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Croissant breakfast - homemade croissants with marmalade
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5 from 2 votes

Easy homemade croissants

You can make buttery, flaky croissants at home from scratch with this recipe. Go through it step-by-step and split up the work over a few days to make it easier!
Course Breakfast
Cuisine French
Keyword homemade croissants
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 8 croissants
Calories 245kcal
Author Janice


  • 83 mL water ⅓ cup
  • 83 mL whole milk (3.25 % fat) ⅓ cup
  • 2 tablespoon granulated sugar
  • 2 teaspoon active dry yeast
  • 250 grams all-purpose flour 2 cups
  • 1 teaspoon Diamond Crystal fine kosher salt
  • 125 grams Stirling Creamery unsalted butter ½ package, cold
  • 1 large egg beaten


  • Warm the milk with the water to 100ºF, then add it to the mixer bowl with the sugar, the yeast, and half the flour. Let stand for 10 minutes.
  • Add the rest of the flour and the salt, and knead for 3 or 4 minutes until a dough forms. If you notice the dough is too hard/firm/dry, sprinkle in a teaspoon or so of water.
  • Place the dough in a bowl and refrigerate for 30 minutes covered with plastic wrap.
  • Meanwhile, place the butter between two sheets of plastic wrap and with your rolling pin, bash/roll/work the butter into a square block (4.5-x4.5-in). Transfer to the fridge to keep chilled.
  • Remove the dough from the fridge (it will have risen quite a bit in the fridge) and roll it out on a floured surface to form a 8.5-x8.5-in square. Unwrap and place the butter block overtop, "kitty corner", and then wrap & pinch the dough together to form an envelope around the block and seal in the butter.
  • Roll out the dough to a 12x9 rectangle on a floured surface, brush off the excess flour, and fold (1st turn).
  • Rotate the dough 90º, then roll out again to a 12x9 rectangle and fold (2nd turn). Wrap and refrigerate overnight.
  • Repeat the rolling and folding process twice more to complete the 3rd and 4th turns. Wrap and refrigerate overnight.
  • Roll out the dough to a 12x9 rectangle, trim the edges if they are very uneven, then cut into 8 triangles. Roll the triangles to form croissants, then place on two parchment-lined baking sheets. Carefully and evenly brush with the beaten egg. Top loosely with plastic wrap and let the croissants rise for 1.5–2 hours.
  • Preheat the oven to 350ºF. Brush the croissants again with a thin, even layer of egg wash. Bake for about 35 minutes, rotating halfway until they are a deep golden brown.
  • Serve warm with marmalade.


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Calories: 245kcal