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Recipe Index » Course » Breakfast » Homemade Butter Croissant Recipe

Homemade Butter Croissant Recipe

Published by Meaghan on September 13, 2023 | last updated on September 12, 2023.

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This homemade butter croissant recipe creates fresh flaky pastries you’ll love smearing with more butter or jam. These fluffy croissants are easier than you might think to make with only a handful of ingredients you probably already have.

homemade butter croissants stacked on a white plate

Buttery, flaky croissants are one of my favorite breakfast treats.

I absolutely adore it when I can get them fresh from the bakery and still warm.

This rarely happens so every now and then, I like to treat myself to a fresh, homemade croissant.

easy butter croissant rolls piled on a white plate

While making this layered breakfast pastry might seem really complicated- it’s not.

It’s a few simple ingredients put together in the right way with plenty of rest time.

Then like magic you have a delicious buttery croissant to enjoy!

Ingredients

To make these you’ll need:

an overhead image showing the measured ingredients needed to make a homemade butter croissant recipe

  • Flour– All purpose flour
  • Sugar– Granulated
  • Yeast– Dry active yeast
  • Salt
  • Butter– Use a high quality butter and make sure it is nice and cold. Cut it into small cubes.
  • Milk
  • Egg– For an egg wash

How to Make

To make a butter croissant, start by making the dough.

dry ingredients for homemade butter croissant recipe in a glass mixing bowl

Stir together the flour, sugar, yeast and salt in a large bowl.

Stir in the cold, cubed butter until the butter is all coated in flour

cubed butter and flour in a glass mixing bowl

Then, stir in the milk until a shaggy dough forms.

milk added to butter croissant dough in a glass mixing bowl

Once a dough forms, turn it out and knead it just until it sticks together.

butter croissant dough in a glass mixing bowl

Wrap the dough tightly with plastic wrap and chill it for at least 1 hour.

homemade butter croissant recipe dough wrapped in plastic wrap on a kitchen counter

After you’ve let the dough chill, roll the dough out into a long rectangle.

floured butter croissant dough on a kitchen counter

Now you’re going to make the layers in the dough.

homemade butter croissant recipe dough rolled out in a long rectangle on a floured marble countertop

Fold the dough rectangle into thirds, then roll out it again.

folded butter croissant dough on a floured marble countertop

Repeat the folding and rolling an additional 4-5 times.

the perfect buttery homemade croissant dough resting on a marble countertop

Then wrap and chill the rolled, folded dough for at least an hour again.

homemade butter croissant roll dough rolled out in a neat rectangle on a marble countertop

Roll the dough into a long rectangle about ⅛”-¼” thick,

triangles of cut buttery croissant dough on a marble counter

Then cut the dough into 8 equal triangles.

unbaked croissant rolls resting on parchment paper

Roll the triangles into croissants and allow to rise at room temperature for about one hour or until they double in size.

Preheat the oven to 375 F and line a baking sheet with parchment paper.

risen croissant roll dough on parchment paper

Put the croissants onto the prepared baking sheet and set aside.

Make an egg wash by beating an egg with either a tablespoon of water or milk.

an unbaked croissant roll being basted with egg wash

Then use a pastry brush to brush each croissant with egg wash.

unbaked croissant rolls on a parchment paper lined baking sheet

Bake the croissants for 18-20 minutes, or until golden brown and puffed.

freshly baked homemade croissants on a parchment paper lined baking sheet

Why does the dough need to rest for so long?

The croissant dough needs to rest for a few reasons.

When the dough rests, it rises.

Additionally, the resting time allows the flavor of the croissants to deepen into the rich buttery flavor we love.

homemade butter croissants stacked on a white plate

Is croissant dough the same as puff pastry dough?

No!

While both have flaky layers, croissant dough includes yeast and puff pastry dough does not.

This creates a lighter dough and different texture.

Should I use European butter to make croissants?

If you can find it, yes!

European butter generally has a higher fat content and will yield richer, more tender dough. 

You could try Kerrygold, an Irish butter with higher fat content, in this recipe for best results.

