Flaky Butter Croissants

Name: Flaky Butter Croissants
Prep time: 30 min
Cook time: 20 min
Total time: 6 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp active dry yeast; 1 tsp salt; 1 1/4 cups cold whole milk; 1 cup unsalted butter (cold and cubed); 1 large egg (for egg wash)

Highlighted under: Oven Planning

I absolutely adore making flaky butter croissants at home. The process can be a bit labor-intensive, but the rewards are beyond worth it. When I pull a batch of golden-brown croissants from the oven, the irresistible aroma fills my kitchen, and I can't help but sneak a few while they're still warm. The layers of buttery pastry are not only a joy to create but also to enjoy, especially with a spread of jam or a slather of fresh butter. Trust me, once you master this recipe, you'll never want store-bought again!

Created by

Questa Beaumont

Last updated on 2026-01-24T13:45:34.975Z

Making flaky butter croissants has become a cherished tradition for me. The first time I attempted them, I was amazed by how the dough transformed with each fold and turn. The chilly butter creates that beautiful flakiness, and it’s fascinating to see the layers develop. One tip I learned is to keep everything cool: I even chill my work surface to prevent the butter from melting too quickly, ensuring those perfect layers.

Another detail that changed my game was letting the dough rest properly between folds. It may seem tedious, but giving the dough time to relax helps develop that light and airy texture we all crave. Each bite should be a delicious combination of buttery goodness and tender crumb—something I enjoy sharing with friends over coffee on lazy Sunday mornings.

Why You'll Love This Recipe
The mesmerizing layers of buttery goodness.
A delightful crunch that gives way to a soft interior.
Perfect for breakfast, brunch, or a sweet snack anytime.

Understanding Laminated Dough

Laminated dough is the secret behind the airy layers of croissants, achieved by folding butter into the dough multiple times. Each fold creates thin layers that puff up beautifully during baking. It's crucial to keep the butter cold throughout the process; if it melts into the dough, you won’t achieve the desired flakiness. Roll it out gently, and if you feel resistance, give the dough a short rest in the fridge. This can prevent the dough from toughening and makes shaping easier.

When incorporating butter, ensure it is cubed and as cold as possible. You can even freeze it briefly before starting for added firmness. The goal is to create distinct layers, so avoid overworking the dough. If you notice the butter breaking through the dough during rolling, it may be a sign that the dough has warmed up too much. Simply pop it back in the fridge for about 15-20 minutes to chill before continuing.

The Importance of Proofing

Proofing is an essential step in croissant making; it allows the yeast to work its magic and the dough to rise. During this stage, ensure your croissants are covered with a damp kitchen towel to prevent them from drying out. The ideal proofing environment is warm and free from drafts. If your kitchen is cool, you can place the baking sheet in a turned-off oven with the light on or near a warm spot to help them rise effectively.

Look for visual cues to determine when your croissants are ready to bake. They should have puffed up noticeably and should not spring back when gently pressed. If they remain flat after proofing, it could indicate that the yeast was inactive or the dough was too cold during this process. Adjust your proofing environment next time for better results.

Storing and Serving Your Croissants

Freshly baked croissants are best enjoyed the same day, but if you have leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, wrap them in aluminum foil and freeze them. To reheat, bake from frozen at 375°F (190°C) for about 10-15 minutes until warm and crispy. This method restores their delightful crunch and flaky texture, making them almost as good as fresh.

For a lovely serving suggestion, warm a croissant and fill it with sliced cheese, ham, or a dollop of jam for a quick breakfast or snack. You can also slice them in half and use them as light buns for sandwiches. Experimenting with fillings adds your personal touch and can transform a simple croissant into an extravagant treat!

Ingredients

Gather the following ingredients to start your croissant-making adventure!

Dough Ingredients

4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp active dry yeast
1 tsp salt
1 1/4 cups cold whole milk
1 cup unsalted butter (cold and cubed)
1 large egg (for egg wash)

Now that you have your ingredients ready, let's move on to the steps!

Instructions

Follow these steps to create your delicious flaky croissants.

Prepare the Dough

In a large bowl, mix the flour, sugar, yeast, and salt. Gradually add in the cold milk and knead until the dough forms. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

Incorporate the Butter

On a floured surface, roll out the chilled dough into a rectangle. Place the cold, cubed butter in the center and fold the dough over it, sealing the edges. Roll it out gently to a long rectangle.

Fold the Dough

Fold the dough into thirds like a letter, then roll it out again. Repeat this folding and rolling process 3 times, chilling for 30 minutes between each step.

Shape the Croissants

Roll out the final dough and cut it into triangles. Starting from the wide base, roll each triangle tightly to form a croissant shape. Place them on a baking sheet lined with parchment paper.

Proof and Bake

Let the croissants proof until doubled in size (about 1 hour). Preheat the oven to 400°F (200°C), brush the croissants with egg wash, and bake for 15-20 minutes until golden brown.

Once baked, enjoy your flaky butter croissants warm and fresh!

Pro Tips

For best results, ensure all ingredients are cold to maintain the butter's integrity while folding. Feel free to experiment with fillings like chocolate or almond paste for a delicious twist!

Key Ingredient Insights

The choice of flour is significant in croissant making. All-purpose flour is a good foundation due to its moderate protein content, which allows the dough to develop enough gluten for structure without becoming too tough. If you want a richer flavor and texture, consider replacing a portion with bread flour, which has a higher protein level. This gives the croissants a slightly chewier bite, offering a delightful contrast to the flaky layers.

Also, the butter's quality plays an integral role in the flavor of your croissants. Choose high-fat, unsalted butter for the best results. European-style butter often has a higher fat content, which contributes to a softer, flakier pastry. This rich quality enhances the overall taste and texture, turning each bite into an indulgent experience!

Troubleshooting Common Issues

If your croissants don't rise as expected during proofing, this may indicate old or inactive yeast. Always check the expiration date on your yeast package and proof it in warm water with a bit of sugar before incorporating it into your dough. If it bubbles and froths, it's still good to use. Additionally, make sure not to add the salt directly to yeast, as it can kill the organisms needed for the dough to rise.

Another common issue is butter leaking out during baking. Ensure the dough is well sealed around the butter when you fold it. If you encounter this problem, adopt a cooler work environment by keeping your ingredients chilled and minimizing dough handling. A well-made croissant should hold its shape and expand beautifully in the oven, producing that desirable airy texture.

Scaling the Recipe

If you'd like to make a larger batch of croissants, simply double the ingredients while maintaining the same technique. However, make sure you have enough fridge space to accommodate the dough during chilling, as well as the proofing croissants. Additionally, consider that a larger batch may require longer proofing times, so keep an eye on their size rather than relying strictly on time alone.

Conversely, if you're looking to scale down, halving the recipe is also straightforward. You can use a kitchen scale for accuracy, especially when measuring the butter and flour. Just remember that the laminating steps, such as folding and rolling, remain the same regardless of the batch size. This versatility allows you to enjoy freshly baked croissants at your convenience!

Questions About Recipes

→ Can I freeze the croissants?

Yes, you can freeze unbaked croissants. Just shape them, freeze individually, and then store in a freezer bag. Bake from frozen, adding a few minutes to the baking time.

→ How do I know when the croissants are done?

The croissants are done when they are a rich golden brown and sound hollow when tapped on the bottom.

→ What can I do if my dough is sticky?

If your dough is sticky, work in a little extra flour gradually until the dough is manageable, but avoid adding too much to keep it tender.

→ Is there a vegan alternative?

You can substitute the butter with a plant-based version and use non-dairy milk, although the texture may vary slightly.