Buttery Croissant Baking Recipe

Name: Buttery Croissant Baking Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 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 1/2 cups cold unsalted butter; 1 1/4 cups cold whole milk; 1 egg (beaten); 1 tablespoon milk

Highlighted under: Baking & Desserts

I absolutely adore making buttery croissants at home. The process, while a bit time-consuming, is incredibly rewarding. There's nothing quite like the aroma of fresh-baked croissants wafting through my kitchen as they puff and rise in the oven. After several attempts, I've honed the technique and learned some tips that make all the difference. With this recipe, you can enjoy flaky, buttery layers that will impress anyone. Trust me, once you try this baked delight, you'll be hooked!

Created by

Fiona Carter

Last updated on 2026-01-20T03:52:14.254Z

When I first attempted to make croissants, I was overwhelmed by the amount of folding and rolling involved. However, I learned that patience truly pays off, and each fold adds layers that create that coveted flakiness. I practiced with different dough resting times and discovered that letting the dough chill longer yields an even better result. The process may take time, but it’s undeniably worth the effort the moment you bite into the warm, buttery goodness.

What really helped me master these croissants was understanding the importance of working with cold ingredients. This technique ensures that the butter doesn’t melt into the dough too quickly, allowing those beautiful layers to form. I recommend refrigerating everything, including your mixing bowl, which really helped me achieve the results I was aiming for in my final batch. Every croissant comes out golden and crispy on the outside, while remaining soft and airy on the inside.

        Why You'll Love This Recipe
        Flaky layers created through perfect folding techniques
Deliciously rich and buttery flavor with every bite
Perfect for breakfast, brunch, or any time you want a treat

      

Understanding the Dough

The croissant dough is the heart of this recipe, and mastering it is crucial for achieving that signature flakiness. The inclusion of cold unsalted butter is essential because it melts into the dough, creating layers as it bakes. If you find that your dough is sticking, a sprinkle of flour can help, but be cautious not to over-flour, as this can hinder the gluten development needed for elasticity.

When mixing the ingredients, ensure that the dough is not over-kneaded; you want a cohesive mixture rather than a smooth, elastic dough. The resting periods in the refrigerator not only relax the gluten but also keep the butter cold, preventing it from melting into the dough. This is a key reason why timing and temperature are so important in the early stages of your croissant-making.

Perfecting the Lamination Process

Laminating the dough is where the magic happens! Each fold traps layers of butter within the dough, which puffs up beautifully in the oven. I recommend working in a cool environment to maintain the integrity of the butter. If your kitchen is warm, consider chilling the rolling pin and your work surface to prevent the butter from melting out during the rolling process.

During the folding process, aim for even thickness in the dough to ensure uniform baking. If you notice the edges are less pliable, this is a sign to chill the dough again before proceeding with the next fold. Trust me, the few extra minutes in the refrigerator can significantly improve the texture of your final croissants.

Ingredients

Gather these ingredients to get started on your delicious buttery croissants:

Croissant Dough

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

For Brushing

1 egg (beaten)
1 tablespoon milk

Instructions

Follow these steps to make your buttery croissants from scratch:

Prepare the Dough

In a large bowl, mix the flour, sugar, and salt together. In a separate bowl, combine yeast and warm milk, letting it sit for about 5 minutes until foamy. Combine the wet and dry ingredients, kneading the mixture until a dough forms.

Cover and let it rest in the refrigerator for 30 minutes.

Incorporate the Butter

Roll out a cold butter block between two sheets of parchment paper to a rectangle. Roll the dough into a larger rectangle and place the butter in the center. Fold the dough around the butter and seal the edges.

Laminate the Dough

Roll out the dough to a long rectangle, then fold it into thirds. Chill it in the refrigerator for another 30 minutes. Repeat this process two more times for a total of three folds.

Shape the Croissants

Roll out the dough into a large rectangle and cut into triangles. Start from the base of each triangle and roll towards the tip. Place on a baking sheet lined with parchment paper.

Final Proof and Bake

Let the croissants rise at room temperature until doubled in size, about 1-2 hours. Preheat the oven to 400°F. Brush the croissants with a mixture of beaten egg and milk, then bake for 15-20 minutes until golden brown.

Pro Tips

Ensure that your butter remains cold throughout the process. This will help keep the layers distinct and flaky. Additionally, using a kitchen scale to weigh your ingredients can yield better results.

Troubleshooting Common Issues

If your croissants don't rise as expected, it could be due to inactive yeast; always check the expiration date before using. Inactive yeast won't produce the leavening necessary for that airy texture. Alternatively, ensure that your kitchen is warm enough for the final proofing; temperatures around 75°F to 80°F are ideal.

Another common issue is butter leakage during baking, which can happen if the butter becomes too warm during the lamination phase. Remember to keep your butter blocks and dough cold. If a corner of the croissant puffs uncharacteristically, that could indicate uneven butter distribution; next time, try to spread the butter evenly across the dough.

Make-Ahead and Storage Tips

You can prepare the croissant dough a day ahead. After the final fold, wrap it tightly in plastic wrap and store it in the refrigerator. This not only saves time but also enhances the flavor as the dough ferments slightly overnight. Just be sure to let it warm up a bit before rolling it out for shaping.

If you have extra croissants, they can be frozen before baking. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag. When you're ready to bake, allow them to thaw and proof at room temperature for 1-2 hours before baking. This method preserves their flaky texture and buttery flavor.

Questions About Recipes

→ Can I freeze the croissant dough?

Yes, you can freeze the dough after the first folding. Just ensure to wrap it tightly in plastic wrap and store it in an airtight container.

→ Why do I need to laminate the dough?

Laminating the dough creates layers that result in the croissants' characteristic flakiness and buttery texture.

→ What can I fill the croissants with?

You can fill croissants with chocolate, almond paste, or even savory fillings like cheese before rolling them up.

→ How can I store leftover croissants?

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