Flaky Croissant Recipe: Breakfast Magic in Minutes

Buttery, flaky layers of homemade croissant delight recipe dance with golden-brown perfection on your plate.

European bakeries have nothing on this delectable creation.

Each fold whispers culinary secrets passed down through generations of passionate bakers.

The delicate pastry melts with rich, creamy textures that promise pure indulgence.

Crisp exterior gives way to soft, tender inner layers that make every bite a celebration.

Professional and home bakers alike will fall in love with this irresistible treat.

Dive into this recipe and unlock the magic of perfect, mouthwatering croissants that will steal the show at any breakfast or brunch.

What’s Inside a Croissant

• Flour: Provides structure and foundation for the delicate pastry, choosing high-protein bread flour ensures perfect texture.
• Sugar: Adds subtle sweetness and helps with golden-brown caramelization during baking.
• Salt: Enhances overall flavor and controls yeast fermentation.
• Yeast: Magical ingredient that creates soft, airy layers and helps dough rise beautifully.

• Water: Hydrates the dough and helps bind ingredients smoothly.
• Milk: Contributes richness, softness, and enhances browning of croissants.
• Butter: Creates luxurious, tender layers and adds rich, creamy flavor.

• Additional Butter: Crucial for creating signature flaky, buttery croissant texture through repeated folding and chilling process.

Tools That Shape a Great Croissant

• Stand Mixer: Essential for kneading dough smoothly and consistently.
• Dough Hook Attachment: Comes with the stand mixer, perfect for mixing and developing gluten.
• Parchment Paper: Crucial for pounding butter evenly and preventing sticking.
• Rolling Pin: Needed to roll out dough and create even layers.
• Sharp Knife or Pizza Cutter: Helps cut dough precisely into triangles.
• Baking Sheet: For shaping and baking croissants.
• Plastic Wrap: Useful for covering dough during resting and chilling periods.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions.
• Whisk: Great for initial ingredient mixing.

Croissant: How to Build It Easily

• Dough Preparation

Mix flour, sugar, salt, and yeast in a stand mixer. Add water, milk, and softened butter. Knead until a smooth ball forms. Let the dough rise in a warm spot until it nearly doubles in size. Refrigerate after shaping into a square.

• Butter Transformation

Slice butter into even slabs. Create a perfectly flat butter square by pounding between parchment paper. Chill thoroughly.

• Butter and Dough Marriage

Wrap butter inside the dough like a delicate package. Seal edges carefully to prevent any leakage.

• Layering Magic

Roll dough into a long rectangle. Fold into elegant thirds. Chill the dough between each folding session. Repeat this process three times to create signature flaky layers.

• Croissant Shaping

Stretch dough into a long, narrow strip. Cut into delicate triangles. Roll each triangle from base to tip, creating those iconic curved croissant shapes. Let the croissants rest and rise before baking to golden perfection.

Croissant Upgrades for More Flavor

• Croissant Creation Secrets: Baking Wisdom & Twists
• Butter Brilliance: Choose high-fat European-style butter for richer, more flaky layers that melt beautifully and create incredible texture in every bite.
• Temperature Mastery: Keep dough and butter cold but workable – around 50-60°F ensures perfect lamination without butter breaking through the delicate pastry sheets.
• Proofing Perfection: Let croissants rise in a draft-free spot until they're puffy and wiggle slightly when gently shaken, which typically takes 1-2 hours at room temperature.
• Egg Wash Magic: Brush croissants with beaten egg mixed with a splash of water for a gorgeous golden-brown shine that looks professionally baked and adds delightful sheen.
• Creative Fillings: Experiment with savory options like ham and cheese or sweet variations including almond paste, chocolate, or fruit preserves tucked inside before rolling for extra flavor excitement.

