How to Make Croissants

How to Make Croissants

Have you ever wondered How to Make Croissants at home!?

Well wonder no more! Now you can!

Croissant dough is an art form in itself and this is not a beginner recipe!

How to Make Croissants

However with this in-depth video tutorial and step by step guidance from the mixing and proper gluten development of a croissant dough to the necessary resting and rolling, you will master the art of homemade french butter croissants!

Click the link for this classroom style tutorial by Gretchen’s Bakery !

I try to explain the process in the written directions here below,but sometimes a visual video tutorial is just the best way!

How to Make Croissants
Serves: 24
  • For the Dough:
  • Yeast 1 Tablespoon (11g)
  • All Purpose Flour 3¾ cups (470g)
  • Granulated Sugar ⅓ cup (67g)
  • Salt 2 teaspoons (12g)
  • Whole Milk 1 cup (237ml)
  • _________________________
  • For the Roll In:
  • Unsalted Butter COLD 4½ sticks (2¼ cups) (508g)
  • All Purpose Flour 2 Tablespoons (15g)
  • _________________________
  • 1 Egg for egg wash
  1. Dissolve the yeast in the warm milk (approx 100° F) and let stand for about 5 minutes until frothy
  2. Place the first measurement of flour, salt, sugar and yeast with the milk into the mixer with the dough hook attachment.
  3. Mix on low speed until a soft dough forms. Check the bottom of the bowl to ensure than all of the flour is moistened, and it is being picked up by the dough hook. You may have to add a few more drops of milk or water
  4. Turn mixer speed to medium and work the dough until it is no longer sticky and it is coming together as a soft, pliable dough mass.
  5. Total mixing time approximately 6- 8 minutes - See video for more in-depth instruction for the gluten formation of this dough
  6. Remove the dough from the mixer and wrap it in plastic at room temperature allow it to rest. This is called "bench resting"
  7. After 30 minutes of bench resting, press the dough onto a lightly floured sheet pan NO PARCHMENT PAPER, cover with plastic very well so it doesn't dry out, and even a light spritz of water can be helpful, and refrigerate overnight or for at least 8 hours.
  8. In the meantime you can prepare the butter roll-in by beating the other measurement of flour and COLD butter with the paddle attachment until smooth and no lumps are present. (Or use the 2nd method I show in the video~ it is your preference)
  9. Scrape the butter mixture out onto a piece of plastic wrap and form it into a square that is about 10" X 8" and about 1" thick" refrigerate until needed
  10. Remove your dough from the refrigerator and roll it out on a lightly floured surface to about 9" X 16"
  11. Brush the excess flour from the dough and place the chilled butter square on one side of the dough. Fold over the other half of the dough to make a neat package and gently seal the edges of dough.
  12. Pound the "package" of butter-dough with a rolling pin to distribute evenly inside. You will continue to pound it out and then roll the dough to 24" wide by 12" long with the long side facing you.
  13. Fold the dough into 3'rds like you are folding a letter to go into a business sized envelope, or like a 3 sided brochure. You should end up with a package that is about 9" X 12" again which is the perfect size to fit back onto your 1/4 Sheet pan lightly floured
  14. Mark the dough with 1 finger print to remind you where you are in the process (since it is a lengthy one), cover well and refrigerate for at least 2 hours.
  15. Repeat the rolling and folding process 2 more times, by rolling dough to 24" X 12" and folding into 3'rds. Marking 2 fingerprints at the 2nd turn to keep your place.
  16. At the 3rd roll you will turn & roll as usual to 24" X 14" wide but instead of making the "brochure" style fold, you will do what is called a "wallet fold" where you will fold the left and right sides of the dough to meet in the center and then fold the dough closed as if you are closing a book.
  17. Chill for another 2 hours or you can freeze it for up to 2 months. If you choose to freeze, *Thaw completely overnight in the refrigerator before proceeding with forming your croissants as directed below.
  18. After 2 hours of the final rest, the dough is ready to form.
  19. Roll croissants as shown in the video.
  20. Set them spaced a few inches apart on a parchment lined sheet pan and spritz them with water lightly, cover them loosely with plastic wrap in a warm draft free spot to double in size. I like to use heating pad to do this job, however too much heat can cause the butter to melt in between the dough layers and your entire project will be ruined! So be wary of the amount of heat you are using with the heating pad! (Double sheet pan for protection is a good idea)
  21. Preheat oven to 350° F and then egg wash the croissants with a beaten egg and 1 tablespoon water, bake the fully proofed, puffy croissants for approximately 25-35 minutes or until golden browned.
  22. Serve immediately
Croissants (and all yeast pastries) are meant to be served right away. They will go stale quite fast so it is not great to make them the day ahead of time.

