The Art of the Homemade Croissant

There is nothing quite like the flaky, buttery layers of a homemade croissant. Good croissants are built through a simple sequence: a soft yeasted dough, cold butter folded into thin layers, a careful shaping step, a short proof, and a hot bake. Each stage shapes the final texture, and the aroma that fills the kitchen while they bake is a big part of the reward.

This guide follows the same visual journey as the original infographic, from raw dough and shaping, through the proofed stage before baking, to the golden-brown croissants on the plate. Read through the full method once before you start so each step feels manageable.

Ingredients for Homemade Butter Croissants

Servings: 12 croissants

Prep time: about 40 minutes, plus chilling and proofing

Bake time: 18 to 20 minutes

• 3 cups (375 g) all-purpose flour, plus extra for dusting
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons fine salt
• 2 1/4 teaspoons (1 packet) instant yeast
• 3/4 cup (180 ml) cold whole milk
• 1/4 cup (60 ml) cold water
• 2 tablespoons (28 g) unsalted butter, softened
• 1 cup (225 g) cold unsalted butter, for lamination
• 1 large egg, beaten, for egg wash

Step-by-Step Method

Step 1: Make the Dough

1. Whisk the flour, sugar, salt and yeast in a large bowl.
2. Add the cold milk, water and softened butter. Mix until a shaggy dough forms.
3. Knead on a lightly floured surface for 6 to 8 minutes, until smooth and elastic.
4. Wrap the dough and chill for 30 minutes so it is easier to roll.

Step 2: Laminate the Butter

Lamination is what creates the flaky layers. Pound the cold butter between two sheets of parchment into a 6-inch (15 cm) square. Keep it cold, because soft butter will blend into the dough instead of forming separate layers.

1. Roll the chilled dough into a 12-inch (30 cm) square.
2. Place the butter square on one half of the dough, then fold the other half over it and seal the edges.
3. Roll into a long rectangle and perform a letter fold: fold the top third down and the bottom third up.
4. Chill for 30 minutes, then repeat the rolling and folding twice more, chilling between each turn.

Step 3: Shape the Croissants

This is the shaping stage shown in the infographic, where the dough is cut into triangles and rolled. Roll the final dough into a 16-inch (40 cm) circle about 1/4 inch (6 mm) thick. Cut it into 12 triangles, with bases about 3 inches (7.5 cm) wide. Make a small notch in the base of each triangle, then roll each one tightly from the base toward the tip. Curve the ends slightly to form the classic crescent shape.