Butter Croissants From Scratch

Name: Butter Croissants From Scratch
Prep time: 30 min
Cook time: 20 min
Total time: 7 h 30 min
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon salt; 1 tablespoon active dry yeast; 1 1/4 cups whole milk; 1/2 cup unsalted butter, melted; 1 1/2 cups cold unsalted butter; 1 egg, beaten; 1 tablespoon milk

Highlighted under: Sugar & Whisk

I remember the first time I decided to make croissants from scratch; the allure of that flaky, buttery texture had me hooked. After several attempts, I finally nailed the technique, and the result was nothing short of heavenly. The process can seem daunting, but with the right patience and attention to detail, you’ll be rewarded with warm, golden croissants that make a perfect breakfast or snack. Trust me, once you try them fresh out of the oven, you'll want to make them a regular feature in your kitchen.

Created by

Fiona Carter

Last updated on 2026-02-15T05:45:36.222Z

As I perfected my croissant-making technique, I learned that proper resting times for the dough are crucial. After each fold, allowing the dough to chill ensures those beautiful layers form without overworking the gluten. My best tip? Use high-quality butter; it truly makes a world of difference in flavor and flakiness.

Each batch feels like a labor of love; the aroma of baking croissants wafting through my kitchen is incredibly rewarding. And despite the time commitment, the look on my family’s faces when they take that first buttery bite is worth every minute spent. Enjoying them with a bit of jam or simply on their own is simply delightful.

Why You'll Love This Recipe
The incredible aroma that fills your kitchen while baking
The satisfying crunch of each flaky layer
Freshly baked croissants, warm and buttery, are irresistible

Mastering the Dough

When making the croissant dough, it’s essential to mix your ingredients properly. Start by combining the dry ingredients until well incorporated. The yeast needs to be evenly distributed throughout the flour to ensure even rising. Warm the milk gently—too hot can kill the yeast, while too cold might not activate it properly. A good rule of thumb is to heat it to about body temperature (around 100°F or 38°C). This step lays a solid foundation for the flaky layers ahead.

Kneading the dough is another crucial step. Aim for a smooth, elastic texture, which typically takes about 10 minutes of kneading by hand. If the dough sticks to your hands, you can lightly dust with flour, but be careful not to add too much, as it could affect the final texture. Once your dough is ready, cover it lightly and let it rise in a warm area, such as an oven with just the light on. The dough should double in size, which usually takes around an hour.

Rolling and Folding Techniques

The rolling and folding process is where the magic happens. Each fold creates layers that will turn into the delectable flakes we associate with croissants. After rolling out the dough, it's essential to keep the butter cold during the entire process. If it becomes too soft, it can ooze out during baking instead of creating layers. A tip I follow is to chill the dough in between folds for at least 30 minutes to maintain the structure. This helps keep the butter from melting into the dough and ensures beautifully defined layers.

Remember to roll the dough in one direction to maintain evenness. If you find that your dough is shrinking back, let it rest for a few minutes, as this can be a sign the gluten needs to relax. A properly rolled dough will allow you to cut even triangles for shaping the croissants, which is important for a uniform rise in the oven.

Ingredients

Gather these ingredients to start your baking journey.

For the Dough

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

For the Butter Layer

1 1/2 cups cold unsalted butter

For the Wash

1 egg, beaten
1 tablespoon milk

Make sure all ingredients are at the right temperature before you begin.

Instructions

Follow these steps carefully to create perfect croissants.

Prepare the Dough

In a large bowl, combine flour, sugar, salt, and yeast. Warm the milk slightly and mix it with the melted butter, then gradually add it to the dry ingredients. Mix until a dough forms, then knead for about 10 minutes until smooth. Let it rise in a warm place for 1 hour.

Incorporate the Butter

On a floured surface, place the cold butter between two sheets of parchment paper and pound it into a rectangle about 1/2 inch thick. Roll out the dough into a larger rectangle, and place the butter in the center. Fold the dough over the butter like a letter.

Roll and Fold

Roll out the dough into a long rectangle and perform a simple fold (like a business letter). Chill for 30 minutes in the fridge, then repeat the rolling and folding process two more times, chilling in between.

Shape the Croissants

Roll the dough out into a large rectangle one last time, and cut into triangles. Roll each triangle from the base to the tip, creating a crescent shape. Place on a baking sheet lined with parchment paper.

Final Rise

Let the shaped croissants rise for another hour until puffed. Preheat the oven to 425°F (220°C).

Bake

Brush the croissants with the egg wash mixture. Bake for about 15-20 minutes, or until golden brown. Allow to cool slightly before serving.

Enjoy your delicious homemade butter croissants!

Pro Tips

For best results, work with cold ingredients and chill the dough thoroughly between each fold to ensure maximum flakiness.

Ingredient Substitutions

If you're looking to make dairy-free croissants, consider using a plant-based butter alternative. Look for one designed for baking which can mimic the consistency and richness of regular butter. Additionally, using almond or oat milk instead of whole milk can work well, though the final texture may differ slightly. The key is to ensure that any substitute remains cold, especially when incorporating it into the dough, to achieve the layered effect.

For those who prefer a slightly sweeter croissant, you can adjust the sugar content. Increasing the granulated sugar up to 1/3 cup can enhance the flavor, especially if you plan to fill your croissants with chocolate or almond cream. Just be mindful that too much sugar can affect the dough's structure, so stay within moderate limits.

Storage and Freezing Tips

Freshly baked croissants are best enjoyed immediately, but if you have leftovers, store them in an airtight container at room temperature for up to two days. To retain their flakiness, consider reheating them in the oven for about 5-10 minutes at 350°F (175°C). This will revive the crust and keep them enjoyable for your next breakfast.

If you want to prepare ahead, you can freeze unbaked croissants before the final rise. After shaping, lay them on a baking sheet to freeze for about an hour, then transfer to a freezer bag. When you're ready to bake, let them rise in the fridge overnight before baking as usual. This method allows you to enjoy fresh croissants with minimal effort, perfect for a special morning treat!

Questions About Recipes

→ Can I use whole wheat flour?

Yes, but the texture may be denser. It’s best to use a mix of all-purpose and whole wheat for a lighter croissant.

→ How can I store leftover croissants?

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

→ What if my dough doesn’t rise?

Ensure your yeast is fresh and activated properly. If the dough isn’t rising, it may need a warmer environment.

→ Can I make croissants ahead of time?

Yes, you can prepare the dough and shape the croissants, then freeze them before the second rise. Bake them straight from the freezer; just add a few extra minutes to the baking time.