Homemade Flaky Croissants Recipe

I absolutely love making Homemade Flaky Croissants—they’re buttery, layered, and crisp on the outside, with a soft, airy interior. Baking them from scratch fills my kitchen with that irresistible aroma and gives me a real sense of accomplishment.

Why You’ll Love This Recipe

I adore this recipe because it transforms simple ingredients into pastry perfection. The dough comes together relatively easily, and the lamination process (folding butter into dough) creates those signature flaky layers. Whether I’m enjoying one fresh out of the oven or sharing a batch with friends, buttery, homemade croissants never fail to impress.

ingredients

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

• 4 cups all‑purpose flour

• ¼ cup granulated sugar

• 2 ¼ tsp (1 packet) active dry yeast

• 1 ½ tsp salt

• 1 ¼ cups warm milk (about 110 °F/43 °C)

• 1 Tbsp unsalted butter, melted

• 1 cup unsalted butter, cold, for laminating (about 2 sticks)

• 1 large egg, beaten (for egg wash)

directions

1. Activate yeast & make dough – In a bowl, combine warm milk, sugar, and yeast. Let it sit until frothy (5–10 minutes). Add flour, salt, and melted butter, mixing until a shaggy dough forms.

2. First rise – Knead dough lightly until smooth, then shape into a rectangle. Place in a lightly greased bowl, cover, and let rise until doubled (about 1–1½ hours).

3. Layer butter – On a floured surface, roll the dough into a 10×15-inch rectangle. Place cold butter slab in the center, fold dough over to encase the butter completely.

4. Laminate (folds) – Roll the dough-and-butter packet into a 10×20-inch rectangle. Perform a “book fold” (fold both ends into the center, then the dough in half). Chill for 30 minutes. Repeat this rolling-and-folding two more times, chilling between each turn for 30 minutes.

5. Final chill & shape – After the last fold, chill dough for at least 1 hour or up to overnight. Then roll to about 8×20 inches. Trim edges and cut into triangles (about 4–5-inch base).

6. Roll croissants – Starting at the base, roll each triangle toward the tip, tucking the tip under. Place on a parchment-lined baking sheet with point underneath.

7. Proof – Let croissants rise at room temperature, covered, until puffy (about 1–2 hours).

8. Bake – Preheat oven to 400 °F (200 °C). Brush croissants with beaten egg. Bake 15 minutes, then reduce heat to 375 °F and bake another 10–15 minutes until golden brown.

9. Cool & enjoy – Let croissants rest for a few minutes before eating—you’ll love the layers and the buttery flakiness!

Servings and timing

• Servings: Makes about 12 croissants

• Total time: Approx. 6–8 hours (includes resting and proofing), or you can stretch it over 2 days

  • Prep & initial rise: 1½ hours

  • Lamination with chilling (3 turns): 3 hours total

  • Final chill: At least 1 hour (or overnight)

  • Shaping & proofing: 1–2 hours

  • Bake: 25–30 minutes

Variations

• I sometimes add a thin layer of chocolate or almond paste before rolling for pain au chocolat or almond croissants.

• To make them savory, I sprinkle cheese, ham, or fresh herbs on the dough before shaping.

• I’ll add a tablespoon of cocoa powder to the dough for chocolate-tinged croissants.

• For extra sweetness, I brush with honey or simple syrup right after baking.

• I occasionally swap half the all-purpose flour with whole wheat pastry flour for a heartier texture.

storage/reheating

I store cooled croissants in an airtight container at room temperature for up to 2 days. To re-crisp, I warm them in a 350 °F (175 °C) oven for 5–7 minutes. They freeze beautifully, too—I freeze them individually, then reheat in the oven (straight from frozen) for about 10–12 minutes.

FAQs

How can I ensure crisp, flaky layers?

I keep the butter and dough cold, work quickly during lamination, and use proper folds—those steps are key to getting distinct layers.

Can I make the dough ahead of time?

Yes—I often prepare the fully laminated dough, wrap it, and refrigerate overnight. I shape and bake the next day when it’s easier on my schedule.

What’s the best way to store unused dough?

I wrap in plastic wrap and freeze for up to 1 month. When ready, I thaw in the fridge overnight before proofing and baking.

Can I use frozen puff pastry instead?

Yes—that’s a shortcut. Puff pastry produces similar flaky layers, although homemade dough has more depth of flavor and texture.

Why did mine turn out doughy inside?

That usually means the croissants needed more proofing time. I make sure they’re fully puffy before baking—sometimes a longer proof helps, especially in cooler kitchens.

Conclusion

Homemade Flaky Croissants are a labor of love, but every buttery, crispy bite makes the effort worth it. With simple ingredients, classic lamination, and a bit of time, I’ve created bakery-quality croissants in my own kitchen. Whether for breakfast, brunch, or an indulgent afternoon treat, they’re an elegant delight I’m thrilled to share—and I hope they become a favorite in your home too.