How to Make Croissants

croissants on a wood serving tray

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!!!

croissants

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.

croissants on a wood serving tray

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???

croissants on a wood serving tray

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.

croissant dough in a stand mixer glass bowl

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.

croissant dough in a ball on a baking sheet covered with plastic wrap

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.

croissant dough rolled out onto a silpat baking mat

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!

whipped butter in a glass bowl

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.

rectangle of butter on a silpat baking mat

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?

butter rectangle on top of croissant dough on a silpat baking mat

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.

overhead image of folded croissant dough on a silpat baking mat

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.

folded croissant dough

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

croissant dough rolled into a rectangle on a baking sheet with plastic wrap

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.

croissant dough rolled out and cut into squares

Look at all these layers!!!!

stack of croissant dough

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.

dough cut for one croissant before rolling

Loosely cover the shaped croissants and allow to rest at room temperature (I suggest just keeping them on the counter) for 1 hour, 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 1 hour at room temperature and continue to do so in the refrigerator for another hour.

The croissants are ready to bake after that! FINALLY.

Brush them with egg wash (egg + milk).

croissants on a baking sheet before baking

Bake.

croissants on a white cake stand

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!)

croissant on a black plate

FAQ: Why Are There Are Chunks of Butter in my Dough & Why Did Butter Leak Out of the Croissants?

These are 2 common questions and I’m happy to sum it all up for you. Some butter leakage during the baking process is normal and expected, however if your baking croissants are sitting on pools of butter, your butter layer may have been too cold. It would make sense to give the best temperature for the butter layer, but you’re really looking for texture. You want the dough and sheet of butter to be similar in softness. If the butter layer is too hard, it will crack and split under the dough. Let it sit at room temperature to soften before the laminating process (step 7) OR reduce the chill time in step 6 down from 30 minutes to about 15.

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homemade croissants on a platter

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 (spoon & leveled), 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 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 keeping on the counter) for 1 hour, then place in the refrigerator to rest for 1 hour or up to 12 hours. (Or freeze, see freezing instructions.) I prefer the shaped croissants to be cold going into the oven.
  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. You can also freeze the shaped croissants after they rest for 1 hour at room temperature in step 13. (Before placing in the refrigerator.) Cover them tightly and freeze for up to 1 month. Thaw completely in the refrigerator, then bake as directed.
  2. Special Tools (affiliate links): 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. You can use active dry yeast instead if needed. No changes to the recipe or prior proofing required; just mix it in as instructed. (Most modern yeasts are already active!) 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

617 Comments

  1. christina poindexter says:

    Mine came out great. I trimmed the folded edges off the last rectangle, before cutting my pieces, to ensure maximum rise and I have to totally second your cold proofing recommendation. I tried a few without cold-proofing and they didn’t have quite as much rise and seeped just a bit of their butter. Well done! Thank you for this recipe. My kids have requested I fill them with ham and gruyere next time….

  2. Tried it for the first time and followed every step . Amazing !!!!! Thank you so much .

  3. Went in with trepidation and great expectations. During the long rest, I resigned myself to non-flaky “croissants” that leaked out all the butter. To my surprise and delight, they came out perfectly flaky and delicious. I’d call this a fool-proof recipe even for the pastry novice like myself. Definitely made the regular baking rotation in my kitchen.

  4. Can the baked croissants be frozen? What would be the best method for that? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      You can freeze the baked croissants for up to 3 months, then thaw on the counter or overnight in the refrigerator. Warm up to your liking.

  5. So happy to have made this recipe! My husband loves croissants, and this recipe, being my first time to ever make croissants, did not disappoint! He absolutely loved them! Thank you!

  6. hey sally !
    I just wanted to ask instead of a silpat can I use baking paper? Will it affect the outcome of the croissants?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Zoe, Baking or parchment paper works. Happy baking!

  7. Followed the steps and it seemed hard at first but it actually wasn’t and it came out perfectly

  8. EDIT: Currently waiting for the overnight cool down, but am I missing something – you would have to do 4 turns of the dough to get 81 layers, no? (you mention you get 81 layers after 3 turns) The first fold makes 3 layers, the second makes 9 and the third makes 27 – you would need a fourth to get 81 – have I got something wrong here? Thanks for the recipe!

