Homemade Flaky Croissants

Few things are more irresistible than fresh, golden, buttery croissants straight from the oven. This recipe guides you through the entire process, from preparing a soft yeast dough to layering it with butter and achieving those signature flaky folds. With patience and care, you can create bakery-quality croissants right in your own kitchen, perfect for a luxurious breakfast or a cozy afternoon treat.

Ingredients

3 tablespoons warm water (about 110°F / 45°C)

1 ¼ teaspoons active dry yeast

1 teaspoon granulated sugar

1 ¾ cups all-purpose flour

⅔ cup warm milk

2 teaspoons granulated sugar

1 ½ teaspoons salt

2 tablespoons vegetable oil

⅔ cup chilled unsalted butter

1 large egg

1 tablespoon water

Instructions

In a small bowl, mix the warm water, yeast, and 1 teaspoon sugar. Allow it to sit until the yeast becomes soft and starts forming a foamy, creamy layer, approximately 5 minutes.

Place the flour in a large mixing bowl. In another bowl, combine the warm milk with 2 teaspoons sugar and the salt. Stir together the milk mixture, yeast mixture, and vegetable oil with the flour. Knead until the dough is smooth. Cover and let it rise until it more than triples in size, around 3 hours.

Gently punch down the dough and allow it to rise again until doubled in size, about another 3 hours.

After the second rise, deflate the dough slightly and refrigerate for 20 minutes.

Soften the butter by massaging it until pliable but not greasy. Roll the dough into a 14×8-inch rectangle. Spread the butter over the top two-thirds, leaving a ¼-inch border around the edges. Fold the unbuttered third over the center, then fold the buttered third down over that, forming a layered “book” shape.

Rotate the dough 90 degrees so the folds run horizontally. Roll it out to a 14×6-inch rectangle and fold into thirds again. Lightly dust with flour and place the dough in a resealable bag. Chill for 2 hours.

Remove, dust with flour, and gently press down. Roll to a 14×6-inch rectangle, fold into thirds, turn 90 degrees, and repeat the rolling and folding. Wrap and refrigerate for an additional 2 hours.

Preheat your oven to 475°F (245°C).

To shape the croissants, roll the dough to a 20×5-inch rectangle. Cut in half widthwise and refrigerate one half while shaping the other. Roll to a 15×5-inch rectangle, then cut into three 5×5-inch squares. Slice each square diagonally to form triangles.

Gently stretch each triangle to elongate the point to about 7 inches. Take the two other points and slightly stretch them as you roll toward the tip to form the croissant shape.

Arrange the shaped croissants on a baking sheet, curving them slightly. Let them rise until puffy and light.

In a small bowl, beat the egg with 1 tablespoon of water. Brush the mixture over the croissants for a glossy finish.

Bake in the preheated oven until golden brown, crisp, and flaky, about 12–15 minutes.