Homemade Flaky Croissants

Yield: 10 croissants
Prep Time: 5 hours 30 minutes
Chill Time: 8 hours
Bake Time: 20 minutes
Total Time: 13 hours 50 minutes
Course: Breakfast / Pastry
Cuisine: French

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Introduction

There is something undeniably magical about biting into a warm croissant fresh from the oven. The crisp, shattering exterior gives way to soft, airy layers inside, releasing the unmistakable aroma of butter with every bite. While croissants may seem intimidating to make at home, these Homemade Flaky Croissants prove that with patience, clear steps, and the right techniques, bakery-quality pastries are absolutely achievable in your own kitchen.

This recipe for Homemade Flaky Croissants is designed specifically for home bakers who want professional results without feeling overwhelmed. Instead of a massive bakery batch, this smaller yield focuses on quality, precision, and manageability. The process is broken down into simple, understandable stages so you can confidently create those beautiful laminated layers that define a perfect croissant.

Whether you’re planning a special brunch, a cozy weekend breakfast, or simply want to challenge yourself with a classic French pastry, these Homemade Flaky Croissants deliver buttery flavor, delicate texture, and impressive results. Once you master this recipe, you’ll never look at store-bought croissants the same way again.

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Why You’ll Love These Homemade Flaky Croissants

There are countless reasons why these Homemade Flaky Croissants deserve a spot in your baking repertoire:

• Bakery-quality results at home: Crisp on the outside, soft and honeycombed inside

• Perfectly buttery flavor: Rich without being greasy

• Clear, step-by-step instructions: Ideal for both beginners and experienced bakers

• Smaller batch: Makes the process approachable and less stressful

• Versatile: Enjoy plain, filled, sweet, or savory

• Freezer-friendly: Make ahead and bake or reheat anytime

Making Homemade Flaky Croissants is as much about the experience as it is about the final product. The slow process, the folds, and the overnight chill all contribute to a sense of accomplishment that few baked goods can match.

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What Makes Croissants Flaky?

The signature flakiness of Homemade Flaky Croissants comes from a technique called lamination. Lamination involves folding butter into dough multiple times, creating dozens of thin alternating layers of dough and butter. When the croissants bake, the butter melts and releases steam, pushing the layers apart and creating that light, airy structure.

Key elements that ensure flaky croissants include:

• Cold, pliable butter

• Well-rested dough

• Gentle rolling pressure

• Proper chilling between folds

Skipping or rushing any of these steps can compromise the final texture, which is why patience is essential when making Homemade Flaky Croissants.

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Equipment

Having the right tools makes the process smoother and more enjoyable:

• Stand mixer with dough hook

• Paddle attachment (for butter)

• 2 baking sheets lined with parchment paper

• Rolling pin

• Plastic wrap

• Pastry brush

While a stand mixer is recommended, you can also knead the dough by hand if preferred—it will just require a bit more time and effort.

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Ingredients

Croissant Dough

• 2¼ teaspoons (1 packet) instant yeast

• ½ cup water, room temperature

• 3½ cups all-purpose flour

• ⅓ cup granulated sugar

• 2 teaspoons salt

• 1 cup whole milk, room temperature

• 1 large egg, beaten (for egg wash)

Butter Square

• 1½ cups (3 sticks) unsalted butter, cubed (cool but pliable)

• 2 tablespoons all-purpose flour

Using high-quality butter is essential when making Homemade Flaky Croissants. European-style butter with a higher fat content will yield even richer results, but standard unsalted butter works beautifully if handled correctly.

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Instructions

Make the Dough

In the bowl of a stand mixer, combine the flour, sugar, and salt. Add the yeast on the opposite side of the salt to prevent direct contact, which can slow fermentation.

Pour in the water and milk. Using the dough hook, mix on medium-high speed for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.

Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rest in a warm place for 30 minutes. This short rest jumpstarts yeast activity and relaxes the gluten, making the dough easier to roll later.

