At my local bakery Rise in Sanctuary Cove, a simple croissant with butter and jam now costs $9.50 – delicious, sure, but not exactly budget-friendly. The good news? You can make a croissant at home that’s just as flaky, buttery and satisfying for a fraction of the price. This easy, beginner-friendly croissant recipe keeps things fuss-free while still delivering that irresistible golden crunch. And because it’s the festive season, we’ve added three Christmas-inspired fillings to make your homemade pastries feel extra special.

Easy Homemade Croissants Recipe (Budget-Friendly & Delicious)

Ingredients (Makes 8 croissants)

2 cups plain flour
1 tbsp sugar
1 tsp salt
1 tbsp instant yeast
¾ cup cold milk
150g cold unsalted butter
1 egg (for egg wash)

Method

Make the dough: In a bowl, mix flour, sugar, salt and yeast. Add the cold milk and stir until a soft dough forms. Knead gently for 2–3 minutes.
Prepare the butter layer: Place the cold butter between two sheets of baking paper and roll into a flat rectangle around 1 cm thick. Refrigerate for 10 minutes.

Laminate the dough (made easy):

Roll the dough into a rectangle.
Place the butter sheet in the centre and fold the dough over it like a book.
Roll out again gently, then fold into thirds.
Chill for 20 minutes.
Repeat the roll-and-fold process one more time for flaky layers.

Shape the croissants: Roll the dough into a large rectangle and cut into long triangles. Roll each triangle from the wide end to the tip to form the classic croissant shape.
Proof: Place croissants on a baking tray, cover lightly and let rise for 45–60 minutes until puffy.
Bake: Brush with beaten egg and bake at 190°C for 18–20 minutes or until golden and crisp.
Serve: Enjoy warm – with butter and jam, or a festive twist (see below!).

Three Christmas-Inspired Croissant Fillings

Spiced Cranberry & Orange Compote

A bright, festive filling with a hint of cinnamon.

Mix store-bought cranberry sauce with fresh orange zest and a pinch of cinnamon.
Spoon inside a warm croissant or use as a spread.

Vanilla Custard with Rum-Soaked Raisins

A nod to Christmas pudding.

Fold a handful of raisins soaked in a teaspoon of rum (or orange juice) into thick vanilla custard.
Spoon into the centre of a sliced croissant.

White Chocolate, Pistachio & Raspberry Smash

Sweet, colourful and very Christmas-morning.

Melt a little white chocolate and spread a thin layer.
Top with crushed pistachios and fresh or frozen raspberries.