Golden Buttery Homemade Croissants Recipe for Breakfast Joy

Golden, flaky layers define the delectable homemade croissants that transport you straight to a Parisian bakery.

These buttery crescents bridge the gap between professional pastry and home-cooked comfort.

Each delicate fold speaks of culinary passion and patience.

Crafting croissants from scratch might seem daunting, but the reward is pure magic.

Rich, laminated dough creates a symphony of textures that melts in your mouth.

Real butter makes all the difference in achieving that signature crisp exterior and tender interior.

You’ll savor every moment of creating these classic French treats that turn an ordinary morning into something extraordinary.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

Calories: 290 kcal

Servings: 13

What You Need for Homemade Croissants

• All-Purpose Flour: Provides structural foundation for tender, flaky croissant texture with precise protein content for perfect lamination.
• Instant Yeast: Rapid-acting leavening agent ensuring consistent rise and light, airy pastry structure.
• Water: Activates yeast and helps develop gluten network for elasticity.
• Whole Milk: Adds richness, softness, and enhances golden brown color during baking.
• Sugar: Feeds yeast, balances flavor, and promotes beautiful caramelization.
• Salt: Strengthens gluten, controls yeast fermentation, and intensifies overall taste.

• Large Egg: Creates glossy, rich surface when brushed and helps achieve beautiful golden sheen.

• Unsalted Butter: Creates signature flaky layers through precise folding technique, providing luxurious taste and delicate texture.
• Additional All-Purpose Flour: Assists in managing butter consistency during lamination process, preventing sticky complications.

Essential Tools for Croissant Making at Home

• Stand Mixer: Essential for mixing and kneading dough smoothly and efficiently.
• Dough Hook: Crucial attachment for properly combining ingredients and developing gluten.
• Whisk: Useful for blending dry ingredients evenly before mixing.
• Plastic Wrap: Helps cover dough during resting and proofing stages.
• Measuring Cups: Important for accurate liquid and dry ingredient measurements.
• Baking Sheets: Necessary for shaping and baking croissants.
• Rolling Pin: Critical for rolling out dough and creating even layers.
• Sharp Knife or Pastry Cutter: Needed for cutting dough into precise croissant shapes.
• Wire Cooling Rack: Allows air circulation for cooling freshly baked croissants.
• Pastry Brush: Used for applying egg wash to give croissants a golden shine.

How to Bake Perfect Homemade Croissants

• Dough Preparation

Gather fresh ingredients and clean workspace thoroughly. Mix flour, sugar, and salt in a spacious mixing bowl, creating a smooth dry blend.

• Yeast Activation

Warm liquid ingredients gently to wake up yeast. Combine ingredients carefully, creating a soft, elastic dough that feels smooth and silky.

• Resting Phase

Allow dough to relax and develop flavor. Cover and let it breathe in a cozy corner of your kitchen, giving time for magical transformations to occur.

• Butter Integration

Carefully fold butter into delicate dough layers. Create elegant rectangular packet with smooth, even consistency that promises flaky texture.

• Folding Technique

Develop rich, buttery layers through precise folding methods. Repeat folding process several times, creating delicate architectural structure within pastry.

• Shaping Magic

Transform dough into elegant triangular shapes. Roll each piece with gentle precision, allowing natural curves to emerge effortlessly.

• Final Proofing

Let shaped croissants rise slowly, developing airy interior. Watch as they transform and expand, promising delectable golden-brown results.

• Baking Perfection

Slide prepared pastries into preheated oven. Bake until achieving beautiful golden-brown color with crispy exterior and tender inner layers.

Tips for Flaky and Buttery Croissants

• Choose high-quality European-style butter with higher fat content for extra flaky, rich layers that melt in your mouth.
• Rest dough between folding stages to prevent butter from melting, which helps create those signature delicate, airy croissant layers.
• Use a ruler when rolling and measuring dough to ensure consistent thickness and perfect triangular shapes for professional-looking pastries.
• Unbaked croissants can be frozen for up to two months, allowing you to enjoy fresh-baked treats anytime by thawing overnight in the refrigerator before final proofing and baking.
• Apply egg wash gently with a soft pastry brush, ensuring even coverage for that gorgeous golden-brown shine without deflating delicate dough surface.

