Flaky Breakfast Croissants With Butter

Name: Flaky Breakfast Croissants With Butter
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 10g salt; 50g granulated sugar; 10g instant yeast; 300ml warm water; 200g unsalted butter (chilled and softened)

Highlighted under: Rapid Recipes

I absolutely love starting my day with a freshly baked flaky breakfast croissant. There's something magical about the golden exterior and tender, buttery layers that make each bite a treat. Making croissants at home may seem daunting, but the process is incredibly satisfying. With just a few simple ingredients, we can create a pastry that rivals those found in the best bakeries. Trust me, the smell of these croissants baking will have everyone in the house waking up with excitement!

Created by

Jenna Rowland

Last updated on 2026-02-10T20:05:36.732Z

When I first attempted to make croissants, I was surprised by how simple the process was once I broke it down step by step. Each fold of the dough creates those irresistible layers, and with some patience, you can achieve bakery-quality results at home. I remember the thrill of watching them puff and rise in the oven, filling the kitchen with an aroma that promised something special.

One tip that really transformed my experience was ensuring my butter was at the perfect temperature—cold but pliable—so it would incorporate smoothly but not melt into the dough. This small detail helps maintain the flaky texture that we all crave. It's these little nuances that make baking so rewarding!

Why You'll Love This Recipe
The mesmerizing flaky layers that come from careful folding
Buttery aroma fills your kitchen as they bake
Perfectly paired with jams, butter, or enjoyed on their own

Understanding the Dough

The dough is the heart of your croissants, and the quality of your flour plays a pivotal role. Using high-protein all-purpose flour ensures that the dough has enough strength to develop a good gluten structure, which results in a flakier texture as the pastry bakes. If you find yourself without all-purpose flour, bread flour can serve as an effective substitute due to its higher protein content, which can elevate the final product's texture.

Another key factor is the temperature of your ingredients. Ensure that your water is warm but not hot, ideally around 37°C (98°F), to properly activate the yeast without killing it. If the dough is too cold during the folding process, it won't laminate well, leading to dense croissants. So, keep an eye on the temperature, especially in colder kitchens.

Perfecting the Lamination Technique

Lamination is where the magic happens. It's essential to keep your butter firm throughout the process to avoid it melting into the dough; if it does, you’ll end up with greasy pastries rather than flaky ones. To maintain the right consistency, refrigerate the rolled-out butter for at least 15-20 minutes before incorporating it into the dough. When rolling out, aim for a thickness of around 1 cm, and ensure even pressure to create consistent layers.

Be attentive during the folding process. After each turn, let the dough rest in the refrigerator for about 30 minutes. This resting period allows the gluten to relax, making it easier to roll out the dough and facilitating the creation of those beautiful layers. If you notice the dough springing back as you roll, give it more time to rest.

Ingredients

Gather these simple ingredients to create your delicious croissants:

For the Dough

500g all-purpose flour
10g salt
50g granulated sugar
10g instant yeast
300ml warm water
200g unsalted butter (chilled and softened)

Make sure to use cold butter for the best flaky texture.

Instructions

Follow these steps to make the perfect flaky croissants:

Mix the Ingredients

In a bowl, combine the flour, salt, sugar, and yeast. Gradually add warm water until a dough forms. Knead until smooth, then cover and let it rise for 1 hour.

Shape the Butter

While the dough rises, place the softened butter between two sheets of parchment paper. Roll it out into a rectangle about 1cm thick and refrigerate until firm.

Laminate the Dough

Once the dough has doubled in size, roll it out into a rectangle. Place the butter in the center, fold the dough over, and roll out again. Fold into thirds, refrigerate for 30 minutes, and repeat this process two more times.

Shape the Croissants

Roll out the dough into a large rectangle and cut into triangles. Roll each triangle from the base to the tip, forming a croissant shape. Place them on a baking sheet lined with parchment paper.

Bake

Preheat your oven to 200°C (400°F). Allow the croissants to rise for another 30 minutes, then bake for 20 minutes or until golden brown.

Cool them slightly before serving to maintain the flaky texture.

Pro Tips

For extra flavor, try adding a pinch of cinnamon or nutmeg to the dough. Also, brush the croissants with an egg wash before baking for a beautiful golden finish.

Serving Suggestions

These flaky breakfast croissants are incredibly versatile. They’re delightful on their own, but for an elevated breakfast experience, consider serving them with a selection of jams, honey, or fresh fruit. A light spread of cream cheese offers a creamy counterpart to the crisp layers, while homemade chocolate spread can transform them into a sweet treat.

For a heartier breakfast, try filling the croissants with scrambled eggs and smoked salmon or thinly sliced ham and cheese before baking for added flavor. A sprinkle of fresh herbs can also enhance the taste, providing a fresh twist that complements the buttery pastry perfectly.

Storage and Reheating

If you’re not planning to enjoy all the croissants fresh out of the oven, store them in an airtight container at room temperature for up to two days. For longer storage, consider freezing them. Place cooled croissants in a freezer-safe bag, and they can last up to a month. When ready to enjoy, let them thaw at room temperature before reheating in a preheated oven at 180°C (350°F) for about 10 minutes, restoring their crispiness.

Ensure you allow the croissants to cool completely before freezing. If you store them while still warm, moisture can develop, leading to soggy pastry upon reheating. Good storage practices are essential for maintaining the beloved flaky texture that makes homemade croissants so irresistible.

Questions About Recipes

→ Can I freeze the unbaked croissants?

Yes, you can freeze the rolled croissants before the final rise. Just allow them to thaw and rise before baking.

→ What if my dough is too sticky?

If your dough is sticky, add a little more flour during the mixing process, but be careful not to overdo it.

→ How do I know when the croissants are done?

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

→ Can I add fillings to the croissants?

Absolutely! Chocolate chips, almond paste, or ham and cheese all make excellent fillings.