was expecting them too rise- still didn’t panic lol. I egg washed them and put them in the oven and they doubled in size during the baking process!! Why did they Not rise after shaping? Does this have anything to do with the rise that happened in the fridge? Is that ok if it happens that way?

    1. Hi Erin, I’m so glad that you tried these and that you enjoyed them so much! The long first rise is perhaps why they didn’t rise as much the second time, but if the end result was successful then there wasn’t anything wrong with it!

      1. Yes, they turned out perfect… my second batch turned out even better. I rolled my dough thiner, got my more rolls in the shaping process for both the plain and chocolate croissants. My third batch of dough in on its first rest now. Lol, my husband is now having flashbacks to when I had to perfect my French Macarons – when I make up my mind to perfect something I pretty much think of nothing else lol. And, I am testing a few proof ones from batch two in the freezer to see how they bake up from frozen in a couple days time. I’ve been buying lovely all butter croissants from our local Harris Teeter grocery store- tastes just like being in France- then bakery manager allows me to buy them frozen, already proofed, and they go into the oven at 375 for 25 minutes and are delicious for a quick French craving fix, sadly they don’t have chocolate croissants so my quest has been to make and freeze proofed ones to satisfy my occasional need to feel like I am sitting in a cafe in the south of France sipping my latte while flakey butter layers filled with Valrhona chocolate add pounds to my thighs… winters coming it’s time to bulk up lol

        Thanks again for such a well written and documented recipe. I always know I can count on you for outstanding results. I always use a kitchen scale when I bake and find working in grams the absolute best way to go so I really appreciate that. We’ve lived in Munich a couple of times and I can always refer my European and other expat friends to your recipes because they don’t have to convert anything! Just read and bake!!!

  4. I’ve done this twice and had so much fun! And they’ve gotten better each time. But They are always a tiny bit dry. I love crackly croissants, but how do I balance crackly with tender? And how do bakeries make the top glossy and not dried out?

  5. I made these this weekend and it was so much fun! I followed the recipe to the letter and they didn’t raise very much at all and some butter came out in the baking. I fear that when I am stretching the triangles out before rolling them into shapes I am distrubing the butter layers? Any suggestions for next time?

    1. Hi Lauran! I am just seeing your question now- what always helps keeping that butter in the shaped croissants is to chill the shaped croissants before baking. Chilling for at least 1 hour in the refrigerator helps. Also, you could be stretching the triangles too much– just give them a light pull to shape them.

  6. I followed this recipe exactly, and it all looked great until the proofing. As a baker, I did not think they looked proofed enough after the 1.5 hours (room temp & fridge), but based on other reviews that said theirs did not rise, I went ahead and baked them. Big mistake! While they did raise during baking, a LOT of butter leaked out, and they were basically sitting in pools of butter. The inside was flaky, but they layers were not nearly separated enough. When looking up proofing time for croissants, all other recipes call for 2.5 hours of proofing in a cool room. My kitchen is about 70 degrees, so maybe not warm enough for the first proof, but I would think these would need at least 3 hours in the fridge to proof correctly, or much more time at room temp

    1. Hi Kendra, What type of yeast are you using? I use and recommend Red Star Platinum, an instant yeast. If yours is an active yeast the rise time will be longer.

      1. It’s Hodgins Mill active dry yeast. I am planning on trying again this weekend using a longer rise time as I do have a very cool kitchen, and see if that works. I will let you know. Thanks!

  7. Hello Sally!

    I’ll be making the chocolate croissants for a company thing soon but figured since I never made something so complex, I’d start with this recipe to practice.

    I haven’t gotten to the baking part but I laminated my dough last night and have it chilling in the fridge until I get home from work tonight. I ran into a few issues.

    The first 4 hour rest, I let the dough rest overnight – less than 24 hours but definitely more than 12. I then made the butter layer which ended up being slightly too big for the dough somehow even though I was measuring at every step. So I just sliced off some pieces of butter and stacked it on top of the layer of butter. After rolling the dough out, I have a lot of big chunks of butter throughout the dough including some areas where pieces kind of popped out. It definitely doesn’t look as smooth as the surface of your dough. Perhaps I let the butter chill too long? What is the butter supposed to feel like before lamination? Should it be creamy enough to incorporate through dough?

    Like I said I’ll try baking tonight but do you think there’s any way to save this specific batch? If not and it doesn’t turn out, I guess that’s what practice is for.

    Thank you!

    1. Hi Paul! Happy to help. The butter shouldn’t be too hard inside the dough– it should be cool and relatively soft and pliable. (Not creamy to mix with the dough, no.) If it’s too hard, not all is lost. You’ll still have some wonderful lamination. You can continue on with your batch. I know you’ll still have some delicious layers.

  8. Hi Sally
    Thanks for the recipe. My croissants did turn out however they were a bit dry. I had to use more flour in my dough as it was really runny and I think that’s what made it dry. It lacked that real buttery taste. However they did come up nicely and everyone enjoyed them good for my first time.

  9. OMG!!! I was looking for a crossiant recipe to email to my daughter-in-law. I stumbled onto your recipe. I make morning buns because I don’t cut the crossiants out very well. But your method is fool-proof. Winner winner chicken dinner
    I have one small easy tip for the butter block. I place it in a freezer bag roll it out place in fridge. When the dough is ready place on top of dough and roll out. Hope that helps

    1. Hi Anna! Make sure you’re following the recipe including each particular folding/laminating step. If the croissants are doughy in the middle, I fear they aren’t cooked long enough.

  10. Hi Sally, Great recipe! I wanted to know if there is a possibility to do form a dough without the electric mixer? Please do let me know. Would be of great help. Thanks!

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