These Homemade Flaky Croissants are buttery, golden, and irresistibly crisp on the outside while remaining light and airy on the inside. Making croissants from scratch is a labor of love, but the results are well worth the effort. Perfect for breakfast, brunch, or as a delicious snack with coffee!
Why You’ll Love This Recipe
- Buttery & Flaky – The perfect crisp layers in every bite.
- Authentic French Technique – A homemade version of the classic pastry.
- Customizable – Fill with chocolate, ham & cheese, or almond paste.
- Better Than Store-Bought – Nothing beats fresh, homemade croissants!
- Make-Ahead Friendly – Prepare in advance and bake fresh in the morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 1 ½ tsp salt
- 1 ¼ cups warm milk (110°F / 45°C)
- 2 tbsp unsalted butter, softened
For the Butter Layer:
- 1 cup unsalted butter (cold)
For the Egg Wash:
- 1 egg
- 1 tbsp milk
Directions
1. Make the Dough
- In a bowl, whisk together warm milk and yeast; let sit for 5 minutes until foamy.
- Add sugar, flour, salt, and softened butter, mixing until a dough forms.
- Knead for 5-7 minutes until smooth. Cover and chill for 2 hours.
2. Prepare the Butter Block
- Place cold butter between two sheets of parchment paper.
- Roll into an 8-inch square, then chill.
3. Laminate the Dough
- Roll dough into a 10×20-inch rectangle.
- Place butter block in the center, fold both ends over it, and seal.
- Roll out again into a 10×20-inch rectangle, fold into thirds, and chill for 30 minutes.
- Repeat this process 3 times to create flaky layers.
4. Shape the Croissants
- Roll dough into a 10×20-inch rectangle, then cut into triangles.
- Roll each triangle from base to tip, forming a croissant shape.
- Place on a baking sheet, cover, and let rise for 2 hours.
5. Bake Until Golden
- Preheat oven to 375°F (190°C).
- Brush croissants with egg wash and bake for 18-22 minutes until golden brown.
6. Serve & Enjoy
- Let cool for 10 minutes, then enjoy warm with butter or jam!
Servings and Timing
- Servings: 12 croissants
- Prep Time: 30 minutes
- Chill Time: 4-6 hours
- Bake Time: 20 minutes
- Total Time: ~7 hours
Variations
- Chocolate Croissants – Add chocolate bars or chips before rolling.
- Almond Croissants – Fill with almond paste and top with sliced almonds.
- Savory Croissants – Stuff with ham and cheese before baking.
- Mini Croissants – Cut smaller triangles for bite-sized treats.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze unbaked croissants for up to 2 months, then bake when needed.
- Reheating: Warm in a 350°F oven for 5 minutes.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! Use the same amount and mix directly with flour.
Why is my dough not rising?
Ensure your yeast is fresh and milk is warm but not too hot.
Can I make these ahead of time?
Yes! Refrigerate shaped croissants overnight and bake in the morning.
How do I get extra flaky layers?
Keep butter cold and chill the dough between folds.
Can I use salted butter?
Yes, but reduce added salt by ½ teaspoon.
How do I prevent butter from leaking out?
Make sure to seal edges properly and chill dough before baking.
What’s the best flour for croissants?
All-purpose flour works, but bread flour gives a slightly chewier texture.
Can I skip the egg wash?
You can, but egg wash gives croissants a golden, glossy finish.
How do I roll perfect croissants?
Use light pressure and roll evenly from base to tip.
Can I use a stand mixer for kneading?
Yes! Mix with a dough hook for 5-7 minutes until smooth.
Conclusion
These Homemade Flaky Croissants are buttery, crisp, and absolutely delicious! With the perfect balance of crispiness and softness, they’re worth every step of the process. Whether you fill them with chocolate, almond paste, or enjoy them plain, these croissants will bring a bakery-quality experience right to your kitchen. Try them today!
PrintHomemade Flaky Croissants
These buttery, golden croissants are made from scratch with layers of crisp, flaky pastry. Though they require time and patience, the rich flavor and delicate texture make them worth every step!
- Prep Time: 30 minutes
- Chill Time: 8-12 hours
- Cook Time: 20-25 minutes
- Total Time: 10-14 hours
- Yield: 12 croissants 1x
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French
Ingredients
For the Dough:
- 4 cups (500g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tbsp instant yeast
- 1 ½ tsp salt
- 1 cup (240ml) warm milk
- 2 tbsp unsalted butter, softened
For the Butter Block (Beurrage):
- 1 cup (225g) unsalted butter, cold
For the Egg Wash:
- 1 egg
- 1 tbsp milk
Instructions
1. Make the Dough
- In a large bowl, mix flour, sugar, yeast, and salt.
- Add warm milk and softened butter. Mix until a dough forms.
- Knead for 5-7 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.
2. Prepare the Butter Block
- Place cold butter between two sheets of parchment paper.
- Roll into a 6×6-inch square and refrigerate until firm.
3. Laminate the Dough (Create the Layers)
- Roll the dough into a 10×10-inch square. Place the butter block in the center.
- Fold the corners over the butter like an envelope and seal the edges.
- Roll into a 16×8-inch rectangle, then fold into thirds like a letter.
- Wrap in plastic and chill for 30 minutes.
- Repeat rolling and folding two more times, chilling in between.
4. Shape the Croissants
- Roll the dough into a 20×10-inch rectangle.
- Cut into triangles (base ~3 inches wide, 8 inches long).
- Roll each triangle from the base to the tip to form a crescent shape.
- Place on a baking sheet, cover loosely, and let rise for 2 hours.
5. Bake the Croissants
- Preheat oven to 375°F (190°C).
- Brush croissants with egg wash.
- Bake for 20-25 minutes, until golden brown and flaky.
- Let cool slightly before serving.
Notes
- For extra flavor, let the dough rest overnight in the fridge before shaping.
- Want chocolate croissants? Place chocolate sticks or chips inside before rolling.
- Freeze before baking: Freeze shaped croissants and bake straight from frozen, adding 5 extra minutes to baking time.