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; 1 tablespoon salt; 1 tablespoon instant yeast; 1 1/4 cups whole milk, warm; 1 1/4 cups unsalted butter, cold; 1 large egg; 1 tablespoon water

Highlighted under: Sweet Inspirations

I always believed that homemade croissants were best left to the professionals, but my experiences in the kitchen have completely changed my mind. I decided to take the plunge and try making my own buttery, flaky croissants, and the result was nothing short of magical. The layers of dough meld together to create a perfect balance of crispiness and tenderness. With some patience and the right technique, I found that these pastries can be an achievable delight right in my own home.

Created by

Brielle Thompson

Last updated on 2026-01-24T12:22:11.845Z

When I made my first batch of these croissants, I mixed anticipation with a bit of dread, hoping they would turn out as beautifully as those from my favorite bakery. I meticulously followed each step, allowing the dough to rest and chill, which is crucial for developing those key layers. The aroma wafting from the kitchen was incredible, and the first bite was an unforgettable experience that made all the effort worth it.

I discovered that using cold butter and letting the dough rise in a cool environment really enhances the flakiness. Experimenting with various fillings like chocolate and almond paste made each batch unique and exciting. I can’t wait to share my tips on how to replicate this delicious treat at home!

Why You Will Love These Croissants
Flaky, buttery texture that melts in your mouth
The delightful aroma fills your kitchen as they bake
Customizable with sweet or savory fillings
Perfect for breakfast or as a delectable snack

Mastering the Dough

Creating the perfect croissant dough is crucial for achieving those signature layers. The use of instant yeast in this recipe speeds up the rising time without compromising flavor. If you prefer a more complex flavor, you can experiment with active dry yeast, but remember to activate it in warm milk first. The dough should feel soft and slightly tacky after kneading; adjust the flour if it feels too wet.

Once the dough is rising, keep an eye on it. It should roughly double in size, which usually takes about an hour in a warm environment. If your kitchen is cold, placing the bowl in a slightly warmed oven can help facilitate the rise. Patience is key here—the more you let the dough develop, the better the texture will be in the finished croissants.

Perfecting the Butter Layer

When preparing the butter block, ensure your butter is cold but not rock hard. This allows for easier manipulation. Pounding it into a rectangle is essential; uniform thickness ensures even layering within the croissants. If you find your butter melting as you pound it, simply refrigerate it for a few minutes before continuing.

During the rolling and folding process, aim for even thickness. Roll the dough out to about 1/4 inch, ensuring the edges remain as straight as possible. If the dough resists rolling, let it rest for a few minutes before continuing. After the final fold, give the dough a short rest in the fridge to relax the gluten—this will help create evenly spaced layers.

Baking for Flakiness

When rolling out the triangles, make sure they are large enough to create a good spiral as they roll. Each croissant should be about 4 to 5 inches wide at the base before rolling. Be gentle while handling the dough to maintain those precious layers. After shaping, give them ample time to rise—this can take another hour, depending on your kitchen temperature. Look for the dough to become puffy before baking.

Baking at the right temperature is vital for achieving that beautiful golden-brown crust. Preheating the oven to 400°F ensures a quick rise, contributing to a flaky texture. If your croissants brown too quickly, cover them loosely with foil halfway through baking. Your croissants should be baked until they are golden with a crisp crust, and the internal temperature should reach about 200°F for optimal doneness.

Ingredients

For the Croissant Dough

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

For the Egg Wash

1 large egg
1 tablespoon water

Feel free to experiment with different fillings and toppings to make these croissants your own!

Instructions

Make the Dough

In a large mixing bowl, combine flour, sugar, salt, and yeast. Gradually mix in the warm milk until a dough forms. Knead for about 5 minutes until smooth. Cover and allow to rise for 1 hour.

Prepare the Butter Block

Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it’s a flat rectangle, about 1/2 inch thick. Refrigerate it until firm.

Incorporate the Butter

Roll the dough into a rectangle, place the butter block in the center, and fold the sides over the butter. Pinch to seal the edges.

Roll and Fold

Roll the dough out to a rectangle again and fold it like a letter. Repeat this rolling and folding process two more times, refrigerating for 30 minutes between each folding.

Shape the Croissants

Roll out the dough into a large rectangle and cut into triangles. Starting from the wide end, roll each triangle into a crescent shape. Place on a baking sheet and let them rise for 1 hour.

Bake

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

Once baked, allow to cool slightly before serving. Enjoy your freshly made croissants!

Pro Tips

To achieve the best layers, ensure that both your dough and butter stay cold during the folding process. Also, don’t rush the rising times
they are crucial for developing flavor and texture.

Storage and Reheating

If you have leftover croissants, storing them properly is key to maintaining their flaky texture. Place them in an airtight container at room temperature for up to two days. However, for longer storage, consider wrapping them in plastic wrap and freezing them. They can last up to a month in the freezer. When ready to enjoy, reheat them in a preheated oven at 350°F for about 10-15 minutes, which will revive their freshness and crispiness.

For a quicker option, you can microwave a croissant for about 15-20 seconds, followed by a quick toast in a skillet. This method helps to warm it through while adding a crispy exterior, though it may not be as effective as oven reheating for revival.

Customizing Your Croissants

While these croissants are delicious on their own, they are incredibly versatile. For a sweet treat, consider adding chocolate or almond paste as a filling before rolling. For a savory option, incorporate cheese and herbs, or even ham, while shaping the croissants. Just be cautious with moisture content in fillings, as excess liquid can lead to soggy croissants.

You can also experiment with different dough flavors. Adding a teaspoon of vanilla extract or a bit of citrus zest can elevate the basic dough and give it a delightful twist. Personalizing your croissants not only satisfies different palates but also gives you endless possibilities to explore in your baking adventures.

Questions About Recipes

→ Can I freeze these croissants?

Yes, you can freeze unbaked croissants. Just shape them, freeze until solid, and then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.

→ What if my dough won’t rise?

Ensure your yeast is fresh and that you're using warm milk - too hot can kill the yeast. If your kitchen is too cold, try letting the dough rise in a warmer spot.

→ Can I use whole wheat flour?

You can substitute a portion of the all-purpose flour with whole wheat, but it may affect the texture and flakiness of the croissants.

→ 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 preservation.