Homemade Buttery Flaky Croissants Recipe

Introduction

There’s nothing quite like the flaky, buttery layers of homemade croissants fresh from the oven. This recipe guides you through every step to create golden, tender pastries that rival your favorite bakery. With patience and care, you’ll enjoy the rewarding process and delicious results.

Ingredients

• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 4 cups (500g) all-purpose flour (spooned & leveled), plus more for rolling/shaping
• 1/4 cup (50g) granulated sugar
• 2 teaspoons salt
• 1 Tablespoon active dry or instant yeast
• 1 and 1/2 cups (360ml) cold whole milk
• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 2 Tablespoons (16g) all-purpose flour
• 1 large egg
• 2 Tablespoons (30ml) whole milk

Instructions

1. Make the dough: Place the 1/4 cup butter cut into four 1-Tablespoon pieces in a stand mixer bowl fitted with a dough hook. Add flour, sugar, salt, and yeast. Start the mixer on low-medium speed for 1 minute to combine. Slowly pour in the cold milk while the mixer runs, then increase to medium speed and knead the dough.
2. Knead the dough: Continue kneading for 5 more minutes using the stand mixer or by hand on a floured surface. Add flour sparingly if dough is too sticky. The dough should be soft and pass the windowpane test.
3. Rest the dough: Remove dough from the bowl and shape into a ball on a floured silicone mat or parchment-lined baking sheet. Flatten gently, cover with plastic wrap, and refrigerate for 30 minutes.
4. Shape the dough: Remove dough and flatten by hand, then roll into a precise 14×10-inch rectangle on the silicone mat, aiming for an exact shape.
5. Long rest: Cover rolled dough with plastic wrap and refrigerate for 4 hours or overnight, up to 24 hours.
6. Prepare butter layer: About 35 minutes before next step, beat the softened butter and flour until smooth. Spread into a 7×10-inch rectangle on a silicone mat or parchment. Chill uncovered in the refrigerator for 30 minutes until firm but pliable.
7. Laminate the dough (1st turn): Roll dough on a floured counter into a 10×20-inch rectangle. Place the chilled butter layer in the center, fold dough edges over butter, and seal edges. Roll dough out again to 10×20 inches, then fold lengthwise into thirds. Chill for 30 minutes if dough warms too much.
8. Laminate the dough (2nd turn): Rotate dough so the short end faces you. Roll into a 10×20-inch rectangle again, fold into thirds, then refrigerate covered for 30 minutes.
9. Laminate the dough (3rd turn): Repeat rolling into a 10×20-inch rectangle and folding into thirds once more. Cover and refrigerate for 4 hours or overnight.
10. Shape the croissants: Roll dough on a floured surface into an 8×20-inch rectangle. Slice vertically in half (4-inch wide strips), then slice horizontally into 3 equal parts forming eight 4×5-inch rectangles. Cut each rectangle diagonally to create 16 triangles. Stretch triangles to 8 inches, slit wide end, roll into crescents, tuck tips underneath, and shape crescent curves. Place on lined baking sheets, cover loosely, rest at room temperature for 1 hour, then refrigerate for 1 hour or up to 12 hours.
11. Preheat oven and egg wash: Preheat oven to 400°F (204°C). Whisk egg and milk to make egg wash. Remove croissants from refrigerator and brush lightly with egg wash.
12. Bake croissants: Bake for about 20 minutes until golden brown, rotating pans halfway through baking. If browning too fast, reduce oven to 375°F (190°C). Remove from oven and cool on a wire rack before serving.

Tips & Variations

• Use cold milk and keep the butter layer chilled to ensure distinct flaky layers.
• Try swapping half the all-purpose flour for bread flour for extra chewiness.
• For a sweeter version, sprinkle a little extra sugar before rolling triangles.
• If you prefer, add chocolate or almond paste inside before rolling for filled croissants.

Storage

Store baked croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled croissants in a sealed bag for up to 1 month. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine or salted butter instead of unsalted butter?

It’s best to use unsalted butter for better control over salt content and flavor. Margarine may affect the texture and taste, resulting in less flaky croissants.

Why does my dough feel sticky or too soft?

A slightly sticky dough is normal, but if it is too wet, add flour sparingly while kneading. Environmental factors like humidity may affect dough consistency.

