Easy croissant recipe for making the best homemade croissants!
These croissants are crispy on the outside, buttery and flaky inside, with a lovely golden color. They make a perfect treat for breakfast or brunch.
What I love about this easy croissant recipe
Croissants are made from a layered, yeast-leavened dough. Traditionally the dough is laminated with butter by repeatedly rolling and folding. This recipe uses a simplified method that is faster and easier than the classic technique while still producing light, layered croissants.
No special equipment is required, and the ingredients are simple and easy to find. The croissant pastry sheets freeze well, so you can prepare ahead and bake when needed.
Below are three main steps to make these delicious croissants.
Ingredients for Easy Croissant Recipe
- Flour: 400 g
- Milk: 260 ml (warm to activate yeast)
- Butter: 180–200 g (unsalted)
- Sugar: 4 tbsp (about 60 g)
- Salt: 1/4 tsp
- Active dry yeast: 1 tsp (or instant yeast)
- For egg wash: 1 egg + 1 tsp milk, beaten
Method
This recipe breaks down into three clear steps: prepare the pastry sheet, proof the shaped croissants, and bake them. Detailed steps are below.
Step 1. Prepare the pastry sheet
(1) Prepare the dough
Activate the yeast by dissolving 1 tsp active dry yeast and 4 tbsp sugar in 260 ml warm milk. Let it sit briefly until foamy.
Mix 400 g flour with 1/4 tsp salt. Combine the dry ingredients with the milk-yeast mixture in a large bowl and mix until you have a smooth, evenly hydrated dough.
Knead lightly if needed to bring the dough together, aiming for a uniform texture.
(2) First proofing
Cover the dough and let it rise for 1½ to 2 hours, or until doubled in size. Once risen, gently deflate and divide into 12 equal pieces.
Roll each piece into a disc about 16–18 cm in diameter and no more than 2 mm thick.
(3) Layer butter on each disc
Place a disc on plastic wrap, add a thin layer of softened butter, then top with the next disc and repeat until all discs are stacked. Freeze the stacked discs for 30–35 minutes so the butter firms up and becomes easier to work with.
After chilling, roll the stack into a long rectangular sheet. Use a knife or pizza cutter to cut the sheet into triangles, then roll each triangle from the wide end toward the point to form croissant shapes.
Place shaped croissants on a baking tray lined with parchment paper. Chill briefly if the butter softens during shaping.
Step 2. Proof the shaped croissants
Let the shaped croissants proof for about 2 hours, or until they puff up slightly and feel airy to the touch.
Step 3. Bake the croissants
Brush the croissants with the beaten egg and milk wash. Bake at 400°F (200°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 8–12 minutes until deep golden and caramelized. The result should be flaky, buttery, and beautifully browned.
With this simple method you can make bakery-style croissants at home without preservatives or trans fats found in some store-bought varieties. Happy baking!
Video
How long do croissants last?
Storage life depends on conditions. Keep freshly baked croissants in a dry place to preserve texture and flavor.
How to store croissants
Room temperature
Homemade croissants stay fresh at room temperature for about two days. Store them in a plastic bag or wrapped in foil to prevent drying out or absorbing moisture. To restore crispness, heat directly on an oven rack at 200°F (95°C) for 2–3 minutes.
Short-term refrigeration
Refrigeration can extend shelf life to five to seven days. Wrap croissants in plastic or foil. Allow them to return to room temperature for about an hour, or warm in a preheated oven for a few minutes to refresh the crust.
Long-term freezing
Can you freeze croissants?
Yes. Properly wrapped croissants keep best quality for one to two months in the freezer, though they remain safe longer. Unbaked frozen croissant sheets keep up to three months.
How to freeze croissants
Wrap croissants tightly in plastic wrap and then in foil, or place them in a heavy-duty freezer bag. You can also freeze unbaked shaped croissants on a baking sheet; bake from frozen without thawing if cooking within a week. Baked croissants reheat well from frozen but will need a few extra minutes in the oven.
How to tell if croissants are spoiled
Discard any croissants with an off smell, visible mold, or an unusual appearance.
Easy Croissants Recipe
Ingredients
- 400 g Flour
- 260 ml Milk
- 180–200 g Butter, unsalted
- 4 tbsp Sugar (60 g)
- 1/4 tsp Salt
- 1 tsp Yeast (active dry or instant)
For egg wash
- 1 Egg
- 1 tsp Milk
Instructions
- Prepare the pastry sheet.
- (1) Prepare the dough: Activate yeast by dissolving 1 tsp active dry yeast and 4 tbsp sugar in 260 ml warm milk. Add 1/4 tsp salt to 400 g flour. Combine wet and dry ingredients until you get a homogeneous, evenly hydrated dough.
- (2) First proofing: Cover and let the dough rise 1½–2 hours until doubled. Degas, divide into 12 pieces and roll each into a disc about 16–18 cm diameter and ≤2 mm thick.
- (3) Layer butter on each disc: Place a disc on plastic film, add softened butter, stack the next disc, and repeat. Freeze the stack 30–35 minutes until butter firms. Roll into a rectangular sheet, cut into triangles and shape into croissants.
Proof the shaped croissants
Proof for about 2 hours or until they puff up slightly.
Bake the croissants
- Brush with egg wash. Bake at 400°F (200°C) for 10 minutes, then reduce to 375°F (190°C) and bake another 8–12 minutes until golden brown and flaky.
- Let cool briefly before serving. Enjoy your homemade croissants!