Croissant: Presentation Ideas

• Breakfast Companions: Pair these golden, flaky croissants with a dollop of homemade raspberry jam or a sprinkle of powdered sugar for a delightful morning treat.
• Savory Twist: Transform these croissants into gourmet sandwiches by stuffing them with prosciutto, fresh mozzarella, and a touch of basil for a quick lunch option.
• Coffee Shop Experience: Serve warm croissants alongside a rich espresso or creamy cappuccino to create a classic café-style breakfast that transports you to a Parisian morning.
• Dessert Upgrade: Drizzle melted dark chocolate over the croissants or fill them with a light pastry cream for an elegant after-dinner indulgence that feels both decadent and sophisticated.

How to Store Your Croissant

• Freshness First: Enjoy croissants within 24 hours of baking for the ultimate flaky texture and rich buttery taste. Homemade croissants taste best when served warm directly from the oven.
• Smart Refrigeration: Store baked croissants in an airtight container lined with paper towels to absorb excess moisture. Refrigerate for up to 3 days, allowing quick reheating when hunger strikes.
• Freezing Technique: Unbaked croissants can be frozen after shaping for up to 2 months. Wrap individually in plastic wrap, then place in freezer bags. Thaw overnight in the refrigerator before baking for fresh morning treats.
• Reheating Magic: Revive day-old croissants by warming in a preheated oven at 300°F for 5-7 minutes. This restores their crispy exterior and soft, tender interior, making them taste freshly baked.

Quick Recipe Overview

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour 50 minutes

Calories: 309 kcal

Servings: 13

Buttery Croissant Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

• Total Time: 1 hour 50 minutes
• Yield: 13 1x

Print Recipe

Pin Recipe

Description

Classic French Croissant Delight merges buttery layers with delicate pastry techniques from Paris. Flaky, golden crescents provide a luxurious breakfast experience you will savor with pure culinary pleasure.

---

Ingredients

Scale 1x2x3x

• 1¼ cups (284 g) cold, unsalted European-style butter
• 18 oz (510 g) all-purpose flour
• ½ cup (120 ml) cold whole milk
• ½ cup (120 ml) cold water
• 1 large egg
• 1 egg yolk
• 3 tbsps unsalted butter, softened
• ¼ cup + 1 tbsp (55 g) granulated sugar
• 2½ tsps fine sea salt
• 1 tbsp + ½ tsp instant yeast
• Pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dough Preparation: Combine dry ingredients in a stand mixer, gradually blend in liquids and soft butter until a smooth, elastic dough forms. Knead thoroughly to achieve a silky texture.
2. Fermentation and Chilling: Let dough rise in a warm, draft-free spot until volume doubles. Refrigerate and transform into a compact square, allowing gluten to relax and develop structure.
3. Butter Integration: Create a uniform butter block by flattening between parchment paper, maintaining cool, consistent temperature and even thickness.
4. Butter Encasement: Position chilled butter diagonally on dough, meticulously fold edges to completely seal the butter within, creating a seamless protective layer.
5. Lamination Process: Roll dough into an elongated rectangle, fold in precise thirds. Refrigerate between each fold to preserve delicate layer structure, repeating folding sequence twice to develop intricate, gossamer-thin pastry layers.
6. Shaping Technique: Roll out laminated dough, cut into triangular shapes. Stretch and roll each triangle from wide base to pointed tip, creating classic curved croissant silhouettes with elegant, distinctive shape.
7. Final Proofing and Baking: Allow shaped pastries to rise gently, then bake until achieving a golden, crisp exterior with delicate, flaky interior.

Notes

• Butter Temperature Matters: Keep butter consistently cool but pliable to achieve perfect lamination without melting or breaking during folding.
• Patience Prevents Failure: Allow sufficient resting time between folding stages, chilling dough helps develop structured, flaky layers and prevents butter from integrating completely.
• Precision is Key: Use consistent, measured rolling techniques with even pressure to create uniform, gossamer-thin layers that guarantee the signature croissant texture.
• Temperature Control Critical: Maintain cool environment during entire process, preventing butter from melting and ensuring clean, distinct layers that create signature crisp, flaky pastry structure.

• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Mixing
• Cuisine: French

Nutrition

• Serving Size: 13
• Calories: 309
• Sugar: 10.5 g
• Sodium: 160 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg