Name: Classic Flaky Croissants from Scratch Recipe
Prep time: 40 min
Cook time: 22 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 4 cups (500g) all-purpose flour; 1/4 cup (50g) granulated sugar; 1 tablespoon (10g) salt; 1 tablespoon (10g) active dry yeast; 1 1/4 cups (300ml) warm milk; 2 tablespoons unsalted butter, melted; 1 cup (225g) unsalted butter, cold and shaped into a flat square; 1 egg; 1 tablespoon milk

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If you have ever dreamed of waking up to the irresistible aroma of freshly baked croissants, you’re in for a treat with this Classic Flaky Croissants from Scratch Recipe. These buttery, tender pastries are crafted with patience and love, layering cold butter and dough to create that iconic flaky texture. Whether you’re a seasoned baker or a curious beginner, this recipe will guide you step by step to achieve golden, airy croissants that melt in your mouth. Trust me, once you try making these yourself, the store-bought kind will never satisfy you again.

Ingredients You’ll Need

A square piece of dough with a light beige color and slightly uneven texture is placed on a white marbled countertop. The dough rests on a layer of clear plastic wrap, which is carefully laid over a silver metal tray with a smooth surface. In the background, there is a small black plant pot with green leaves, and to the right, a round white bowl holds two yellow lemons. The scene is bright, showing a modern kitchen with light cabinets and a stainless steel oven. photo taken with an iphone --ar 4:5 --v 7

Whipping up the perfect croissants starts with simple, high-quality ingredients. Each component plays a vital role in delivering that delicate balance of tenderness, flakiness, and buttery richness that defines this classic French pastry.

All-purpose flour (4 cups / 500g): Provides structure and the perfect gluten foundation for layers.
Granulated sugar (1/4 cup / 50g): Adds a slight sweetness to balance the richness of the butter.
Salt (1 tablespoon / 10g): Enhances flavor and controls yeast activity.
Active dry yeast (1 tablespoon / 10g): The magic that helps the dough rise beautifully and creates lightness.
Warm milk (1 1/4 cups / 300ml): Moistens the dough and activates the yeast for a perfect rise.
Melted unsalted butter (2 tablespoons): Adds tenderness to the dough itself.
Cold unsalted butter (1 cup / 225g), shaped into a square: The star ingredient for those flaky, distinct layers.
Egg (1): Helps give the croissants a beautiful golden glossy finish when brushed on top.
Milk (1 tablespoon): Mixed with the egg to create the egg wash that bakes to shine.

How to Make Classic Flaky Croissants from Scratch Recipe

Step 1: Prepare the Dough

Begin by combining the flour, sugar, and salt in a large bowl or your stand mixer’s bowl—this is your dry mix foundation. Dissolve the yeast in warm milk and let it get bubbly and foamy, usually about 5 to 10 minutes—that’s your yeast waking up and ready to work. Add the milk-yeast mixture and melted butter to the flour blend. Knead everything together until you get a smooth, elastic dough, about 3 to 5 minutes. Shape it into a rectangle, wrap tightly with plastic, and pop it in the refrigerator to chill for an hour. This rest period is crucial for that tender crumb.

Step 2: Shape the Butter Block

While the dough chills, get your cold butter ready. Place it between two sheets of parchment paper and roll it into a neat 6-inch square. If the butter starts to soften too much, just chill it briefly. This butter block is the heart of your “turns” that build flaky layers.

Step 3: Enclose the Butter in the Dough

Now roll out your dough into a 12-inch square. Place your butter square diagonally in the center, so the corners of the butter point like a diamond. Fold each corner of the dough over the butter, completely enclosing it, like wrapping a precious gift. This step creates the “butter pocket” that makes all those beautiful layers possible.

Step 4: The First Turn

Roll the dough with the butter inside into a long rectangle roughly 8 by 20 inches. Fold it into thirds like a letter. This folding is called your first “turn.” Wrap it up and chill it in the fridge for 30 minutes to keep everything cool and firm, essential for flaky layers.

Step 5: Repeat Turns

Repeat the rolling out and folding process two more times for a total of three turns. Each turn creates more buttery layers and flakiness. Patience here is everything; rushing leads to butter melting into the dough and losing those layers, so keep it cold and chill between each step.

