Flaky Butter Croissants
1 hr 55 min
11 hrs 15 min


1 1/2 cups Land O Lakes® Butter, softened

1/3 cup all-purpose flour

3/4 cup milk

1/4 cup sugar

1 teaspoon salt

1/2 cup warm (105°F to 115°F) water

2 (1/4-ounce) packages active dry yeast

3 3/4 to 4 1/4 cups all-purpose flour

1 large Land O Lakes® Egg


1 large Land O Lakes® Egg (yolk only)

1 tablespoon water

How to make

  1. STEP 1

    Combine butter and 1/3 cup flour in bowl; beat at medium speed, scraping bowl often, until well mixed.

  2. STEP 2

    Line baking sheet with waxed paper. Spread butter mixture into 12x6-inch rectangle on waxed paper. Place another piece of waxed paper over butter mixture. Refrigerate about 1 hour or until firm.

  3. STEP 3

    Combine milk, sugar and salt in 1-quart saucepan. Cook over medium heat 4-5 minutes or until sugar is dissolved. Cool to lukewarm (105°F to 115°F).

  4. STEP 4

    Place warm water and yeast in bowl; stir until dissolved. Add cooled milk mixture, 2 cups flour and egg. Beat at medium speed, scraping bowl often, until well mixed. Stir in enough remaining flour to make dough easy to handle.

  5. STEP 5

    Turn dough out onto lightly floured surface; knead about 5 minutes until smooth and elastic. Cover; let rest 10 minutes.

  6. STEP 6

    Roll dough into 14-inch square. Place chilled butter mixture onto one-half of dough. Fold over other half of dough; seal edges. Roll into 21x12-inch rectangle. Fold into thirds; seal edges. Cover with plastic food wrap; refrigerate 1 hour. Repeat rolling and folding dough 3 times. Cover; refrigerate 3 hours or overnight.

  7. STEP 7

    Roll out dough into 24x14-inch rectangle. Cut rectangle in half lengthwise; cut into 6 even sections, making 12 (7x4-inch) squares. Cut each square diagonally, making 24 triangles. Roll up each triangle loosely, starting from wide edge. Place point down onto greased baking sheets; curve ends. Cover; let rise about 30 minutes or ntil double in size.

  8. STEP 8

    Heat oven to 375°F.

  9. STEP 9

    Beat egg yolk and water in bowl; brush over croissants. Bake 13-16 minutes or until golden brown.


12Fat (mg)
50Cholesterol (mg)
200Sodium (mg)
20Carbohydrates (g)
1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  December 10, 2017

Fifth batch - this is an excellent recipe for croissant dough. And you can fill them, work half of the dough at a time for space, turn it more often if you have the time and patience, and even if you get a bit of butter ooze it will turn out well. Mixing the butter with the small amount of flour helps stabilize the butter. And 375 is good - let them rise either in the fridge (longer) or at room temp - or in a proving drawer - I have a closet that houses my water heater which serves nicely.

— says sybil
ChallengingA breeze
Probably NotAbsolutely!
  November 11, 2017

I am on my second batch. This recipe yields results that will make any home baker proud. It also makes a good base for Kouign-amann.

— says sybil

Half bread dough for good gluten development. And I do cut the dough into two pieces at the final roll out because I do not have a large enough surface on which to work. With care this does not lead to butter loss. My oven also thinks 375 is a bit high.

ChallengingA breeze
Probably NotAbsolutely!
  February 17, 2011

Thanks for sharing this recipe! I LOVE these, especially with chocolate inside them!! I feel confident that I can make these after seeing your instructions. I mean hey, I make bread and pies, these are just a little (ok, a lot) more work! But OH SO WORTH IT!!

— says June G.
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