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  1. Could you please show us a video of how to make these .Thankyou for sharing your recipes-all the ones that I have tried has come out exceptional.

    1. Thank you for pointing out this error! the recipe is corrected now, refresh your browser (there is no butter in the dough part!) All the butter listed is for the Roll In only

  2. Hi Gretchen,

    Thank you for the croissant recipe. I just wanted to ask… you mentioned butter in the instruction part, which goes into the dough but it is not written in the ingredients part. Could you please let me know how much butter goes in?

    Thank you for your amazing recipes.

  3. Watching the video on Thank you!!! I now know what I’ve been doing wrong for all these years!!! Again thank you!! Hugs Gretchen!

  4. Hi Gretchen!
    I would just like to make a suggestion to all of your other “followers”. Gretchen has been so very kind to share all of these incredible recipes with us for free, not to mention all the professional instruction! It’s time for us to thank her by supporting her on! Come on everybody!!

  5. I ordered your video on Croissants and thoroughly enjoyed it. I learned so much and just reading a recipe is great but I am a visual person so the video is the most important aspect of learning for me. It’s the next best thing to having you here in front of me in person.
    So now I really really need to put in a request Please!!! I have a zillion recipes and watched many videos on making Bagels and Soft Pretzels and not ONE comes out. PLEASE can you VIMEO Bagels and another on Soft Pretzels please. I need a nice long video that explains in detail cause I can’t figure out something that people make every single day. And I am not a novice either. What in the world am I doing wrong?? I just can not figure it out so I need Your help please I implore you. I probably have thrown out 1000 bagels in these past years. The trash pail didn’t even want them!!! Please consider my request. Maybe there are lots of others that would like to see this??

    1. HI Cindy! Thanks for the support and I’m so glad it helped!!
      I will note that request, however Im so backed up with just getting the regular youtube stuff out, that Im not sure when I can change gears and do another lengthy Vimeo video, that took alot of time since I have to be sure I am SUPER THOROUGH! Thankyou again and Ill be sure to keep that on the near future to-do list!
      (My first question though is are you boiling your pretzels & bagels??)

  6. I loved your Vimeo tutorial! It was so informative and detailed. Could you please show us how to make real Danish dough and inverse puff pastry next? Thank you for sharing your amazing recipes with us btw!

  7. I’ve kneaded my dough for over 8 minutes on my kitchenaid mixer using the dough hook but the gluten seemed to be under developed. When I went out to roll my dough, it tore and the butter started leaking out of the sides. The dough was also very difficult to roll and just wouldn’t stretch. I used all purpose flour and European butter . Should I have kneaded the dough for longer?

    1. It is possible that it was under developed if it was tearing as you rolled (this happened to me in the video as well, when I showed not only the properly mixed dough but also the poorly mixed dough examples).
      However if you are saying it was tearing and wouldnt roll or stretch, this is a sign of an OVER developed dough or one that has not been relaxed enough before you rolled it.
      Making doughs and especially doughs for lamination is not easy or beginner stuff, Im sorry this happened to you.

  8. Thank you so much for the video. I was wanting to make chocolate croissants. What would I use for the chocolate. I was thinking coco powder but would I then substitute that for some of the flower? Or would I use melted chocolate. I would think the melted chocolate would get to hard in the resting stage.

    1. Chocolate Croissants are made with chocolate chips that are actually in bar form made specifically for croissants. But sine home bakers can’t really get a hold of those, we simply use chocolate chips tucked into the dough

  9. Gretchen,

    My double oven doesn’t have a proofing drawer. Can I just use one of the oven (off/no heat) to do the last proof? Is there a standard room/environment temperature for a proper proof?

    Thank you.

  10. Hi Gretchen thank you so much for this video tutorial. I love how you are so patient and how detailed your recipes are. Your smbc recipe is my go to recipe.
    However, I’ve tried making croissants a few times, but my butter seems to crack /break inside the dough after the first rest. Please what could I be doing wrong? Please help :'(

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