1-First Step: Prepare the Dough: Begin by combining 1/4 cup unsalted butter, 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons salt, and 1 Tablespoon yeast in a large bowl. Add 1 and 1/2 cups cold whole milk and mix until a shaggy dough forms, which takes about 5 minutes of kneading. Let the dough rest in the fridge for 30 minutes to make it easier to handle, setting the stage for your homemade croissants’ structure.

2-Second Step: Create the Butter Layer: While the dough chills, soften 1 and 1/2 cups unsalted butter with 2 Tablespoons all-purpose flour until it’s pliable but still cold. Roll the butter into a rectangle about 8×10 inches and place it back in the fridge for 15 minutes. This step is crucial for homemade croissants, as it ensures the butter layers properly without melting too soon.

3-Third Step: Laminate the Dough: Roll out the chilled dough into a large rectangle, place the butter block in the center, and fold the dough over it like a letter. Complete three to four folds with chilling time in between, about 30 minutes each, to build those airy layers in your homemade croissants. For dietary adaptations, if you’re using a vegan butter, check that it laminates well to maintain the texture.

4-Fourth Step: Shape and Proof the Croissants: After lamination, roll the dough into a big sheet and cut it into triangles, then roll each one up tightly to form the classic shape. Place them on a baking sheet and let them proof in a warm spot for 1.5 to 2 hours until they double in size, which is key for light homemade croissants. If you’re short on time, this proofing step can be adapted for a fridge overnight proof to fit busy schedules.

5-Fifth Step: Apply Egg Wash and Bake: Whisk together 1 large egg and 2 Tablespoons whole milk for the egg wash, then brush it over the proofed croissants for a golden finish. Bake at 400°F for 15-20 minutes until they’re puffed and brown, watching closely to avoid over-baking. This final step brings out the best in homemade croissants, and for low-calorie versions, you can lightly brush with a milk alternative instead.

6-Sixth Step: Cool and Serve: Let the baked croissants cool on a wire rack for 10 minutes to set their structure. Serve them warm with your favorite spreads, and enjoy the fruits of your labor. For fun variations, pair your homemade croissants with something like our recipe for easy kale pesto, which adds a fresh twist to your meal.