Hey Lykkers! Have you ever looked at a buttery croissant and wondered where it really came from—or how we can make one ourselves? Today, we’re not only uncovering the story behind this flaky favorite but also walking through how we can bake a batch right at home.

Let’s roll up our sleeves and do this together!

What Is a Croissant—And Why Do We Love It?

A croissant is a crescent-shaped pastry known for its crispy, golden crust and soft, airy layers inside. Though often thought of as a French icon, this treat actually has Austrian roots. It started as a “kipferl,” a simpler, denser bread, before evolving into the delicate pastry we now recognize thanks to French baking techniques.

Today, croissants are enjoyed all over the world—plain or stuffed with sweet or savory fillings. But let’s take it a step further: what if we made it ourselves?

Let’s Make Croissants Together!

We know—croissants look complicated. But trust us, when we break it down step by step, it becomes totally doable. Here’s what we’ll need and how we’ll do it.

Ingredients (for about 12 croissants):

- All-purpose flour – 500g (about 4 cups)

- Milk – 250ml (1 cup), lukewarm

- Sugar – 50g (1/4 cup)

- Salt – 10g (2 tsp)

- Instant yeast – 10g (1 tbsp)

- Unsalted butter (for dough) – 40g (about 3 tbsp), softened

- Unsalted butter (for folding) – 250g (1 block), cold

- Egg – 1 (for egg wash)

Step-by-Step: How We Bake It

Step 1: Make the dough

- In a large bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

- Add flour, salt, and 40g of softened butter. Mix and knead the dough until smooth (about 10 minutes).

- Cover and let it rise in the fridge for at least 2 hours (or overnight).

Step 2: Prepare the butter block

- Place the 250g cold butter between two sheets of baking paper.

- Use a rolling pin to flatten it into a 15x15 cm (6x6 inch) square. Keep it chilled until needed.

Step 3: Wrap the butter

- Roll out the dough into a 30x30 cm square.

- Place the butter block in the center like a diamond shape and fold the corners of the dough over the butter to seal it completely.

Step 4: Laminate the dough

- Roll the dough into a long rectangle (about 60cm long).

- Fold it into thirds, like folding a letter.

- Chill for 30 minutes.

- Repeat this roll-and-fold process 2 more times (with chilling in between). This gives the croissants their flaky layers!

Step 5: Shape the croissants

- Roll out the dough into a big rectangle, about 5mm thick.

- Cut into long triangles (base about 8cm wide).

- Roll each triangle from the base up to the tip to form that classic croissant shape.

- Place on a baking tray and let them rise for 1–2 hours until puffy.

Step 6: Bake!

- Preheat oven to 200°C (390°F).

- Brush each croissant with beaten egg.

- Bake for 15–20 minutes until golden brown and crispy on top.

What Makes a Good Croissant?

We can tell we’ve done it right when:

- It has visible layers

- The outside is golden and flaky

- The inside is light, airy, and buttery

- It smells amazing even before we bite in!

Try one warm, with jam, cheese, or even just as it is—trust us, it’s a joy.

Sharing the Experience

We didn’t just learn the story of the croissant today—we lived it, from origin to oven. There’s something deeply satisfying about making this iconic pastry ourselves. And once we do it once, it feels less intimidating every time after.

So, Lykkers, have you ever tried baking croissants at home? If not, are you feeling ready to give it a shot now? Let’s swap tips, share photos, and inspire each other to keep baking. Your first batch might not be perfect, but that’s part of the fun.

Let’s keep making good things—together.

How To Make The Best Croissants At Home

Video by Tasty