Flaky Breakfast Croissants With Butter

Name: Flaky Breakfast Croissants With Butter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon salt; 1 tablespoon instant yeast; 1 1/4 cups whole milk, warm; 1/2 cup unsalted butter, melted; 1 1/2 cups cold unsalted butter; 1/4 cup all-purpose flour (for dusting)

Highlighted under: Simple Baking Collection

I love starting my day with something special, and these flaky breakfast croissants have become my absolute favorite! The rich, buttery layers create a delightful texture that’s unlike anything else. Once you've made these, you'll find it hard to go back to store-bought options. Each bite is a perfect combination of crunch and tenderness, making breakfast feel like a luxurious treat. Plus, the wonderful aroma that fills the kitchen while baking is simply irresistible and brings everyone running to the table!

Created by

Matilda Rowe

Last updated on 2026-02-15T06:05:36.025Z

I've experimented with various methods to get that perfect flaky texture, and I can confidently say that the secret lies in the butter. Using cold, high-quality butter creates those heavenly layers that are essential for croissants. The joy of watching these beauties puff up in the oven is unmatched, and I love serving them warm.

Another tip I've found is to be patient when rolling and folding the dough. It truly pays off! The more care you take in this step, the flakier the croissants become. Trust me, the effort you put in will result in a breakfast treat that everyone will rave about and ask you to make again.

Why You'll Love This Recipe
Flaky layers that melt in your mouth
Rich buttery flavor in every bite
Perfect for breakfast or brunch gatherings

Mastering the Dough

The first step in achieving perfectly flaky croissants lies in creating the right dough. The combination of all-purpose flour and warm whole milk is crucial; the warmth activates the yeast, encouraging it to rise. Remember to knead the dough until it's smooth—this usually takes about 5 minutes. A well-kneaded dough should feel soft and elastic; if it feels too dry, you can add a splash more warm milk, one tablespoon at a time, until you reach the desired consistency.

After kneading, chilling the dough for at least an hour is essential. This step allows the gluten to relax, making it easier to roll out later. If you leave the dough too long at room temperature, it can become too soft and sticky, which makes shaping difficult. I recommend setting a timer for an hour to ensure you keep on track with your timing, especially if you’re juggling other breakfast preparations!

Creating Flaky Layers

The butter layer is the heart of these croissants, and using cold unsalted butter will yield the best results. Pound the butter gently on a floured surface, ensuring not to overheat it. The goal is to create a rectangular layer that will be folded into the dough. If you find the butter too soft, pop it back in the fridge for a few minutes to ensure it remains firm—this is vital to keep distinct layers that create flakiness during baking.

When rolling and folding the dough, try to maintain even pressure and consistency in thickness. A good rule of thumb is to roll out the dough to about 1/4 inch thick. After each fold, refrigerate for about 30 minutes; this gives the butter time to harden and prevents it from melting into the dough, which would compromise the layers. If your kitchen is warm, refrigerate even more frequently to keep everything perfectly chilled.

Ingredients

Gather these ingredients before you start:

For the Dough

4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon salt
1 tablespoon instant yeast
1 1/4 cups whole milk, warm
1/2 cup unsalted butter, melted

For the Butter Layer

1 1/2 cups cold unsalted butter
1/4 cup all-purpose flour (for dusting)

Make sure your ingredients are fresh for the best results!

Instructions

Follow these steps to make your croissants:

Prepare the Dough

In a large mixing bowl, combine the flour, sugar, salt, and yeast. Slowly add in the warm milk and melted butter. Mix until a dough forms, then knead for about 5 minutes until smooth.

Chill the Dough

Shape the dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.

Prepare the Butter Layer

On a floured surface, take the cold butter and pound it flat into a rectangle, about 1/2 inch thick. Refrigerate again if it starts to get too soft.

Roll and Fold

Roll out the chilled dough into a large rectangle. Place the butter in the center and fold the dough over. Roll out again and perform a book fold. Repeat this process three times.

Shape the Croissants

Cut the dough into triangles and roll each triangle from the base to the tip. Place on a baking sheet lined with parchment paper.

Proof

Cover the croissants with a kitchen towel and let them rise for 1 hour until doubled in size.

Bake

Preheat your oven to 400°F (200°C). Bake the croissants for 20-25 minutes until golden brown. Let cool slightly before serving.

Enjoy your homemade croissants fresh from the oven!

Pro Tips

Use a pastry brush to apply an egg wash before baking to achieve a beautiful, glossy finish.

Serving Suggestions

These flaky breakfast croissants are best enjoyed warm, straight from the oven. For an elegant brunch presentation, serve them with a variety of spreads like homemade berry jam, honey, or a rich chocolate ganache. You could also pair them with fresh fruit or a light salad to balance the richness of the croissants. If you’re feeling indulgent, a sprinkle of powdered sugar on top adds a sweet touch and a pretty finish.

If you have leftover croissants, try reheating them in a toaster oven at 350°F (175°C) for about 5-7 minutes. They will regain their crispiness and be just as delightful as when they were first baked! Alternatively, they can be stored in an airtight container at room temperature for up to two days, but for longer storage, I suggest freezing them. Just ensure they are tightly wrapped to prevent freezer burn.

Troubleshooting Tips

If your croissants are not rising as expected during proofing, ensure that your yeast is fresh and active. An easy way to check is to dissolve a bit of yeast in warm water with sugar; if it becomes frothy in about 5-10 minutes, it's good to go. Additionally, the environment plays a key role in yeast activity; be sure your proofing area is warm but not hot, ideally around 75°F to 80°F (24°C to 27°C).

Overworking the dough can lead to tough croissants. If you notice resistance during rolling, give the dough a rest in the fridge for 10-15 minutes. It’s okay to take your time; patience is key to achieving that desirable flaky texture. If your layers seem to blend together during baking, it’s a sign that the butter melted too much during the rolling process. Keeping everything cold will help avoid this mishap.

Questions About Recipes

→ Can I make these croissants ahead of time?

Yes, you can prepare the dough and shape the croissants, then freeze them. Bake them straight from the freezer, adding a few extra minutes to the baking time.

→ What type of butter should I use?

Opt for high-quality unsalted butter for the best flavor and results in your croissants.

→ Why did my croissants not rise?

Ensure your yeast is active and your dough is kept warm during the proofing step. If it's too cold, the yeast won't activate properly.

→ Can I fill these croissants?

Absolutely! You can fill them with chocolate, almond paste, or even jam before rolling them for extra flavor.