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homemade butter croissants stacked on a white plate
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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.
Prep Time30 minutes
Cook Time20 minutes
Chill & Rise Time3 hours
Total Time3 hours 50 minutes
Course: Bread, Breakfast, Brunch, Lunch, Snack
Cuisine: American, French
Servings: 8
Calories: 332kcal
Author: Meaghan @ 4 Sons R Us

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