Homemade Croissants

by Shayla Ebsen

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My husband loves croissants. Seriously, when they’re put in front of him, he can’t get enough of the things. So, I decided to surprise him with homemade croissants using a recipe I found in yet another of my vintage cookbooks: Pastry Cook Book: Over 100 Famous Pastry Recipes. I don’t think we’ll ever go back to the store-bought versions – these were delightful.

Croissant-making begins much the same as other bread recipes with the dissolving of yeast and rising of dough. However, it takes a side turn after the dough is finished rising with the addition of butter chunks and a lot of rolling, folding and chilling. I found the process to be extremely fun. Then again, I’m a homemade bread junky.

If you’ve never before made homemade croissants, I suggest you try them. Even if you have made croissants at home, I suggest trying this recipe – it’s delightful!


  • 2 1/2 teaspoons active dry yeast
  • 3/4 cup milk, lukewarm
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup sweet cream butter, cut into chunks


  • In a large bowl, dissolve the yeast in the 3/4 cup lukewarm milk. Allow to stand for 5 minutes or until foamy.
  • Add the flour and salt to the yeast mixture and stir until the dough comes together.
  • Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Form the dough into a ball and place in a greased bowl. Grease the top of the dough and cover the bowl with plastic wrap. Allow to rise until doubled in size, about 1 hour.
  • Turn dough onto a lightly floured surface and use a rolling pin to roll into a long strip. Place the chunks of butter randomly onto the strip of dough and presh down lightly to secure in place.
  • Fold the dough strip into thirds. Turn sideways and roll out into a long strip again. Fold into thirds, wrap in wax paper and place in the fridge to chill, about 10 minutes.
  • Roll the dough out into a long strip again, fold into thirds once more, re-wrap in wax paper and place back in the fridge to chill, about 10 minutes.
  • Roll the dough out into a long, thin rectangle and cut into 5-inch triangles. Roll each triangle from the wide end to the tip and press the tip with your fingers to form a seal.
  • Place the croissants onto a baking sheet with a pan liner, cover and let rise for about 30 minutes.
  • Preheat the oven to 400 degrees F and cook the croissants for 15 to 20 minutes or until golden brown.

After making these croissants, let me know how they turn out either by leaving a comment below or by visiting the Made From Scratch Recipes Facebook page.

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