These Homemade Croissants are buttery, flaky, and delicious, with a beautiful golden exterior and soft layers inside. This recipe uses a simple dough and is perfect for anyone who wants to try making croissants at home.

They’re delicious on their own, but serving them with homemade salted caramel makes them extra special. ❤️🥐

Why You’ll Love These Croissants

• Buttery and flaky
• Soft, tender interior
• Simple homemade ingredients
• Delicious for breakfast or brunch
• Perfect with coffee or tea
• Amazing with homemade caramel sauce

Ingredients

For the Croissant Dough

• 250 ml lukewarm milk
• 4 tablespoons sugar (50 g)
• 2 teaspoons instant dry yeast (6 g)
• 1 large egg
• 1 teaspoon salt (4 g)
• 500 g all-purpose or bread flour
• 60 g butter, softened

For Laminating

• 150 g butter

For the Caramel Sauce

• 200 g granulated sugar
• 50 g butter
• 100 ml hot milk
• ½ teaspoon salt

How to Make Homemade Croissants

1. Prepare the Dough

Pour the lukewarm milk into a large mixing bowl.

Add the sugar and instant dry yeast.

Mix well and let the mixture sit briefly until the yeast begins to activate.

Add the egg and salt, then mix until combined.

Gradually add the flour and mix until a dough forms.

2. Knead the Dough

Transfer the dough to a lightly floured work surface.

Knead until the dough becomes smooth and elastic.

Add the 60 g butter and continue kneading until it is completely incorporated.

Shape the dough into a ball.

3. Let the Dough Rest

Place the dough in a lightly greased bowl.

Cover and let it rest in a warm, draft-free place until it becomes noticeably larger.

Once risen, gently press the dough down to release excess air.

4. Prepare the Butter for Lamination

Take the 150 g butter and shape it into a flat, even layer.

The butter should be firm but pliable and similar in consistency to the dough.

Keeping the butter and dough at a similar firmness is important for creating distinct layers.

5. Laminate the Dough

Roll the dough into a rectangle.

Place the butter in the center and fold the dough over it to completely enclose the butter.

Roll the dough into a long rectangle, then fold it according to your preferred lamination method.

Chill the dough whenever the butter becomes too soft.

Repeat the rolling and folding process as directed by your method to create multiple buttery layers.

6. Shape the Croissants

Roll the laminated dough into a large, thin rectangle.

Cut the dough into long triangles.

Starting from the wide end of each triangle, roll toward the pointed end to create the classic croissant shape.

Place the shaped croissants on a lined baking tray with the tip tucked underneath.

7. Proof the Croissants

Cover the croissants loosely and allow them to rise in a warm, draft-free place until they become noticeably puffy.

Avoid making the environment too hot, as excessive heat can cause the butter to melt out of the layers.

8. Bake

Preheat your oven according to your croissant-baking setup.

Bake the croissants until they are deep golden brown, crisp on the outside, and fully baked inside.

Allow them to cool slightly before serving.

How to Make Salted Caramel Sauce

9. Melt the Sugar

Place the granulated sugar in a saucepan over medium heat.

Allow it to melt gradually, stirring carefully as needed, until it becomes a deep golden caramel.

10. Add the Butter

Add the 50 g butter and stir carefully until fully incorporated.

The mixture may bubble vigorously, so add the butter carefully.

11. Add the Hot Milk

Slowly pour in the 100 ml hot milk while stirring continuously.

Be very careful, as the caramel will bubble strongly when the hot milk is added.

Continue stirring until the sauce becomes smooth.

Add the salt and mix well.

12. Serve

Allow the caramel sauce to cool slightly.

Serve the warm croissants with the homemade salted caramel sauce.

Helpful Tips

• Use lukewarm milk, not hot milk, when preparing the yeast dough.
• Keep the butter cold enough during lamination so it doesn’t melt into the dough.
• If the butter becomes too soft while rolling, refrigerate the dough before continuing.
• Don’t rush the proofing process.
• Keep the croissants in a moderate-temperature environment during final proofing.
• Bake until properly golden brown to ensure the layers are cooked through.
• Be extremely careful when adding hot milk to caramel because the mixture can bubble violently.

Serving Suggestions

Enjoy these croissants with:

• Salted caramel
• Chocolate spread
• Jam
• Honey
• Butter
• Fresh berries
• Whipped cream
• Coffee
• Tea

Frequently Asked Questions

Why does the butter leak out of my croissants?

The butter may have become too warm during lamination or the dough may have been overworked. Keep the dough and butter cool and chill the dough whenever necessary.

Can I prepare the dough ahead of time?

Yes. Croissant dough benefits from resting and chilling, so you can prepare it ahead and continue shaping and proofing later.

How do I know when croissants are fully proofed?

Properly proofed croissants should look noticeably puffy and lighter. They should have visible layers and gently wobble when the tray is moved.