Butter Croissants Recipe

My homemade butter croissants recipe delivers irresistibly flaky, golden pastries with a rich, buttery flavor and delicate layers. Made from scratch with simple ingredients, these croissants are crisp on the outside, soft on the inside, and absolutely melt-in-your-mouth delicious. Whether for breakfast, brunch, or a special treat, they’re the ultimate comfort food!

Want to dive deeper into the history and variations of croissants? Check out this ultimate butter croissant guide for expert tips!

The BEST Butter Croissants Recipe

There are many reasons why this butter croissants recipe stands out from the rest. The ultra-flaky layers, the golden, crispy exterior, and the rich, buttery flavor all come together to create the perfect pastry. But what truly makes these croissants exceptional is the lamination process—the careful folding and layering of butter into the dough.

Sure, grabbing a pack of store-bought croissants is the easier option (and they’ll do in a pinch), but once you taste a homemade croissant fresh out of the oven, you’ll never go back. Taking the extra time to make them from scratch is absolutely worth it. You get full control over the ingredients, texture, and flavor—resulting in bakery-quality croissants right in your own kitchen.

For a detailed breakdown of each ingredient’s role, take a look at our in-depth guide on what butter croissants are made of.

Why You’ll Love This Recipe

• Wondering whether croissants fit into your diet? Here’s a detailed look at how healthy butter croissants really are.
• There’s something truly special about making butter croissants from scratch, and this recipe is designed to give you the best results every time. From the crispy, flaky layers to the rich, buttery taste, these croissants are everything a pastry lover could dream of.
• Incredibly Flaky & Buttery – Each croissant has delicate, airy layers that shatter with every bite, giving you that perfect crisp exterior and soft, pillowy interior.
• No Special Equipment Needed – Unlike many bakery recipes, you don’t need a professional kitchen setup to make these croissants. Just a rolling pin, patience, and good butter!
• Better Than Store-Bought – Freshly baked croissants from your own kitchen have a flavor and texture that simply can’t be matched by anything in a package.
• Customizable & Versatile – While these classic butter croissants are perfection on their own, you can also fill them with chocolate, almond paste, or even ham and cheese for a delicious twist.
• Perfect for Any Occasion – Whether you’re serving them for breakfast, brunch, or a cozy afternoon treat with coffee, these croissants always impress.

Ingredients

Flour

Choosing the right flour is essential for structure and texture. Bread flour is ideal because of its higher protein content, which helps develop gluten for that perfect chew and elasticity. However, all-purpose flour can also be used for a slightly more tender croissant.

Butter

Butter is the star of the show! For the best results, use high-quality European-style butter with a high fat content (82% or more). This ensures a richer flavor and better lamination, creating those delicate, flaky layers. Always keep your butter cold to prevent it from melting into the dough too soon.

Yeast

Yeast gives croissants their airy, light texture. Active dry yeast or instant yeast both work, but if using active dry yeast, you’ll need to activate it first in warm milk with a pinch of sugar.

Milk & Water

A combination of whole milk and water adds richness and moisture to the dough while keeping it tender. Using warm (but not hot) liquid helps activate the yeast properly.

Sugar & Salt

A small amount of sugar balances the flavor and helps with browning, while salt enhances the overall taste and controls the yeast’s fermentation, preventing over-proofing.

Egg Wash

Brushing the croissants with a simple egg wash (egg + milk or water) before baking gives them that beautifully glossy, golden-brown finish.

With these carefully chosen ingredients, you’re on your way to making bakery-quality croissants at home!

How to Make Butter Croissants

Making butter croissants from scratch takes time and patience, but the results are well worth the effort. Follow these step-by-step instructions to achieve perfectly flaky, golden-brown croissants every time.

Step 1: Prepare the Dough

Start by mixing flour, sugar, salt, yeast, milk, and water in a bowl until a rough dough forms. Knead until smooth and elastic, then shape it into a rectangle. Wrap the dough in plastic wrap and let it chill in the fridge for at least 2 hours—this helps develop flavor and structure.

Step 2: Laminate with Butter

Lamination is what creates the signature flaky layers in croissants. Begin by rolling out your chilled dough into a large rectangle. Place cold, flattened butter in the center and fold the dough over it like an envelope. Roll it out gently and fold it again—this is called a “turn.” Repeat this process three times, chilling the dough between each turn to keep the butter from melting.

