Butter Croissants From Scratch

Name: Butter Croissants From Scratch
Prep time: 30 min
Cook time: 25 min
Total time: 30 min
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup sugar; 1 tablespoon salt; 1 tablespoon instant yeast; 1 1/2 cups cold milk; 3 tablespoons unsalted butter, melted; 1 1/2 cups unsalted butter, cold (2 sticks); 1/4 cup all-purpose flour (for rolling); 1 egg; 1 tablespoon whole milk

Highlighted under: Sweet Creations from the Oven

I absolutely love making butter croissants from scratch! There's something incredibly satisfying about transforming basic ingredients into these flaky, buttery pastries. The process is a bit time-consuming, but each step is worth the effort. I enjoy the aroma that fills my kitchen as the dough proves and bakes, creating a warm, inviting atmosphere. Plus, the first bite of a freshly baked croissant, with its perfect layers and rich flavor, is absolutely unbeatable. You can impress your friends and family with this delicious treat for breakfast or brunch!

Created by

Phoebe Drake

Last updated on 2026-02-10T22:57:36.625Z

When I first tackled making croissants, I was surprised by how hands-on the process is. From kneading to rolling and folding the dough, every step builds up the beautiful layers that make croissants so special. I learned that keeping the butter cold is crucial; it creates those delightful flaky layers that we all love. Occasionally, I would pause to chill the dough if it started to get too warm, and it made all the difference!

One specific tip I would give is to be patient during the proving stage. Allowing the dough to rise properly ensures that the croissants are light and airy. I also like to brush them with an egg wash before baking for that golden finish. The entire experience of baking croissants has become a cherished ritual for me, bringing warmth and joy each time I make them.

Why You Will Love This Recipe
Buttery, flaky layers that melt in your mouth
Freshly baked aroma that fills the kitchen
Perfect for breakfast, brunch, or a delightful snack

Understanding the Laminating Process

The laminating process is crucial for achieving the flaky texture that butter croissants are known for. By incorporating layers of butter into the dough, you create a structure that expands and puffs when baked. Handle the dough and butter block carefully to maintain their cold temperatures; this prevents the butter from melting into the dough, ensuring distinct layers. If your kitchen is particularly warm, consider chilling your rolling pin and workspace to aid in maintaining the integrity of your layers.

During the folding process, it’s essential to roll the dough out evenly and not press too hard. Aim for a consistent thickness of about 1/4 inch when rolling out after each fold. This allows air to properly integrate and perform its magic during baking, leading to well-defined, airy layers. If you find the dough resists rolling or shrinks back, give it a brief chill before continuing. This helps to relax the gluten and makes for easier handling.

Egg Wash and Baking Tips

An egg wash is a simple but transformative step in croissant-making. It provides a glossy finish and enhances the golden hue of the croissants as they bake. To achieve the best results, whisk the egg and milk until the mixture is uniform, then brush gently but thoroughly over each croissant just before baking. Avoid pooling egg wash in the croissant's crevices to prevent sogginess; a light touch will suffice for a beautiful glaze.

Baking at the correct temperature is key to achieving that perfect rise and color. Preheat your oven to 400°F (200°C) to ensure the croissants start cooking immediately, setting the layers in place as the heat increases. Keep an eye on them during the last few minutes; they should turn a rich golden brown. Different ovens can vary in heat distribution, so if your oven has hot spots, you may want to rotate the baking sheets midway through the baking time.

Ingredients

Here’s what you need to make these delicious croissants:

For the Dough

4 cups all-purpose flour
1/4 cup sugar
1 tablespoon salt
1 tablespoon instant yeast
1 1/2 cups cold milk
3 tablespoons unsalted butter, melted

For the Butter Block

1 1/2 cups unsalted butter, cold (2 sticks)
1/4 cup all-purpose flour (for rolling)

For the Egg Wash

1 egg
1 tablespoon whole milk

Once you have gathered these ingredients, we can start creating the flaky croissants!

Instructions

Follow these steps carefully for perfect croissants:

Make the Dough

In a large bowl, mix together the flour, sugar, salt, and yeast. Add the cold milk and melted butter, and mix until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Shape the dough into a ball, cover it with plastic wrap, and let it rest in the refrigerator for at least 2 hours.

Prepare the Butter Block

Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound it into a rectangle about 1/2 inch thick. Chill the butter block in the refrigerator until firm.

Laminate the Dough

Roll out the chilled dough on a floured surface into a rectangle. Place the butter block in the center and fold the dough over, sealing the edges. Roll out the dough into a long rectangle and perform a series of folds (letter folds), chilling in the refrigerator for 30 minutes between each fold.

Shape the Croissants

After the final fold, roll the dough out to about 1/4 inch thick. Cut into triangles, and starting from the base, roll each triangle into a croissant shape. Place them on parchment-lined baking sheets.

Proof the Croissants

Cover the shaped croissants with a clean towel and let them proof at room temperature for 1-2 hours, or until doubled in size.

Bake

Preheat your oven to 400°F (200°C). For the egg wash, whisk together the egg and milk, then brush it over the croissants. Bake for 20-25 minutes until golden brown.

Once you've baked them, let the croissants cool slightly before serving. Enjoy them fresh!

Pro Tips

For the best results, make sure your ingredients are cold and handle the dough minimally to maintain the layers. If you work in a warm environment, chill the dough frequently to prevent the butter from melting.

Ingredient Substitutions

While traditional butter croissants rely on all-purpose flour and unsalted butter, there are options for tweaking the recipe to meet dietary needs. For a dairy-free version, replace the butter with a high-fat plant-based alternative or coconut oil. Keep in mind that the texture might vary slightly, but good results have been achieved using alternatives like Earth Balance or similar vegan butter substitutes.

If you want to reduce sugar intake, you can cut back the sugar amount in the dough to as low as 2 tablespoons without affecting the overall structure of the croissants. Alternatively, you can use a natural sweetener such as agave syrup, adjusting the liquid slightly to maintain the dough consistency.

Make-Ahead Tips

You can prepare croissant dough a day in advance to save time. After making and rolling out the dough, immediately wrap it tightly in plastic wrap and store it in the refrigerator. This resting period could improve the flavor, giving the dough a more developed taste. Just remember to allow it to come to room temperature, about 30-45 minutes, before continuing with the lamination process.

For those who want to freeze croissants for later, shape them as directed, then freeze them on a baking sheet before transferring to an airtight container. When ready to bake, you can either thaw them in the refrigerator overnight or bake them directly from the freezer, adding a few extra minutes to the baking time.

Questions About Recipes

→ Can I make the dough ahead of time?

Yes! You can prepare the dough the night before and refrigerate it. Just allow extra time for proofing in the morning.

→ How should I store leftover croissants?

Store leftover croissants in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.

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

While you can substitute whole wheat flour, the texture may be denser. You might want to combine it with all-purpose flour for a lighter result.

→ Why did my croissants not rise?

This could be due to inactive yeast or not allowing enough time for proofing. Ensure your yeast is fresh and give them time to rise properly.