Serving Suggestions for Homemade Croissants

• Breakfast Bliss Pairing: Serve these homemade croissants alongside fresh strawberry jam, creamy butter, and a steaming cup of French press coffee for an authentic morning experience.
• Brunch Spectacular: Create a decadent brunch spread by slicing croissants in half and filling them with scrambled eggs, crispy bacon, and melted cheese for a gourmet breakfast sandwich.
• Sweet Dessert Transformation: Turn leftover croissants into delightful bread pudding by cubing them, mixing with vanilla custard, and baking until golden and puffy, then drizzling with warm caramel sauce.
• Afternoon Tea Delight: Slice croissants thin and serve with a selection of soft cheeses, honey, and fresh fruit for an elegant mid-afternoon snack perfect for entertaining guests.

Croissant Storage Tips for Freshness

• Smart Refrigeration Strategy: Store unbaked croissants in sealed containers within refrigerator for up to 24 hours before baking, maintaining structural integrity and flavor quality.
• Freezing Technique: Arrange shaped raw croissants on parchment-lined trays, freeze individually for 2 hours, then transfer to freezer bags for long-term storage up to 2 months without compromising texture.
• Room Temperature Rest: Allow frozen croissants to thaw slowly overnight in refrigerator, then permit 1-2 hours warming at room temperature before final egg wash and baking to ensure perfect rise.
• Freshness Maximization: Consume baked croissants within 2 days, storing at room temperature in breathable container or wrapped loosely in paper to prevent moisture buildup and maintain crispy exterior.

Buttery Homemade Croissants Recipe

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• Total Time: 1 hour 5 minutes
• Yield: 13 1x

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Description

Homemade classic French croissants combine delicate layers of buttery pastry with a golden, flaky exterior. Bakers with patience can craft these delectable treats, revealing the artistry behind traditional French baking techniques.

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Ingredients

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• 1.5 cups (340 g) unsalted butter, cut into cubes (slightly cool)
• 3.5 cups (440 g) all-purpose flour
• 2 tbsps (15 g) all-purpose flour
• 1 cup (240 ml) whole milk
• 2.25 tsp instant yeast
• 0.33 cup (70 g) granulated sugar
• 2 tsp salt
• 0.5 cup (120 ml) water, room temperature
• 1 large egg, beaten (for brushing)

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Instructions

1. Preparation: Remove butter and milk from refrigerator. Dice butter into small cubes and let reach room temperature.
2. Dry Ingredient Fusion: In stand mixer, whisk flour, sugar, and salt until thoroughly combined.
3. Yeast Activation: Sprinkle yeast over lukewarm water and wait 3-5 minutes until foamy and activated.
4. Dough Formation: Blend water and milk into flour mixture at medium-high speed for 8-10 minutes, creating smooth, elastic dough. Adjust consistency if necessary.
5. First Resting Phase: Shape dough into compact sphere, cover with plastic wrap, and rest in warm environment for 30-45 minutes.
6. Butter Integration: Cream butter with flour until smooth. Shape into precise square on plastic wrap and refrigerate until firm.
7. Lamination Process: Roll dough into square, position chilled butter diagonally, and fold dough corners to seal completely. Refrigerate for 60 minutes.
8. Folding Technique: Roll packet to specified length, create triple fold, and refrigerate. Repeat folding process twice more, allowing butter and dough to develop distinctive layered structure.
9. Shaping Croissants: Slice chilled dough into precise triangular segments. Roll from wide base toward pointed tip, curving ends to create classic croissant shape.
10. Final Proofing: Arrange shaped croissants on lined baking sheets. Allow 60-90 minutes for volume to double, covering loosely.
11. Baking Execution: Preheat oven to 375°F (190°C). Brush croissants with egg wash. Bake 18-22 minutes, rotating pan midway to ensure uniform golden-brown exterior. Cool on wire rack to complete cooking process.

Notes

• Temperature Precision: Use an instant-read thermometer to verify water and oven temperatures, ensuring perfect yeast activation and golden-brown baking.
• Butter Quality Matters: Select high-fat European-style butter with minimal water content for flakier, more luxurious croissant texture.
• Patience is Key: Allow extensive resting and chilling periods between folding stages to develop complex layered structure and prevent butter from breaking.
• Shape with Care: Handle dough gently during rolling and shaping to maintain delicate butter layers and prevent structural breakdown.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 13
• Calories: 290
• Sugar: 5.4 g
• Sodium: 118 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 25 mg