    1. Hi Rich, I’m happy to clarify. Start with dough, butter layer, dough which is 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. Does that make sense?

  9. Pooja Bachani says:

    I made these a few weeks ago and they turned out amazing! Tagged you guys on social 🙂

    Now I have 10 in the freezer after the shaping stage and I am wondering, can I just pop them in the oven directly from the freezer or do they need to thaw? If yes to the thawing, how can I expedite that?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Pooja, We are so glad you enjoyed this recipe! We do recommend thawing the frozen shaped croissants completely in the refrigerator, then bake as directed.

    2. I just looked at directions on raw croissant dough sold preformed at a local store, and it said to let thaw at room temperature for two hours before baking. Hope that helps!

  10. Any tips for making these dessert croissants? Chocolate perhaps?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jan, Here is exactly how to make Chocolate Croissants. Enjoy!

  11. It was so difficult to get the butter layer to stay in the dough, no matter how much I sealed it, it would burst out upon rolling, don’t know where I went wrong! 🙁

  12. Hi
    I tried your recipe and it came out great lots of layers and flaky , some butter leaked out, is there anything i can do to prevent this?
    secondly if I wanted to make half the amount would the measurements when rolling out half as well?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi AT, If you find that the butter is leaking as you work on the lamination steps, stop what you’re doing and chill the dough for 20 minutes in the refrigerator, then return to it. This amount of time helps solidify the butter. You should be able to cut the recipe (and measurements) in half.

  13. Hi Sally,
    my boyfriend and I are attempting to make these croissants right now actually, but the dough doesn’t seem to be pulling from the bowl at all – it’s just staying sticky and hard to work with… I don’t have a fancy mixer with the wide paddle attachments, just 2 separate dough hooks but they don’t seem to be having the same effect… how can I go about fixing my dough? mix it more or should I switch to kneading? Like I said though, my dough is very sticky.

    1. Hi Tyler, I’m just seeing your question now. I realize this is after you’ve likely completed the recipe, but working the dough by hand may be more ideal than using the two beaters. If the dough is just too wet and sticky, add a little more flour as you work with it. (About 1/4 cup should help.)

  14. I’m starting to make these— two questions— if I don’t have whole milk, can I use 2% or half n half? I just noticed that my butter is salted— is that ok or should I run to the store?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Linda, A lower fat milk is fine in a pinch but the dough will not be as rich. If you choose to use salted in the dough, reduce the salt to 1 and 1/4 teaspoon.

      1. I made these yesterday & cooked them up this am!! Your video was a huge help. They were amazing! They rose beautifully & were light & flaky. The only thing is that they didn’t stay beautifully rolled once they baked… they kind of came a bit “undone”. But they were wonderful!! Thanks!

  15. Albert Mihalcik says:

    I live in the Las Vegas, NV area I was told I may have to lessen the flour due to the higher altitude. Do you have any recommendations?
    Thanks
    AL

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Albert, I wish we could help, but we have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

    2. I haven’t made this recipe, but I have been experimenting at high altitude. I have found that ~1/2 cup less flour is sufficient for me from the initial recipe, but I always add the flour last and put 1/4 – 1/2 c at a time.

    3. Thank you for the updated recommendations. I did repeat the recipe after carefully reading the directions. The error was mine. In the premixed of the yeast portion.
      The croissants were shared with my neighbors. They couldn’t believe I made them
      Combo of plane. And chocolate
      Thank you so much
      Al

  16. Fantastic!
    I loved watching the video!
    I have a lot more respect for Croissants now than ever before!
    It’s dangerously delicious but wondered if I could replace white flour for wheat and how can I reduce the cholesterol?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ashraf, For best taste and texture, we recommend sticking with all-purpose flour. The croissants will taste heavy and dense with whole wheat flour.

  17. Hello, I want to ask regarding this part: “When you poke the dough with your finger, it will slowly bounce back. That means they are ready to be baked.” How long does it typically take for the refrigerated dough to be ready to bake? I’m planning on making the dough at my house ahead of time, but bake it at a friend’s house for a project and therefore, I need to know the estimated time and whether it’s possible to do that. Thank you!

    1. Hi Lila! At least 1 hour and up to 12 hours.

  18. Would a plant milk work instead of whole milk? Can’t wait to try these babies! Love all of your recipes!

  19. I am in the final resting stage after third lamination. During rolling, lumps of butter were visible, but rolling was manageable. I did not see any such lumps in your very helpful video. Was the butter not warm enough even though it spread smoothly after the flour blending phase? I appreciate your feedback.

