Homemade Flaky Butter Croissants

Homemade Flaky Butter Croissants

Yield: 18

Homemade Flaky Butter Croissants

Homemade Flaky Butter Croissants

Please note this is a lengthy process but well worth it at the end. It's not that easy to make as it does take a lot of patience but you just have to roll up your sleeves and do it! You will not regret the time and effort once you taste your own creation!

Prep Time 8 hours
Cook Time 20 minutes
Total Time 8 hours 20 minutes


For the dough

  • 3 ½ cups all-purpose flour
  • 1 cup water
  • ½ cup milk
  • 5 Tbsp granulated sugar
  • 2 ¼ tsp instant dry yeast
  • 1 tsp salt
  • 2 Tbsp butter at room temperature

For the Layering

  • 1 ¼ cups butter - melted butter for brushing the tops of croissant 


For the dough:

Place in a stand mixer with the hook attachment, the flour, water, milk, sugar, and yeast, and blend on medium speed, then add the salt and butter.

Make sure all ingredients are at room temperature. Increase the speed and knead, using a dough hook, until all well combined.

Press the dough flat on a tray covered with parchment paper and then cover with a tea towel. Allow it to rest in a draft-free area for 90 minutes. After 90 minutes place in the refrigerator and chill for at least 2 hours.

Place a large piece of plastic wrap (double the pan size) in a square baking pan, a 7-inch pan, and press the butter into the pan. Now cover the butter with the extra portion of plastic which you place on top of the butter. Chill the butter for the same amount of time as the dough (2 hours).

On a floured work surface, turn out the chilled dough and roll it out to a rectangle. Place the butter in the center and fold the dough closing it up like an envelope.

Roll the dough into a rectangle and place again on the baking tray. Cover and place in the fridge for 4 hrs.

Repeat rolling and folding the dough into singles folds 2 more times. Let the dough rest for at least 4 hours.

Now we start preparing the croissants:

Divide the dough into two equal portions by cutting it with a pastry cutter.

Place the one half back in the fridge, and keep it covered. Start to work on the remaining piece and roll it out and cut using a croissant cutter.

Make a slit on the large part and start rolling by keeping space between each croissant.

Brush lightly with melted butter, cover, and let the croissants rise for 2 hours
in a warm area before baking.

I usually just let it stand in my oven that’s switched off till I’m ready to bake.

Bake at 190C / 375F  for 20 minutes until a rich golden brown.


Bakers Tip: Croissant tastes best the same day but I usually just heat them little and can keep well for up to 3days still tasting amazing!

Prepared, tried and tested  Quraisha Aboobaker

Tried this recipe?Mention @_EsmeSalon or tag #shareEScare

Nutrition Information



Serving Size


Amount Per Serving Calories 4539Total Fat 286gSaturated Fat 178gTrans Fat 11gUnsaturated Fat 86gCholesterol 756mgSodium 4824mgCarbohydrates 437gFiber 16gSugar 72gProtein 61g

All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.

You decide which of the below versions you prefer regarding the famous Croissant

Croissant as per Wikipedia

A Short History of the Croissant

The Flaky Tale of the Croissant 


What do you eat with a croissant?

Fill a croissant with fresh fruit and whipped cream for a sweet treat. Cut up some fruit of your choice like strawberries or peaches. Slice a croissant in half and stuff the fruit inside, top it with whipped cream, and eat it. Don’t cut the croissant all the way through.

Is croissant bread?

It is a pastry and bread the two are not mutually exclusive. You could certainly say that a croissant is made of bread (although it’s technically arguable, a colloquial definition of bread could include pastries). It is not a kind of bread such as rye, wheat, pumpernickel, etc.

What butter is best for croissants?

The first step is choosing the butter. It’s the main source of flavor, so use high-quality, unsalted, and, most of all, fresh. The price per pound may startle you, but you’re only using half at a time and, at 16 croissants per batch, that works out to about 30 cents each.
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