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Flaky Homemade Croissants Recipe with 5 Easy Buttery Layers

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This recipe delivers flaky homemade croissants with buttery layers that are crisp on the outside and tender inside, perfect for breakfast or brunch. It uses simple ingredients and a layering technique to create delicious, melt-in-your-mouth croissants.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 cup (250g) unsalted butter, cold and sliced
  • 3/4 cup (200ml) lukewarm milk
  • 2 1/4 tsp (7g) active dry yeast
  • 1/4 cup (50g) sugar
  • 2 tsp (10g) salt
  • 1 large egg, beaten (for egg wash)
  • Optional: extra butter for brushing
  • Optional: honey or jam for serving

Instructions

  1. Activate the yeast: In a small bowl, combine 3/4 cup lukewarm milk with 2 1/4 tsp active dry yeast and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
  2. Make the dough: In a large mixing bowl, whisk together 4 cups all-purpose flour, 1/4 cup sugar, and 2 tsp salt. Add the yeast mixture and stir until a rough dough forms. Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic.
  3. First chill: Shape dough into a ball, wrap in plastic wrap, and chill in the fridge for 1 hour.
  4. Prepare the butter block: Place 1 cup cold, sliced unsalted butter between parchment sheets. Pound and roll into a 7-inch square. Keep cold but pliable.
  5. Laminate the dough: Roll chilled dough into a 10×20 inch rectangle. Place butter block in center and fold dough over like an envelope, sealing edges.
  6. First fold: Roll dough to 10×20 inches again. Fold into thirds (a ‘turn’). Wrap and chill for 30 minutes.
  7. Second fold: Repeat rolling and folding, then chill for 30 minutes.
  8. Third fold: Roll and fold a final time, then chill for at least 1 hour or overnight.
  9. Shape croissants: Roll dough into 12×24 inch rectangle. Cut into 4-inch wide triangles. Roll each triangle tightly from wide end to tip. Place on parchment-lined baking sheet with tip underneath.
  10. Proof: Let croissants rise at room temperature for 1.5–2 hours until puffy but not doubled.
  11. Egg wash: Brush croissants with beaten egg for a glossy finish.
  12. Bake: Preheat oven to 400°F (200°C). Bake croissants for 15–18 minutes until golden and flaky, rotating pan halfway through.
  13. Cool and enjoy: Let cool on wire rack for 10 minutes before serving.

Notes

Keep butter and dough cold during lamination to ensure flaky layers. Chill dough between folds. Use a sharp knife or pizza cutter for clean edges. Rotate oven tray halfway through baking for even browning. For dairy-free, use plant-based butter and almond or oat milk. For gluten-free, substitute flour but expect texture changes. Overnight proofing in fridge enhances flavor.

Nutrition

Keywords: croissants, homemade croissants, flaky croissants, buttery layers, breakfast pastry, brunch recipe, laminated dough

Find it online: https://cooksybite.com/flaky-homemade-croissants-recipe-with-5-easy-buttery-layers/