Buttery Homemade Croissants

Name: Buttery Homemade Croissants
Prep time: 30 min
Cook time: 25 min
Total time: 5 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 2 teaspoons salt; 1 tablespoon active dry yeast; 1 1/4 cups whole milk, warm; 1/4 cup unsalted butter, melted; 1 cup unsalted butter, cold and cut into pieces; 1 egg; 1 tablespoon milk

Highlighted under: Soft Ideas

I absolutely adore making Buttery Homemade Croissants from scratch! The process might seem daunting at first, but there's something incredibly rewarding about watching them puff up beautifully in the oven. Each bite is tender, flaky, and rich with buttery flavor. With just a few simple ingredients and some patience, you can create a bakery-quality pastry right in your own kitchen. Trust me, the aroma of freshly baked croissants filling your home is worth every minute of the effort!

Created by

Kendra Lawson

Last updated on 2026-01-24T09:57:34.826Z

When I first attempted making croissants, I was fascinated by the lamination process. Layering butter between dough creates those signature flaky layers. I found that rolling out the dough evenly and keeping everything cold are crucial for achieving that perfect rise. I also learned to take my time during this process; rushing can lead to dense pastries instead of the light, airy croissants we all love.

One crucial tip I picked up is to let the formed croissants rest in the fridge before baking. This method not only helps them maintain their shape but also enhances the texture. On weekends, I love prepping a batch ahead of time, so I'm ready to enjoy fresh croissants with my morning coffee!

Why You'll Love These Croissants
The irresistible buttery aroma fills your kitchen
Each croissant is light and flaky with perfectly layered textures
Perfect for breakfast or a delightful afternoon snack

Understanding the Dough

The dough for your croissants is what will give them that signature flaky texture. It starts with a well-balanced mixture of flour, sugar, salt, and yeast, combined with warm milk and melted butter. Warm milk (around 110°F or 43°C) is ideal for activating the yeast; too hot can kill it, and too cold will slow its activation. Allowing the dough to rise in a warm environment contributes to better flavor development, so consider placing it in a slightly warm oven or near a warm window.

Once the dough has risen, punching it down is crucial; this expels any large air bubbles and redistributes the yeast, setting the stage for a more consistent texture. It's also important to chill the dough before laminating. This helps to relax the gluten, making rolling easier and leading to a lighter pastry. Aim for at least an hour in the fridge for best results.

Perfecting the Butter Layer

The butter layer is essential for developing the signature flaky layers in your croissants. Use high-quality unsalted butter for a richer flavor; cold butter that’s been properly flattened into a rectangle ensures that it will remain solid during the initial rolling process. If the butter starts to become too soft, pop it back in the refrigerator to firm up. Flattening it too thin can cause it to perforate your dough during the lamination process, resulting in lost layers.

When encasing the butter, be careful not to overwork the dough. After rolling it out to include the butter, aim for a gentle touch as you fold and roll it back up—this retains pockets of fat that will create the flakiness. If you're feeling adventurous, consider introducing different flavors by mixing minced herbs or spices into the butter before rolling.

Troubleshooting & Variations

Common issues when baking croissants include uneven rising or not achieving the desired flakiness. If your croissants don’t rise well, check your yeast’s freshness and ensure your dough is rising in a warm environment. A cold kitchen can hinder yeast activity, so placing your dough in a slightly warmed oven can help. If you notice dense layers, this may indicate that your dough was rolled too tightly or not enough layers were created during the lamination process.

For variations, consider adding chocolate chips or almond paste for a sweet twist. Incorporating different fillings can create delightful surprises. You can also try whole wheat flour for a nuttier flavor, but note that this may yield a denser croissant. If you have extra dough, you can freeze it before the final rise, allowing you to enjoy fresh croissants at a later date—just remember to let them thaw and rise before baking.

Ingredients

For the Dough

4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons salt
1 tablespoon active dry yeast
1 1/4 cups whole milk, warm
1/4 cup unsalted butter, melted

For the Butter Layer

1 cup unsalted butter, cold and cut into pieces

For the Egg Wash

1 egg
1 tablespoon milk

Instructions

Prepare the Dough

In a large mixing bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes. In another bowl, combine flour, sugar, and salt. Make a well in the center, pour in the yeast mixture and melted butter. Mix until it forms a dough, then knead for about 10 minutes until smooth.

Chill the Dough

Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise for 1 hour until it doubles in size. Then, punch down the dough, wrap it in plastic, and refrigerate for at least 2 hours.

Prepare the Butter Layer

While the dough chills, lay the cold butter pieces between two sheets of parchment paper. Use a rolling pin to flatten it into a 1/2 inch thick rectangle. Refrigerate the butter layer until firm.

Laminate the Dough

On a floured surface, roll out the chilled dough into a large rectangle. Place the cold butter layer in the center and fold the dough over it to encase the butter. Roll it out again, fold it into thirds, and repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.

Shape the Croissants

Roll the final dough into a large rectangle about 1/4 inch thick. Cut into triangles and roll from the base towards the tip to form croissants. Place them on a baking sheet lined with parchment paper, point side down.

Final Rise and Bake

Cover the croissants with a kitchen towel and let them rise for 1 hour. Preheat the oven to 400°F (200°C). For the egg wash, whisk together the egg and milk. Brush the croissants and bake for 20-25 minutes until golden brown.

Pro Tips

For extra flaky croissants, ensure both your butter and dough are chilled and handle them as little as possible to avoid melting the butter.

Storing and Reheating Croissants

Freshly baked croissants are best enjoyed the same day, but they can be stored for up to two days in an airtight container at room temperature. If you want to preserve their texture longer, wrap them in plastic wrap and freeze them after cooling completely. When you want to enjoy a croissant, simply reheat it in a 350°F (175°C) oven for 5-10 minutes until warm and crispy.

Avoid refrigerating croissants as this can lead to a stale texture. If you find yourself with stale croissants, a quick refresh in the oven can revive them somewhat, making them enjoyable again.

Serving Suggestions

Croissants can serve as a delightful base for many toppings. Enjoy them simply with a spread of butter or jam, or elevate your breakfast by filling them with scrambled eggs, smoked salmon, or your favorite cheeses. For an indulgent treat, use them to create croissant breakfast sandwiches filled with bacon and cheese, or layer with fresh fruits and whipped cream for a dessert twist.

You can also make mini versions for parties by scaling down the recipe. Smaller croissants are perfect for brunches or gatherings and allow for a variety of fillings, making them a delightful option to serve alongside coffee or tea.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

While you can use whole wheat flour, it may change the texture. For best results, use a combination of all-purpose and whole wheat.

→ How do I store leftover croissants?

Store them in an airtight container at room temperature for up to 3 days or freeze for up to a month.

→ Can I make these croissants in advance?

Yes! You can prepare them up to the point of shaping, then freeze them unbaked. When ready, let them rise and then bake.

→ What can I serve with croissants?

They pair perfectly with a variety of spreads like butter, jam, or almond paste. You can also serve them alongside coffee or tea.