    1. Hi Joy, I’m just seeing your question now. It sounds like the butter may not have been warm enough. When the butter is colder than the dough, it may break apart within the layers. It’s completely fine, but you may not get as many flaky layers in the finished croissants. How did they turn out?

  20. Just made these croissants for my weekend baking project! I made a few of each flavor- butter, chocolate, and ham/cheese. It was a fun project and they turned out perfect!! Thanks for another great recipe, Sally!

  21. Hi, I’m about to start this Croissant project but I realized I’ve got plant based butter and is salted , should I get just regular salted butter? Or is ok to used plant based butter?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Marcie, We have not tested this recipe with a plant based butter and fear that they would not bake up properly without real butter. But let us know if you test anything!

  22. Hi Sally, first of all, LOVE your blog and all your recipes are my go-to! I made this recipe and the croissants came out very tasty and super flaky with so many layers. The only thing is that the inside dough was still uncooked (and I left it for more 20 minutes until golden brown). I’m just wondering why that happened? Do you have any advice for the next time?

  23. They’re in the oven now and I can see the butter leaking out everywhere….what did I do wrong? I’m sure they’ll still be good but just wondering for next time.

    1. Kristina Williams says:

      I’m having the same issue. Mine are in the oven in a pool of butter lol

    2. Taunia Mathias says:

      Mine did this too and they were in a rimless baking sheet and my oven caught fire.

  24. Brenda Johnson says:

    Hi Sally,
    I have the croissants rolled and frozen. I know that you thaw overnight in the refrigerator, do you also let them rest at room temperature for an hour before baking?
    I froze them right after rolling. Thank you.

    1. Hi Brenda, it’s best to freeze them after 1 hour of resting at room temperature. If you skipped that step, that’s fine, you could bake them right after thawing. But for extra layers, you may want to let them sit at room temperature for 1 hour after thawing and before baking.

  25. Hi. Would there be any issues using bread flour instead of all-purpose flour? I’ve seen a lot of croissant recipes use bread flour, so just wondering.

    Thank You,
    Chad

    1. Hi Chad, you can use bread flour instead of all-purpose flour. (Same amount.) In fact, the dough is a little easier to work with when using bread flour. However, I find they taste lighter with all-purpose. Let me know how you like them.

  26. Hi Sally,

    My dough was full with chunks of butter. So in the oven the croissants were swimming in a puddle of melted butter. I guess the butter was too cold while laminating, right? How can I know the butter is the right temperature for laminating?

    1. Hi Lizzy, some butter leakage during the baking process is normal and expected, however your butter may have been too cold. It’s hard to give the best temperature because you’re really looking for texture here. You want the dough and sheet of butter to be similar in softness. If the butter layer is too hard, it will crack and split under the dough. Let it sit at room temperature to soften before the laminating process OR reduce the chill time down from 30 minutes to maybe about 15.

  27. Hi! Can I make the croissants without mixer?

    1. Stephanie @ Sally's Baking Addiction says:

      You can, Alina, You can use a large bowl and spatula or wooden spoon to combine the ingredients, then knead by hand for 5 minutes in step 2.

  28. I’ve always wanted to make croissants from scratch and these were great! However, i had issues stretching the triangles to be 8in especially with the butter melting in my hands. The croissants turned out slightly bubbly on top and not really like the photo.

    What did I do wrong?

  29. Hi Sally,

    I love this recipe of yours it turns out amazing!
    However sometimes while baking I have noticed that the butter melts out and the croissants are floating in it – is there something wrong that has been done or any way it can be fixed? It doesn’t happen always but sometimes.

  30. Prior to baking, I watched the video and read the instructions very carefully. I also referenced the instructions many times throughout, and these turned out great!! I even put a little homemade frangipane in half of them, which was delicious. My only issue — which I feel is likely due to my baking pans, using parchment paper instead of silpat, and my goofy oven — was that the bottoms got a little darker than I expected. The tops were perfectly golden and flaky, and the insides were not overdone. For this being my first attempt at croissants, I am so pleased!! I had no issues with butter leakage. What a nice way to just slow down and get fully immersed in something 🙂

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