Homemade Croissants

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Homemade Croissants
(Adapted from Half Baked Harvest)
(makes about 15-18)
(see this post for photo instructions and steps)


2 1/4 tsp (8 g) active dry yeast
2 tbsp (26 g) brown sugar
3 tbsp (45 ml) warm water, warmed to about 105 F (40 C)
1 tsp (8 g) salt
2 tbsp (19 ml) melted unsalted butter
1 cup (250 ml) cold whole milk
2 & 1/2 cups (390 g) all purpose flour (plus more if needed)
1 cup (300 g) cold butter, cubed
1 egg, beaten 


1. In a large bowl, sprinkle yeast and just a pinch of the sugar into the warm water. Let stand 10 minutes until foamy.

2. To the yeast, add the rest of the sugar, the salt, melted butter and milk. Add the flour 1/2 cup (68 g) at a time, mixing with a wooden spoon, until the dough comes together in a sticky ball. 

3. On a floured surface, roll out your dough into a rectangle, about 13" x 9" (33 x 23 cm); to about 1/2 inch thick (about 1 cm). Place dough on a cookie sheet lined with parchment. Cover with plastic wrap and chill for 40 minutes.

4. Meanwhile, take your butter cubes, put them in a large ziplock and roll out into a 6" x 8" rectangle (about 15 x 20 cm). It's tough at first, but as you roll it gets a little easier. Put this in the fridge to cool along with your dough.

5. After the 40 minutes, take out the dough and butter. Now begins the "lamination" of the dough. Roll out the dough into a large rectangle, about 16" by 10" (40 x 25 cm). Place the butter in the center. Starting with the long sides, stretch and fold the sides of the dough over the butter. Then fold the short sides over three-fold. Use your fingers to seal it.

6. Turn the dough over, roll it out gently to a rectangle of about 12" x 8" (about 30 x 20 cm). Fold it the same way, long sides first, then short sides into three. Wrap tightly and chill 45 minutes.

Repeat #6 three more times for a total of 4 turns of lamination, chilling the first three turns for 45 minutes, and the last turn overnight.

7. To make the croissants, roll out the dough on a lightly floured surface, into about a 9" by 18" rectangle (about 23 x 46 cm). Use a sharp knife or pizza cutter to cut the dough in half lengthwise, then into triangles (between 7-9 per side). Cut a little slit in the middle of the straight end. Roll them up, pushing the sides out a little to curve them; and place on a parchment lined baking sheet, about 2 inches apart (about 5 cm). Cover and let rest in a warm spot for about 1 & 1/2 hours. 

8. Preheat the oven to 425 F (220 C, gas mark 7). Brush the croissants lightly with beaten egg and bake, one sheet at a time for about 12-15 minutes until golden brown. Transfer pan to a wire rack to cool.

For Video Instructions, please check out my video How To Make Homemade Croissants!


  1. Great video, Rain. Your croissants look mouthwatering. I love your calm reassuring voice, and how you demonstrate that things don't have to be absolutely perfect. Being able to see you actually making the croissants makes the written recipe so much clear.


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