Easy Croissant Recipe
on May 04, 2021, Updated Jul 18, 2024
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Homemade croissants that are flaky, buttery, layered, and delicious. I know some people hear the word “croissant” and run the other way but I’m going to show you how to make this decadent treat with ease.
Making croissants does require some time, patience, and lots of rolling. It is a labor of love, but one that has a tasty ending. If you have patience and know how to use a rolling pin, you’ll be able to make these at home.
It is worth trying your hand at baking croissants. These have beautiful layers and make any occasion or meal feel a little more fancy. Croissants would be so fun for a baby or bridal shower or just a fun birthday breakfast. You can make a breakfast sandwich out of them, or fill them with my chicken salad!
Why You’ll Love This Recipe
- This recipe breaks down the traditionally complex process into manageable steps, making it accessible even for beginners.
- The results are flaky, buttery croissants that rival those from a bakery.
- You can easily customize your croissants with optional fillings like chocolate or almond paste to suit your taste.
- The recipe includes a long resting period, allowing you to prepare the dough in advance and bake fresh croissants at your convenience.
Recipe Ingredients
- Active dry yeast
- 2% Milk – Or whole milk
- Sugar – Granulated
- Flour – All-Purpose
- Butter – Unsalted
- Honey Butter – For brushing on after bakes
- Salt
See the recipe card below for full information on ingredients and quantities
How to Make Croissants
Step #1. Mix yeast, water, sugar, salt, milk, and flour. Let rest for 1 hour.
Step #2. Roll dough, add rolled butter, and fold. Repeat twice.
Step #3. Refrigerate for 8 hours. Roll and cut into triangles.
Step #4. Shape croissants, bake at 400°F for 20 minutes, and brush with honey butter.
Recipe FAQs
Croissants are a French pastry in the shape of a crescent. They are known for their layered, flaky, buttery goodness. In Europe, croissants are served with jam or nutella- not going to complain about that!
Laminating is a process of alternating thin layers of butter and dough. You fold and roll over and over again. This creates several layers of butter and dough. As the croissants are baking, the butter melts and releases steam which in turn puffs up the thin layers and the results are hundreds of butter filled layers.
This recipe calls for all purpose flour which makes it a great candidate for the home cook; no specialty ingredients needed.
You can choose to serve your croissant in a sweet or savory way. Some serving ideas include: spreading a thin layer of nutella on, serving with berries and cream or try brie and bacon. So many options. Most of the time though we just eat them as is with a cup of tea or hot chocolate.
Expert Tips
- Ensure the butter and milk are very cold. This helps create the flaky layers in the croissants.
- Roll the butter to an even thickness and make sure it’s well-incorporated during the folding steps to avoid lumps and ensure even layers.
- Don’t rush the resting periods. Letting the dough rest properly, especially the overnight chill, is crucial for developing flavor and texture.
- Bake until the croissants are deep golden brown. Underbaking will result in a doughy texture rather than a flaky, crisp exterior.
How to Serve and Store Croissants
Make a delicious breakfast sandwich out of these croissants with eggs, bacon, or sausage for a complete breakfast. Or for a sweet treat, drizzle chocolate sauce, jam or honey on top For a savory filling, add my ham salad, egg salad, or smoked salmon.
Store in an airtight container for up to 2 days to maintain freshness or refrigerate for up to 1 week. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container and store for up to 2 months. Thaw and reheat in the oven for best results. Reheat in a 350°F oven for 5-10 minutes to restore crispness before serving.
More Sweet Bread Recipes to Consider
Dessert Recipes
Apple Fritter
Quick Bread Recipes
Chocolate Chip Banana Bread
Yeast Bread Recipes
Cinnamon Babka
Yeast Bread Recipes
Chocolate Babka
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Easy Croissant Recipe
Ingredients
- 2 tablespoon active dry yeast
- ¼ cup cold water
- ¼ cup sugar
- 1 tablespoon salt
- 1 ½ cups 2% or whole milk
- 4 1/2 cups all purpose flour
- 2 ½ sticks cold unsalted butter, (20 tablespoons)
- honey butter for brushing on after bakes
- Optional fillings: chocolate or almond paste
Instructions
- Dissolve yeast in the water. Dissolve sugar and salt in cold milk. Combine yeast and milk solutions.
- Add to flour in mixer. Mix with dough hook on low speed until all ingredients are combined.
- Turn out onto counter and knead until smooth to touch, about 2 minutes.
- Place back in bowl, cover the bowl with a clean dish towel, and let rest at room temperature 1 hour.
- Place butter between 2 pieces of cling wrap and roll with rolling pin into a rectangle.
- Roll dough into rectangle and cover ⅔ with the butter. Fold dough into thirds. Roll out and fold into thirds twice more.
- Refrigerate for 8 hours or overnight. Roll out dough into long rectangle and cut into 16 triangles.
- Cut a small slit into wide end of triangle. Roll up triangles starting from the wide end. For filled croissants place small amount of chocolate chips or almond paste at wide part of triangle before rolling up.
- Place on baking sheet a few inches apart.
- Bake at 400 degrees F. for 20 minutes or until the croissants are a deep golden brown, do no under bake.
- Once out of oven brush with honey butter for shiny finish. Serve warm or at room temperature. Store leftovers in an air-tight container.
Notes
- Ensure the butter and milk are very cold. This helps create the flaky layers in the croissants.
- Roll the butter to an even thickness and make sure it’s well-incorporated during the folding steps to avoid lumps and ensure even layers.
- Don’t rush the resting periods. Letting the dough rest properly, especially the overnight chill, is crucial for developing flavor and texture.
- Bake until the croissants are deep golden brown. Underbaking will result in a doughy texture rather than a flaky, crisp exterior.