Step 6: Final Dough Roll and Cut

After the last rest, roll out your dough into a large rectangle about 1/4-inch thick. Trim the edges cleanly, then cut the dough into triangles approximately 5 inches wide at the base—these will become your croissants.

Step 7: Shape the Croissants

Starting at the base wide end, gently stretch and roll each triangle toward the tip to form the classic crescent shape. Take your time to avoid tearing; these curves create that beautiful silhouette every croissant lover craves.

Step 8: Proofing

Place your shaped croissants on a baking tray, cover loosely, and let them rise at room temperature for 1.5 to 2 hours. This final rise lets the dough puff up and become light and airy before baking.

Step 9: Egg Wash and Bake

Preheat your oven to 400°F (200°C). Mix the egg with milk to make your egg wash, then brush it gently over each croissant for that shiny golden crust. Bake for 18 to 22 minutes, turning the pan halfway through for even browning until they are puffed and deep golden brown.

Step 10: Cool Before Enjoying

Once baked, transfer the croissants to a wire rack and let them cool for at least 10 minutes. This cooling helps the layers set, so each bite gives you that classic, flaky texture you worked hard to achieve.

How to Serve Classic Flaky Croissants from Scratch Recipe

Two croissants sit on a white marbled surface, showing many thin layers of golden brown dough. The croissant in front is larger, with a smooth, shiny top and browned edges that curl at the tip. The one behind is slightly smaller, also shiny and golden, with its layers clearly visible. Small crumbs lie near the croissants, adding texture to the scene. The background is softly blurred to keep the focus on the crisp, flaky croissants. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar or a drizzle of honey can elevate your croissants to something truly special. For a savory touch, sprinkle finely chopped fresh herbs like chives or parsley on top, or serve with a side of fruit preserves to complement their buttery richness.

Side Dishes

Classic flaky croissants pair wonderfully with a selection of cheeses, fresh fruit, or creamy yogurt for breakfast. They also make an incredible companion to a hot bowl of soup or a leafy salad for a light lunch that feels indulgent.

Creative Ways to Present

Transform your croissants into sandwiches filled with ham and Gruyère, or sweet versions loaded with Nutella and sliced strawberries. For a brunch feast, arrange them beautifully on a platter surrounded by fresh berries and citrus slices for a vibrant presentation your guests will adore.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep them in an airtight container at room temperature for up to two days. To preserve that fresh-from-the-oven texture, avoid refrigerating as it can dry them out.

Freezing

Cool the croissants completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a sealed bag or container. They can be stored for up to one month and baked directly from frozen, making breakfast prep a breeze.

Reheating

To bring your croissants back to life, warm them in a 350°F (175°C) oven for 5 to 10 minutes. This restores crispness on the outside while keeping the buttery layers tender and flaky inside.

FAQs

Can I substitute butter with margarine or another fat?

For truly classic flaky croissants, unsalted butter is best because of its pure flavor and solid consistency when cold. Margarine or other fats won’t give you the same rich taste or flaky texture.

How long does the entire process take?

This Classic Flaky Croissants from Scratch Recipe typically takes about 2.5 hours, including chilling and proofing times. The active hands-on time is less, but the resting stages are key for perfect layers.

What if my dough feels too sticky?

Lightly flour your work surface and rolling pin, but don’t add too much flour into the dough itself. Sticky dough can mean it’s well-hydrated, which helps create a soft crumb. Chill the dough if it becomes difficult to handle.

Can I make croissants without a stand mixer?

Absolutely! You can mix and knead by hand — it just takes a bit more elbow grease. The key is achieving a smooth dough and proper layering during folding.

Why is the butter so important to chill during the process?

Keeping the butter cold prevents it from melting into the dough, allowing you to create distinct layers. This layering is what gives croissants that tender flakiness that everyone loves.

Final Thoughts

Making croissants from scratch might feel like a big project, but trust me, it’s one of the most rewarding baking adventures you can take. This Classic Flaky Croissants from Scratch Recipe brings together simple ingredients, time-honored techniques, and a bit of patience. The result? Beautifully flaky, buttery pastries fresh from your oven that will impress any brunch guest or delight your family. So roll up your sleeves, enjoy the process, and savor every flaky bite!