Homemade Croissants Without Mixer

Name: Homemade Croissants Without Mixer
Prep time: 30 min
Cook time: 25 min
Total time: 5 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1 teaspoon salt; 1/4 cup sugar; 1 tablespoon active dry yeast; 1 1/2 cups unsalted butter, chilled; 1 1/2 cups milk, warmed; 1 egg, for egg wash

Highlighted under: Butter, Sugar & Flour

I have always been enamored by the flaky layers of a freshly baked croissant, but I used to dread the thought of making them at home, especially without a mixer. However, I discovered that with a bit of patience and the right technique, I could achieve the same delightful results using just my hands. This recipe is not only straightforward, but it also allows you to enjoy the process of folding and shaping the dough, turning it into a satisfying culinary experience that yields delicious homemade croissants.

Created by

Rosie Mitchell

Last updated on 2026-01-24T09:16:13.360Z

I remember the first time I tried baking croissants; the kitchen filled with the warm, buttery aroma was captivating. The texture was everything I had hoped for—flaky and heavenly. My breakthrough came when I learned to methodically roll out the butter into the dough without a mixer, keeping everything chilled to ensure that perfect crisp. It’s an art of layering, and I found that each fold is essential for building the lightness we crave.

What makes this process special is the joy of watching the dough transform with each fold and rise. I sometimes infuse different flavors like almond or chocolate, but the classic version remains my favorite. One tip: always use cold ingredients to maintain the right temperature for the dough. It’s these little details that can truly elevate your croissant-making game!

Why You'll Love This Recipe
No mixer needed, making it accessible to everyone
Rich, buttery flavor with a flaky texture
Satisfying process that is rewarding and fun

Mastering the Dough

The initial mixing of your ingredients sets the foundation for your croissants. Use room temperature milk when dissolving the yeast; this will activate it properly and add a nice froth, indicating it's ready to join your dry ingredients. When kneading on a floured surface, aim for a smooth and elastic dough, which should take about 10 minutes. A well-kneaded dough ensures proper gluten development, essential for achieving those flaky layers later on.

During the first rise, it's vital to keep the dough in a warm, draft-free area. Cover it with a damp cloth or plastic wrap to prevent it from drying out. Letting it rise until doubled in size usually takes about 1 to 1.5 hours, but this can vary based on your kitchen's temperature. Patience is key here; the longer the rise, the more flavor will develop in your croissants.

The Folding Technique

The folding process introduces the layers that croissants are famous for. After encasing the butter in the dough, be sure to roll it out gently to avoid tearing. Each fold encases the butter and helps create those signature flaky layers. If you ever see cracks forming, simply let the dough rest for a few minutes to relax the gluten before continuing. I'll often use a bench scraper to help maintain the rectangle shape while rolling out the dough.

Chilling the dough between folds is critical. If your kitchen is warm, the butter can become too soft and may start to melt into the dough, leading to a less flaky result. Always aim for a chilly dough and butter; a temperature around 50°F (10°C) is ideal for avoiding melted butter. This way, you'll create a perfect layering effect that results in croissants with a light and airy texture.

Baking to Perfection

Once your croissants are shaped, the final rise is essential. Ensure that they are placed on a parchment-lined baking sheet, spaced adequately to allow for expansion. Let them rise in a warm area for about 2 hours until they are puffed and nearly doubled in size. Before baking, brushing them with egg wash not only adds a beautiful golden color but also enhances flavor.

Baking at 400°F (200°C) ensures that the croissants develop a crisp, golden-brown exterior while remaining soft inside. Keep an eye on them during the final minutes, as ovens can vary in heat distribution. Aim for a color where the tops are golden, and the edges are well-browned. If you notice uneven baking, consider rotating the baking sheet halfway through the baking process for better results.

Ingredients

For the Croissant Dough

4 cups all-purpose flour
1 teaspoon salt
1/4 cup sugar
1 tablespoon active dry yeast
1 1/2 cups unsalted butter, chilled
1 1/2 cups milk, warmed
1 egg, for egg wash

Steps to Make Croissants

Prepare the Dough

In a large bowl, mix together the flour, salt, and sugar. In a separate bowl, dissolve the yeast in warm milk. Once frothy, combine with the dry ingredients and mix to form a dough. Knead on a floured surface until smooth, about 10 minutes.

Incorporate the Butter

Chill your butter for at least 30 minutes. Roll the dough into a rectangle and place the cold butter slab in the center. Fold the dough over the butter, sealing the edges, and roll out again into a rectangle.

Fold and Chill

Perform a series of folds (3 times, chilling the dough for 30 minutes between each) to create layers. Roll out and fold the dough each time to encase the butter properly.

Shape the Croissants

Once you’ve completed the folds, roll the dough into a large rectangle, then cut into triangles. Roll each triangle from the base to the tip to form a croissant shape.

Final Rise and Bake

Let the formed croissants rise for about 2 hours until doubled in size. Preheat your oven to 400°F (200°C), brush with egg wash, and bake for 20-25 minutes until golden brown.

Pro Tips

Make sure to keep your butter and dough cold throughout the process to ensure a flaky texture. A cold kitchen or a chilled marble surface can help with the folding process.

Ingredient Substitutions

If you’re looking to experiment with the recipe, there are several substitutions you can consider. For a richer flavor, you might substitute half of the all-purpose flour with bread flour, as its higher protein content can enhance gluten formation. However, be cautious with hydration; if using bread flour, you may need slightly more milk to achieve the right consistency.

For those following a dairy-free diet, alternatives to unsalted butter include coconut oil or vegan butter. Just ensure that these substitutes are solid when incorporating them into the dough to maintain the layering process. Keep in mind that the final flavor and texture may differ slightly, but the satisfaction of homemade croissants remains.

Storage and Reheating

If you find yourself with leftover croissants, they can be stored in an airtight container at room temperature for up to 2 days. To maintain their flakiness, avoid placing them in the refrigerator, which can cause them to become stale. Instead, if you want to keep them longer, consider freezing them once they have cooled completely. Wrap each croissant tightly in plastic wrap and then place them in a freezer-safe bag.

When you're ready to enjoy your frozen croissants, there's no need for defrosting. Simply preheat your oven to 375°F (190°C) and bake them straight from the freezer for about 10-15 minutes, or until they are warmed through and the exterior is crisp. This method preserves the layers and ensures that every bite tastes freshly baked.

Serving Suggestions

Homemade croissants make for a delightful breakfast treat or an indulgent snack. You can serve them simply with a pat of butter and a sprinkle of sea salt for a savory option. For a sweeter version, try adding a spread of homemade fruit preserves or Nutella, which pairs wonderfully with the flaky pastry.

If you're feeling adventurous, consider making savory fillings, such as ham and cheese, or spinach and feta before rolling your triangles into shape. This not only enhances the flavor profile but also turns your croissants into a sophisticated pastry perfect for brunch gatherings.

Questions About Recipes

→ Can I use whole wheat flour?

Yes, but it may change the texture slightly, so consider combining it with all-purpose flour for best results.

→ How do I store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

→ What can I fill the croissants with?

You can fill them with chocolate, almond paste, or ham and cheese before rolling them for added flavor.

→ How do I know when the croissants are done baking?

They should be golden brown and have a hollow sound when tapped on the bottom. An internal temperature of about 190°F (88°C) also indicates they are fully baked.