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!!!


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.


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.


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


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.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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


Buttery, flaky, and perfect homemade croissants!


  • 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


  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.


  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


  1. Made croissants for the first time and the results were beautiful and delicious – thank you!! Might I add that I watched your video so many times throughout the process to make sure I got it right, that the music started humming in my head as I did the last step of rolling out and shaping the croissants? 🙂

    The biggest struggle I had was shaping the halved rectangles into true triangles. They turned out into “right triangles” instead of isosceles triangles. Don’t know if that makes sense. Also, I struggled to go from 4×5 rectangles to a 8″ triangle while still being gentle. Didn’t affect taste though!

    1. Hi Fran, so glad you enjoyed these croissants! If you shaped the dough in these exact measurements (4×5 inch rectangles), the triangles shouldn’t be even on all sides. Be extra careful stretching them and take your time. Practice makes perfect. Happy you made these!

  2. Fabulous!
    Time consuming but easy enough to follow instructions
    Having tried to make croissants only once before (that went awfully, using a different recipe)
    These were the best croissants I’ve ever eaten

    1. If I want to half the ingredients for this recipe, would I half the dimensions of the dough and butter layers as well (ex: 14×5 in dough rectangle instead of 14×10,7×5 in butter rectangle instead of 7×10)?

  3. Thank you for this recipe! I baked them this morning and all the steps were perfectly laid out. They are delicious!
    I saw you have an alternate recipe for chocolate croissants. Do you have suggestions for how to make almond croissants?

    1. Hi Annette! I haven’t mastered almond croissants yet. So glad that you tried and enjoyed these!

  4. Great directions and recipe for first time croissants! They came out excellent, and while not quite like your pictures, your step by step pictures and comments/descriptions let me know where I could have been done better. On the original lamination step my butter was a little too hard so when I tried to roll it, the butter broke instead of rolled. Lesson learned for next time! Thanks again!

  5. Hi Sally! I made this recipe today, and I encountered a problem during the first and second lamination. After the first lamination, there was a slight tear in the middle of the dough so the butter had seeped out a little, I then proceeded to refrigerate this for 30 minutes as instructed. For the second lamination, I tried to roll out the dough again but it eventually started to tear and the butter was all over the place. I badly need help! Should I have left the dough in longer to refrigerate? (I did 4 hrs as instructed). Thank you!

    1. Hi Sab! I’m glad to help. Refrigeration and an extra dusting of flour will both help here. You were right to keep that dough refrigerated. A little extra time could have helped, but what definitely could help (for next time) is dusting that torn dough with exposed butter with flour. Sprinkle flour on top and pat with your fingers to “coat” the exposed butter. This always helps!

  6. I just baked these delish, buttery croissants! It took 2 days but the light and layered butteriness is just so worth it. I’ve tried another recipe before and the croissants were tough. This is surprisingly scrumptious though I struggled with the race with melting butter and shape throughout. I’d also halved the ingredients for a smaller batch.

    Thank you, Sally, for the wonderful recipe!

  7. Just made them and they turned out great! When i made the dough, I needed to add more milk than called for, about a 1/4 cup more. I also used bread flour.

    Needed to bake for 25-30 min,

    But my daughter said they tasted better than the bakery! They are time consuming, but TOTALLY worth it! Will make again

  8. Hi Sally,
    Can I scale down the recipe to make only half the no. of croissants? Also, is there any alternative for the egg wash at the end? Can I do a milk wash instead? (Im allergic to eggs)

    1. Hi Adi, You should be able to cut the recipe in half. Yes, try a milk wash instead of egg for a nice shiny top!

  9. Amazing recipe Thank you Sally. Perfect croissants and your recipe is perfectly easy to follow.

  10. Hi Sally, I think Your recipe is super fantastic but I can’t seem to get the shaping part right, could you please elaborate more on that. Thank you 🙂

  11. So, I have used this recipe so many times!!! It’s honestly such a great recipe! The first time I used it was for a French project I had, but I normally do it with my friend because I have a really short attention span. This time I did it alone and after mixing the dough I realized I just added the milk without waiting until I mixed the other ingredients. I don’t think it will impact the outcome but I didn’t want to continue without double checking because it’s a two day process. The only thing I think it could affect is the yeast, but only because I don’t work with yeast often so I’m not 100% sure how sensitive it is. Also for new bakers let me give you a bit of advice, DONT USE MARGARINE. I did that the first time and ended up having to keep adding flour to stop the butter from leaking out, they were extremely thick. All of these recipes are super reliable though, this is my go to website for all of my recipes!

