How to Create Buttery Flaky Croissants: A Simple Guide

Croissants are one of the most beloved pastries in the world. Their golden, flaky layers and buttery taste make them irresistible. While the process of making croissants may seem complex, it’s manageable when broken down into easy steps. With patience and a little practice, you can create perfect croissants right in your own kitchen. Here is a simple guide to making buttery, flaky croissants from scratch!

What Makes Croissants Special?

Croissants are known for their layers of dough and butter, which create their signature flaky texture. These layers come from a process called “lamination.” In essence, you fold dough around butter multiple times to create thin, alternating layers of dough and butter. As the croissants bake, the butter melts, creating steam that lifts the dough and gives it that perfect puff.

Ingredients You’ll Need

Before starting, gather all your ingredients:

For the dough:

2 ½ cups (315 grams) all-purpose flour
¼ cup (50 grams) sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) instant yeast
2/3 cup (150 ml) warm milk
3 tablespoons (45 grams) unsalted butter, softened

For the butter block (lamination):

1 cup (225 grams) unsalted butter

Step-by-Step Instructions

Step 1: Make the Dough

Activate the yeast: Dissolve the instant yeast in the warm milk and let it sit for 5–10 minutes until frothy.
Mix the dough: In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture and softened butter. Mix until a rough dough forms.
Knead: Turn the dough out onto a clean work surface and knead it for about 8–10 minutes until smooth and elastic. If you have a stand mixer, you can knead the dough with the dough hook attachment.
Let it rise: Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with a clean towel or plastic wrap. Let it rise for about 1–2 hours, until the dough doubles in size.

Step 2: Prepare the Butter Block

Shape the butter: Place your butter between two sheets of parchment paper and pound or roll it into a rectangle about 6 x 8 inches (15 x 20 cm).
Chill: Place the butter block in the fridge to chill while your dough is rising. The butter should be firm but pliable—not too hard or too soft.

Step 3: Laminate the Dough

Roll out the dough: After the dough has risen, punch it down to release excess air. Roll it into a large rectangle, about 10 x 14 inches (25 x 35 cm).
Add the butter block: Place your butter block in the center of the dough so that it covers the middle third. Fold the top and bottom edges of the dough over the butter, like folding a letter. Seal the edges by pressing them together gently.
Roll and fold: Roll out the dough again, being careful not to burst the butter layers. Fold the dough into thirds again (like a book). This is the first “turn.” Wrap the dough in plastic and chill it in the fridge for about 30 minutes.
Repeat the process: Roll, fold, and chill two more times. This creates the flaky layers!

Step 4: Shape the Croissants

Roll out the laminated dough: After the final turn and chilling, roll the dough into a large rectangle, about 10 x 20 inches (25 x 50 cm).
Cut triangles: Using a sharp knife or pizza cutter, cut the dough into long triangles. Each triangle should have a base of about 4 inches (10 cm).
Shape the croissants: Starting from the base of each triangle, roll them up tightly toward the pointed tip. Curve the edges slightly to create the classic crescent shape.

Step 5: Proof and Bake

Proof the croissants: Place the shaped croissants on a baking sheet lined with parchment paper. Cover them loosely with a towel and let them rise for 1–2 hours, or until they are puffy and jiggly.
Preheat the oven: Preheat your oven to 375°F (190°C).
Brush with egg wash: Beat one egg and brush it lightly over the croissants to give them a shiny, golden crust.
Bake: Bake the croissants for 18–22 minutes, or until they are golden brown and smell heavenly.

Tips for Success

Temperature matters: The butter and dough should always be cool while laminating. Warm butter can melt into the dough and ruin the layers.
Don’t rush: Croissants take time. Plan ahead and enjoy the process.
Practice makes perfect: Your first batch might not turn out perfectly, and that’s okay! Each time you bake croissants, you’ll get better at handling the dough and butter.

Enjoy Your Homemade Croissants

Once your croissants have cooled slightly, it’s time to enjoy them! Pair them with jam, chocolate, or simply enjoy them plain with a cup of coffee.

Making buttery, flaky croissants at home is a rewarding experience. Though the process takes time and patience, the results are well worth the effort. There’s nothing quite like biting into a warm, freshly baked croissant that you made yourself. So get your apron on, and happy baking!

How to create buttery flaky croissants