Butter Croissants From Scratch

Name: Butter Croissants From Scratch
Prep time: 30 min
Cook time: 25 min
Total time: 8 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup sugar; 2 teaspoons salt; 1 tablespoon active dry yeast; 1 1/4 cups whole milk, lukewarm; 1/4 cup unsalted butter, melted; 1 1/2 cups unsalted butter, chilled

Highlighted under: Modern Kitchen

I’ve always been a fan of buttery, flaky croissants, and making them from scratch has been a rewarding journey. The process of rolling and folding the dough to create layers transforms a simple mixture of flour, butter, and water into a delightful pastry that’s perfect for breakfast or a special treat. I appreciate the craftsmanship involved in every step, from kneading the dough to the fragrant aroma that fills my kitchen as they bake. It’s a labor of love that yields delicious results, and I can’t wait to share my method with you!

Created by

Rhiannon Sutherland

Last updated on 2026-04-11T20:00:53.964Z

When I first attempted making croissants, I was surprised by how intricate the process was. I started by making a simple dough with flour, water, and yeast, and it escalated into a beautiful layering of butter that made the croissants irresistibly flaky. My technique of resting the dough at intervals allows the gluten to relax, ensuring a tender pastry. Each layer I rolled out builds the flaky texture I adore, keeping me motivated as I perfected my skills.

One tip I learned is to keep everything cold—especially the butter. If the butter gets too warm, it can leak out during baking, ruining the sheen and flakiness. That's why I freeze my butter before using it and keep my kitchen cool while working with the dough. The contrast between the tender interior and the crispy exterior is what sets these croissants apart, and I can’t resist sharing this recipe with others.

Why You Will Love These Croissants

Incredible buttery flavor that melts in your mouth
Flaky layers that are satisfying with each bite
Perfect for breakfast or an elegant brunch

Mastering the Dough

Creating the perfect croissant dough is the foundation of this recipe. The combination of flour, sugar, salt, and yeast forms the base, but the key to success is in the kneading process. Knead the dough until it becomes smooth and elastic, which usually takes about 10 minutes. When done, it should pass the windowpane test: stretch a small piece of dough, and if it doesn’t tear easily, it's ready for rising. This helps develop gluten, ensuring a light and airy texture in the finished croissants.

After kneading, allow the dough to rise in a warm place until doubled in size, which typically takes around 1 hour. During this time, the yeast ferments, producing gases that make the dough puffy. If your kitchen is cold, try preheating your oven to the lowest setting for a few minutes, then turning it off and placing the covered dough inside. This creates a cozy environment for fermentation, helping you achieve optimal rise.

The Art of Laminating

Laminating the dough is where the magic happens, transforming a simple dough into flaky layers. After rolling out the dough and encasing the chilled butter, ensure the butter is evenly distributed and sealed well to prevent leaks. This process requires rolling the dough carefully—aim for a thickness of about 1/4 inch. If the dough starts to stick, sprinkle with a bit of flour but avoid using too much, as it can toughen the texture.

Each fold introduces layers of butter and dough, which create the flakiness when baked. Remember to chill the dough after each fold for at least 30 minutes to allow the butter to firm up again. This is crucial—if the butter melts into the dough, you won’t get those beautiful layers. Repeat the folding process three times for the best results, ensuring consistent layering for that classic croissant texture.

Ingredients

Ingredients for Butter Croissants

Dough Ingredients

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

Butter Layer

1 1/2 cups unsalted butter, chilled

Egg Wash

1 egg, beaten with 1 tablespoon of water

Instructions

Directions to Make Croissants

Prepare the Dough

In a mixing bowl, combine flour, sugar, salt, and yeast. Gradually mix in lukewarm milk and melted butter. Knead for about 10 minutes until smooth. Cover the dough and let it rise until doubled in size, about 1 hour.

Incorporate the Butter

Once the dough has risen, roll it out into a rectangle. Take the chilled butter and pound it into a thin slab, place it in the center of the dough, and fold the dough over the butter. Seal the edges.

Laminate the Dough

Roll the dough out again into a larger rectangle, then fold it into thirds. Repeat this rolling and folding process twice more, refrigerating the dough for 30 minutes between each fold.

Shape the Croissants

Roll out the laminated dough into a long rectangle, then cut it into triangles. Starting from the base, roll each triangle up tightly and place on a lined baking sheet. Let them rise until puffy, about 2 hours.

Bake the Croissants

Preheat the oven to 400°F (200°C). Brush each croissant with the egg wash and bake for about 20-25 minutes until golden brown. Enjoy your freshly baked croissants!

Pro Tips

For best results, ensure your butter is cold and you're working in a cool environment. This prevents the butter from melting into the dough, which is crucial for achieving those delicate layers.

Storage and Freshness

Once baked, these croissants are best enjoyed fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to two days. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes to regain their flakiness, instead of using a microwave, which can make them chewy. If you want to prepare them ahead of time, consider freezing the unbaked croissants after shaping them. Simply place them on a baking sheet, freeze until solid, then transfer to a freezer bag to keep for up to two months.

For make-ahead options, you can also prepare the dough and complete the lamination process the day before. Wrap the dough tightly in plastic wrap and store it in the refrigerator overnight. This not only saves time but also enhances the flavor as the dough ferments slowly in the fridge, giving it a depth that is truly delicious during baking.

Serving Suggestions

These croissants shine when enjoyed fresh and warm, but you can elevate your presentation by serving them with additional treats. A dusting of powdered sugar or a drizzle of honey can add a touch of sweetness. Pair them with a fruit preserve or a delicious homemade jam for a lovely contrast in flavors. You can also serve them alongside a rich espresso or a cup of freshly brewed coffee, as the buttery texture complements sophisticated beverage options well.

For a twist, consider filling croissants with chocolate, almond paste or ham and cheese before rolling them up. Each variation offers its own delightful experience, turning these classic pastries into something unique for your breakfast or brunch table. Feel free to experiment with fillings while keeping an eye on baking time, which may slightly vary.

Questions About Recipes

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

Yes, but the texture will be different; you might want to mix it with all-purpose to maintain flakiness.

→ How can I store leftover croissants?

Wrap them in plastic wrap and keep them at room temperature for up to 2 days or freeze for longer storage.

→ Can I make the dough ahead of time?

Absolutely! You can prepare the dough, let it rise, and then refrigerate it overnight before laminating.

→ What if my croissants don’t rise?

Make sure your yeast is fresh. Also, ensure your dough environment is warm enough for proper fermentation.