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; 1/2 cup water, lukewarm; 1/4 cup milk, lukewarm; 1/4 cup sugar; 2 teaspoons salt; 2 teaspoons instant yeast; 1 cup unsalted butter, cold (for laminating); 1 egg (for egg wash)

Highlighted under: Oven Inspiration

I absolutely love starting my day with flaky breakfast croissants slathered in rich butter. The process of making them from scratch is both rewarding and enjoyable. As I carefully roll out the dough and create those delicate layers, I can already imagine the tantalizing aroma wafting through my kitchen. The transformation of simple ingredients into these buttery, indulgent pastries is a magical experience that never fails to bring a smile to my face.

Created by

Tamsyn Calder

Last updated on 2026-02-15T03:45:35.909Z

When I first attempted to make flaky breakfast croissants, I was both excited and a little intimidated. After several tries, I discovered that the key lies in keeping the butter cold and incorporating it carefully into the dough. Each fold creates those beautiful layers, and it’s so satisfying to see them puff up while baking. I also learned to give the dough its proper resting time to relax gluten, which helps achieve a light, airy croissant.

This recipe has truly become a breakfast staple in my home. I love serving them warm right out of the oven with a dollop of jam or a spread of fresh butter. They’re perfect for weekends when I have a bit more time to pamper myself with a dreamy bakery experience at home!

Why You Will Love This Recipe
The irresistible buttery aroma that fills your kitchen.
Layers that flake perfectly with every bite.
A gourmet breakfast treat that's fun to make and share.

Understanding Lamination

Laminating dough is pivotal in creating those sought-after flaky layers in croissants. This technique involves folding cold butter into your dough multiple times, which creates layers of dough separated by butter. Each time you fold and roll the dough, you're doubling the number of layers. The crucial part is to keep the butter cold; if it melts into the dough, you won't get that beautiful flakiness. So, if you notice your butter is softening, take a short break and chill the dough for about 10 minutes.

Timing is also essential during the lamination process. Aim for uniform 1/4-inch thickness when rolling out your dough to ensure even layers. If uncertain, use a ruler to check your progress, and don't rush. You'll know you've rolled it out correctly when the dough feels pliable but isn't sticky. Keep an eye on your dough and adjust the rolling time based on its feel, as varying temperatures in your kitchen can affect elasticity.

Perfecting the Proofing Phase

Proofing is where the croissants gain their characteristic puffiness. It's essential to let them rise in a warm, draft-free area. You can create an ideal environment by preheating your oven to the lowest setting for just a minute and then turning it off before placing your croissants inside. Cover them with a kitchen towel to retain moisture, allowing them to rise until they appear noticeably puffy, typically 30-45 minutes. If you see them swelling and increasing in size, you're on the right track!

During this time, the yeast will activate, leading to delightful airy textures. However, keep an eye on them; if they over-proof, they may collapse during baking. A well-proofed croissant is one that springs back gently when lightly poked. If they don’t spring back, they’re likely over-proofed and may yield flat results. Adjust your rising times based on the warmth of your kitchen and the specific yeast you're using.

Ingredients

Gather all your ingredients to ensure a smooth baking process.

For the Croissant Dough

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

Once you have all your ingredients, you're ready to start making these delicious croissants!

Instructions

Follow these steps carefully for perfect flaky croissants.

Prepare the Dough

In a mixing bowl, combine flour, sugar, salt, and yeast. Mix in lukewarm water and milk until a dough forms. Knead for about 5 minutes, then let rest for 30 minutes.

Laminate the Dough

Roll out the dough into a large rectangle. Place cold butter in the center and fold the dough over it. Roll it out again, and then fold into thirds. Repeat this process twice, chilling the dough for 20 minutes between folds.

Shape the Croissants

Roll the laminated dough into a large rectangle, then cut into triangles. Roll each triangle tightly from the base to the tip, and place on a baking sheet lined with parchment paper.

Proof the Croissants

Allow the croissants to rise in a warm place for about 30 minutes, until puffy.

Bake the Croissants

Preheat your oven to 400°F (200°C). Brush each croissant with the beaten egg. Bake for 15-20 minutes or until golden brown and flaky.

Let the croissants cool slightly before serving warm with butter or your favorite jam.

Pro Tips

For best results, ensure your butter is cold and handle the dough as little as possible to prevent warming it up.

Serving Suggestions

These flaky breakfast croissants are fantastic on their own, but pair them with a selection of accompaniments for a brunch spread that shines. Consider serving them with a variety of jams, such as raspberry or apricot, which complement the rich butteriness of the croissant perfectly. For a heartier option, adding slices of cheese or a delicately cooked egg can elevate your breakfast experience.

Another unique way to serve these croissants is by transforming them into breakfast sandwiches. Layer crispy bacon or smoked salmon inside for a gourmet upgrade. They also pair wonderfully with a side of fresh fruit or a vibrant salad, creating a balanced meal that doesn't compromise on flavor.

Storage and Reheating Tips

If you find yourself with leftover croissants, store them in an airtight container at room temperature. They are best consumed within 2 days for optimal freshness. However, if you want to keep them longer, consider freezing them. Place them in a freezer-safe bag or container after they have cooled completely. They can be frozen for up to a month without sacrificing flavor.

To reheat frozen croissants, allow them to thaw in the refrigerator overnight. Preheat your oven to 350°F (175°C) and bake them for about 10-15 minutes until they are warm and the exterior is crispy again. This method helps restore their original flakiness and buttery goodness. Avoid using the microwave, as it will make them gummy rather than crisp.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture may be denser and will require adjustments in liquid.

→ How do I know if my croissants are done baking?

They should be a rich golden brown and sound hollow when tapped on the bottom.

→ Can I freeze the unbaked croissants?

Absolutely! Shape the croissants, freeze them on a baking sheet, then transfer to a zip-top bag. Bake directly from frozen, adding a few extra minutes to the baking time.

→ What's the best way to store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days or freeze for up to a month.