Homemade Flaky Croissants Recipe

This Homemade Flaky Croissants Recipe brings the buttery, golden goodness of a French bakery right into my kitchen. With layers of delicate, crispy pastry and a soft, airy interior, these croissants are a true labor of love that pays off with every bite.

Why You’ll Love This Recipe

I love the magic of transforming simple ingredients like flour, butter, and yeast into light, flaky croissants that melt in my mouth. The process is meditative, and the result is so rewarding. These croissants are perfect for breakfast, brunch, or whenever I crave a cozy, homemade treat. There’s nothing quite like the smell of fresh croissants baking in my oven.

ingredients

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

• All-purpose flour

• Active dry yeast

• Granulated sugar

• Salt

• Warm milk

• Unsalted butter (a lot, for laminating and dough)

• Egg (for egg wash)

directions

1. I begin by activating the yeast in warm milk with a bit of sugar, letting it sit until foamy.

2. In a large bowl, I mix flour, salt, and the rest of the sugar, then add the yeast mixture to form a dough.

3. I knead until smooth, cover it, and let it chill in the fridge for an hour.

4. Meanwhile, I shape the butter into a flat rectangle and chill it.

5. Once the dough is ready, I roll it out into a large rectangle and place the butter in the center, folding the dough over it like a letter.

6. I roll and fold the dough multiple times (usually 3 to 4 turns), chilling between each turn to build those flaky layers.

7. After the final rest, I roll the dough out and cut it into long triangles.

8. I roll each triangle from base to tip to form the classic croissant shape and place them on a baking sheet.

9. I let the shaped croissants rise until puffy and jiggly, about 1 to 2 hours depending on the room temperature.

10. I brush them with an egg wash and bake at 400°F (200°C) for about 15–20 minutes, until golden brown and beautifully puffed.

Servings and timing

This recipe makes about 12 standard croissants. It takes around 1 hour of hands-on prep, plus 5–6 hours for chilling and proofing, and 20 minutes to bake. I usually plan for this as a weekend baking project or start the night before.

Variations

I like to fill some croissants with dark chocolate before rolling, or add almond paste for a sweet twist. I’ve also sprinkled shredded cheese inside for a savory version. For a fancy finish, I sometimes dust them with powdered sugar or glaze them with honey right after baking.

storage/reheating

Fresh croissants are best enjoyed the same day, but I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I place them in a 300°F oven for 5–7 minutes. For longer storage, I freeze them and reheat straight from the freezer in the oven until warm and crisp again.

FAQs

Why did my croissants not puff up?

They might not have proofed long enough. I always make sure they’re visibly puffy and a bit jiggly before baking. Overproofing or underproofing can affect the rise.

Can I make the dough in advance?

Yes, I often prepare the dough the day before and leave it to chill overnight. This gives the butter more time to firm up and improves the layers.

How do I keep the butter from leaking out?

I make sure to seal the dough well after each fold and keep it cold at all times. If the butter starts to soften too much, I chill the dough before continuing.

Can I use instant yeast instead of active dry?

I can, but I reduce the amount slightly and skip the activation step—just mix it straight into the flour.

Do I need a stand mixer?

Not at all. I usually do everything by hand, especially the folding and rolling, to feel the dough and ensure the layers form properly.

Conclusion

Making homemade croissants takes time and patience, but the reward is unbeatable. I find so much joy in crafting each buttery layer, and the final result is something truly special. Whether plain, filled, or topped, these flaky croissants always make my mornings feel a little more magical.