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Homemade Croissants Recipe: Easy Flaky Pastry with Buttery Layers

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These homemade croissants feature crisp, golden crusts and tender, buttery layers. With simple ingredients and a chef-tested folding method, you’ll create bakery-worthy pastries in under three hours—perfect for breakfast, brunch, or gifting.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 packet (7g) instant yeast or active dry yeast
  • 1 tsp salt
  • 2/3 cup (160ml) whole milk, lukewarm
  • 2 tbsp (28g) unsalted butter, melted and cooled
  • 1 cup (226g) unsalted butter, cold
  • 1 large egg, beaten
  • 1 tbsp (15ml) milk
  • Optional: chocolate chips or Nutella
  • Optional: almond paste
  • Optional: flaky sea salt

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Add yeast and stir.
  3. Pour in lukewarm milk and melted butter. Mix until a shaggy dough forms.
  4. Knead by hand or with a stand mixer for 5 minutes until smooth and elastic. Add flour if sticky.
  5. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 45 minutes until doubled.
  6. Place cold butter between parchment sheets and roll into a 6×6 inch square. Chill until firm but pliable.
  7. On a floured surface, roll dough into a 12×12 inch square. Place butter in center, fold corners over butter to enclose.
  8. Roll into an 8×16 inch rectangle, fold into thirds, wrap, and chill for 20 minutes. Repeat rolling, folding, and chilling two more times.
  9. Roll laminated dough into a 12×18 inch rectangle, about 1/4 inch thick. Cut into long triangles.
  10. Roll each triangle from the wide end, tucking the tip under. Place on parchment-lined baking sheet.
  11. Cover loosely and let rise at room temperature for 1 hour until puffy.
  12. Preheat oven to 400°F (200°C). Brush croissants with beaten egg and milk.
  13. Bake for 20-25 minutes until golden brown and crisp. Tent with foil if browning too quickly.
  14. Cool for 10 minutes before serving. Enjoy warm.

Notes

Keep butter and dough cold throughout the process for best layers. If dough tears or feels greasy, chill before continuing. For vegan or gluten-free adaptations, use plant-based milk and butter, and a gluten-free flour blend. Croissants can be filled with chocolate, almond paste, or savory ingredients for variety.

Nutrition

Keywords: croissants, homemade pastry, flaky layers, buttery croissants, French breakfast, brunch, easy croissants, laminated dough, bakery style, comfort food

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