Homemade Butter Croissants Recipe (Flaky, Bakery-Style)

Croissants have a reputation as the hardest thing a home baker can make. They do take time, but almost all of it is waiting in the refrigerator. The real work is about an hour of rolling spread over two days, and the reward is a croissant that shatters when you bite it and smells of browned butter, better than most bakeries sell.

This recipe uses a straightforward schedule: mix the dough in the evening, lock in the butter and do three simple letter folds the next morning, then shape, proof and bake by lunchtime. There are no special tools beyond a rolling pin, a ruler and a cool kitchen.

The one thing that matters most is temperature. The butter and dough need to be cold but pliable at the same time, so they stretch together into thin layers. I explain exactly what that feels like below, and what to do if the butter starts to crack or melt.

Why this recipe works

• An overnight rest in the refrigerator relaxes the gluten so the dough rolls out without fighting back and develops flavor.
• Three letter folds create 27 butter layers in the dough, which is the right balance of flake and honeycomb for a home oven.
• European-style butter with 82% or more butterfat is more pliable when cold and contains less water, so layers stay distinct.
• Proofing below 78°F keeps the butter solid, so the croissants rise from yeast first and then puff from steam in the oven.

Ingredient notes

Use a European-style or cultured butter such as Plugrá, Kerrygold or President. American butter works but contains more water and turns brittle when cold, which makes it more likely to break into pieces during rolling. All-purpose flour gives a tender croissant; bread flour makes it chewier and harder to roll.

Whole milk adds tenderness and helps the croissants brown. Instant yeast can be mixed straight into the flour.

Keeping the butter and dough at the right temperature

The butter should bend without cracking and the dough should feel cool, like the butter. If the butter snaps when you press the dough, let the package sit at room temperature for 5 to 10 minutes. If butter starts to show through or the dough feels greasy and soft, wrap it and refrigerate for 20 minutes before continuing. Always chill for at least 30 minutes between folds.

Work on a cool counter, dust lightly with flour, and brush off excess flour before each fold so the layers stick together.

How to tell when croissants are proofed

Properly proofed croissants have roughly doubled, look puffy, and wobble like jelly when you gently shake the pan. You should be able to see the individual layers along the sides. Under-proofed croissants leak butter in the oven and bake up dense; over-proofed ones collapse. At 75°F this takes 2 to 3 hours.

How to store butter croissants

• Keep croissants in a paper bag at room temperature for up to 2 days. Refresh in a 350°F oven for 5 minutes.
• Freeze baked croissants for up to 1 month. Reheat from frozen at 350°F for 10 minutes.
• To bake fresh in the morning, freeze shaped, unproofed croissants on a tray, then bag them. Thaw overnight in the refrigerator and proof 2 to 3 hours before baking.

Variations to try

• Pain au chocolat: cut the dough into 4-by-5-inch rectangles, lay two chocolate batons across each and roll up.
• Almond croissants: split day-old croissants, fill with almond cream, top with sliced almonds and bake at 350°F for 15 minutes.
• Ham and cheese: lay a thin slice of ham and Gruyère on each triangle before rolling.

Frequently asked questions

Why did butter leak out of my croissants in the oven?

A small amount is normal. A large puddle means the croissants were under-proofed or proofed somewhere too warm, which melted the butter. Proof until they are jiggly and doubled, below 78°F.

Can I make croissants with regular butter?

Yes, but it is harder. American butter is more brittle when cold and more likely to crack into pieces. Let it warm slightly so it bends, and work quickly.

Why are my croissants dense inside?

The butter melted into the dough during rolling, or the croissants were not proofed long enough. Keep everything cold during lamination and give them the full proof.

How long do croissants take to make?

About 15 hours from start to finish, but only about an hour of that is hands-on. Most of the time is the overnight rest, chilling between folds and the final proof.