Homemade Buttery Flaky Croissants Recipe

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★★★★★

4.9 from 93 reviews

• Author: Hugo
• Total Time: 6 to 28 hours (includes multiple chilling and resting periods)
• Yield: 16 croissants 1x

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Description

Learn how to make authentic homemade buttery flaky croissants with this detailed recipe. This recipe guides you through creating a soft, layered dough enriched with butter and shaped into perfect crescent rolls, then baked to golden perfection. Ideal for breakfast or a special treat, these croissants boast a tender, flaky crumb and rich buttery flavor.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 4 cups (500g) all-purpose flour (spooned & leveled), plus more for rolling/shaping
• 1/4 cup (50g) granulated sugar
• 2 teaspoons salt
• 1 Tablespoon active dry or instant yeast
• 1 and 1/2 cups (360ml) cold whole milk

Butter Layer

• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 2 Tablespoons (16g) all-purpose flour

Egg Wash

• 1 large egg
• 2 Tablespoons (30ml) whole milk

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Instructions

1. Make the dough: Place the 1/4 cup butter cut into four 1-Tablespoon pieces into the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, salt, and yeast. Start the mixer on low-medium speed for 1 minute to combine the ingredients. Slowly pour in the cold milk while the mixer runs, then increase to medium speed to knead the dough.
2. Knead the dough: Continue kneading for 5 more minutes, either using the stand mixer or by hand on a floured surface. Add flour sparingly if the dough is too sticky. The dough should become soft and elastic, passing the windowpane test, where a thin membrane forms without tearing.
3. Rest the dough: Remove the dough from the bowl and shape it into a ball on a floured silicone mat or parchment-lined baking sheet. Flatten gently, cover tightly with plastic wrap, and refrigerate for 30 minutes to rest and chill.
4. Shape the dough: Remove the dough from the refrigerator and flatten by hand. Roll it into a precise 14×10-inch rectangle on the silicone mat, aiming for an exact shape to ensure even layering later.
5. Long rest: Cover the rolled dough with plastic wrap and refrigerate for 4 hours or overnight, up to 24 hours, allowing the gluten to relax and flavors to develop.
6. Prepare butter layer: About 35 minutes before laminating, beat the softened butter and flour together until smooth. Spread this mixture into a 7×10-inch rectangle on a silicone mat or parchment paper. Chill uncovered in the refrigerator for 30 minutes until firm but still pliable.
7. Laminate the dough (1st turn): Roll the dough on a floured surface into a 10×20-inch rectangle. Place the chilled butter layer in the center, folding the dough edges over the butter to seal completely. Roll the dough out again into a 10×20-inch rectangle, then fold lengthwise into thirds like a letter. If the dough becomes too warm, chill for 30 minutes before continuing.
8. Laminate the dough (2nd turn): Rotate the dough so the short end faces you, then roll again into a 10×20-inch rectangle. Fold into thirds once more and refrigerate covered for 30 minutes to maintain the butter layers.
9. Laminate the dough (3rd turn): Repeat the rolling into a 10×20-inch rectangle and folding into thirds. Cover and refrigerate for 4 hours or overnight to set the layers firmly.
10. Shape the croissants: Roll the dough on a floured surface into an 8×20-inch rectangle. Slice vertically in half into 4-inch wide strips, then slice horizontally into 3 equal parts, creating eight 4×5-inch rectangles. Cut each rectangle diagonally to form 16 triangles. Stretch the triangles to about 8 inches, make a slit at the wide end, then roll them into crescent shapes, tucking the tips underneath to secure. Place shaped croissants on lined baking sheets, cover loosely, rest at room temperature for 1 hour, then refrigerate for 1 hour or up to 12 hours.
11. Preheat oven and apply egg wash: Preheat the oven to 400°F (204°C). Whisk together the egg and milk to create an egg wash. Remove the croissants from the refrigerator and brush them lightly with the egg wash to achieve a golden, shiny crust.
12. Bake the croissants: Bake the croissants for about 20 minutes until golden brown, rotating the pans halfway through for even baking. If they brown too quickly, reduce the oven temperature to 375°F (190°C). Once baked, remove from the oven and cool on wire racks before serving to let layers set and ensure the perfect flaky texture.

Notes

• Ensure the butter used for laminating is cold but pliable to create distinct flaky layers.
• Perform the windowpane test to check proper gluten development in the dough.
• Use a sharp knife or pizza cutter for clean, precise croissant edges.
• Allow croissants to proof properly at room temperature and chill times to develop flavor and texture.
• Egg wash helps achieve a beautiful golden, glossy finish on the baked croissants.
• Store leftover croissants in an airtight container at room temperature for up to 2 days or freeze for longer storage.

• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Pastry
• Method: Baking
• Cuisine: French

Keywords: homemade croissants, buttery croissants, flaky pastry, French pastry, laminated dough, breakfast croissants