Irresistibly Buttery Homemade Flaky Croissants Recipe

Golden, buttery homemade flaky croissants have been my weekend passion for months now.

Baking these delicate pastries requires patience and precise technique.

French bakeries make these look effortless, but each fold matters significantly.

Crafting croissants becomes a delightful meditation in butter and dough.

Professional bakers spend years perfecting their lamination skills, creating those signature delicate layers.

Crisp exterior and soft interior await you in this meticulously tested recipe.

Let’s transform your kitchen into a Parisian bakery with these irresistible croissants.

Flaky Croissants That Impress With Every Layer

• Tackle Weekend Baking Challenge: Crafting homemade croissants transforms an ordinary weekend into a delightful culinary adventure, pushing your baking skills to exciting new levels.
• Master Impressive Technique: The lamination process might seem complex, but breaking it down step-by-step makes creating perfectly flaky, buttery croissants surprisingly achievable for home bakers.
• Customize Your Pastry: Experiment with fillings like chocolate, almond paste, or ham and cheese to personalize these versatile croissants and surprise your family with gourmet breakfast treats.
• Create Memorable Moments: Baking croissants becomes a fantastic family activity, allowing everyone to participate in rolling, shaping, and enjoying these delectable French pastries together.

Flaky Croissants – From Scratch Must-Haves

Main Ingredients:

• Flour: Essential base for creating the dough structure with soft, tender texture.
• Instant Yeast: Helps dough rise and develop airy, light consistency.
• Sugar: Provides subtle sweetness and helps yeast activation.
• Salt: Enhances flavor and controls yeast fermentation.

• Warm Milk: Activates yeast and adds richness to the dough.
• Melted Butter, Cold Butter: Creates flaky layers and adds rich, buttery flavor.

• Egg, Water: Creates golden, shiny surface with beautiful color and crisp texture.

Croissants Homemade Flaky Prep

Step 1: Whip Up the Dough Foundation

Grab a spacious mixing bowl and blend flour, sugar, salt, and instant yeast.

Pour in warm milk and melted butter, stirring until a soft dough emerges.

Knead the dough on a flour-dusted surface, working it until smooth and springy.

Shape into a perfect ball, nestle in a greased bowl, cover, and let it rise in a cozy spot for about an hour until beautifully puffed.

Step 2: Create the Butter Powerhouse

Sandwich cold butter between parchment paper.

With a rolling pin, pound and roll the butter into a neat rectangular shape.

Aim for uniform thickness and pop it in the refrigerator to firm up.

Step 3: Master the Lamination Magic

On a floured surface, roll out the dough into a generous rectangle.

Carefully position the chilled butter block in the center, folding dough edges to completely encase the butter.

Seal the borders and roll into a long, elegant rectangle.

Perform the first “turn” by folding the dough in thirds like an elegant letter.

Wrap in plastic and chill for 30-60 minutes.

Step 4: Execute Precise Turns

Repeat the rolling and folding ritual two more times, allowing the dough to rest and chill between each turn.

This process creates those irresistible, delicate layers croissants are famous for.

Step 5: Shape Spectacular Crescents

Roll the dough into a large, thin rectangle.

Slice triangular shapes with a sharp knife or pizza cutter.

Create a tiny slit at each triangle’s base, then gently stretch and roll from base to tip, forming classic crescent shapes.

Arrange on a parchment-lined baking sheet with tips tucked underneath.

Step 6: Let the Dough Bloom

Loosely cover the shaped croissants with plastic wrap or a kitchen towel.

Allow them to proof at room temperature, growing plump and pillowy for 1-2 hours.

Step 7: Bake to Golden Perfection

Heat the oven to 375°F.

Whisk an egg with water to create a glossy wash.

Tenderly brush the croissants, ensuring even coverage.

Bake for 20-25 minutes until they transform into golden, flaky treasures.

Step 8: Cool and Celebrate

Transfer the croissants to a wire rack, letting them rest for at least 10 minutes.

Revel in your bakery-worthy creation and enjoy every buttery, layers bite!

Flaky Dough Tips for Homemade Croissants

• Keep butter and milk cold to achieve the perfect flaky texture in your croissants.
• Roll butter evenly between parchment paper to create uniform layers that separate during baking.
• Avoid overworking the dough to maintain delicate, light layers in your homemade croissants.
• Let croissants rise in a warm, draft-free area to ensure proper expansion and soft interior.
• Apply egg wash carefully to create a beautiful golden-brown shine without deflating the delicate dough.

Storing Homemade Flaky Croissants

• Store leftover croissants in an airtight container or sealed plastic bag for up to 2 days in the refrigerator. Place a paper towel inside to absorb excess moisture and prevent sogginess.
• Wrap individual croissants tightly in plastic wrap, then place in a freezer bag. Frozen croissants stay fresh for 2-3 months. Label the bag with the date for easy tracking.
• Preheat oven to 300°F. Unwrap frozen or refrigerated croissants and place on a baking sheet. Warm for 5-7 minutes until crispy and heated through. Fresh-baked texture returns quickly.
• For quick reheating, use a toaster oven at medium setting. Warm croissants for 2-3 minutes until exterior becomes crisp and interior remains soft and flaky.

Easy Matches for Flaky Croissants

• Elevate Croissant Flavor Companions
• Pair Creamy Cheese Delights: Spread soft brie or camembert on warm croissants for a luxurious taste experience that melts perfectly with the buttery pastry.
• Select Sparkling Morning Beverages: Choose champagne, prosecco, or a crisp mimosa to complement the rich, flaky texture and add a celebratory touch to breakfast.
• Match Smooth Coffee Experiences: Enjoy a classic French press or cappuccino alongside croissants, allowing the robust coffee notes to enhance the delicate butter layers and create a harmonious flavor balance.
• Complement with Fruity Preserves: Add homemade raspberry, apricot, or strawberry jam to introduce a bright, sweet contrast that cuts through the croissant's richness.

Flaky Croissants Buttery Takes

• Whole Wheat Wonder: Replace half the all-purpose flour with whole wheat flour for a nuttier, more nutritious croissant that maintains a similar flaky texture.
• Gluten-Free Goodness: Swap traditional flour with a gluten-free blend specifically designed for laminated pastries, ensuring a similar structure and taste for those with gluten sensitivities.
• Vegan Velvet: Substitute butter with cold coconut oil and use plant-based milk. Replace egg wash with a mixture of plant milk and maple syrup for golden browning.
• Low-Carb Crescent: Create a version using almond flour and coconut flour, reducing carbohydrate content while maintaining a similar croissant-like appearance and texture.

FAQs

• Are homemade croissants difficult to make?

Making croissants requires patience and practice, but anyone with basic baking skills can learn. The key is understanding the lamination technique and maintaining consistent butter and dough temperatures.

• Why do croissants need multiple turns?

Multiple turns create those signature flaky layers by repeatedly folding butter into the dough. Each turn develops more delicate, buttery sheets that result in the classic croissant texture.

• Can I make croissant dough ahead of time?

Yes, you can prepare the dough and complete the turns 1-2 days in advance. After the final turn, wrap the dough tightly and refrigerate until you’re ready to shape and bake the croissants.

• What if my butter leaks during lamination?

If butter escapes during rolling, dust with flour and chill the dough immediately. Cold temperatures help reintegrate the butter and prevent further leakage. Work quickly and keep surfaces and dough cool.

Homemade Flaky Croissants Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

• Total Time: 12 hours 25 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Golden, buttery homemade flaky croissants elevate breakfast with French bakery elegance. Layers of delicate pastry and rich butter create a crisp exterior that crumbles perfectly with each heavenly bite you’ll savor.

---

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 4 cups (500 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 2 teaspoons salt
• 1 tablespoon instant yeast

Liquid Ingredients:

• 1 1/4 cups (300 milliliters) warm whole milk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 tablespoon water

Fat Layer:

• 1 1/2 cups (340 grams) unsalted butter, cold

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a foundational mixture by blending flour, sugar, salt, and instant yeast in a spacious mixing vessel. Incorporate warm milk and melted butter, stirring until a cohesive dough emerges.
2. Transfer the dough onto a lightly dusted surface and manipulate it thoroughly for 5-7 minutes, developing a smooth, elastic consistency. Form into a rounded shape.
3. Position the dough in a lightly oiled container, shield with a cover, and allow fermentation in a warm environment until volume doubles, approximately one hour.
4. Prepare the butter component by sandwiching cold butter between parchment sheets. Utilize a rolling implement to transform the butter into a uniform rectangular shape, maintaining consistent thickness.
5. Refrigerate the butter block until solidified and chilled.
6. Extend the dough into a rectangular canvas, positioning the chilled butter centrally. Envelop the butter completely, sealing the edges meticulously.
7. Roll the dough into an elongated rectangle, executing a precise folding technique reminiscent of a business correspondence.
8. Chill the folded dough for 30-60 minutes between sequential rolling and folding iterations, creating delicate laminated layers.
9. After final lamination, roll the dough into a thin sheet and dissect into triangular segments using a sharp implement.
10. Craft each triangle into a crescent shape by stretching the base, rolling from foundation to apex with gentle tension.
11. Arrange the shaped pastries on a parchment-lined baking surface, allowing them to proof and expand.
12. Prepare an egg wash by whisking egg with water, then delicately brush the surface of each croissant.
13. Bake in a preheated oven at 375°F, monitoring until achieving a rich golden-brown complexion and crisp exterior.
14. Transfer to a cooling rack, permitting slight temperature reduction before serving to optimize textural qualities.

Notes

• Keep butter cold and firm during lamination to create distinct, flaky layers that separate when baked.
• Work in a cool kitchen environment to prevent butter from melting and losing its layered structure.
• Use high-protein bread flour for better gluten development and a more structured, airy croissant texture.
• Patience is key: don’t rush the proofing and turning process, as slow fermentation develops deeper flavor and better texture.

• Prep Time: 12 hours (including resting and proofing times)
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 270
• Sugar: 4g
• Sodium: 230mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 40mg