HOMEMADE BUTTER CROISSANT Recipe

There are few joys in life quite as satisfying as pulling a tray of flaky, golden pastries from your oven, and this HOMEMADE BUTTER CROISSANT recipe is your ticket to that delicious triumph. With each tender layer, you’ll taste the magic of cold butter, the heartiness of rich dough, and the reward of a little patience. Whether enjoyed with morning coffee or shared during a cozy brunch, these croissants will quickly become your favorite way to bring the warmth of a French bakery right into your kitchen.

Ingredients You’ll Need

Baking the perfect HOMEMADE BUTTER CROISSANT doesn’t require a mile-long shopping list—just a handful of carefully chosen ingredients. Each one plays a crucial role, from the structure of the dough to the melt-in-your-mouth layers that everyone loves.

• All purpose flour: This forms the base structure of your croissant, providing the perfect amount of gluten for stretch and flakiness.
• Granulated sugar: A touch of sweetness balances out all that buttery richness and helps with browning.
• Instant dry yeast: This gives your croissants their irresistible rise and that signature airy texture.
• Salt: Essential for flavor, it sharpens all the other tastes and ensures your pastries aren’t bland.
• Unsalted butter (cold): The star of the show! Use top-quality, cold butter for the most decadent, flaky layers in your HOMEMADE BUTTER CROISSANT.
• Whole milk (cold): Milk enriches the dough, making each bite tender, soft, and flavorful.
• Egg (plus a teaspoon of warm water): A glossy egg wash creates that shiny, golden-brown finish we all crave on a croissant.

How to Make HOMEMADE BUTTER CROISSANT

Step 1: Mix the Dough

Begin by whisking your flour, sugar, yeast, and salt together in a large bowl. This ensures everything is evenly distributed for a balanced rise and flavor in your HOMEMADE BUTTER CROISSANT. Next, add in the cold, cubed butter gradually while mixing—it shouldn’t fully blend in; those little pieces will melt during baking and create delectable, airy layers. Switch to a dough hook and pour in the cold milk. Mix until a sticky, shaggy dough forms but take care not to overwork it; visible bits of butter are your ticket to true croissant texture. Wrap your dough up tight and refrigerate for at least an hour to let the flavors come together and give the gluten a rest.

Step 2: Laminate the Dough

After chilling, flour your surface lightly and roll the dough into a long rectangle around 10 by 22 inches. Fold the rectangle into thirds, like folding a letter, to start building those signature croissant layers. Rotate the dough a quarter turn and roll it out again, repeating the rolling and folding process at least four times—ideally six. Each fold you make adds another set of layers, which leads to that perfect flaky texture everyone wants in a HOMEMADE BUTTER CROISSANT. The dough will become firmer and a bit more resistant with each turn (a good sign you’re building great structure), then return it to the fridge for another hour to keep things nice and cool.

Step 3: Shape the Croissants

Remove your dough from the fridge and slice it in half. Admire those gorgeous layers—proof that magic is happening! Take each half and roll it into a fresh rectangle (again about 10 by 22 inches). Trim the edges for a neat finish, then cut each rectangle across the short side into thirds. Slice each smaller rectangle diagonally to create triangles, then notch the short end of each triangle (helping them curl perfectly). Start rolling from the wide edge to the tip and curve the ends inward to form classic crescent shapes. Pinch the tips gently so they hold their form during baking.

Step 4: Proof and Egg Wash

Place your shaped croissants on a parchment-lined baking sheet, spacing them to allow for rising. Let them proof in a warm spot for at least two hours (or up to four for a super-light crumb). This step is what makes your HOMEMADE BUTTER CROISSANT extra airy and lofty. Next, brush each croissant gently with an egg wash for that irresistible golden crust.

Step 5: Bake to Golden Perfection

While the croissants proof, preheat your oven to 375 degrees F. Once risen and glossy, bake for 19 to 22 minutes. Keep an eye out for the transformation: your croissants should puff, flake, and sport a deeply golden brown finish. Serve warm, and listen for that gentle crunch as you tear into a freshly baked HOMEMADE BUTTER CROISSANT—the best reward for your patience!

How to Serve HOMEMADE BUTTER CROISSANT

Garnishes

A fresh HOMEMADE BUTTER CROISSANT is a masterpiece on its own, but if you want to make things even more special, try a dusting of powdered sugar for a touch of elegance. Brushing with a little melted apricot jam adds shine and a subtle sweetness, or tuck a square of good chocolate inside while rolling for a surprise chocolaty center.

Side Dishes

Pair your HOMEMADE BUTTER CROISSANT with a hot café au lait, a bouquet of fresh fruit, or creamy scrambled eggs for a brunch that delights. These croissants also make the ultimate vessel for a breakfast sandwich with thin-sliced ham and cheese—simply dreamy.

Creative Ways to Present

Stack your croissants on a wooden platter for a rustic bakery vibe or wrap them in parchment and string for a charming homemade gift. For a crowd, arrange mini croissants in a basket alongside butter, fruit preserves, and honey so guests can customize each bite. The options for showcasing these beauties are boundless!

Make Ahead and Storage

Storing Leftovers

If you somehow manage not to eat the entire batch, store leftover croissants in an airtight container at room temperature for up to two days. This will help keep their texture just right, though they’re at their best the same day you bake them.

Freezing

HOMEMADE BUTTER CROISSANT freeze beautifully! Cool completely, then wrap each one tightly in plastic wrap before popping them in a freezer-safe bag. They’ll stay fresh for up to two months and can be enjoyed on demand.

Reheating

To restore that bakery-fresh flavor, reheat your croissants in a preheated 350-degree oven for about 5-8 minutes. This brings back the lovely crispiness and wafts irresistible buttery aromas through your kitchen all over again.

FAQs

Can I make HOMEMADE BUTTER CROISSANT dough in advance?

Absolutely! You can prepare the dough up to the folding and laminating stage and keep it in the fridge overnight. This actually enhances the flavor and lets you bake fresh croissants in the morning.

What is the best way to shape croissants?

Cutting neat triangles and notching the short ends before rolling gives your HOMEMADE BUTTER CROISSANT their classic crescent shape and ensures even, beautiful layers throughout every pastry.

Is it okay to use active dry yeast instead of instant?

You can substitute active dry yeast by dissolving it in a bit of warm milk before adding to the dough. Just make sure to let it proof until foamy, since it takes a little longer to activate than instant yeast.

Why does my dough resist rolling out?

If your dough is springing back or feels tough, let it rest for 10-15 minutes in the fridge. This relaxes the gluten, making it much easier to shape those perfect layers for your HOMEMADE BUTTER CROISSANT.

How do I get extra-flaky layers?

The secret is cold ingredients, gentle handling, and plenty of folds. Visible butter streaks in your dough, thorough chilling between folds, and not overworking the dough will deliver the spectacular flakiness that makes HOMEMADE BUTTER CROISSANT so beloved.

Final Thoughts

Once you bake your first batch of HOMEMADE BUTTER CROISSANT, you’ll wonder why you ever settled for store-bought. Warm, fragrant, and melt-in-your-mouth tender, these pastries are sure to impress and inspire. Don’t be surprised if baking them becomes your favorite new weekend ritual!

Print