Flaky French Croissants

Featured in Warm bread with golden crust.

Learn to whip up golden, crispy, buttery croissants with step-by-step help. Perfect for a relaxing breakfast treat. Worth the time investment.
alicia in the kitchen
Updated on Fri, 02 May 2025 17:40:43 GMT
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Crafting homemade croissants brings French bakery charm straight to your home. These flaky, golden delights break into delicate layers with every mouthful, while their buttery scent tempts everyone to join you for breakfast.

I worked for ages tweaking this method in my kitchen, and I'll always remember when I finally got that perfect honeycomb inside. My kid told me our kitchen reminded her of our favorite Parisian bakery, and that moment made all my hard work worth it.

Key Components

  • Butter: Go for European-style as it contains less moisture and makes crispier layers
  • Flour: Regular all-purpose does the job great - don't worry about special kinds
  • Yeast: Both fresh and instant work fine, just watch your rising times
  • Milk: Full-fat gives the best taste and consistency
  • Salt: Keep the full amount - it manages yeast activity and boosts taste
  • Sugar: Makes your croissants brown nicely and keeps the texture soft
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Step-by-Step Guide

Step 1:
Start with everything at room temp except the laminating butter
Step 2:
Work your dough until it can stretch thin without breaking
Step 3:
Give dough time to relax before rolling to avoid bounce-back
Step 4:
Your butter should be cold but flexible - it should bend not snap
Step 5:
Use steady pressure when rolling for uniform layers
Step 6:
Keep your edges neat and corners crisp during folding
Step 7:
Cool dough in fridge between folds
Step 8:
Use a really sharp knife for clean triangle cuts
Step 9:
Form croissants firmly but don't pull the dough
Step 10:
Let them rise until they look puffy and slightly jiggle

When I was little, I'd watch my grandma make croissants. She taught me that being patient while baking always pays off. She'd always say, "The dough will tell you when it's time" - and she wasn't wrong.

Planning and Keeping Options

Step 1:
Get everything ready and shape them before bedtime
Step 2:
Put your shaped croissants in the fridge overnight to rise slowly
Step 3:
Take them out about an hour before you want to bake
Step 4:
Pop them in the oven just when you need them
Step 5:
Think ahead when you're making them for special days
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These croissants have become my weekend ritual, adding a bit of French flair to normal mornings. They take time to make, but biting into those perfectly layered, golden treats fresh from your oven makes every minute count.

Frequently Asked Questions

→ What’s the purpose of resting the dough overnight?
It lets the gluten chill out and firms up the butter so shaping and rolling get easier.
→ Is it possible to freeze the croissants?
Definitely! You can freeze shaped croissants before baking. Let them thaw overnight before proofing and baking fresh.
→ Why does butter temperature matter?
The butter’s got to be cool but bendy, so it makes nice layers in the dough and doesn’t melt into it.
→ How do I tell when the croissants are proofed right?
They’ll puff up to twice the size and feel light and fluffy with a gentle touch.
→ Can I use salted butter instead?
It’s better to go with unsalted butter. That way, you control how much salt goes in for the best taste.

Flaky French Croissants

Buttery, foldable croissants that melt in your mouth. Easy-to-follow instructions for golden pastries to enjoy any morning.

Prep Time
120 Minutes
Cook Time
20 Minutes
Total Time
140 Minutes
By: Alicia

Category: Breads

Difficulty: Difficult

Cuisine: French

Yield: 10 Servings (10-12 croissants)

Dietary: Vegetarian

Ingredients

→ Dough Start

01 1/3 cup white sugar
02 2 1/4 teaspoons quick-rise yeast (one packet)
03 3 1/2 cups plain flour
04 1 cup full-fat milk
05 2 teaspoons table salt
06 1/2 cup lukewarm water

→ Butter Prep

07 3 sticks unsalted butter, chopped into cubes, slightly cool
08 2 tablespoons plain flour

→ Egg Wash

09 1 egg, beaten for brushing over

Instructions

Step 01

Combine sugar, flour, and salt in the mixing bowl. Toss in the yeast (proof first in warm water if it's active dry). Add the milk and water. Mix until the dough is smooth and pulls away from the bowl, about 8-10 minutes.

Step 02

Shape the dough into a smooth ball, pop it into a greased bowl, cover it up, and let it sit somewhere warm for 30 minutes.

Step 03

Beat the butter pieces and flour until soft but still holds shape. Wrap it into a 6-inch square with plastic, then chill while the dough rests.

Step 04

Roll your dough into a 10-inch square, placing the cold butter square in the middle like a diamond. Pull the corners over the butter and seal tightly.

Step 05

Stretch dough into a rectangle around 16x8 inches, then fold it like you'd fold a letter into thirds. Chill for an hour. Repeat this process two more times, chilling after each. Let it rest overnight after the last fold.

Step 06

Cut rolled dough into triangles, then roll them up to form croissants. Let them rise in a warm spot until puffed and close to doubled in size, about 60-90 minutes.

Step 07

Brush the tops with beaten egg, then bake in a 375°F oven for 20 minutes, until they're golden. Move them to a wire rack to cool.

Notes

  1. Best enjoyed fresh on the same day, but keeps for 2 days at room temperature.
  2. Freeze uncooked pieces before the final rise for up to 3 months.
  3. Leftover dough makes fun treats like mini rolls or cinnamon bites.

Tools You'll Need

  • Mixer with hooks and paddle options
  • Rolling pin
  • Baking tray
  • Non-stick parchment
  • Sharp knife or pizza cutter
  • Brush for pastry

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (milk, butter)
  • Contains wheat (flour)
  • Uses egg

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 470
  • Total Fat: 31 g
  • Total Carbohydrate: 43 g
  • Protein: 7 g