These homemade flaky croissants are buttery, golden, and crisp on the outside with delicate laminated layers inside. I love making them when I want a classic French bakery-style pastry at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 1/4 teaspoons salt
1 cup warm milk
2 tablespoons unsalted butter, melted
1 cup unsalted butter, cold, for laminating
1 egg
1 tablespoon milk, for egg wash
Directions
In a large bowl, I combine the flour, sugar, yeast, and salt until evenly mixed.
I add the warm milk and melted butter, then mix until a soft dough forms. I knead it for 5 to 7 minutes until smooth and elastic.
I place the dough in a lightly greased bowl, cover it, and let it rise in a warm place until doubled, about 1 to 1.5 hours.
I punch down the dough, shape it into a rectangle, wrap it tightly, and refrigerate it for at least 1 hour.
I place the cold butter between parchment paper and flatten it into a thin rectangle. I chill it until firm but still pliable.
I roll the chilled dough into a larger rectangle, place the butter slab in the center, and fold the dough over it like an envelope.
I roll the dough into a long rectangle, fold it into thirds, wrap it, and chill it for 30 minutes. I repeat this rolling and folding process two more times.
After the final fold, I refrigerate the dough for at least 1 hour or overnight.
I roll the dough into a large rectangle about 1/4 inch thick, then cut it into long triangles.
I roll each triangle from the wide end toward the tip to form croissants.
I place the croissants on a lined baking sheet, cover loosely, and let them proof until puffy, about 1 to 2 hours.
I preheat the oven to 375°F (190°C). I whisk the egg with 1 tablespoon milk and brush it over the croissants.
I bake them for 18 to 22 minutes until deep golden brown and crisp. I let them cool slightly before serving.
Servings and Timing
This recipe makes 12 croissants.
Prep time: 45 minutes
Cooking time: 20 minutes
Total time: about 4 hours
Calories: about 300 kcal per serving
Variations
I like adding chocolate pieces before rolling for chocolate croissants.
I sometimes spread a thin layer of almond filling inside for almond croissants.
For a savory version, I add a small slice of cheese before rolling.
Storage/Reheating
I store leftover croissants in an airtight container at room temperature for up to 2 days.
To reheat, I place them in a 300°F (150°C) oven for 5 to 8 minutes until warm and crisp again.
For longer storage, I freeze baked croissants, then reheat them straight from frozen in the oven until warmed through.
FAQs
Can I make croissant dough ahead of time?
Yes, I like refrigerating the dough overnight after the final fold because it improves flavor and makes shaping easier.
Why is my butter leaking out?
Butter can leak if it gets too warm. I keep the dough chilled between folds so the butter stays firm.
Can I use instant yeast instead of active dry yeast?
Yes, I can use instant yeast in the same amount. I mix it directly with the dry ingredients.
How do I know when croissants are fully proofed?
I look for croissants that are puffy, slightly jiggly, and visibly larger before baking.
Can I freeze unbaked croissants?
Yes, I freeze shaped croissants before proofing. When ready to bake, I thaw and proof them before adding egg wash.
Conclusion
These homemade flaky croissants are buttery, crisp, and beautifully layered. I love serving them fresh from the oven for breakfast, brunch, or any time I want a bakery-style treat at home.
📖 Recipe:
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Homemade Flaky Croissants
- Total Time: 4 hours
- Yield: 12 croissants
- Diet: Vegetarian
Description
These homemade flaky croissants are buttery, golden, and crisp on the outside with delicate laminated layers inside. A classic French bakery-style pastry made right at home.
Ingredients
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 1/4 teaspoons salt
1 cup warm milk
2 tablespoons unsalted butter, melted
1 cup unsalted butter, cold, for laminating
1 egg
1 tablespoon milk, for egg wash
Instructions
- In a large bowl, combine the flour, sugar, yeast, and salt until evenly mixed.
- Add the warm milk and melted butter, then mix until a soft dough forms. Knead for 5 to 7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until doubled, about 1 to 1.5 hours.
- Punch down the dough, shape into a rectangle, wrap tightly, and refrigerate for at least 1 hour.
- Place the cold butter between parchment paper and flatten into a thin rectangle. Chill until firm but pliable.
- Roll the chilled dough into a larger rectangle, place the butter slab in the center, and fold the dough over it like an envelope.
- Roll the dough into a long rectangle, fold into thirds, wrap, and chill for 30 minutes. Repeat this rolling and folding process two more times.
- After the final fold, refrigerate the dough for at least 1 hour or overnight.
- Roll the dough into a large rectangle about 1/4 inch thick, then cut into long triangles.
- Roll each triangle from the wide end toward the tip to form croissants.
- Place croissants on a lined baking sheet, cover loosely, and let proof until puffy, about 1 to 2 hours.
- Preheat the oven to 375°F (190°C). Whisk the egg with 1 tablespoon milk and brush over the croissants.
- Bake for 18 to 22 minutes until deep golden brown and crisp. Let cool slightly before serving.
Notes
Add chocolate pieces before rolling for chocolate croissants.
Spread almond filling inside for almond croissants.
Add cheese for a savory variation.
Keep dough chilled between folds to prevent butter from leaking.
Store in an airtight container at room temperature for up to 2 days.
Reheat in a 300°F (150°C) oven for 5 to 8 minutes.
Freeze baked croissants and reheat from frozen until warmed through.
Dough can be refrigerated overnight after the final fold for better flavor.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