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Prepare the Butter Block

Attach the paddle attachment to your stand mixer. Beat the butter and flour together just until smooth and combined—avoid overmixing, as the butter should remain cool.

Transfer the butter mixture onto plastic wrap and shape it into a neat 6-inch square. Wrap tightly and refrigerate until firm but pliable. The butter should bend without cracking when pressed—this texture is crucial for successful lamination.

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Lamination (Creating Layers)

Roll the rested dough into a 10-inch square. Place the butter square diagonally in the center of the dough, forming a diamond shape. Fold the corners of the dough over the butter, sealing it completely like an envelope.

Wrap the dough and refrigerate for 60 minutes to chill both the dough and butter evenly.

Roll the chilled dough into a 16 × 8-inch rectangle. Fold it into thirds like a letter. This is your first turn. Wrap and chill for another 60 minutes.

Repeat this rolling and folding process two more times, chilling for 60 minutes between each turn. You will complete three total turns, which create dozens of buttery layers inside your Homemade Flaky Croissants.

After the final turn, wrap the dough tightly and refrigerate overnight. This extended chill improves flavor, relaxes gluten, and ensures the butter stays cold.

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Shape the Croissants

The next day, cut the dough in half to make it easier to work with. Roll one half into a 13 × 10-inch rectangle, about ¼-inch thick.

Trim the edges for clean layers, then cut the dough into long triangles. Starting at the wide end, gently roll each triangle toward the tip, keeping the roll snug but not tight.

Repeat with the remaining dough and place the croissants point-side down on parchment-lined baking sheets, spacing them well apart.

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Final Proof & Bake

Cover the shaped croissants loosely and let them proof in a warm place for 60–90 minutes, or until doubled in size and visibly puffy.

Preheat your oven to 375°F (190°C). Brush each croissant gently with beaten egg, being careful not to deflate the layers.

Bake for 20 minutes, rotating the pans halfway through, until the croissants are deeply golden and crisp. Transfer to a wire rack and allow them to cool slightly before serving.

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Tips for Perfect Homemade Flaky Croissants

• Cold butter is key: Butter should be pliable, never soft or melted

• Don’t rush chilling: Cold dough equals flaky layers

• Use light pressure: Press gently when rolling to protect layers

• Trim edges: Clean edges help layers rise evenly

• Bake until deeply golden: Color equals flavor

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Common Mistakes to Avoid

Even experienced bakers can run into issues with croissants. Avoid these common pitfalls:

• Butter leaking during baking (too warm during lamination)

• Dense texture (under-proofed dough)

• Uneven layers (rolling too aggressively)

• Pale croissants (underbaked)

Taking your time with each step ensures your Homemade Flaky Croissants turn out beautifully every time.

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Serving Suggestions

Homemade Flaky Croissants are incredibly versatile:

• Serve warm with butter, honey, or jam

• Slice and fill with chocolate or almond cream

• Use for breakfast sandwiches with eggs and cheese

• Pair with coffee, cappuccino, or hot chocolate

• Serve alongside fresh fruit for brunch

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Storage

• Store at room temperature for 1 day

• Refrigerate for up to 3 days

• Freeze baked croissants for up to 2 months

To reheat, warm frozen croissants in a 350°F (175°C) oven for 8–10 minutes until crisp and heated through.

Print

Nutrition (Per Croissant – Approximate)

• Calories: 320 kcal

• Carbohydrates: 32 g

• Protein: 6 g

• Fat: 18 g

• Saturated Fat: 11 g

• Cholesterol: 70 mg

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Final Thoughts

Making Homemade Flaky Croissants is a labor of love, but the reward is more than worth the effort. From the first fold to the final golden bake, this process transforms simple ingredients into one of the most iconic pastries in the world. Each bite delivers crisp layers, buttery richness, and a soft, airy interior that rivals any bakery croissant.

These Homemade Flaky Croissants are proof that with patience, proper technique, and attention to detail, even classic French pastries can be mastered at home. Whether you’re baking for loved ones or simply treating yourself, this recipe offers a deeply satisfying experience from start to finish.