Butter Croissants From Scratch

Name: Butter Croissants From Scratch
Prep time: 30 min
Cook time: 25 min
Total time: 4 h
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 75g granulated sugar; 10g salt; 10g active dry yeast; 300ml milk, lukewarm; 40g unsalted butter, melted; 250g unsalted butter, cold; 1 egg; 1 tablespoon milk

Highlighted under: Sugary Delights

I love making Butter Croissants from scratch because there's nothing quite like the aroma of fresh pastry filling my kitchen. The flaky, buttery layers that emerge from the oven never cease to impress family and friends. While the process may seem a bit daunting at first, I promise it’s worth every minute spent folding and rolling. I follow a classic method that yields the most tender and delicious croissants, perfect for breakfast or an indulgent afternoon treat.

Created by

Tabitha Green

Last updated on 2026-02-15T02:57:35.737Z

I remember the first time I attempted making croissants; it felt like an arduous journey. But after practicing and perfecting my technique, I discovered the magic of lamination. By working the butter into the dough through repetitive folding and rolling, I achieved that beautiful, flaky texture. I recommend using high-quality butter, as it significantly impacts the final flavor.

One key tip I learned along the way is to keep everything chilled, especially the dough and butter. This ensures that the butter remains solid and creates those distinct layers while baking. The result is a beautifully risen croissant with a golden-brown crust and a soft, airy interior that melts in your mouth!

Why You'll Love This Recipe:
Rich buttery flavor that tantalizes your taste buds
Flaky texture that is truly satisfying in every bite
Impressive and rewarding to make for special occasions

Understanding the Dough

A key element in making croissants is the dough, which serves as the foundation for the flaky layers. Using bread flour instead of all-purpose flour can enhance the gluten content, resulting in a chewier texture. However, all-purpose flour works beautifully for a tender croissant. It's essential to knead the dough thoroughly until it becomes smooth and elastic—this can take around 10 minutes by hand. If using a stand mixer, mix on medium speed for about 5 minutes, but be careful not to over-knead, as that can lead to toughness.

Temperature control is crucial during dough preparation. Ensure that the room is warm (around 25°C/77°F) for optimal rising. If your kitchen is cool, consider placing the dough inside the oven with just the light on, creating a warm environment. After mixing, cover the bowl with a damp cloth to retain moisture and prevent the dough from drying out, which can hinder its development.

The Importance of Butter Layering

The process of laminating the dough with butter is what gives croissants their signature flaky texture. The cold, pliable butter must be enveloped perfectly within the dough; otherwise, it can break through the surface during rolling. When pounding the butter, aim for a thickness of about 1-2 cm, ensuring it remains cold but soft enough to spread. Work quickly to keep it chilled, and if it starts to soften too much, pop it into the fridge for a few minutes.

Allowing the dough to rest between folds is essential for relaxation. This is where the gluten network calms down, making it easier to roll out without shrinking back. Each fold should be gentle yet firm, helping to create those beautiful layers. Don't rush through the folding process—take your time to ensure even distribution of butter, which directly affects the croissant's flakiness.

Troubleshooting Common Issues

If your croissants don't rise well during baking, check if the dough was adequately rested and allowed to rise before shaping. Under-proofed dough can lead to dense croissants that lack the airy texture you desire. Conversely, over-proofed dough might collapse in the oven, leading to flat and doughy results. A good rule of thumb is to let the croissants double in size before baking, roughly 1 hour in a warm environment.

For those who might run out of unsalted butter, you can substitute with margarine, but keep in mind that it might alter the rich flavor. Another common issue is achieving the right golden-brown color. If you notice the tops browning too quickly, rotate the baking tray halfway through or cover them loosely with aluminum foil to prevent burning while allowing them to bake through.

Ingredients

For the Dough

500g all-purpose flour
75g granulated sugar
10g salt
10g active dry yeast
300ml milk, lukewarm
40g unsalted butter, melted

For the Butter Layer

250g unsalted butter, cold

For the Egg Wash

1 egg
1 tablespoon milk

Instructions

Instructions

Steps to Make Croissants

Prepare the Dough

In a large bowl, combine flour, sugar, salt, and yeast. Mix well, then add the lukewarm milk and melted butter. Knead until a smooth dough forms, about 10 minutes. Cover the bowl with a damp cloth and let it rise for 2 hours or until doubled in size.

Incorporate the Butter

While the dough is rising, prepare the butter layer. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until flat and pliable. Refrigerate until ready to use.

Laminate the Dough

Once the dough has risen, roll it out into a rectangle. Place the butter slab in the center, folding the dough over to encase it completely. Roll out again into a larger rectangle, then fold it into thirds like a letter. Repeat this process (rolling and folding) three more times, chilling in the fridge for 30 minutes between folds.

Shape the Croissants

After the final fold, roll the dough into a large rectangle. Cut into triangles. Starting from the base, roll each triangle tightly toward the tip to form the crescent shape. Place on baking sheets lined with parchment paper.

Final Rise and Bake

Let the shaped croissants rise for 1 hour until puffy. Preheat the oven to 200°C (400°F). Make the egg wash by whisking the egg with milk, and brush it over each croissant. Bake for 20-25 minutes until golden brown and flaky.

Enjoy your Croissants!

Pro Tips

To ensure flaky layers, handle the dough as little as possible and keep everything cold. Also, consider using a thermometer to monitor the baking temperature for the best results.

Storing and Freezing Croissants

If you've made a large batch, baked croissants can be stored at room temperature in an airtight container for up to two days. For longer storage, consider freezing them. Allow the croissants to cool completely, then place them in an airtight freezer bag. They can last for up to a month in the freezer. When you want to enjoy them, simply reheat in a 180°C (350°F) oven for about 10-15 minutes for that crispiness to return.

If you prefer to freeze the dough, shape the croissants and place them on a baking sheet lined with parchment paper to freeze individually for a few hours. Once they're firm, transfer them to a freezer bag. You can then bake them directly from the freezer; just add a few extra minutes to the baking time to ensure they're cooked through.

Serving Suggestions

Croissants are incredibly versatile and can be enjoyed in numerous ways. For a classic breakfast, serve them warm with butter and jam, or indulge in a chocolate croissant by adding a few pieces of chocolate inside before rolling. For a more savory option, consider adding ham and cheese for a delightful twist that can elevate your breakfast or brunch experience.

Pair your freshly baked croissants with a cup of freshly brewed coffee or tea for a perfect afternoon snack. If you're feeling adventurous, try making a croissant sandwich with your favorite fillings; the flaky layers provide a delicious contrast to hearty ingredients. Remember, the world of croissants is all about creativity and personal preference!

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose?

While you can substitute some flour, using all-purpose flour is recommended for the best texture and rise.

→ How do I store leftover croissants?

Store in an airtight container at room temperature for 1-2 days. You can also freeze them for up to a month.

→ What can I add to the filling?

Feel free to add chocolate chips, almond paste, or ham and cheese for delicious variations!

→ Why did my croissants not rise?

Ensure your yeast is fresh and active. Proper lamination and resting times are also crucial for the perfect rise.