Buttery Croissant Recipes At Home

Name: Buttery Croissant Recipes At Home
Prep time: 30 min
Cook time: 25 min
Total time: 4 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/2 cup sugar; 2 1/4 teaspoons active dry yeast; 1 tablespoon salt; 1 1/4 cups warm milk; 1/4 cup unsalted butter, melted; 1 1/2 cups unsalted butter, cold; 1 egg; 1 tablespoon milk

Highlighted under: Baker’s Delight

I absolutely love making croissants at home! The joy of biting into a freshly baked, flaky pastry is unparalleled. After numerous attempts, I've perfected a recipe that captures that buttery richness while being simple enough for anyone to follow. Using quality ingredients, especially the butter, is key to achieving that melt-in-your-mouth texture. I can’t wait to share this with you and hopefully inspire you to bring the delightful experience of French bakeries to your kitchen.

Created by

Celeste Morgan

Last updated on 2026-01-22T10:28:19.767Z

Creating these buttery croissants has been a labor of love for me. The process takes patience, but the outcome is incredibly rewarding. I found that letting the dough rest adequately during lamination truly makes a difference. Each layer becomes so much flakier when you don’t rush the resting stages, resulting in that light and airy texture we all adore.

One tip I can’t emphasize enough is to use high-quality butter, as it impacts both flavor and texture. I've experimented with different brands, and I always return to European-style butter for its richness. It elevates the croissant experience beyond any store-bought option!

Why You'll Love This Recipe
The irresistible aroma of fresh croissants wafting through your kitchen
Impressive layers that bring a delightful crunch with each bite
A perfect base for both sweet and savory fillings

Mastering the Dough

The foundation of great croissants lies in the dough. Using high-quality all-purpose flour provides the necessary protein content for structure, while the sugar feeds the yeast, ensuring a healthy rise. When mixing the warm milk and yeast, watch for bubbles after about five minutes; this indicates that your yeast is alive and ready to work its magic. Kneading for about 10 minutes develops the gluten, resulting in a dough that is both smooth and elastic, crucial for creating the desired flaky layers.

Allowing the dough to rise until it doubles in size is essential for flavor development. I recommend placing it in a warm space, such as near a preheating oven, covered with a damp cloth to retain moisture. If the dough isn’t rising, it could be due to expired yeast or a too-cool environment. A successful dough rise will feel light and airy and should not stick excessively to your fingers.

Perfecting Lamination

Laminating the dough is where the magic happens! Roll the dough evenly to a large rectangle and ensure your butter layer is cold but pliable. If the butter is too hard, it won’t roll nicely; if too soft, it can seep out while rolling. To avoid these pitfalls, try taking the butter out of the fridge just before you start rolling out the dough. Some bakers prefer to use a marble rolling pin to keep the temperature consistent while working with dough and butter.

During lamination, folding the dough into thirds creates the layers necessary for that flaky texture. After every fold, refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up. Skipping this chilling step can lead to a dough that becomes overly sticky and hard to handle, leading to uneven layers and poor rising during baking.

Ingredients

Gather these essentials for making your buttery croissants:

For the Dough

4 cups all-purpose flour
1/2 cup sugar
2 1/4 teaspoons active dry yeast
1 tablespoon salt
1 1/4 cups warm milk
1/4 cup unsalted butter, melted

For the Butter Layer

1 1/2 cups unsalted butter, cold

For the Egg Wash

1 egg
1 tablespoon milk

Make sure to measure accurately for the best results!

Instructions

Follow these steps to create your delicious croissants:

Prepare the Dough

In a large bowl, mix warm milk and yeast. Let it sit for 5 minutes. Add flour, sugar, melted butter, and salt to the mixture. Knead until smooth and elastic, then let it rise in a warm place until doubled, about 1 hour.

Create the Butter Layer

Take the cold butter and place it between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Refrigerate while the dough rises.

Laminate the Dough

Roll out the risen dough into a large rectangle. Place the butter layer in the center and fold the dough over it, encasing it completely. Roll it out and fold it into thirds. Repeat this process two more times, refrigerating between folds for 30 minutes.

Shape the Croissants

Roll the laminated dough into a large rectangle and cut it into triangles. Roll each triangle from the base to the tip to form the croissant shape. Place on a baking sheet lined with parchment paper.

Proof and Bake

Let the shaped croissants proof until they are puffed up, about 1 hour. Preheat the oven to 400°F (200°C). Whisk together the egg and milk, and brush it over the croissants. Bake for 20-25 minutes until golden brown.

Allow the croissants to cool slightly before serving. Enjoy your homemade delight!

Pro Tips

For the flakiest results, ensure your butter is very cold and take your time during lamination.

Handling Butter and Dough

Using cold butter is crucial for an authentic croissant texture. It should be pliable but not melting when you press it into the dough. If the butter begins to soften too much during the folding process, return the dough to the fridge to firm it up before continuing. This keeps the distinct layers intact, which are essential for creating that coveted flaky result when baked.

Make sure to roll out your laminated dough evenly. An uneven dough thickness can lead to uneven baking results, with some areas burning while others remain raw. Aim for about 1/4 inch thickness when rolling out, and try using a ruler to check for consistency. Practice will help you to develop this technique, but don’t hesitate to use your hands to feel the dough as well.

Proofing and Baking Tips

Proofing is an essential step that shouldn’t be rushed; it allows the yeast to work its magic, creating airy pockets in the croissants. Observe the croissants for puffiness; they should look nearly doubled in size before baking. If your kitchen is cool, this proofing step may take a bit longer, so don’t be discouraged. Look for your dough to feel light and tender to the touch after proofing.

For a golden finish on your croissants, the egg wash is key. Whisk together the egg and milk until smooth, and apply it gently over the croissant surfaces to avoid collapsing the layers. Bake in a preheated oven at 400°F (200°C) until they’re gloriously golden brown, about 20-25 minutes. Keep an eye on them in the last minutes to avoid overbaking; the aroma should guide you!

Questions About Recipes

→ Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours.

→ What is the best way to store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

→ Can I use whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour, but it may alter the texture slightly.

→ What can I fill the croissants with?

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