Flaky Breakfast Croissants With Butter

Name: Flaky Breakfast Croissants With Butter
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 2 teaspoons salt; 1 tablespoon instant yeast; 1 1/4 cups whole milk, warmed; 1/2 cup unsalted butter, melted; 1 1/2 cups unsalted butter, cold; 1 large egg; 1 tablespoon water

Highlighted under: Cakes, Pies & More

I absolutely adore starting my day with freshly baked croissants. There’s something truly special about the aroma of butter gently melting into the flaky layers of pastry. In this recipe, I’m excited to share my technique for creating perfectly crispy croissants that are golden brown on the outside and soft on the inside. The best part is, I’ve simplified the process to help you achieve café-quality results right in your kitchen. Get ready to impress yourself and your loved ones with these delightful breakfast treats!

Created by

Paige Sullivan

Last updated on 2026-02-10T21:21:36.759Z

When I first tried making croissants at home, I was intimidated by the thought of laminating dough. But after a little experimentation, I discovered that patience is key. The resting times allow the gluten to relax, making the dough easier to roll out and shape. I also realized that using high-quality butter makes a significant difference in flavor!

What really helps the croissants rise beautifully is giving them a warm place to proof. I often turn on my oven for a minute, then turn it off, creating the perfect cozy environment for the dough to double in size. This little tip has transformed my croissants from good to extraordinary!

        Why You Will Love These Croissants
        Layers of buttery goodness in every bite
Perfectly flaky texture that's hard to resist
Homemade satisfaction that rivals any bakery
Easily customizable with your favorite fillings

      

Mastering the Lamination Process

Laminating the dough is crucial for achieving those perfectly flaky layers in your croissants. When rolling out the dough and butter, aim for an even thickness of 1/2 inch. If the butter starts to soften, refrigerate the dough for 10–15 minutes before continuing. This step is key to preventing the butter from leaking during baking, which could lead to a less flaky texture. I recommend using a marble or chilled wooden rolling pin to help maintain the cold temperature of the butter throughout the lamination process.

During each fold, ensure to seal the edges tightly to encapsulate the butter completely. The goal is to create multiple layers — each fold increases the layers significantly. Don't rush this process; allow the dough to rest in the fridge between folds. This resting time ensures that the gluten relaxes, making it easier to roll out and resulting in a more tender croissant.

Choosing the Right Ingredients

The quality of your croissants heavily depends on the ingredients you choose. Opt for high-fat content unsalted butter for the butter layer, as it provides the best flavor and texture. I prefer European-style butter, which typically has a fat content of around 82%, resulting in richer croissants. If you’re in a pinch, you can substitute with regular unsalted butter, but the end result may lack the buttery depth.

For the all-purpose flour, while it works perfectly for this recipe, you can substitute half of it with bread flour to increase the protein content. This change will give your croissants a chewier texture, which can be a delightful variation. Always remember to measure your flour properly — a kitchen scale can ensure accuracy and help avoid dense croissants.

Ingredients

Gather the following ingredients to make your croissants:

For the Dough

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

For the Butter Layer

1 1/2 cups unsalted butter, cold

For Egg Wash

1 large egg
1 tablespoon water

Instructions

Follow these steps to create your flaky croissants:

Make the Dough

In a large bowl, mix the flour, sugar, salt, and yeast. Gradually add the warmed milk and melted butter. Knead the mixture until a smooth dough forms. Cover and let it rest for 30 minutes.

Prepare the Butter Layer

While the dough is resting, place the cold butter 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 rests.

Laminate the Dough

Roll the dough into a rectangle about 1/2 inch thick. Place the cold butter in the center and fold the dough over the butter like an envelope. Roll out into a long rectangle and fold into thirds. Repeat this rolling and folding process three times, chilling the dough between folds.

Shape the Croissants

Roll the dough into a large rectangle and cut it into triangles. Starting from the base, roll each triangle up towards the tip to form a croissant shape. Place them on baking sheets lined with parchment paper.

Proof and Bake

Cover the croissants and let them proof in a warm environment for about 1 hour until doubled in size. Preheat your oven to 400°F (200°C). Beat the egg with water and brush over the croissants. Bake for 20-25 minutes until golden and flaky.

Pro Tips

For extra flavor, consider adding a sprinkle of sea salt on top of the croissants just before baking. If you prefer filled croissants, try adding chocolate or almond paste during the rolling phase.

Serving and Enjoying Your Croissants

Once your croissants are baked to a golden perfection, serve them warm for the best experience. These flaky pastries are delectable on their own, but you can enhance them with a simple spread of jam, Nutella, or a drizzle of honey for added sweetness. For a savory twist, consider filling them with slices of ham and cheese before baking, transforming them into a delightful breakfast sandwich.

If you wish to prepare these croissants ahead of time, you can freeze the shaped, unbaked croissants on a baking sheet until solid, then transfer them to a freezer bag. When ready to bake, simply proof them directly from the freezer for about 1–2 hours until they’ve doubled in size, then continue with the egg wash and baking.

Troubleshooting Common Issues

If your croissants don’t rise as expected or appear flat, make sure your yeast is fresh. Instant yeast should be active and able to bubble in warm milk within a few minutes. Also, ensure your proofing environment is warm enough — a slightly warm oven or covered kitchen counter works well. Cold conditions can slow down yeast activity, leading to dense pastries.

Should your butter leak during baking, lessen the heat slightly or adjust your lamination technique to ensure better sealing. Sometimes, the dough gets too warm during the process, making it challenging to handle. If you notice this, stick the dough back in the fridge for a few minutes to re-chill before continuing with shaping or baking.

Questions About Recipes

→ Can I use store-bought dough?

Yes, store-bought puff pastry can be a time-saver, though homemade dough offers superior texture.

→ How should I store leftover croissants?

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in foil.

→ Can I make these ahead of time?

Certainly! You can prepare the dough a day in advance and keep it in the refrigerator until you're ready to shape and bake.

→ What can I serve with croissants?

These croissants pair wonderfully with jam, honey, or even a side of fresh fruit for a balanced breakfast.