If you can’t find any European butter, then use a high quality, full fat American butter.

a baked buttery homemade croissant on a white plate

Storing

Homemade croissants are best enjoyed fresh from the oven or later the day you make them.

However, if you have leftovers, you can store them in an airtight container on your counter for up to 2 days.

Warm the in the oven before enjoying them again.

two halves of a flake homemade croissant roll resting on a small white plate

Tips and Tricks

  • Make sure you don’t overmix the dough when you are forming it. You want it to just have come together. If you mix it too much you will cause the gluten to become too tough and then will not have a tender flaky end result.
  • Quality butter is key! This is not the time to go low fat or use an inferior butter product. The butter is the main flavor.
  • You want to work with cold butter and chill the dough to keep the butter cold. The butter will create little pockets of steam that help the croissants acquire their signature texture.

easy butter croissant rolls piled on a white plate

Other Homemade Pastries

This homemade butter croissant recipe is a real show stopper any time we are having a big brunch.

Make them and enjoy!

Looking for other homemade pastry recipes?

Try these:

  • Nonna’s Italian Struffoli
  • Reese’s Cream Filled Donuts
  • Caramel Apple Cinnamon Rolls

If you’ve tried this HOMEMADE BUTTER CROISSANT RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

homemade butter croissants stacked on a white plate

Homemade Butter Croissant Recipe

This homemade butter croissant recipe creates fresh flaky pastries you'll love smearing with more butter or jam. These fluffy croissants are easier than you might think to make with only a handful of ingredients you probably already have.
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Print Pin Rate
Course: Bread, Breakfast, Brunch, Lunch, Snack
Cuisine: American, French
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Chill & Rise Time: 3 hours hours
Total Time: 3 hours hours 50 minutes minutes
Servings: 8
Calories: 332kcal
Author: Meaghan @ 4 Sons R Us
Prevent your screen from going dark

Ingredients

  • 2 ½ cups flour
  • 3 tbsp sugar
  • 1 packet active dry yeast or 2 ¼ teaspoons
  • 1 tsp salt
  • 3/4 cup butter cold and cubed
  • 1/2 - 3/4 cup milk
  • 1 egg for egg wash
US Customary - Metric

Instructions

  • In a large bowl, stir together the flour, sugar, yeast and salt
    2 ½ cups flour, 3 tbsp sugar, 1 packet active dry yeast, 1 tsp salt
  • Add the cubed butter and stir until the butter is all coated in flour
    3/4 cup butter
  • Stir in the milk until a shaggy dough forms, turn the dough out and knead a couple times until it sticks together
    1/2 - 3/4 cup milk
  • Wrap tightly with plastic wrap and chill for 1 hour
  • Roll the dough out into a long rectangle, fold the dough into thirds, then roll out again
  • Repeat the folding and rolling an additional 4-5 times, then wrap and chill one hour again
  • Roll the dough into a long rectangle about ⅛”-¼” thick, then cut into 8 equal triangles
  • Roll the triangles into croissants and allow to rise at room temperature for about one hour, or until doubled in size
  • Preheat oven to 375 F, line a baking sheet with parchment paper
  • Place the croissants onto the prepared baking sheet, brush with egg wash and then cook for 18-20 minutes, or until golden brown and puffed
    1 egg

Notes

  • Make sure you don't overmix the dough when you are forming it. You want it to just have come together. If you mix it too much you will cause the gluten to become too tough and then will not have a tender flaky end result.
  • Quality butter is key! This is not the time to go low fat or use an inferior butter product. The butter is the main flavor.
  • You want to work with cold butter and chill the dough to keep the butter cold. The butter will create little pockets of steam that help the croissants acquire their signature texture.

Nutrition

Calories: 332kcal | Carbohydrates: 35g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 442mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 586IU | Vitamin C: 0.003mg | Calcium: 33mg | Iron: 2mg
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

 

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Hi! I’m Meaghan

Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas. I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot. Read more...

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Comments

  1. Jhuls @ The Not So Creative Cook says

    September 20, 2023 at 5:43 am

    Your croissants look beautiful. Nice job!

    Reply

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Welcome to 4 Sons ‘R’ Us

Hi! I’m Meaghan. Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas.

I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot.

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