Butter Croissants From Scratch

Name: Butter Croissants From Scratch
Prep time: 30 min
Cook time: 25 min
Total time: 5 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 2 teaspoons salt; 1 tablespoon instant yeast; 1 1/2 cups cold milk; 1/4 cup unsalted butter, melted; 1 1/2 cups cold unsalted butter; 1 large egg; 1 tablespoon water

Highlighted under: Cakes & Sweet Treats

I absolutely love baking, and there's something incredibly satisfying about making croissants from scratch. The moment I pull these flaky creations from the oven, the rich, buttery aroma fills my kitchen, making it impossible to resist. Each layer of the croissant hints at the labor of love that went into it, creating a pastry that’s fluffy on the inside and perfectly crisp on the outside. Whether enjoyed fresh for breakfast or as a midday treat, these croissants are the ultimate indulgence you'll want to make again and again.

Created by

Noelle Chambers

Last updated on 2026-02-15T03:01:36.320Z

Baking these croissants was a delightful journey for me. I started with a simple dough, but the magic happened when I began layering butter using the classic French technique. I learned that using cold butter is key to achieving those beautiful, distinct layers. The folding and rolling process took some time, but the end result was more than worth it.

After shaping the croissants, I left them to proof until they were puffed and airy. The excitement of seeing them rise gave me a thrill, and I knew I was on the right track. Once baked, the golden, flaky croissants exceeded my expectations, proving that patience truly leads to delicious rewards.

Why You'll Love This Recipe
Rich butter flavor with a perfect balance of flakiness and tenderness
The smell of freshly baked croissants fills your home with warmth
A sense of accomplishment when you enjoy your homemade pastries

The Importance of Proper Temperature

When making croissants, temperature control is crucial for achieving those signature flaky layers. Your butter should be very cold when you incorporate it into the dough. This ensures that the butter will stay solid during the lamination process instead of melting into the dough. If your kitchen is warm, consider chilling your utensils and even your work surface to help keep the butter firm. A straightedge ice cream scooper can be particularly handy for measuring your butter's coldness by using it to gauge if it retains shape when pressed.

Similarly, after mixing the dough, let it rest to relax the gluten—this makes rolling much easier. Ensure that the ambient temperature of your workspace is not too warm. If you find that it's getting warm while rolling and folding the dough, take breaks and pop the dough back into the fridge. This helps maintain that buttery goodness intact which is fundamental to achieving that perfect flakiness.

Substitutions and Variations

While this recipe features all-purpose flour, you might consider using bread flour for an even chewier texture. This may slightly alter the traditional croissant experience, but it offers a delightful bite that some prefer. Ensure to adjust the hydration levels slightly, as bread flour absorbs more liquid than all-purpose flour, resulting in a firmer dough. You can also experiment by adding a pinch of cinnamon and a teaspoon of vanilla extract to the dough for a subtle flavor twist.

Any dairy-free dieters can switch to vegan butter or margarine for the butter layer, but keep in mind that butter has a unique composition that contributes to the flaky texture. Additionally, for an egg-free wash, you can use a mixture of almond milk and a bit of maple syrup for brushing over the croissants to help achieve a golden color without animal products.

Ingredients

Ingredients for Butter Croissants

For the Dough

4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons salt
1 tablespoon instant yeast
1 1/2 cups cold milk
1/4 cup unsalted butter, melted

For the Butter Layer

1 1/2 cups cold unsalted butter

For the Egg Wash

1 large egg
1 tablespoon water

Ensure all ingredients are at the right temperature for the best results.

Instructions

Preparing the Croissants

Make the Dough

In a large bowl, mix flour, sugar, salt, and yeast. Pour in cold milk and melted butter, then knead the dough until smooth. Cover and let it rest for 1 hour.

Prepare the Butter Layer

Shape the cold butter into a rectangle, wrapping it in parchment paper. Roll it out to a 1/2-inch thickness and refrigerate until firm.

Laminate the Dough

Roll out the dough into a rectangle, place the butter in the center, fold the dough over the butter, and seal the edges. Roll and fold the dough three times. Refrigerate for 30 minutes between folds.

Shape the Croissants

Roll the dough into a thin rectangle, cut into triangles, and roll each triangle from the base to the tip. Shape into a crescent and place on a baking sheet.

Proof the Croissants

Cover the croissants and let them rise for about 2 hours until doubled in size.

Bake the Croissants

Preheat the oven to 400°F (200°C). Mix the egg and water for the wash, brush over the croissants, and bake for 15-20 minutes until golden.

Allow the croissants to cool slightly before enjoying them fresh from the oven.

Pro Tips

For extra flaky croissants, ensure your butter and dough are well-chilled. Also, don't skip the resting times
they are vital for the layers to develop.

Storage and Freezing Tips

If you find yourself with extra croissants, store them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. After baking and cooling completely, wrap each croissant in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to two months. To enjoy them later, simply reheat them in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through and crispy again.

If you want to make the dough ahead of time, you can refrigerate it after the initial rise for up to 24 hours. Just remember that the dough will need an additional resting period after you take it out of the fridge, making it a convenient option for those with busy schedules.

Troubleshooting Common Issues

One common issue when making croissants is the dough becoming too sticky or difficult to roll. If this happens, don’t hesitate to sprinkle a little bit of flour while rolling; however, use sparingly, as too much flour can affect the texture. Ensure that you're also keeping the butter cold and not allowing it to warm up during lamination, as this will lead to a loss of that desirable flaky structure.

Another challenge is over-proofing, which can lead to flat croissants that lack the airy texture you're aiming for. While a good rise is important—typically doubling in size in about 2 hours—observe them closely towards the end of the proofing time. They should look puffy and slightly wobbly but not overly stretched. If you're uncertain, it's better to err on the side of under-proofing, as they will continue to rise in the oven.

Questions About Recipes

→ Can I freeze croissant dough?

Yes, you can freeze the shaped croissants before proofing. They can be baked from frozen, just add a few extra minutes to the baking time.

→ How do I know when my croissants are done baking?

They should be golden brown and sound hollow when tapped on the bottom.

→ What if my dough isn't rising?

Ensure your yeast is fresh and active, and the dough is kept in a warm, draft-free area.

→ Can I use whole wheat flour?

You can substitute part of the all-purpose flour with whole wheat flour, but it may affect the texture.