Flaky Breakfast Croissants With Butter

Name: Flaky Breakfast Croissants With Butter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup sugar; 2 teaspoons salt; 2 1/2 teaspoons instant yeast; 1 1/2 cups unsalted butter (cold); 1 cup cold water; 1 egg (for egg wash)

Highlighted under: Golden Sweets

When I think of breakfast indulgence, nothing compares to a warm, flaky croissant fresh from the oven. I love the way the buttery layers just melt in my mouth, creating a symphony of flavors with every bite. The aroma that fills my kitchen as they bake is simply irresistible! Every time I whip up a batch of these croissants, it reminds me of my trips to quaint cafés in Paris, where fresh pastries were a daily delight. Trust me, these croissants are worth the wait and effort!

Created by

Lydia Spencer

Last updated on 2026-02-10T17:33:37.182Z

Making these flaky breakfast croissants has become a cherished morning ritual for me. The key to achieving that delicate flakiness lies in using cold butter and layering it correctly. I find that letting the dough rest between folds really helps the gluten relax, yielding a lighter texture. A pastry brush dipped in butter before baking gives them that golden hue and enhances the flavor.

On one occasion, I experimented with adding a hint of vanilla to the dough, which elevated the whole experience. It was a delightful detail that matched perfectly with the rich buttery taste. Whenever guests come over, these croissants inevitably steal the show on the breakfast table!

Why You'll Love This Recipe
Irresistibly flaky texture with layers of buttery goodness
Satisfying to make, perfect for weekend brunch gatherings
Versatile pastry that you can fill with your favorite jams or chocolates

The Importance of Proper Dough Temperature

When making croissant dough, maintaining the right temperature is crucial for achieving that signature flakiness. Cold ingredients, particularly the butter and water, ensure that the layers remain distinct during rolling and baking. If your kitchen is warm, consider chilling your tools, like the rolling pin and the surface you're working on. This practice helps prevent the butter from melting into the dough too soon, which can lead to dense rather than flaky pastries.

If you notice that the butter is starting to soften as you work, take a short break and return it to the refrigerator for about 10 minutes. Remember, the goal is to create thin layers of dough encasing cold butter so that steam can develop during baking, resulting in those delightful flaky layers.

Mastering the Rolling and Folding Technique

The rolling and folding process, known as laminating, is where the magic happens in croissant making. After your first fold, rolling the dough out evenly is essential. Aim for about a 1/4 inch thickness; this ensures that the layers remain intact and structure is developed. Be gentle and avoid pressing too hard, as too much pressure can cause the layers to merge, reducing flakiness.

After each fold, resting the dough in the fridge is non-negotiable. These rests allow the gluten to relax, preventing shrinkage and allowing easy shaping. Each fold sets you up for success, so ensure you’re giving it the necessary time to chill before continuing.

Creative Filling Ideas and Storage Tips

While enjoying classic plain croissants is delightful, adding fillings can elevate your breakfast experience. Consider incorporating almond paste, chocolate, or fruit jam inside the triangles before rolling them up. A little goes a long way; about a tablespoon of filling per croissant is perfect. Ensure that the filling isn’t too wet, as excess moisture can prevent the dough from rising properly.

If you have leftover croissants, store them in an airtight container at room temperature for up to two days. For longer storage, consider freezing them after they’ve cooled completely. Just reheat in a low oven for about 10 minutes when you're ready to enjoy them—the result will be that fresh-from-the-oven sensation!

Ingredients

Gather these simple ingredients for a delicious start to your baking adventure:

Croissant Dough

4 cups all-purpose flour
1/4 cup sugar
2 teaspoons salt
2 1/2 teaspoons instant yeast
1 1/2 cups unsalted butter (cold)
1 cup cold water
1 egg (for egg wash)

Prepare your favorite fillings and enjoy these delightful croissants fresh out of the oven!

Instructions

Follow these steps to create your own flaky croissants:

Prepare the Dough

In a large bowl, mix the flour, sugar, salt, and instant yeast. Add the cold water gradually until a rough dough forms. Knead for about 5 minutes until smooth, then wrap in plastic and refrigerate for 30 minutes.

Incorporate the Butter

On a floured surface, roll out the dough into a rectangle. Cut the cold butter into slices and layer it on two-thirds of the dough. Fold the unbuttered third over the butter, then fold the other side over, creating a book fold. Roll it out again, wrap it, and refrigerate for another 30 minutes.

Shape the Croissants

Roll out the dough into a larger rectangle and cut it into triangles. Starting from the wide end, roll each triangle tightly to form the croissant shape. Place on a lined baking sheet, cover, and let rise for 30 minutes.

Bake the Croissants

Preheat your oven to 400°F (200°C). Brush each croissant with the egg wash for a golden finish. Bake for 15-20 minutes until puffed and golden brown. Let cool slightly before serving.

Enjoy your freshly baked croissants with a side of butter and your favorite jam!

Pro Tips

For extra flavor, try adding a pinch of sea salt on top before baking, or fill the croissants with chocolate or almond paste before rolling them up.

Common Troubleshooting Tips

If your croissants don't rise as expected, check your yeast. Instant yeast must be fresh and properly stored; expired yeast can lead to flat pastries. Always activate it in warm water with a bit of sugar before mixing if you're uncertain about its vitality.

Another issue could be related to your dough temperature during the proofing stage. If your kitchen is too cold, you might not see the desired puffiness. Try placing the covered croissants in a slightly warm oven (turned off) to encourage rising, maintaining a temperature around 75°F (24°C) for optimal results.

Scaling the Recipe

If you're planning a larger gathering, this croissant recipe is easily scalable. Simply double or even triple the quantities, keeping in mind that you'll need extra space for rolling and shaping. For multiple batches, it’s advisable to work on one portion at a time to maintain control over the dough's temperature and consistency.

Additionally, if you decide to scale, consider staggering your baking times. Baking one sheet at a time allows for better heat circulation in your oven, ensuring that each batch bakes evenly and comes out perfectly golden brown.

Questions About Recipes

→ Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 24 hours before rolling and shaping.

→ What should I serve with croissants?

Croissants are delicious on their own, but pair well with butter, jam, or even some cheese for a savory option.

→ Why are my croissants not flaky?

The key to flakiness is in the cold butter and proper folding technique. Make sure your dough is well-chilled throughout the process.

→ Can I freeze croissants?

Absolutely! You can freeze the shaped croissants before baking. Just bake them directly from the freezer, adding a few minutes to the baking time.