Step 3: Shape & Proof the Croissants

Once the laminated dough is ready, roll it out one final time into a thin sheet. Cut it into triangles and roll each one up tightly from the base to the tip to form the classic croissant shape. Place them on a baking sheet, cover lightly, and let them proof at room temperature for 2–3 hours until they double in size.

Step 4: Bake to Perfection

Preheat your oven to 375°F (190°C). Brush the croissants with an egg wash (beaten egg + milk) for a shiny, golden finish. Bake for 18–22 minutes, or until they are beautifully golden brown and crisp. The irresistible buttery aroma will fill your kitchen!

Step 5: Cool & Serve

Let the croissants cool slightly before enjoying them. The layers will continue to set as they rest, making them even more delicate and flaky. Serve warm with butter, jam, or your favorite coffee.

Important Factors for Making Croissants

Mastering croissants requires more than just following a recipe—it’s about understanding the key factors that influence their texture, flakiness, and overall quality. Below are the most important elements to consider when making perfect butter croissants.

Temperature

The temperature of both the butter block (“beurre de tourrage”) and the dough (“détrempe”) is crucial for successful lamination.

Many recipes emphasize that both components should be very cold and at the same temperature, but this isn’t strictly necessary. The key is ensuring that:
The butter stays cold but flexible, so it doesn’t break when rolling.
The dough is chilled enough to prevent the butter from melting.

If either the dough or butter is too warm, the layers can blend together, resulting in a dense, bread-like pastry instead of flaky croissants. Proper temperature control ensures distinct layers that puff beautifully in the oven.

Pliability

Both the butter and dough need to be cool yet pliable.

If the butter is too firm, it will crack during rolling, disrupting the even lamination process.
If it’s too soft, it will blend into the dough, eliminating the flaky texture.
The dough should be elastic but not overly warm, allowing for smooth rolling without breaking the butter layers.

A good rule of thumb is to gently press the butter—it should slightly give but still hold its shape.

Rolling Technique

Even pressure is essential when rolling out croissant dough. Pressing too hard can squish the butter into the dough, while too little pressure can result in uneven layers.

Always roll from the center outward to maintain even thickness.
Work quickly but gently to prevent warming up the dough.
Chill the dough between each turn to keep the butter firm and separate.

Proofing Time

Croissants require a long proofing time to develop the right texture and structure. Underproofed croissants won’t puff up properly, while overproofed croissants can collapse.

Ideal proofing temperature: 75-80°F (24-27°C)
Time: 2-3 hours, or until visibly puffy and jiggly when lightly shaken
Avoid proofing in an overly warm environment, as the butter can melt

Baking Temperature

The final key to perfect croissants is high heat baking.

Oven Temperature: 375°F (190°C)
Bake Time: 18-22 minutes
Egg Wash: Ensures a deep golden-brown crust

A hot oven helps croissants rise quickly, creating a light, airy structure with crisp, golden layers.

Frequently Asked Questions

Making butter croissants from scratch can seem intimidating, but with the right techniques, you’ll get perfect results every time. Below are answers to some of the most common questions about making homemade croissants.

Why Didn’t My Croissants Puff Up?

If your croissants didn’t rise properly, it’s likely due to one of these reasons:

• The yeast wasn’t properly activated or was expired.
• The dough didn’t proof long enough—croissants need time to rise and develop air pockets.
• The butter may have melted into the dough during lamination, preventing layers from forming. Make sure to chill the dough between each fold.

Can I Use Instant Yeast Instead of Active Dry Yeast?

Yes! If using instant yeast, you can mix it directly with the dry ingredients without proofing it in warm milk. However, if using active dry yeast, dissolve it in warm milk with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding it to the dough.

How Do I Store Leftover Croissants?

Homemade croissants are best eaten fresh, but if you have leftovers:

• Store at room temperature in an airtight container for up to 2 days.
• Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore crispiness.
• For longer storage, freeze croissants in a sealed bag and reheat directly from frozen.

Can I Make Croissants Without a Stand Mixer?

Yes! While a stand mixer makes kneading easier, you can knead the dough by hand. It will take about 10–12 minutes of kneading until the dough becomes smooth and elastic. Be patient and avoid adding too much extra flour.

What’s the Best Butter for Croissants?

For the flakiest layers and richest flavor, use European-style butter with at least 82% fat content. This type of butter has less water and more fat, making it perfect for croissant lamination. Brands like Kerrygold, Plugrá, or Président work well.

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