Homemade Flaky Croissants Recipe

This homemade flaky croissants recipe is one of my favorite baking projects. It’s a labor of love, but every bite of the buttery, airy, golden pastry makes it worthwhile. I like how the dough puffs into beautiful layers, giving me that bakery-style croissant right from my own oven.

Why You’ll Love This Recipe

I enjoy making croissants at home because I can control the quality of ingredients and the freshness. I like how the buttery layers melt in my mouth, and I find the process of laminating the dough both rewarding and therapeutic. While it does take time, the steps are straightforward, and I end up with pastries that look and taste impressive.

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 large portion kept cold for laminating, plus some softened for the dough)

• Egg (for egg wash)

Directions

1. I start by mixing the yeast with warm milk and sugar, letting it sit until foamy.

2. I combine flour, salt, and a little softened butter with the yeast mixture to form a dough. I knead until smooth, then let it rise until doubled.

3. I shape the cold butter into a flat block and chill it.

4. I roll out the dough and encase the butter block inside, sealing the edges.

5. I roll and fold the dough into thirds, then chill it—this is the start of the lamination.

6. I repeat rolling and folding the dough several times, chilling between each turn, to create layers.

7. Once laminated, I roll the dough into a large rectangle, cut into triangles, and shape each into a croissant.

8. I place the croissants on a baking sheet, cover, and let them proof until puffy.

9. I brush them with egg wash and bake at 400°F (200°C) until golden brown and flaky.

Servings and timing

This recipe makes about 12 croissants. It usually takes me 1 hour of active prep time plus 8–12 hours of chilling and rising, so I like starting the day before and finishing them fresh the next morning. Baking takes about 20 minutes.

Variations

• I sometimes fill the croissants with chocolate before rolling for a pain au chocolat.

• A savory twist I enjoy is adding ham and cheese inside before baking.

• For a sweeter finish, I drizzle glaze or sprinkle powdered sugar once they cool.

• I’ve also tried making mini croissants by cutting smaller triangles of dough.

storage/reheating

I keep fresh croissants in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them after cooling. To reheat, I warm them in the oven at 350°F for a few minutes until crisp again. Frozen croissants can be reheated straight from the freezer.

FAQs

Why are my croissants not flaky?

This usually happens if the butter melted into the dough during rolling. I always make sure my butter and dough stay cold during lamination.

Can I make the dough ahead of time?

Yes, I often prepare the dough and complete the first few folds the night before, then shape and bake the next day.

Do I need special flour for croissants?

I use all-purpose flour, but bread flour can give a slightly chewier texture with more rise.

Can I make croissants without yeast?

Traditional croissants need yeast for the rise and airy layers. Without it, they won’t puff the same way.

How do I know when the croissants are done baking?

I look for a deep golden color, puffed layers, and a crisp exterior. The bottoms should also be golden, not pale.

Conclusion

This homemade flaky croissants recipe takes time, but I find the results so rewarding. I like the process of folding and rolling, and I love pulling a tray of golden, buttery croissants out of the oven. Whether I keep them plain, fill them with chocolate, or turn them savory, they always feel like a special homemade treat.