Flaky Breakfast Croissants With Butter

Name: Flaky Breakfast Croissants With Butter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 croissants
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1 packet (2 ¼ teaspoons) active dry yeast; ¾ cup unsalted butter, cold; ¾ cup milk, warmed; 1 egg, for egg wash

Highlighted under: Simple Sweet Baking

When I think of the perfect start to my day, flaky breakfast croissants come to mind. The buttery aroma fills my kitchen, and I can't help but feel excited as they bake to golden perfection. Making these croissants from scratch has become a weekend ritual for me. The delicate layers and rich flavor give a delightful indulgence that feels both luxurious and comforting. Whether accompanied by jam or enjoyed on their own, these croissants never fail to bring a smile to my face. Let's dive into this flaky goodness together!

Created by

Autumn Pierce

Last updated on 2026-02-15T03:01:36.214Z

As I embarked on making my first batch of these flaky breakfast croissants, I found the process to be both challenging and rewarding. The key is in the folding technique, which creates those magical layers that we all love. After my first attempt, I realized that patience is crucial—allowing the dough to rest makes all the difference in achieving the perfect fluffiness.

I also discovered that using cold butter is essential. It helps keep the layers distinct as the croissants bake, creating that delightful flakiness. Oh, and don’t forget to brush them with egg wash right before baking for an irresistible golden hue!

Why You'll Love These Croissants
Perfectly flaky layers that melt in your mouth
Deliciously buttery flavor for a rich start to your morning
Versatile enough to pair with your favorite spreads or fillings

Dough Preparation Secrets

Achieving the perfect dough is crucial for flaky croissants. When combining your dry ingredients, ensure that the yeast is fresh; expired yeast may not rise properly, resulting in dense pastries. Mixing the dough just until it comes together is key—overmixing can develop gluten too much, leading to tough croissants instead of the desired tender texture. To achieve a smooth dough, knead it on a floured surface for about five minutes, or until it's elastic and soft to the touch.

After kneading, don't rush the dough. Let it rest for a minimum of 30 minutes in a cool place. This resting period gives the gluten time to relax, making it easier to roll out later. If you're in a warm environment, pop the dough in the fridge instead of letting it rise too quickly, which can lead to loss of texture and flavor.

Layering Technique

The butter layering process is what gives croissants their iconic flakiness. Make sure your butter is pliable but still cold; if it's too soft, it will seep into the dough rather than creating distinct layers. When rolling the dough, aim for approximately a 1/4-inch thickness to ensure the layers remain intact. The folding method should be precise—each fold traps air, creating those delicious airy pockets. I recommend laying the folded dough in the fridge for about 15 minutes before rolling it out again, allowing the butter to firm up slightly.

Don't underestimate the importance of proofing. Proper proofing allows the croissants to expand and develop that light, airy quality. Invest in a warm spot in your kitchen, or if it’s chilly, preheat your oven to its lowest setting for a minute and then turn it off. Place the croissants inside with the door slightly ajar, keeping an eye on them to ensure they rise sufficiently, doubling in size, usually in about 30 minutes.

Ingredients

For the Croissants

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
¾ cup unsalted butter, cold
¾ cup milk, warmed
1 egg, for egg wash

Make sure all ingredients are fresh for the best results!

Instructions

Prepare the Dough

In a mixing bowl, combine the flour, sugar, salt, and yeast. Gradually add the warmed milk and mix until a dough forms. Knead for about 5 minutes until smooth.

Incorporate the Butter

Roll the dough into a rectangle and place cold butter in the center. Fold the dough over the butter, sealing the edges. Roll out again and fold in thirds. Repeat this process two more times.

Shape the Croissants

Roll the dough out into a large rectangle again. Cut into triangles and roll each triangle from the base to the tip. Place on a baking sheet.

Proof the Croissants

Cover the croissants with a cloth and let them rise in a warm place for 30 minutes.

Bake

Preheat the oven to 400°F (200°C). Brush the croissants with egg wash and bake for 20 minutes until golden brown.

Enjoy them fresh for breakfast or as a delightful snack!

Pro Tips

For extra flaky layers, really focus on chilling the dough between folds. Using cold butter and warm air is the sweet spot for perfect texture.

Storage and Make-Ahead Tips

Croissants are best enjoyed fresh, but if you must save some for later, they can be stored in an airtight container at room temperature for up to two days. To maintain their flaky texture, I recommend reheating them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This not only warms them but also helps revive their crispness.

For longer storage, consider freezing unbaked croissants. After shaping them, flash freeze the croissants on a baking sheet before transferring them to a freezer bag. They can be stored this way for up to three months. To bake from frozen, simply add an extra 5-10 minutes to the baking time, ensuring that they reach a golden brown color before removing them.

Serving and Variations

These croissants are a versatile breakfast option. Try serving them warm with a selection of jams, honey, or even savory options such as ham and cheese for a delightful twist. Pairing them with fresh fruit or a light breakfast salad can enhance your morning ritual. If you're feeling adventurous, try filling your croissants with almond paste or chocolate before rolling them for a gourmet experience.

If you're looking to explore different flours, whole wheat pastry flour can be mixed with the all-purpose flour for added nutrition without compromising too much on texture. Just keep in mind that the hydration levels may vary slightly, so monitor the dough to achieve the right consistency.

Questions About Recipes

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

Yes, but the texture may be denser. You might need to adjust the liquid slightly.

→ How do I store leftover croissants?

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

→ Can I make the dough ahead of time?

Absolutely! You can prep the dough and refrigerate it overnight before shaping the croissants.

→ What can I fill the croissants with?

Consider adding chocolate, almond paste, or fruit jam for delicious variations.