    1. Update- the croissants were fine but I would try maybe baking one croissant or something first to see if you need to lower the temperature of your oven. 400 was too hot for mine, it baked perfectly except for the bottoms which burnt. Surprisingly though, it still tasted good with the bottoms burnt. That’s impressive.

  12. Great recipe! I tried it. Thanks for sharing !

  13. Hi Sally!
    I am about to bake these croissants this weekend. My family doesn’t like consuming white sugar in any form, so I was wondering whether I could substitute the granulated sugar with brown sugar? Thank you in advance for answering!

  14. Hi Sally!
    I am making these for brunch for my daughter’s First Communion this Saturday. It’s my second time making them (they were DELICIOUS the first time I made them a few months ago, this time I have doing 2 batches- 1 regular and 1 chocolate filled!). I have it planned to start Thursday afternoon so the 4 hour long rests are over night and then Saturday morning I can just put the shaped croissants in the oven before grandparents come.
    My question is, once they are shaped and they go in the fridge for 1-12 hours after step 13, can they be in the fridge for a bit longer without being frozen? For example, if I get them shaped late Friday afternoon, can they be in the fridge for over 12 hours/under 24 hours? Is that a hard 12 hours and no more at that point??

    Thank you and happy baking!

    Diane 🙂

    1. Hi Diane! I’m so glad you enjoy these homemade croissants– and I’m glad to help here! 12 hours is ideal for that last rest, but you can extend it a bit longer if needed. There won’t be any huge problem if doing so.

  15. Hi Sally,
    I’m really stuck here, my dough is really sticky and it’s tearing apart, I tried your recipe before but it didn’t turn out great so I decided to try it again but it’s a mess. What should I do?

    1. Hi Gia, I’m glad to help. If you find that the dough is overly sticky and is tearing as you work with it, sprinkle more and more flour on it as you shape it and roll it out. Keep the dough as cold as possible, even if that means stopping during any point and refrigerating it for 15-20 minutes before continuing.

  16. This is the first recipe of yours I tried and my first time making croissants! I had a lot of fun making them and even started my 2nd batch during the lamination process of the 1st batch. They’re easier than you think, just take awhile! I can’t wait to try the chocolate version. Thanks for the video tutorial too. IT was really helpful.

  17. I will try that.Thank you so much Sally.I really appreciate

  18. Hi just wanted to say this recipe isn’t very good or accurate on how croissants are made, especially the butter slab not typically having flour added to it, and when rolling the croissants, the dough is usually rolled out to a larger rectangle before cutting to avoid having to stretch the dough by hand therefore preventing any premature butter melting from happening. Also using the double turn then single turn method will help with the structure of the dough as well. I recommend watching either of Bruno Albouze’s croissant recipe videos as I have used these to master the proper french croissant. Following his recipe will ensure a flakey outside with a *delicious* buttery inside with more visible croissant layers than this recipe yields. Also he uses grams (weight measurement) for a more accurate recipe because as with croissants, accuracy is key and grams is way more accurate than tablespoons and cups.

    1. Thanks for sharing your feedback on how to make croissants! This method works wonderfully and I’m very pleased with the results. I’ll definitely check out Bruno Albouze’s tutorials.

    2. Andrea, I’m a professional pastry chef and I come to Sally for the perspective of making challenging recipes more accessible for home adaptation. I find her tutorials outstanding. Not everyone has a gram scale at home, gee! To say her recipe isn’t very good is plain rude. We get it, everyone has an opinion. Sally, you handled this with much class. Keep up the great work! Thanks 🙂

  19. Audrey Kait says:

    These are really good! Obviously a time commitment but we enjoyed making them as a weekend project. Even my young son could help. Scrumptious croissants, it was worth it. Thanks for posting the recipe! – Audrey

  20. Hi Sally,
    I’m planning on making your croissant recipe for the weekend and I have a small question about step 13. I would like to try your method of placing the risen dough into the fridge over night after shaping and proof on the counter so I can just bake in the morning to cut some prep time. I read somewhere that someone has done that with a similar pastry recipe and the dough became super sticky and lost it’s shape. Any thoughts on how to avoid that?
    Thank you! 🙂

    1. Hilari @ Sally's Baking Addiction says:

      Hi Joyce! Was that comment on this particular dough? We haven’t experienced it losing its shape overnight, especially if covered tightly. If using enough flour during the shaping process and covering them tightly, you should be just fine!

