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 1/4 cups cold unsalted butter; 1/4 cup granulated sugar; 1 1/4 teaspoons salt; 1 packet active dry yeast; 1 1/2 cups cold milk; 1 large egg (for egg wash)

Highlighted under: Sweet Temptations

I absolutely love starting my day with these Flaky Breakfast Croissants With Butter. The combination of buttery layers and a perfectly golden crust makes them irresistible. Preparing these croissants at home allows me to experiment with flavors, such as adding a hint of vanilla or pairing them with homemade jams. These croissants are perfect for weekend brunch or special occasions, making them a delightful and impressive addition to any breakfast table.

Created by

Chantel Rivers

Last updated on 2026-02-15T04:49:36.035Z

When I first attempted making these croissants, I was surprised at how rewarding it felt to create something so flaky and delicious from scratch. I learned that the key to achieving that signature texture is to work quickly and keep the dough as cold as possible while layering the butter. Each fold signifies a new layer, creating a tender, airy bite.

Over time, I've played with various fillings, but nothing compares to the classic, buttery flavor. One tip I swear by is brushing them with an egg wash right before baking, which gives them that beautiful sheen and enhances the overall flavor profile. Trust me; your breakfast table will never look the same!

Why You'll Love These Croissants
Incredibly flaky with a buttery aroma that fills your kitchen
Perfect for pairing with jams, cheeses, or simply on their own
Makes mornings feel special and indulgent

Understanding Croissant Dough

The foundation of a great croissant lies in the dough's hydration and gluten development. All-purpose flour is ideal for this recipe due to its moderate protein content, which strikes a balance between tenderness and structure. When mixing the dry ingredients, ensure they are well combined before gradually incorporating the yeast-milk mixture. Knead until the dough is smooth but still slightly tacky; this should take about 7-10 minutes. Remember, a well-kneaded dough will yield the light, flaky layers we crave in croissants.

One key to achieving beautifully layered croissants is the method of incorporating butter into the dough. When shaping the butter into a rectangle, aim for about half an inch thick. This ensures an even distribution throughout the dough and helps maintain cold temperatures during the rolling process. I like to use cold butter straight from the fridge, as this prevents it from melti ng into the dough and losing the distinct layers that result in flakiness.

Perfecting the Croissant Shape

When cutting the dough into triangles for shaping the croissants, precision is crucial. Each triangle should be approximately 4-5 inches at the base and 8-10 inches tall. This size allows the croissant to retain its rolled shape while baking. Additionally, be mindful not to stretch the dough too much as you roll; a gentle touch will help maintain the layers formed during lamination, leading to a more tender and airy croissant.

After rolling, place your croissants on a baking sheet lined with parchment paper, ensuring there’s enough space between each one for expansion during baking. The proofing stage is vital; allowing the croissants to rest for 30 minutes before baking encourages them to puff up. This step also develops flavor, so don’t rush it!

Serving and Storing Your Croissants

Freshly baked croissants are best enjoyed warm, ideally on the day they are made. However, if you want to prepare them in advance, consider making them up to the proofing stage and then freezing. Once shaped, simply place the croissants on a baking sheet in the freezer until firm, then transfer them to a resealable plastic bag. They can be baked straight from the freezer; just add a few extra minutes of baking time to ensure they are cooked through.

For flavor variations, think about infusing the butter with herbs or spices before incorporating it into the dough. For example, rosemary or cinnamon can add an interesting twist. Additionally, these croissants can be filled with chocolate, almond paste, or ham and cheese before rolling for a deliciously unexpected result. Don't hesitate to experiment to discover your favorite variations!

Ingredients

For the Croissant Dough

4 cups all-purpose flour
1 1/4 cups cold unsalted butter
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 packet active dry yeast
1 1/2 cups cold milk
1 large egg (for egg wash)

Ensure all ingredients are measured accurately for the best results.

Instructions

Preparation Steps

Make the Dough

In a large mixing bowl, combine the flour, sugar, and salt. In another bowl, dissolve the yeast in the cold milk and let it sit for 5 minutes. Gradually mix the milk mixture into the dry ingredients and knead until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Butter Layer

While the dough is chilling, take the cold butter and shape it into a rectangle between two sheets of parchment paper, ensuring it's pliable but still chilled.

Layer the Butter into the Dough

Roll out the chilled dough into a large rectangle, then place the butter in the center. Fold the dough over the butter and seal the edges. Roll it out again into a long rectangle and fold it into thirds. Repeat this process two more times, chilling the dough for 30 minutes between folds.

Shape the Croissants

Roll out the final dough into a large rectangle and cut it into triangles. Starting from the wide end, roll up each triangle tightly to form croissants. Place them on a baking sheet lined with parchment paper and let them proof for 30 minutes.

Bake the Croissants

Preheat your oven to 400°F (200°C). Brush each croissant with an egg wash and bake for 20-25 minutes or until golden brown. Enjoy warm!

Allow croissants to cool slightly before serving for the best texture.

Pro Tips

For extra flavor, add herbs or cheese to the filling before rolling the croissants. Make sure to keep everything cold during the process for the best layers.

Troubleshooting Common Issues

If your croissants do not rise adequately during baking, it could be due to the dough being too warm or too cold during proofing. Ideally, you want a warm, humid environment for the croissants to rise, around 75-80°F. If you notice the dough is very cold, let it sit at room temperature for a bit longer before baking.

Another common mistake is having a dough that is too sticky after mixing. If you find that your dough is difficult to work with, lightly flour your work surface during the rolling and folding stages, but be careful not to incorporate too much flour, as this can lead to dryness. Always err on the side of slightly sticky, as additional flour can alter the texture.

Make-Ahead Tips

To save time, consider making the croissant dough the night before. After mixing, let it rise for about an hour, then refrigerate it overnight. The cool temperature will make rolling much easier the next day, and it can also add depth to the flavor. Just remember to bring it out and let it warm up slightly before working with it to make the layering easier.

Alternatively, baked croissants can be stored in an airtight container for 1-2 days. To extend their life, you can wrap them individually and freeze them. When ready to enjoy, reheat them in a 350°F oven for about 10 minutes to restore their crispiness and warm them through.

Questions About Recipes

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

Yes, but the texture may be denser; consider mixing half whole wheat and half all-purpose for balance.

→ How can I store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.

→ What is the role of cold butter in the recipe?

Cold butter creates steam during baking, resulting in flaky layers. It’s essential for the texture of croissants.

→ Can I prepare the dough the night before?

Absolutely! You can make the dough and butter layers the night before and let them rise in the fridge overnight.