Bake Butter Croissant at Home

Yield:

• six croissants

Supplies:

• Baking tray.

• Mixing bowl medium size

• Rolling pin

• Scale

Butter Croissants

Flaky, soft, and rich with butter — a pastry that takes time, but rewards you with every layer.

🤍 A Personal Note

I still remember the smell of pastries baking in the morning at hotel breakfasts.

That warm, buttery aroma filling the air — soft, comforting, and a little bit indulgent.

This recipe is my way of bringing that feeling back into my own kitchen.

Making croissants at home is a labor of love. It takes time, patience, and a lot of rolling.
But when you pull a tray of golden croissants from the oven, it feels completely worth it.

Dough

• 2 tsp instant yeast

• 25g egg white

• 100ml water

• 250g all-purpose flour

• 1 tsp salt

• 45g sugar

• 1 tbsp milk powder

• 15g unsalted butter, softened

Butter Block (for laminating)

• 113g unsalted butter

Before You Start

• Keep butter cold but pliable

• Dough and butter should be similar consistency

• Work in a cool environment

• Rest the dough between folds

Method

1. Make the Dough

1. Mix water, yeast, and egg white

2. Add flour, sugar, milk powder, and salt

3. Mix until dough forms

4. Add butter and knead until smooth

👉 Do not over-knead

5. Cover and rest in fridge for 1–2 hours

2. Prepare Butter Block

Shape butter into a flat square
Keep chilled but soft enough to roll

3. Lamination (Folding Process)

1. Roll dough into a rectangle

2. Place butter in the center

3. Fold dough over butter

Perform folds:

• Roll → fold → chill

• Repeat 3 times

👉 Rest dough between each fold

4. Shape Croissants

1. Roll dough thin

2. Cut into triangles

3. Roll from base to tip

5. Proof

Let croissants rise until:

👉 puffy
👉 slightly jiggly

6. Bake

Bake at 190°C (375°F) until golden brown

What to Look For

• visible layers

• light, airy inside

• crisp outside

• rich buttery aroma

❌ Common Mistakes

• butter too soft → leaks

• butter too hard → breaks layers

• skipping rest → tough dough

• warm kitchen → melting butter

Tip

Patience during folding is what creates the flaky layers.

Ingredients: 

Dough

• 2 tsp instant yeast

• 25g egg white

• 100 ml water

• 250g all purpose flour

• 1 tsp salt

• 45g sugar

• 1 tbsp dry milk powder

• 15g soft butter

  Butter for laminate

  113 g unsalted butter/ 1 stick
  

Steps:

• Dissolve yeast in 100ml water

• Flour, yeast, salt, sugar, butter, milk powder

• Add the water and yeast mixture

• Add the remain water more water if too firm

• Mix the dough for 2-3 minute no need to elastic

• Divide butter in half

• Make one turn fold put in the fridge or freezer 20 minutes

• And second turn with the remaining butter

• Place freezer in 30 minutes or in the fridge 1 hour

• Rollout 1/8 in thickness 8-4 inches

• Proof 1-2 hours

• Bake 400F

• Egg wash use egg yolk and milk

• glaze reduce to 350 for 20 minutes

Enjoy your homemade croissant !