Buttery Homemade Croissants

Name: Buttery Homemade Croissants
Prep time: 30 min
Cook time: 20 min
Total time: 5 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1 tablespoon sugar; 2 teaspoons salt; 1 cup unsalted butter, chilled; 1 cup milk, warm; 2 teaspoons active dry yeast; 1 egg, for egg wash

Highlighted under: Cozy Food

I absolutely adore baking, and there's something incredibly satisfying about making buttery homemade croissants from scratch. The process may seem daunting, but once you taste that flaky, golden goodness, you'll realize it's well worth the effort. These croissants are not only perfect for a weekend brunch but also make an indulgent treat any day of the week. In this recipe, I’ll share my tips on achieving that light, airy texture while ensuring each bite is packed with buttery flavor. Let’s dive in!

Created by

Cleo Winter

Last updated on 2026-01-24T14:13:35.458Z

Baking these croissants has been a labor of love for me. I remember the first time I attempted this recipe; the dough seemed like a puzzle that I needed to solve. After several trials, I discovered that letting the dough rest at each stage makes a huge difference in the final texture.

What works best for me is using high-quality butter and gradually folding it into the dough. Not only does it enhance the flavor, but it also creates those beautiful buttery layers that everyone craves. Trust me, the aroma that fills the kitchen is well worth the wait!

        Why You’ll Love These Croissants
        Incredible layers that melt in your mouth
Rich buttery flavor enhanced with each flaky bite
Perfect for both sweet and savory fillings

      

Understanding the Ingredients

Each ingredient in this croissant recipe plays a crucial role in developing flavor and texture. The all-purpose flour provides the necessary gluten structure, while the chilled unsalted butter is essential for creating those coveted layers. Utilizing unsalted butter allows you to control the saltiness of the dough, giving you the freedom to adjust flavors as needed, especially if you plan to incorporate sweet or savory fillings later.

Yeast is the magic ingredient that helps the dough to rise, creating that airy texture in the final baked croissant. It’s crucial to check the yeast’s freshness before starting, as expired yeast won’t activate properly. If you can’t find active dry yeast, you can substitute it with instant yeast, which doesn’t require the proofing step and allows for a quicker bake.

Technique Tips for Perfect Layers

Achieving those flaky layers is all about the lamination process, where layers of dough and butter are folded together. It’s important to keep the butter cold throughout to prevent it from melting into the dough. If your kitchen is warm, consider chilling your rolling pin and work surface. You can even place the dough in the fridge periodically during the rolling and folding stages if needed.

When rolling out your dough, aim for a consistent thickness—about 1/4 inch works well. Use gentle pressure and avoid applying too much force that could cause the butter to break through the dough. If you see any butter peeking out, use a bit of flour to dust it lightly and continue. This will ensure a successful lamination process, resulting in those light, airy, and buttery layers.

Ingredients

Dough Ingredients

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

Combine these ingredients for a rich dough that will rise beautifully.

Instructions

Activate Yeast

In a small bowl, combine warm milk and sugar. Sprinkle the yeast on top and let it sit for 5 minutes until frothy.

Make the Dough

In a large mixing bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms. Knead for about 10 minutes until smooth.

Chill Dough

Shape the dough into a ball, cover it, and refrigerate for 2 hours.

Prepare Butter Block

Place chilled butter between two sheets of parchment paper and pound it flat with a rolling pin.

Layer the Butter

Roll out the dough into a rectangle and place the butter in the center. Fold the dough over the butter and seal the edges.

Roll and Fold

Roll out the dough into a long rectangle and perform a tri-fold. Chill for 30 minutes, then repeat the rolling and folding process two more times.

Shape Croissants

Roll out the final dough into a large rectangle. Cut out triangles and roll each into a croissant shape. Place on a baking sheet lined with parchment.

Proof and Bake

Cover the croissants and let them proof for 1 hour. Preheat oven to 400°F (200°C). Brush with egg wash and bake for about 20 minutes until golden.

Let them cool slightly before serving to enjoy their flaky deliciousness!

Pro Tips

For a truly decadent experience, try layering some dark chocolate inside the croissants before rolling them up.

Make-Ahead and Storage Tips

These croissants can be made ahead of time and stored for convenience. Once you shape the croissants, you can cover them tightly with plastic wrap and freeze them on the baking sheet. Once frozen, transfer them to a zip-top bag to save space. They can be baked directly from the freezer; simply add an extra 5-10 minutes to the baking time to ensure they're fully cooked.

If you're planning to enjoy your croissants over a few days, they can be kept at room temperature in an airtight container for up to three days. To maintain their flaky texture, avoid refrigerating them as this can introduce moisture that makes them lose their crispiness.

Troubleshooting Common Issues

If you find your croissants aren’t rising as much as expected, it could be due to expired yeast or the dough being too cold. Always ensure your dough is adequately proofed in a warm place, ideally around 75°F to 80°F (24°C to 27°C) until it doubles in size. If your kitchen is chilly, consider placing the dough in a slightly warmed oven that’s turned off.

Another common issue is that the croissants may not be flaky enough. This often results from the butter melting into the dough during the lamination process. To avoid this, keep the butter very cold, and don’t rush the rolling and folding steps. If you do notice butter melting out while baking, simply dab it off with a paper towel to help keep the crust from becoming soggy.

Questions About Recipes

→ Can I use whole wheat flour?

You can substitute a portion, but the texture may vary. For the best results, stick to all-purpose flour for the primary amount.

→ How long do these croissants last?

They are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

→ Can I freeze the croissants?

Yes, you can freeze unbaked croissants. Freeze them on a baking sheet and then transfer to a bag for up to 2 months.

→ What is the best way to reheat them?

Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain the crispiness.