Flaky Butter Croissants

Name: Flaky Butter Croissants
Prep time: 30 min
Cook time: 20 min
Total time: 10 h
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 10g salt; 40g sugar; 7g instant yeast; 300ml cold water; 250g cold unsalted butter; 1 egg; 1 tablespoon milk

Highlighted under: Modern Baking Recipes

I absolutely love making flaky butter croissants at home. There’s something incredibly satisfying about watching the dough transform into these golden, buttery pastries. It's a labor of love, but the result is beyond rewarding—each bite is light and airy, bursting with rich flavor. I’ve found that using cold butter is key, as it creates those irresistible layers. This recipe is perfect for a special breakfast or when you want to impress guests with your baking skills!

Created by

Marlowe Sinclair

Last updated on 2026-01-24T09:05:34.590Z

When I first tried making croissants from scratch, I was amazed at how the dough came together with just minimal ingredients—flour, water, salt, and butter. The technique of folding the dough to create layers is where the magic happens! I’ll never forget that feeling of excitement when I pulled the first batch out of the oven, smelling that intoxicating buttery aroma fill my kitchen.

One of my favorite tips is to refrigerate the dough between folds. This helps to maintain the cold temperature of the butter, ensuring it stays solid. The result? Croissants with that beautifully flaky texture everyone loves. I promise, if you follow these steps, you’ll be celebrating your own baking success!

Why You'll Love These Croissants
The irresistible buttery aroma that fills your kitchen while baking
Each croissant boasts a perfectly flaky and layered texture
With a touch of patience, you can achieve bakery-quality croissants at home

Dough Development

The foundation of a great croissant begins with the dough. Using high-protein all-purpose flour contributes to the structure and chewiness needed for layering. When mixing the ingredients, ensure you don’t overwork the dough; it should be just combined and feel slightly tacky. Remember, the goal is to achieve a balance between strength and elasticity, as this allows the dough to rise and hold those beautiful layers of butter inside.

Once you’ve kneaded the dough, avoid letting it sit for too long before incorporating the butter. The cooler the dough remains during this process, the better. A warm environment can cause the butter to soften too much, leading to greasy croissants. A simple way to maintain the dough’s temperature is to chill your mixing bowl and utensils beforehand.

Lamination Technique

Laminating the dough is what creates those coveted flaky layers. After encasing the butter, be thorough when rolling out the dough to ensure even thickness. Aim for a rectangle that maintains a consistent width of about 3-4mm. If the dough starts to resist, give it a brief rest in the fridge to relax the gluten, which will make it easier to roll out further.

During the folding process, make sure you’re applying even pressure. If you notice any butter leaking out during the folds, you may not have chilled your butter enough or rolled too thin. For a successful lamination, each fold should be tight enough to seal the butter inside, yet not so tight that it tears the dough.

Proofing and Baking

Proofing is essential for croissant development. As the croissants rise, the yeast works to create gases that will expand in the oven, resulting in a light and airy texture. Make sure to cover the croissants with a damp cloth or plastic wrap to prevent them from drying out. The ideal temperature for proofing is around 24-26°C (75-78°F). If your kitchen is cooler, you can use a turned-off oven with the light on to create a warm environment.

When baking, place the croissants in the center of the oven for even heat distribution. Rotate the tray halfway through baking to ensure uniform browning. If they seem to be browning too quickly, you can cover them loosely with aluminum foil towards the end. The finished croissants should have a deep golden brown color, and you’ll know they’re done when they sound hollow when tapped on the bottom.

Ingredients

Here’s what you’ll need to get started:

For the dough

500g all-purpose flour
10g salt
40g sugar
7g instant yeast
300ml cold water
250g cold unsalted butter

For the egg wash

1 egg
1 tablespoon milk

Make sure to measure everything accurately for the best results!

Instructions

Follow these steps to create your flaky butter croissants:

Prepare the dough

In a large bowl, combine flour, salt, sugar, and instant yeast. Make a well in the center and gradually add cold water. Mix until a dough forms, then knead for about 5 minutes until smooth.

Incorporate the butter

Roll out the cold butter between two sheets of parchment paper into a rectangle about 1cm thick. Wrap it in the parchment and chill for 15 minutes.

Laminate the dough

Roll the chilled dough into a rectangle. Place the butter in the center and fold the dough over to encase it. Roll out and fold into thirds, then refrigerate for 30 minutes. Repeat this process two more times.

Shape the croissants

Roll the dough into a large rectangle. Cut into triangles, then roll each triangle tightly from the base to the tip. Place on a baking tray lined with parchment paper.

Proof and bake

Let the shaped croissants proof for about 2 hours until doubled in size. Preheat your oven to 200°C (400°F). Mix the egg and milk for the egg wash and brush over the croissants. Bake for 20 minutes, or until golden brown.

Enjoy your freshly baked croissants warm!

Pro Tips

For best results, always work with cold ingredients and keep your workspace cool. If you're in a warm environment, chill the dough more often during the process.

Ingredient Substitutions

If you're looking for a dairy-free option, consider using vegan butter for the dough and the egg wash. While this will alter the flavor profile slightly, it can still yield delightful flaky pastries. For those sensitive to gluten, you could experiment with a gluten-free flour blend. Just ensure the blend is designed for baking, as its composition will directly affect the texture of the finished croissants.

For a sweet twist, you can add a small amount of vanilla extract or almond extract to your egg wash. This will infuse a lovely subtle flavor into the crust, elevating the overall experience of your croissants. Additionally, if you want to try a savory version, consider adding finely chopped herbs or grated cheese into the dough during the lamination process.

Storage and Reheating

Croissants are best enjoyed fresh, but you can store them for a couple of days in an airtight container at room temperature. If you want to keep them longer, freeze them after shaping but before proofing. Just ensure they are tightly wrapped to prevent freezer burn. When ready to bake, let them thaw in the refrigerator overnight and proof as usual before baking.

If you have leftover baked croissants, reheat them in a preheated oven at 175°C (350°F) for about 5-7 minutes to revive their crispiness. Microwaving can make them soggy, so it's best to avoid it. A quick oven refresh will help retain their flaky texture, making them almost as good as fresh out of the oven.

Serving Suggestions

These flaky butter croissants can be served in a variety of ways. For a classic breakfast, serve them with a side of whipped butter and homemade fruit preserves. Pairing them with a fresh fruit salad and a coffee or tea elevates the experience even further, making for a delightful morning treat.

For a more indulgent option, try filling your croissants before rolling. A small amount of almond paste or chocolate chips can provide extra richness and variation. Just ensure to seal the edges well while rolling to prevent filling from spilling out during baking. This method not only diversifies your croissant offerings but also adds excitement to your baking adventures.

Questions About Recipes

→ Can I make the dough ahead of time?

Yes! You can prepare the dough and store it in the fridge overnight before rolling and shaping.

→ What’s the best way to store leftover croissants?

Store them in an airtight container at room temperature for 1-2 days, or freeze them for longer freshness.

→ What can I add inside the croissants?

Feel free to experiment with fillings like chocolate, almond paste, or ham and cheese to add different flavors!

→ Why did my croissants not rise properly?

This could be due to old yeast, inadequate proofing time, or warm temperatures during the process. Always check yeast freshness!