Homemade Croissants Recipe

Butter – I recommend a high-fat, European-style butter such as Kerrygold, Plugra, or Presidente.

Cold, Cold, Cold! – The key to working with laminated dough is keeping it as cold as possible. If the dough gets too warm or you have butter squeezing through while you are rolling/folding, transfer the dough to the refrigerator and allow it to chill, then continue.

Make-Ahead Instructions – Croissants are perfect for assembling ahead of time. After Day 2, you can wrap the dough tightly with plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw in the refrigerator overnight, then proceed with the recipe.

Freezing Instructions – To freeze the croissants unbaked, place the shaped croissants on baking sheets and place in the freezer until solid, at least 2 hours. Transfer to an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight and then proceed with proofing and baking. To freeze the croissants baked, allow them to cool completely, then freeze for up to 3 months. Thaw on the countertop at room temperature or in the refrigerator overnight. Reheat in a 350-degree oven or toaster oven for 5 to 10 minutes.

Shelf Life – Croissants are best eaten the day they are freshly baked. However, they can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Reheating Leftovers – While you can warm up leftover croissants in the microwave, to best recapture that fresh croissant flavor and texture, I recommend reheating in a 350-degree oven or toaster oven for 5 to 10 minutes.