Name: Homemade Flaky Croissants Recipe
Prep time: 1 h
Cook time: 20 min
Total time: PT-485937H13M49S
Cuisine: French
Ingredients: 3 ½ cups all-purpose flour; ⅓ cup granulated sugar; 2 teaspoons salt; 2 ¼ teaspoons (1 packet) active dry yeast; 1 cup warm milk; ½ cup cold water (as needed); 1 ½ cups unsalted butter, cold and cubed; 2 tablespoons unsalted butter, softened; 1 large egg (for egg wash)

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Homemade Flaky Croissants are buttery, golden, and filled with delicate, crisp layers that melt in the mouth. Made from scratch with love and patience, these croissants bring a little French bakery magic into my own kitchen—perfect for breakfast, brunch, or a special treat with coffee.

Why You’ll Love This Recipe

I love how rewarding this recipe is. The process is a labor of love, but the result is pure bakery-style bliss: crisp on the outside, soft and layered inside. I enjoy watching the dough transform into beautiful, flaky crescents. It’s the kind of bake that makes me feel like a true pastry chef at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Salt
Active dry yeast
Warm milk
Unsalted butter (lots of it—cold for laminating, softened for dough)
Egg (for egg wash)
Cold water (if needed for consistency)

Directions

I start by mixing the yeast with warm milk and sugar, letting it sit until foamy.
I combine the flour and salt, then add the yeast mixture and softened butter to form a soft dough.
I knead gently, shape into a rectangle, wrap, and refrigerate for at least 1 hour.
I prepare a slab of cold butter, flattening it into a square between parchment paper.
I roll out the dough into a larger rectangle and place the butter slab in the center, folding the dough over it like an envelope.
I begin laminating: I roll and fold the dough into thirds, refrigerating between each of 3–4 turns to maintain the layers.
Once laminated, I roll the dough into a large sheet and cut it into triangles.
I roll each triangle from base to tip into a crescent shape and place them on a baking sheet.
I let them rise in a warm spot until puffy (about 1–2 hours).
I brush them with egg wash and bake at 400°F (200°C) for 15–20 minutes, until golden and flaky.

Servings and timing

This recipe makes about 12 croissants. It takes about 1 hour to prep (plus laminating time) and another 1–2 hours to rise. Total time is roughly 6–8 hours, or overnight with chilling.

Variations

Sometimes I fill them with chocolate or almond paste before rolling, or slice them open for savory fillings after baking. I’ve also added a sprinkle of coarse sugar or sliced almonds before baking for extra texture.

storage/reheating

I store fresh croissants in an airtight container at room temperature for up to 2 days. To reheat, I bake them at 300°F for 5–8 minutes. For longer storage, I freeze them and reheat directly from frozen at 350°F until warmed through.

FAQs

Can I make croissants ahead of time?

Yes, I shape them and freeze before proofing. When ready to bake, I thaw overnight in the fridge, let them rise, and then bake.

Do I need a stand mixer?

No, I knead by hand—it just takes a little more time and patience. The key is not overworking the dough.

Why did my layers disappear?

That usually happens if the butter melts during rolling. I keep everything cold and chill between folds to preserve the layers.

Can I use salted butter?

I prefer unsalted butter to control the salt level, but salted works if that’s what I have—just reduce added salt in the dough.

How long does the dough need to chill between folds?

I chill it for at least 30 minutes between each fold to keep the butter firm and layers defined.

Conclusion

Homemade Flaky Croissants are a true labor of love, but every bite makes it worth the effort. With their golden crust, tender layers, and buttery flavor, they’re the kind of bake that brings real joy to the table. Whether I serve them plain, filled, or alongside coffee, they never fail to impress.

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