Flaky Breakfast Croissants With Butter

Name: Flaky Breakfast Croissants With Butter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon salt; 1 tablespoon instant yeast; 1 1/4 cups whole milk, warm; 1/2 cup unsalted butter, melted; 1 egg (for egg wash); 1 1/2 cups unsalted butter, cold

Highlighted under: From the Oven

I absolutely love starting my day with these flaky breakfast croissants. There's something so satisfying about the process of making them from scratch. The buttery layers, combined with a light, crispy exterior, create the perfect morning treat. With a bit of patience, these croissants transform into a delightful experience, whether enjoyed plain or with a smear of jam. I find that making them is not just a recipe, but a joyful ritual that sets a positive tone for the day ahead. Trust me; once you try them, you won't want to go back to store-bought!

Created by

Amber Walsh

Last updated on 2026-02-15T05:09:36.035Z

When I first attempted to make croissants at home, I was a bit intimidated by the process. However, after a few tries, I realized how rewarding it is to see the layers puff up in the oven. I’d never tasted anything as fresh or flaky as my own homemade croissants. The key was to make sure the butter was cold enough, which creates those beautiful airy layers.

One time, I decided to add a hint of cinnamon into the dough after folding it for a delicious twist. It turned out to be a game changer, and now I always experiment with different fillings. I can proudly say that each batch has only gotten better, and I feel like a true pastry chef each time I pull them out of the oven!

Why You'll Love These Croissants
Layers of buttery goodness with a perfect flaky texture
Freshly made, there's nothing quite like the aroma wafting through your kitchen
Versatile—perfect with coffee or filled with your favorite jam

The Importance of Proper Dough Temperature

Maintaining the right temperature for your dough is crucial for achieving flaky layers in your croissants. As you mix the ingredients, keep in mind that warm milk helps activate yeast, but be cautious not to overheat it; aiming for a temperature between 110°F and 115°F (43°C to 46°C) is ideal. If the milk is too hot, it may kill the yeast, stunting your croissants’ rise.

Once your dough is made and kneaded, it’s essential to chill it adequately. Refrigerating the dough for at least one hour allows the gluten to relax, making it easier to roll out later. It also helps the fat remain cold, which is necessary for creating the distinct layers that characterize a good croissant.

Perfecting the Folding Technique

The folding technique is the heart of croissant-making, and mastering this can elevate your pastries. When you perform the folds, ensure that the dough is dusted with flour to prevent sticking, which can lead to irregular layers. It’s best to perform the folds on a cool surface to keep the butter from melting into the dough prematurely.

After each fold, chilling the dough for about 30 minutes helps maintain the integrity of the layers. Be mindful to shape and roll the dough gently, applying even pressure—this ensures that the butter doesn’t break through the dough, which is key to achieving those beautiful flaky layers when baked.

Serving and Storage Tips

Once your croissants are golden brown and flaky, you can serve them warm or at room temperature. They pair wonderfully with a rich cup of coffee or tea. For added indulgence, consider serving them with homemade jam or a pat of butter—this enhances their buttery flavor and makes for a delightful breakfast experience.

If you have leftover croissants, store them in an airtight container at room temperature for up to two days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes for that freshly baked taste again. You can also freeze unbaked croissants after shaping; just lay them on a baking sheet to freeze individually, then store in a freezer bag. When ready to bake, there's no need to thaw—just add a few extra minutes to the baking time.

Ingredients

Gather these ingredients to begin your croissant journey:

Dough Ingredients

4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon salt
1 tablespoon instant yeast
1 1/4 cups whole milk, warm
1/2 cup unsalted butter, melted
1 egg (for egg wash)

Butter Layer

1 1/2 cups unsalted butter, cold

Make sure all ingredients are at the right temperature for best results!

Instructions

Follow these simple steps to create delicious croissants:

Prepare the Dough

In a large bowl, combine flour, sugar, salt, and yeast. Slowly add warm milk and melted butter, mixing until a soft dough forms. Knead for 5-7 minutes until smooth.

Chill and Fold

Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Roll out the cold butter between sheets of parchment paper into a rectangle. Roll out the dough and place the butter in the center, then fold the dough over to encase the butter.

Layering

Roll the dough out into a large rectangle and perform a series of folds: fold in thirds, refrigerate for 30 minutes, repeat this process 3 times to create layers.

Shape the Croissants

Roll the dough into a large rectangle and cut into triangles. Starting from the wide end, roll each triangle tightly. Place on a baking sheet lined with parchment paper.

Proof and Bake

Let the croissants proof for 1-2 hours or until doubled in size. Preheat your oven to 400°F (200°C), brush with egg wash, then bake for 20-25 minutes until golden brown.

Enjoy your freshly baked croissants with butter or a spread of your choice!

Pro Tips

For extra flaky croissants, ensure your butter stays cold during all stages. You can also try adding chocolate chips or almond paste for a delicious twist.

Ingredient Substitutions

If you're looking to make a dairy-free version of these croissants, consider substituting unsalted butter with a plant-based alternative, such as coconut oil or vegan butter. However, keep in mind that using coconut oil can impart a slight flavor change, so opt for a flavor-neutral vegan butter if you want to maintain the richness of traditional croissants.

For those who are gluten-sensitive, using a 1:1 gluten-free all-purpose flour can work, but make sure it contains xanthan gum, which helps with the texture. However, the results may differ slightly in terms of fluffiness and flakiness compared to using regular all-purpose flour.

Troubleshooting Common Issues

If your croissants don’t rise as much as you’d like, check the yeast freshness; expired yeast can lead to deflation. Also, ensure that the proofing environment is warm and draft-free, as yeast requires warmth to activate effectively. A good trick is to place the dough in a slightly warmed oven with a bowl of hot water to create a nice humid environment for proofing.

Overworking the dough while rolling can result in tough croissants instead of tender ones. If you notice your dough becoming resistant to rolling, give it some time to rest—this will allow the gluten to relax further, making it easier to handle without sacrificing texture.

Experimenting with Fillings

While plain croissants are delicious, you can easily customize them with a variety of fillings. Consider adding chocolate chips, almond paste, or even savory options like ham and cheese for a delightful twist. Just be careful not to overfill, as this can cause the croissants to burst during baking.

For a sweet variation, try sprinkling some cinnamon sugar on the dough before rolling it up. It adds a lovely warmth and sweetness that complements the buttery layers beautifully, making the croissants a real treat. Feel free to experiment with your favorite ingredients to make these croissants uniquely yours!

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, but it will change the texture and may require more liquid to achieve the right dough consistency.

→ How can I store leftovers?

Store the baked croissants in an airtight container at room temperature for up to 2 days, or freeze for up to a month.

→ Why do I need to let the dough chill?

Chilling the dough helps to keep the butter solid, ensuring it doesn’t melt into the dough which is what creates the flaky layers when baked.

→ Can I prep the dough ahead of time?

Absolutely! You can make the dough a day ahead and keep it in the refrigerator overnight.