Buttery Croissant Recipes At Home

Name: Buttery Croissant Recipes At Home
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon salt; 1 tablespoon instant yeast; 1 1/4 cups whole milk, warmed; 1/2 cup unsalted butter, softened; 1 1/2 cups unsalted butter, cold; 1 egg; 1 tablespoon water

Highlighted under: The Baking Corner

I often find myself yearning for that perfect flaky croissant that I can never quite replicate at home. Today, I’m excited to share my buttery croissant recipe that promises an indulgent and aromatic treat right from your kitchen. This recipe takes a bit of patience, but I assure you, the way the buttery layers unfold during baking makes every minute worth it. With just a few simple ingredients, I found a method that delivers croissants so rich and golden, they nearly rival those from a bakery. Let’s dive in!

Created by

Sophia Lane

Last updated on 2026-01-22T09:49:16.430Z

When I first tried making croissants, I underestimated the effort involved but was completely enthralled by the result. The secret lies in the folding technique that creates those iconic layers. The first time I pulled them from the oven, the flaky aroma filled my kitchen, and I couldn’t believe I had created something so sublime!

Each attempt taught me something new, especially the importance of keeping the butter cold during the lamination process. I added an egg wash on the final proof, which resulted in that deep golden crust I had always dreamed about. Trust me; this croissant recipe is not just a skill but a delicious journey!

Why You Will Love This Recipe
Rich, buttery flavor with layers that melt in your mouth
The satisfaction of baking your own flaky croissants
Perfect for breakfast or an afternoon treat

Mastering the Dough

The key to a successful croissant lies in your dough. Using all-purpose flour is optimal because it provides the right balance of gluten. Gluten is essential for structure, allowing your croissants to rise and hold their shape during baking. Ensuring your milk is warmed to about 110°F (43°C) aids in activating the yeast effectively, leading to a well-risen dough that will yield those coveted flaky layers.

When mixing the dough, it's important to achieve a shaggy consistency before kneading. Kneading for a full 10 minutes is vital; this develops the gluten network, enhancing elasticity and softness. If the dough feels too sticky, incorporate a bit of extra flour, but be cautious not to add too much, as this can lead to a denser texture in your croissants.

Butter Layer Importance

The cold butter layer is crucial for achieving the signature flakiness of croissants. By pounding the butter into a rectangle, you'll facilitate even distribution during the lamination process. Make sure to keep the butter firm to prevent it from melting into the dough. This ensures that as you roll out the dough, the butter creates pockets that will expand in the oven, leading to layers that puff beautifully.

If you're short on time, you can use a food processor to create a butter block more quickly. However, be cautious not to over-process it; the goal is a solid cold cube, not a soft mixture. Keeping everything cold during the entire process is key to preventing the butter from melting into the dough, which could yield a less flaky final product.

Ingredients

Gather these ingredients to embark on your croissant-making adventure.

For the Dough

4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon salt
1 tablespoon instant yeast
1 1/4 cups whole milk, warmed
1/2 cup unsalted butter, softened

For the Butter Layer

1 1/2 cups unsalted butter, cold

For the Egg Wash

1 egg
1 tablespoon water

Ensure everything is fresh for the best results.

Instructions

Follow these steps meticulously for the perfect croissants.

Prepare the Dough

In a large bowl, combine flour, sugar, salt, and instant yeast. Gradually add warm milk and softened butter. Mix until a shaggy dough forms, then knead for about 10 minutes until smooth. Shape into a ball, cover, and let it rise for 1 hour.

Incorporate the Butter Layer

While the dough rises, prepare the cold butter. Place it between two sheets of parchment paper; pound it with a rolling pin into a rectangle. Chill in the refrigerator to keep it firm.

Laminate the Dough

Roll out the risen dough into a rectangle. Place the cold butter slab in the center, fold the dough over the butter, sealing the edges. Roll out again into a long rectangle, folding in thirds like a letter. Repeat this process twice, chilling for 30 minutes between each fold.

Shape the Croissants

After the final fold, roll the dough into a large rectangle and cut into triangles. Starting from the wide end, roll each triangle into a croissant shape. Place on a baking sheet, cover, and let rise for another hour.

Bake the Croissants

Preheat the oven to 400°F (200°C). Mix the egg and water to create an egg wash, and brush it over the croissants. Bake for 20-25 minutes until golden brown and flaky.

Enjoy your homemade buttery croissants with your favorite jam or butter!

Pro Tips

Make sure your butter stays cold during the lamination process to achieve maximum flakiness. Also, don’t rush the rising times
they are essential for the best texture.

Make-Ahead Tips

For those who want to enjoy fresh croissants without a full day of preparation, consider making the dough ahead of time. After you have completed the final fold, the dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. Just remember to let it come to room temperature before you start shaping your croissants.

Alternatively, croissants can also be shaped and placed on a baking sheet prior to the second rise. Cover and refrigerate for up to 12 hours. The next morning, simply allow them to come to room temperature while the oven preheats, then bake. This method captures that freshly baked goodness without much morning effort!

Serving Suggestions

Croissants are wonderfully versatile and can be enjoyed in various ways. For a classic option, serve them warm with a pat of high-quality butter or your favorite jam. You can also indulge in a savory rendition by filling them with ham and cheese before rolling for a delightful breakfast sandwich.

For a sweet touch, consider drizzling a simple glaze made from powdered sugar and milk over your baked croissants. A sprinkle of sea salt on top can also enhance the flavor, giving a delicious contrast to the sweetness. Pair your croissants with a good cup of coffee or tea for a truly special experience!

Questions About Recipes

→ Can I freeze uncooked croissants?

Yes! Shape the croissants and freeze them before the final proofing. When ready to bake, allow them to rise in the fridge overnight, then bake as directed.

→ What type of flour is best for croissants?

All-purpose flour works well, but for a more professional texture, you can use bread flour, which has a higher protein content.

→ How can I tell when my croissants are done?

Croissants are done when they are deep golden brown, and the layers are visibly flaky. The internal temperature should reach around 190°F (88°C).

→ Why did my croissants not rise?

A common reason is the butter melting into the dough instead of remaining in layers. Make sure to keep the butter cold and work quickly.