Baking Knowledge - Guides,  Enriched Doughs,  Yeasted Breads

Homemade Croissants – Professional easy guide!

What a labor of love is to make croissants! but 100% worth it – plus with this recipe you will make plenty to have for some months and to share with friends and family.

Is it too difficult to make croissants?

Not at all! it just requires you to follow the instructions and measures as that will give you good results.

Are there too many tools needed to make croissants?

No, you are just going to use easy tools you have at home: rolling pin, measuring tape, parchment paper, baking tray, knife.

What is the most important ingredient?

The quality of the butter! the higher the fat content of the butter, the more tasty they will be. If you can get KerryGold or Plugra, which are european style butters, would be great! If not, any butter works.

Please don’t use butter that is mixed with oils or other butter substitute because you won’t get the expected results.

How long will it take me to make croissants?

You can make them in 1 day, but I recommend taking at least 2 days to be able to enjoy the process. That way you won’t be rushing and you can make sure you keep the temperature right at all times.

What is the most important part of the process?

TEMPERATURE, temperature, temperature!

When making croissants you need to make sure your dough and butter are never room temperature! we need everything to be cold because…

Otherwise the butter will blend with the dough and you won’t get the flaky layers!

Check out my step by step handout below! In there you will find:

  • Ingredient list to go shopping
  • Tools list
  • Step by step process

Croissant Recipe in Baker’s Math

Croissants (yields: 30 units)
Ingredients for the DoughBaker’s MathGrams
AP Flour100%1000
Instant Yeast2%18
Unsalted Butter4%40
Croissant dough recipe in Baker’s Math


Croissant Dough Recipe

The most flaky and easy guide to make homemade croissants
Prep Time: 2 days
Cook Time: 12 minutes
Course: Baking, Breakfast
Cuisine: French
Keyword: croissant
Author: Vituperio


  • Rolling Pin
  • Measuring tape
  • Parchment Paper
  • Knife
  • Large baking tray
  • Kitchen digital scale


For the dough

  • 1000 grams All Purpose Flour I recommend King Arthur
  • 200 grams Whole Milk
  • 380 grams Water
  • 130 grams Sugar
  • 18 grams Instant yeast also called bread yeast
  • 22 grams Salt fine
  • 40 grams Unsalted Butter

For the layering process

  • 1 Lb Unsalted Butter


Dough Making

  • In your stand mixer, using your dough hook, add all the ingredients and mix thoroughly until all the ingredients are combined.
    Make sure there are no lumps of dry flour or butter, the dough needs to look homogenous.
    Make sure you are next to your stand mixer while mixing as most stand mixers will struggle a little trying to mix the dough – so make sure you don't leave the stand mixer's side!

Layering Process, Shaping, Baking.

  • Download my step by step guide below!
Tried this recipe?Let us know how it was!

If you ever have any questions feel free to reach out!

Happy baking!

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