1-Hour Flaky Croissants: Easy Laminated Method Tips, FAQ & printable recipe

Tips for success

For the flakiest layers, keep the butter soft but not oily. If it starts to melt, chill the stack for 10 minutes before rolling.

Roll from the center outward, applying even pressure, to keep the circle uniform. If the dough springs back, let it rest for 5 minutes before continuing.

When shaping, roll each triangle tightly but not too tight—leave a little room for expansion. Tuck the tip underneath to secure it.

For a shinier crust, brush with egg wash twice: once before baking and once halfway through. Let the croissants cool on a rack so the bottoms stay crisp.

Variations

• Chocolate croissants: Place a small piece of dark chocolate at the wide end of each triangle before rolling. Bake as directed; the chocolate will melt and create a gooey center.
• Almond croissants: Spread a thin layer of almond paste over the dough before cutting into triangles. After baking, brush with simple syrup and sprinkle with sliced almonds.
• Savory croissants: Add a sprinkle of grated cheese and a pinch of black pepper to the butter layer before stacking. Omit the sugar in the dough for a less sweet version.
• Cinnamon sugar: Mix 1 teaspoon cinnamon with 2 tablespoons sugar and sprinkle over the butter layer. After baking, brush with melted butter and dip in cinnamon sugar.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 2 days. Do not refrigerate; it dries them out.

Freezer

Freeze baked croissants in a zip-top bag for up to 1 month. Reheat in a 300°F oven for 5-7 minutes until crisp.

Reheat

Reheat in a 300°F (150°C) oven for 5 minutes to restore crispness. Avoid microwaving, which makes them soggy.

Store leftover croissants in an airtight container at room temperature for up to 2 days. To refresh, warm in a 300°F (150°C) oven for 5 minutes. Do not refrigerate, as that dries them out.

The dough can be prepared through step 4 (cutting triangles) and refrigerated overnight. Let it come to room temperature for 30 minutes before shaping and baking.

Alternatively, shape the croissants and freeze them before the final rise; bake from frozen, adding a few minutes to the baking time.

Serving ideas

Serve the croissants warm, with butter and jam if desired. They're also excellent for breakfast sandwiches—split and fill with scrambled eggs and cheese.

For dessert, spread with chocolate hazelnut spread or pastry cream.

These croissants are best enjoyed the day they're baked. If you have leftovers, use them for bread pudding or French toast. Their flaky layers soak up custard beautifully, making a decadent brunch dish.

Frequently asked questions

Recipe card

1-Hour Flaky Croissants: Easy Laminated Method

Prep 30 minCook 20 minRest 15 minTotal 1 h 5 minServes 16

Ingredients

• 1 1/2 cups warm milk (about 110°F)
• 1/2 cup vegetable oil
• 3 tbsp granulated sugar
• 1 tsp salt
• 1 packet active dry yeast (2 1/4 tsp)
• 1 large egg
• 4 1/2 cups all-purpose flour
• 150 g unsalted butter, softened
• 1 large egg yolk

Instructions

1. In a large bowl, whisk together the warm milk, vegetable oil, sugar, salt, and yeast. Let sit for 5 minutes until foamy. Add the egg and whisk to combine. Gradually add the flour, stirring with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Shape into a ball, cover with a damp towel, and let rest for 10 minutes.
2. While the dough rests, soften the butter to room temperature. After 10 minutes, roll the dough out into a large rectangle about 1/4-inch thick. Using a pizza cutter or knife, cut the dough into 12 equal discs (about 3 inches in diameter).
3. Spread a thin layer of softened butter on one dough disc. Top with another disc and press gently. Repeat, spreading butter between each layer, until all 12 discs are stacked into a tall tower. Press the stack down slightly with your palm. Roll the stack out into one large, thin circle about 1/4-inch thick.
4. Using a pizza cutter, slice the large circle into 16 long triangular wedges, like cutting a pizza. Each triangle should have a wide base and a pointed tip.
5. Starting from the wide base, roll each triangle up tightly toward the tip. Curve the ends inward to form a crescent shape. Place the shaped croissants on a parchment-lined baking sheet, leaving 2 inches between them. Cover loosely with a towel and let rise for 20 minutes.
6. While the croissants rise, preheat the oven to 375°F (190°C). In a small bowl, whisk the egg yolk with 1 tablespoon water to make an egg wash. Brush the tops of the risen croissants generously with the egg wash.
7. Bake the croissants for 18-20 minutes, until deep golden brown and puffed. The internal temperature of the dough should reach 200°F (93°C) for a fully baked crumb. If using an instant-read thermometer, insert into the center of a croissant to check.
8. Transfer the baked croissants to a wire rack. Let cool for at least 5 minutes before serving. The layers will be shatteringly crisp on the outside and tender inside.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

290

Protein

6 g

Carbohydrates

35 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.