The aroma of freshly baked croissants wafts through the air, enticing you to take a bite. The buttery, flaky texture and sweet, tender crumbs of these croissants make them a perfect breakfast or snack choice. Flaky, crispy, and utterly delicious, these homemade croissants are sure to become a favorite in your household.

Baking croissants from scratch might seem daunting, but with the right recipe and technique, you’ll be rewarded with a delicious and flaky breakfast or snack that will put even the most basic bakery to shame.
For a perfectionist, see our take on High-Altitude French Toaster Pastries that incorporate the same techniques and mindset.

Why This Recipe Works

• Layering dough – combining butter, dough, and folding the dough multiple times to create layers of butter within the dough resulting in flaky layers.
• Using cold ingredients – making sure butter and dough stay cold throughout the process has a huge impact on the final texture.
• Using a slower proofing process – proofing for a longer amount of time allows for better rise and better development of the butter layers.

Key Ingredients

For flaky croissants, you’ll need to use high-quality ingredients, specifically high-fat European-style butter. This ensures that your croissants will develop the right layers of butter within the dough. It’s also best to use unbleached, unbuttons all-purpose flour for the best possible flavor.

Choosing quality cheese or chocolate chips does more than adding flavor – it gives them a luxurious texture. For example, you can opt for unsalted butter instead of regular salted butter. Egg-sized brushes make folding the dough easier by making sure your butter chunks are consistently coated.

Recipe Courtesy of Our Kitchen

Homemade Croissants

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 1/4 cups Unbleached, Unbuttoned All-Purpose Flour

1 1/2 cups Whole Milk

2 large Eggs

1 tsp Salt

32 oz High-Fat-European Style Butter

1/2 tsp sugar

1/4 cup Currants or Cranberries, optional

Directions

1

In a stand mixer using the paddle attachment, add flour, salt, sugar, and currants or cranberries (if using).

2

Add milk to the dry ingredients and mix until combined.

3

Create the ‘rotating hand- or standing dough technique’ and coat evenly around butter.

4

Bi-fold the dough without touching it.

5

Make sure the finished dough, flaky and loose in texture.

Storage & Reheating

Store leftover croissants at room temperature for up to 5 days or wrap securely and refrigerate for up to a week, don’t freeze. Temperature oven 375’F for 15min or toaster to crisp up.