Buttery Croissant Baking Recipe

Name: Buttery Croissant Baking Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 4 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/2 cup milk (warm); 1/4 cup granulated sugar; 1 tablespoon active dry yeast; 1 teaspoon salt; 1 cup unsalted butter (cold); 1/2 cup water (cold); 2 large eggs

Highlighted under: Baking & Desserts

Baking buttery croissants has always been a passion of mine. There's something magical about transforming simple ingredients into flaky pastries that fill the kitchen with an irresistible aroma. Each bite is a delightful journey through layers of buttery goodness. I believe that the key to achieving that perfect tenderness lies in allowing the dough to rest adequately, enabling the layers to develop fully. Join me as we create this delightful treat that’s perfect for breakfast or an indulgent snack.

Created by

Sienna Brooks

Last updated on 2026-01-20T01:10:26.264Z

Baking croissants has been one of the more ambitious projects I've undertaken, but the results are worth every minute spent. The process requires patience, especially when it comes to the folding and resting of the dough. I remember my first attempt; I was so eager that I skipped the resting phase, and the croissants ended up dense and less flaky. Now, I understand that waiting lets the gluten relax and develop those irresistible layers.

Experimenting with different types of butter has also become a fun part of my baking adventure. I found that using European butter, which has a higher fat content, results in an even richer flavor and flakier texture. It’s these little tips that I hope will ensure your croissants turn out just as magical as mine!

        Why You Will Love This Recipe
        Flaky layers that melt in your mouth
Rich buttery flavor that lingers
Perfect for breakfast or a snack

      

Mastering the Dough

Getting the dough right is crucial for achieving those iconic flaky layers. The combination of warm milk and yeast activates the yeast, creating a bubbly mixture that brings life to the dough. Make sure to use lukewarm milk—too hot and it will kill the yeast, too cold and it won’t activate. After mixing the dry and wet ingredients, knead the dough just until it comes together; over-kneading can result in a tough croissant rather than a tender one.

Allowing the dough to rise in a warm environment for one hour is vital, as it develops flavor and structure. You want to see the dough double in size, which enhances its elasticity and prepares it for the folding process. If you live in a cooler climate, consider preheating your oven to its lowest setting for a few minutes, then turning it off and placing the dough inside to rise—this creates a cozy environment for the yeast to work its magic.

Perfecting Butter Incorporation

When it’s time to incorporate the cold butter, ensure it’s the right consistency—firm but pliable. If the butter is too soft, it may leak into the dough during rolling, which can hinder the layering process. Use a rolling pin to create a rectangle of butter wrapped in parchment; this method prevents sticking and keeps your kitchen mess-free. Aim for a 1/2 inch thickness for uniform distribution within the dough, ensuring each bite is packed with buttery goodness.

During the folding stage, be precise about rolling the dough to 1/4 inch thickness before folding it into thirds. This creates layers that will puff up beautifully in the oven. After the first chilling period, make sure to keep the dough covered to prevent it from drying out. The more folds you complete, the more layers you'll achieve—it's a labor of love that pays off with outstanding results and rich butter flavor.

Ingredients

Gather the following items to start your croissant baking journey:

Dough Ingredients

4 cups all-purpose flour
1/2 cup milk (warm)
1/4 cup granulated sugar
1 tablespoon active dry yeast
1 teaspoon salt
1 cup unsalted butter (cold)
1/2 cup water (cold)
2 large eggs

Make sure all ingredients are fresh for the best results.

Baking Steps

Follow these steps carefully for perfect croissants:

Prepare the Dough

In a bowl, combine warm milk, sugar, and yeast; let it sit for 10 minutes until bubbly. In a large mixing bowl, whisk flour and salt together. Add the yeast mixture, cold water, and eggs.

Mix until a dough forms and knead for about 5 minutes. Let the dough rise in a warm place for 1 hour.

Incorporate the Butter

Roll the chilled butter between parchment paper to form a rectangle. Roll out the dough into a larger rectangle, place the butter in the center, and fold the dough over to encase the butter completely. Roll out the dough to about 1/4 inch thick, then fold in thirds. Chill for 30 minutes.

Shape the Croissants

Roll out the dough again to 1/4 inch thick and cut into triangles. Roll each triangle from the base to the tip and place on a baking sheet lined with parchment paper. Cover and let rise for 1 hour.

Bake

Preheat the oven to 400°F (200°C). Brush the croissants with an egg wash (beaten egg with a splash of water). Bake for 15-20 minutes until golden brown and flaky. Enjoy warm!

Serve your croissants warm with butter or jam for extra indulgence.

Pro Tips

For extra flaky croissants, ensure your butter is very cold before incorporating, and do not skip the chilling steps between folds.

Serving Suggestions

Warm croissants are delightful on their own, but they can also be served with a variety of accompaniments. Consider spreading a thin layer of rich almond butter or your favorite jam to enhance the flavor. For a more decadent treat, a sprinkle of powdered sugar or a drizzle of dark chocolate can elevate your presentation for a special brunch.

Pairing croissants with beverages can further enhance the experience. A nice, robust coffee or a creamy latte provides a perfect contrast to the flaky texture and buttery taste. If you prefer something refreshing, a light herbal tea can be a lovely companion, balancing the richness of the croissant.

Storage and Freezing Tips

To keep your freshly baked croissants at their best, store them in an airtight container at room temperature for up to two days. If you need to keep them longer, consider freezing them. Allow the baked croissants to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Stored this way, they can last up to three months without losing quality.

When you’re ready to enjoy a frozen croissant, simply preheat your oven to 350°F (175°C) and bake for about 10-15 minutes until warmed through and crispy. This method helps to restore the flaky texture, making them taste freshly baked even after being stored. Avoid microwaving them, as this can lead to a soggy consistency rather than the desired crunch.

Questions About Recipes

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

Yes, but it may affect the texture and flavor. You might need to adjust the liquid as well.

→ What should I do if my croissants don't rise?

Make sure your yeast is fresh and that the dough is kept in a warm, draft-free area during rising.

→ How can I store leftover croissants?

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

→ Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough after the first rise and roll it out the next day.