Many of you asked for a tutorial, so here’s a clear, step-by-step guide on how to make croissants at home. With the video and these Cook’s Notes, you’ll be able to produce flaky, buttery, deep-brown croissants that impress friends and family.

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Croissants carry a certain mystique: flaky, buttery, and irresistible, yet many home bakers avoid making them because they seem fussy or difficult. Yes, croissants take time and some planning, but the reward of pulling warm, layered pastries from your own oven is worth every step.

Some bakeries err on the side of underbaking, producing pale croissants that lack the crunchy, caramelized exterior a properly baked croissant should have. A well-baked croissant is mahogany-colored, with a flaky shell that showers crumbs and a soft, layered interior for contrast. Once you know the process, producing that perfect balance isn’t as hard as it seems.

Watch the video if you can, then follow these notes and steps. The dough used here also makes classic pain au chocolat and other laminated pastries, so once you master it, many pastry possibilities open up.

Cook’s Notes

1. Use real butter. There is no satisfactory substitute for butter in traditional laminated pastry—no shortening, margarine, or oils. Unsalted butter is best so you can control the salt in the recipe.
2. Work with cold butter. Except for the final proof at room temperature, keep the butter cold so layers stay distinct. If the dough or butter becomes too soft, chill it briefly until it firms.
3. A silicone dough mat helps. Measurement markings, non-stick surface, and easy handling make rolling and moving the dough simpler.
4. If the dough resists rolling, don’t force it. Rest it in the refrigerator for 20–30 minutes to relax the gluten. For best results, prepare the dough 3–5 days ahead; it becomes much easier to work with.
5. A pizza cutter makes clean cuts without tearing layers; a bench knife is a good alternative.
6. For a warm, draft-free proofing spot, use your oven with just the light on. If you need extra warmth, place a pan of boiling water on a lower rack (oven off).

Sample short timeline

1. 8:00 — Make the dough.
2. 9:15 — Refrigerate the dough and shape the butter.
3. 11:30 — Laminate butter into dough, fold, refrigerate.
4. 1:30 — Roll out half the dough, shape croissants, let rise.
5. 2:00 — Bake.
6. 3:00 — Enjoy warm croissants.

Sample extended timeline

1. Day 1 morning — Make dough and refrigerate.
2. Day 2 — Laminate and fold the dough.
3. Day 8 (or 3–7 days later) — Roll out, shape, proof, and bake.

Ready? Roll up your sleeves. If you can follow instructions and keep the dough and butter cold when instructed, you’ll produce beautiful croissants. Below are the four main steps.

How to Make Croissants Step 1: Make the Dough

Combine the softened butter with yeast, milk, sugar, and about half the flour so the butter disperses evenly. Use a stand mixer with a paddle or mix by hand. Once homogeneous, add the remaining flour and mix until a cohesive dough forms that pulls away from the bowl.

Knead until smooth and elastic—use a dough hook in a stand mixer or knead on a floured surface by hand. Place the dough in a lightly greased bowl, cover with a tea towel, and let it rise until puffy (about an hour; cooler rooms may need longer).

Spray the inside of a gallon zipper bag with cooking spray. Turn the dough onto the counter, flatten it gently, fold into thirds, slide it into the bag, seal, and refrigerate for at least 2 hours or up to 24 hours.

How to Make Croissants Step 2: Prepare the Butter

While the dough chills, prepare the butter. Cut two half-cup sticks of unsalted butter in half lengthwise to make four long rectangles. On a 12-inch piece of waxed paper or plastic wrap sprinkled with flour, arrange the butter pieces side-by-side, dust with more flour, cover with another sheet of floured wrap, and gently pound with a rolling pin until malleable. Roll the butter into a roughly 6″ x 9″ rectangle, wrap well, and chill for at least an hour or until needed.

How to Make Croissants Step 3: Create the Pastry

Remove the chilled dough and roll it into a rectangle about 10″ x 20″. Center the chilled butter rectangle on the dough so the dough is divided into thirds: open dough, butter-covered center, open dough. Fold one open side over the butter, then the other, sealing edges to completely encase the butter.

Roll this packet to about 10″ x 24″. Fold both ends into the center so they meet, then fold in half like a closed book. Wrap with floured plastic and refrigerate for at least 2 hours, or up to 7 days.

How to Make Croissants Step 4: Shape and Bake

Unwrap the dough, divide it in half, and keep one half chilled. Roll the working half into a rectangle roughly 9″ x 25″; trim to a neat 8″ x 24″ rectangle. Cut in a zig-zag into 8–10 long triangles depending on desired croissant size.

Take each triangle, gently stretch the base corners, and begin rolling toward the tip. Roll firmly but not tightly so layers remain light. Wrap the tip around and press to seal. Place each croissant on a parchment-lined pan, tip-side down, spacing at least 3″ apart.

Whisk one large egg with a tablespoon of water and a pinch of salt. Lightly brush the croissants with egg wash and proof in a warm, draft-free spot until puffy and slightly jiggly. Reserve some egg wash in the fridge to brush again before baking.

Preheat the oven to 425°F (220°C). Brush the croissants once more with egg wash and bake for 15–18 minutes, until puffed, flaky, and deeply golden brown. Let rest on the pan for 5 minutes, then transfer to a rack. Serve slightly warm the same day for best texture and flavor.

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Helpful tools for making croissants at home

• Silicone baker’s mat
• Half sheet pans
• Pizza cutter or bench knife
• Stand mixer (optional)
• Parchment paper