Flaky Breakfast Croissants With Butter
Highlighted under: Sweet Creations Studio
I absolutely love starting my day with a warm, flaky croissant, and these flaky breakfast croissants with butter are my go-to treat! The way the buttery layers peel apart is simply delightful. Baking them at home for breakfast allows me to enjoy that bakery-fresh experience right in my kitchen. Pair them with a cup of coffee or tea, and you've got a perfect morning feast. Plus, the smell wafting through the house while they bake is a bonus that makes everyone excited for breakfast!
When I first attempted to make these flaky breakfast croissants, I underestimated the joy they would bring to my mornings. The secret I discovered is in the folding process. Each fold creates those beautiful layers that make the croissant flaky and buttery. I love to use high-quality butter, as it really elevates the flavor and texture. The first batch I made disappeared in minutes; my family couldn't get enough!
Another tip I learned is to chill the dough between folds. This keeps the butter firm and ensures that the layers don't meld together. I also sometimes sprinkle a little sea salt on top before baking for an extra touch of flavor. Trust me; it’s these little details that can transform your breakfast croissants into something truly special!
What You'll Love About These Croissants
- Flaky texture that melts in your mouth
- Rich buttery flavor that elevates any breakfast
- Perfect for pairing with jams or fresh fruits
Dough: The Foundation of Flaky Croissants
The key to achieving that signature flaky texture lies in how you handle the dough. When incorporating the cold, cubed butter, make sure not to overwork it. You want to see small chunks of butter remaining in the mixture, as these will create layers during baking. If you accidentally blend it too finely, your croissants may come out less flaky and more dense.
Once your dough has rested in the refrigerator, rolling it out into a large rectangle is crucial. Ensure your work surface is well-floured to prevent sticking. Keep an eye on the thickness; aim for about 1/4 inch before folding. This will allow enough layers to form during the rolling and folding process, contributing to that lovely rise in the oven.
Shaping for Success
When it comes to shaping the croissants, the way you cut and roll the dough impacts the final appearance and texture. Aim for 6 to 8 inches in length and roughly 4 inches in height triangles. This will help you achieve nicely proportioned croissants that bake evenly. Don’t hesitate to adjust your cutting if the triangles are too small; larger triangles will create bigger, fluffier croissants.
As you roll from the base to the tip, ensure you’re applying gentle pressure to create a tight roll. This helps the croissant maintain its shape while allowing air to circulate within the layers during baking, contributing to that flaky crust. If you notice the dough is getting warm and sticky, toss it back into the refrigerator for a few minutes to make rolling easier.
Ingredients for Flaky Breakfast Croissants
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon instant yeast
- 1 1/2 cups unsalted butter, cold and cubed
- 1 cup milk, warmed
- 1 large egg
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Make sure your butter is very cold for the best results!
Instructions
Prepare the Dough
In a large bowl, combine flour, sugar, salt, and instant yeast. Mix well. Add the cold, cubed butter and work it into the flour mixture until the mixture resembles coarse crumbs. Add the warmed milk and egg, mixing until a dough forms.
Knead and Chill
Knead the dough on a floured surface for about 5 minutes. Shape it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out and Fold
On a floured surface, roll the chilled dough out into a large rectangle. Fold the dough into thirds, like a letter. Roll it out again, and repeat the folding process three times. Chill for another 30 minutes.
Shape the Croissants
Roll the dough out to 1/8 inch thickness. Cut triangles, and roll each triangle tightly from the base to the tip. Place on a baking sheet lined with parchment paper.
Egg Wash and Bake
Preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg and milk for the egg wash. Brush each croissant lightly with the egg wash. Bake for 20-25 minutes until golden brown.
Allow the croissants to cool slightly before serving. Enjoy them warm!
Pro Tips
- For even flakier croissants, make sure your workspace is cool, and work quickly to keep the butter from melting. Additionally, using a pastry brush to apply the egg wash will give your croissants a beautiful, glossy finish.
Serving Suggestions
These flaky croissants pair exceptionally well with a variety of spreads. I love serving them with homemade jam or clotted cream, as the sweetness complements the rich, buttery flavor perfectly. For a fresh breakfast twist, try adding slices of seasonal fruit alongside your croissant, elevating your breakfast spread.
If you're hosting a brunch, consider preparing a croissant sandwich using the flaky pastry. Simply slice them open and fill them with your choice of ham, cheese, or scrambled eggs. Not only is it a delicious option, but it also impresses your guests with a gourmet touch.
Storage and Make-Ahead Tips
If you want to enjoy fresh croissants without the morning prep, these can be made ahead and frozen after shaping. Simply place them on a baking sheet lined with parchment and freeze until solid before transferring them to a zip-top bag. They can be baked directly from the freezer; just add a few extra minutes to the baking time for an irresistibly fresh treat.
Baked croissants can be stored at room temperature in an airtight container for 1-2 days. If you wish to keep them longer, freezing them is the best option. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, until warmed through and crispy.
Questions About Recipes
→ Can I make the dough in advance?
Yes, you can prepare the dough a day ahead and refrigerate it. Just make sure it is tightly wrapped.
→ What can I add inside the croissants?
Feel free to add chocolate, almond paste, or ham and cheese for a savory twist!
→ How should I store leftover croissants?
Store them in an airtight container at room temperature for up to 2 days. They can also be frozen for up to a month.
→ Can I use whole wheat flour instead of all-purpose?
Yes, but the texture will be denser. A blend of whole wheat and all-purpose flour can work well.
Flaky Breakfast Croissants With Butter
I absolutely love starting my day with a warm, flaky croissant, and these flaky breakfast croissants with butter are my go-to treat! The way the buttery layers peel apart is simply delightful. Baking them at home for breakfast allows me to enjoy that bakery-fresh experience right in my kitchen. Pair them with a cup of coffee or tea, and you've got a perfect morning feast. Plus, the smell wafting through the house while they bake is a bonus that makes everyone excited for breakfast!
Created by: Heidi Lawson
Recipe Type: Sweet Creations Studio
Skill Level: Intermediate
Final Quantity: 12 croissants
What You'll Need
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon instant yeast
- 1 1/2 cups unsalted butter, cold and cubed
- 1 cup milk, warmed
- 1 large egg
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
How-To Steps
In a large bowl, combine flour, sugar, salt, and instant yeast. Mix well. Add the cold, cubed butter and work it into the flour mixture until the mixture resembles coarse crumbs. Add the warmed milk and egg, mixing until a dough forms.
Knead the dough on a floured surface for about 5 minutes. Shape it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
On a floured surface, roll the chilled dough out into a large rectangle. Fold the dough into thirds, like a letter. Roll it out again, and repeat the folding process three times. Chill for another 30 minutes.
Roll the dough out to 1/8 inch thickness. Cut triangles, and roll each triangle tightly from the base to the tip. Place on a baking sheet lined with parchment paper.
Preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg and milk for the egg wash. Brush each croissant lightly with the egg wash. Bake for 20-25 minutes until golden brown.
Extra Tips
- For even flakier croissants, make sure your workspace is cool, and work quickly to keep the butter from melting. Additionally, using a pastry brush to apply the egg wash will give your croissants a beautiful, glossy finish.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 50mg
- Sodium: 230mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 6g