Flaky, buttery homemade croissants that elevate your breakfast game.

Scale

In a bowl, combine the flour, sugar, salt, and yeast. Gradually add the warm milk, mixing until a dough forms.
Knead the dough on a floured surface for about 5-10 minutes until it’s smooth.
Roll out your chilled butter between two sheets of parchment paper into a thin rectangle.
Roll your dough into a large rectangle, place the butter in the center, fold the dough over the butter, and seal the edges.
Roll out the dough again and fold it into thirds. Repeat this folding process several times to create those flaky layers.
Cut the dough into triangles, then roll each triangle from the base to the tip, forming the classic croissant shape.
Place the croissants onto a baking sheet, allowing them to rise for about an hour.
Preheat your oven to 400°F (200°C). Brush the top of the croissants with beaten egg for a golden finish.
Bake for 15-20 minutes or until they are golden brown.
Serve warm alongside coffee or jam for a delightful treat.

Chill your butter for flakiness. Don’t skip the rests to keep the dough pliable.

Keywords: croissants, homemade, baking, breakfast, pastry