  21. Thanks for the awesome recipe, Sally! I froze about half the dough for a couple months after step 10. It’s mostly defrosted in the refrigerator now and the dough is pretty wet. Presumably I didn’t cover it tightly enough in the freezer. Do you think it will be ok patting the dough down with a paper towel and generously flouring the working surface when rolling out to shape? Or do you have any other tips or watch outs? Thanks!

    1. Hi Megan, I have a feeling the dough will be just fine. Pat it as dry as you can before you begin working with it and yes, use lots of extra flour when shaping too. Both will help!

  22. Jasper Atrens says:

    Hi, my name is Jasper. I’m 15 year old and I really enjoy baking and cooking. I made these croissants and they were delicious! I made a few mistakes because they were my very first time but they turned out great anyway. I have a few questions because I like learning about techniques in baking. Why do you add flour to the butter later in this recipe? Most recipes I just use plain butter for the butter layer. My second question is, why do you cut a small slit at the wide end of the triangle? Thanks.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jasper, We are so happy you enjoyed the croissants! We beat the butter with flour so it has some stability. Cutting the end of the triangle helps the dough to maintain the classic crescent shape.

  23. I reviewed this recipe a few days ago but I have another question. Why did you choose to use ap flour for this recipe instead of bread flour? Most recipes I see use bread flour. Thanks.

  24. I did it! Best lamination I’ve ever gotten. Excellent instructions and fail proof recipe. Thank you! The only adjustment I will make next time is to use salted butter and to remember the egg wash. 🙂

  25. Not a fan of whipping butter before laminating it. My butter crumbled into pieces inside the dough after the first fold.
    Now I don’t know whether it’s salvageable or should I dump the whole thing.
    I had much easier time just cutting cold butter following another recipe.

    1. How did they come out? I am in the process of making some and I’ve had TONS of tearing , even though everything was still perfectly cold.

  26. I’m working on this recipe now but am wanting to get at least 20-24 croissants out of it rather than 16 (using them for a baby shower!). After laminating, do you think I could roll it out to a 12×20 rectangle and cut it one more time across to get four more croissants? Just wondering if that change in thickness would cause any huge issues?

    1. Hi Alyssa, that should be fine but I haven’t personally tested it. The croissants will be smaller and may not take quite as long to bake in the oven.

  27. I’m worried that the plastic wrap will stick to the dough/shaped croissants. Do you recommend spraying the plastic wrap with Pam?

    1. Hi Jennifer, I’ve never had that problem before. You can grease the plastic warp if you’d like but again– it’s never stuck to my dough before.

  28. Hi Sally! Can this recipe be done with normal block butter( regular baking butter) which is salted and can be used for baking.

  29. Hi there! I enjoyed the process of making these croissants! I didn’t have a stand mixer so I made the dough by hand, but the lamination and folding went perfectly! When I cute the dough into triangles, I could see the distinct layers like in your photos. My concern is that when I baked the croissants, tons of butter spilled out and puddled. I don’t know if my oven was not hot enough? I allowed the croissants to sit on the counter for 1 hour and then in the fridge overnight before baking! The final product was good, but super doughy in the middle and almost fried on the bottom (from the pools of butter).

    Thank you!

    1. Hi Sarah! This can definitely happen and while the croissants still taste fine, it can be disappointing. I’m happy to help you for next time though. It sounds like the butter was simply too hard inside your dough and these hard pieces/chunks of butter are pooling out. Before any point where you are rolling the dough or shaping the laminated dough, let it sit on the counter until the butter has slightly softened and isn’t hard and chunky underneath the layers. You’ll have an easier time laminating the dough and the butter shouldn’t pool out as much. You can also try lowering your oven temperature by 25 degrees F to help ensure the croissants bake a little more evenly, too.

  30. Reshma Kadam says:

    Hi Sally. I made croissants for the first time using your recipe . The croissants turned out delish and scrumptious….. Loved them. Watched your video multiple times and I had no doubt whatsoever while making or baking these . Thank you . My love for croissants has only increased by leaps and bounds….

1 7 8 9 10 11 13

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally