Buttery Homemade Croissants

Name: Buttery Homemade Croissants
Prep time: 30 min
Cook time: 20 min
Total time: 8 h
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 10g salt; 50g sugar; 10g instant yeast; 300ml milk, lukewarm; 250g unsalted butter, chilled

Highlighted under: Decadent Desserts

I've always been captivated by the flaky layers of a perfect croissant. When I finally decided to try making buttery homemade croissants, it felt like a delightful challenge. The aroma of baking bread wafting through my kitchen was absolutely irresistible. I discovered that the key to achieving that signature light and airy texture lies in the lamination process. While it can be time-consuming, the end result is a flaky, buttery treat that’s perfect for breakfast or an afternoon snack. I can't wait to share this recipe with you!

Created by

Olivia Hayes

Last updated on 2026-01-24T08:52:09.066Z

When I first attempted to make croissants at home, I was overwhelmed by the thought of the meticulous process involved. However, each step was an adventure in itself, from creating the dough to the thrilling moment of folding in the butter for lamination. What surprised me the most was discovering that this process creates the flaky texture we all love in croissants. With patience, I found myself enjoying each phase of the preparation.

One particular tip that truly transformed my croissant baking experience was ensuring that both the dough and butter were chilled. This is crucial for maintaining the layers and achieving that perfect rise. The first time I took a bite of my warm, fresh croissant, I felt a sense of triumph. Sharing these buttery delights with friends and family made the effort all the more worthwhile!

Why You'll Love This Recipe
Rich, buttery flavor with a delicate crisp
Perfectly flaky layers that melt in your mouth
Great for breakfast or a gourmet treat any time

Understanding the Ingredients

The foundation of a great croissant lies in its ingredients. The use of all-purpose flour is ideal because it strikes a perfect balance between protein content and starch, resulting in the right structure and chew. Opting for high-quality, unsalted butter is crucial as well; it not only provides rich flavor but also contributes to the layers you’ll achieve through the lamination process. If you only have salted butter on hand, reduce the added salt in the dough to maintain the desired taste balance.

Yeast plays a pivotal role in how your croissants rise. Instant yeast is preferred for its quick activation and easy incorporation into the dough, which minimizes the overall rise time. Remember to use lukewarm milk—usually around 110°F (43°C)—to help activate the yeast without killing it. The sugar in this recipe not only adds subtle sweetness but also serves as food for the yeast, promoting a deliciously airy texture and beautiful browning during baking.

Perfecting the Lamination Process

Lamination is the heart of creating those flaky layers in croissants. When you encase the chilled butter in dough, make sure the butter is pliable but still cold. Working with butter that’s too soft can lead to it leaking out, resulting in a less flaky texture. I recommend taking a few minutes to pound the butter into a flat rectangle using a rolling pin; this will help ensure even distribution in the dough. If you experience too much stickiness, dust lightly with flour, but avoid adding too much to keep the layers intact.

After your first fold, allow the dough to rest in the refrigerator for 30 minutes before continuing with the next lamination. This rest period relaxes the gluten and keeps the butter cold, which is essential for achieving those light, flaky layers. Repeat the rolling and folding process a minimum of three times for optimal results, as each fold multiplies the layers, enhancing the final texture. Be sure to utilize even pressure when rolling out the dough; uneven thickness can lead to inconsistent baking.

Ingredients

Croissant Dough

500g all-purpose flour
10g salt
50g sugar
10g instant yeast
300ml milk, lukewarm
250g unsalted butter, chilled

Instructions

Prepare the Dough

In a large bowl, mix the flour, salt, sugar, and instant yeast. Add the lukewarm milk gradually, mixing until a dough forms. Knead for about 10 minutes until smooth. Cover and let it rise for 1 hour.

Laminate the Dough

Roll the risen dough into a rectangle. Place the chilled butter in the center. Fold the dough over the butter and seal the edges. Roll it out into a larger rectangle and fold it into thirds. Repeat this process twice to create layers.

Shape the Croissants

Roll the laminated dough into a large rectangle and cut it into triangles. Roll each triangle tightly from the base to the tip. Place the shaped croissants on a baking tray lined with parchment paper.

Proof and Bake

Cover the croissants and let them rise for 2-3 hours. Preheat the oven to 200°C (400°F). Brush the croissants with an egg wash and bake for 15-20 minutes until golden brown.

Pro Tips

For best results, make sure your butter is very cold and the kitchen is cool during the lamination process to avoid melting the butter.

Baking Tips

The proofing stage is essential for developing flavor and texture in your croissants. It's vital to let them rise until they've nearly doubled in size, which can take 2-3 hours depending on your kitchen's temperature. If you’re short on time, a warm, humid environment can expedite proofing. A pro tip is to preheat your oven to the lowest setting for a few minutes, turn it off, and then place the croissants inside for a quicker rise.

When it comes time to bake, ensure your oven is preheated to 400°F (200°C) for a nice golden finish. Keep an eye on your croissants as they bake; visual cues like a deeply golden color and a slight puffing up indicate they’re nearing completion. Each oven behaves differently, so check around the 15-minute mark—if they aren’t golden yet, continue for a few more minutes, but avoid opening the oven door too frequently to maintain consistent heat.

Storage and Serving Suggestions

Freshly baked croissants are best enjoyed the same day, but if you have leftovers, you can store them in an airtight container at room temperature for up to two days. For longer preservation, consider freezing them after they’ve cooled completely. They can be frozen for up to a month. To reheat, simply pop them in a preheated oven at 375°F (190°C) for about 5-7 minutes, allowing them to regain their crispiness while warming through.

Croissants can be a versatile base for both sweet and savory applications. Enjoy them simply with butter and jam, or try filling them with your favorite ingredients—one of my favorites is ham and cheese. For a brunch twist, serve them with a side of fruit salad and a sprinkling of powdered sugar for an elegant touch. You can also slice them in half and use them for sandwiches, making the possibilities almost limitless!

Questions About Recipes

→ Can I use a different type of flour?

For best results, all-purpose flour is recommended, but bread flour can also be used for a chewier texture.

→ How can I store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days or freeze them for longer-lasting freshness.

→ What can I fill the croissants with?

Feel free to add chocolate, almond paste, or ham and cheese for a savory option.

→ Can I make the dough in advance?

Yes! You can prepare the dough a day ahead and refrigerate it after the first rise. Just bring it back to room temperature before laminating.