Croissant "plain" Recipe

Activate and mix

In a small bowl combine warm water (about 105–110°F / 40–43°C) and 1 tsp of the sugar with the instant dry yeast. Let sit 5–8 minutes until foamy. In the bowl of a stand mixer fitted with the paddle or dough hook, combine flour, remaining sugar, and salt. Whisk briefly to distribute.

Combine wet ingredients

Warm the milk to lukewarm (about 95–100°F / 35–38°C). Add milk, softened butter (3 tbsp), egg, and the activated yeast mixture to the dry ingredients. Mix on low speed until ingredients come together, then increase to medium-low and knead 3–4 minutes until a smooth, slightly tacky dough forms. Dough should hold shape but still be pliable; add up to 1 tbsp flour or 1–2 tsp water if necessary to adjust.

First chill

Shape the dough into a flat rectangle (about 1" thick), wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to overnight). Chilling relaxes gluten and cools dough for lamination.

Prepare butter block

While dough chills, prepare the butter block. Place the cold butter pieces in a bowl and pulse with a spatula or quickly press between parchment sheets with a rolling pin to soften without warming—goal is pliable but cool. Combine with the optional 2 tbsp flour and form into a 7x9 inch rectangle about 1/2" thick. Wrap and chill until firm but pliable, about 20–30 minutes. Keep chilled until ready to use.

Enclose butter

On a lightly floured surface, roll chilled dough into a rectangle roughly 12x9 inches. Place the butter block centered on the lower two-thirds of the dough so the long side of the butter is parallel to the long side of dough. Fold the top third of dough down over the butter, then fold the bottom third up over that (enclosing the butter like a business letter). Pinch edges to seal so butter is fully enclosed.

First roll and fold (1st turn)

With the seam side either to the left or bottom, roll the packet gently into a long rectangle approximately 18x9 inches, keeping a short, stiff motion (do not press too hard). Fold into three (a single 'letter' fold): fold one third over the center, then the remaining third over the top. Rotate the dough 90° so the seam is now on the bottom or left. Wrap in plastic and chill 30–45 minutes until firm.

Second and third turns

Repeat the roll and letter-fold two more times for a total of three single folds (three turns). Each time roll to about 18x9 inches and fold into thirds, rotating 90° between turns. Chill 30–45 minutes between turns to keep butter firm. After the final fold, chill the dough at least 1 hour or up to overnight; cold dough makes clean cutting easier.

Roll and cut

After final chill, roll dough on a lightly floured surface to a rectangle roughly 20x12 inches and about 1/8" thick. Trim edges so sides are straight. Using a sharp knife or pizza cutter, cut the rectangle in half lengthwise (two strips 10x12 inches). Cut triangles approximately 4–5 inches wide at the base and 8–9 inches tall (about 8–10 triangles per strip depending on size).

Shape croissants

Take one triangle, make a shallow 1/2" cut in the center of the base, stretch the triangle gently from base to tip, place a little pressure at the base, and roll toward the tip. For a crescent shape, slightly curve during rolling. Place shaped croissants on a parchment-lined baking sheet, leaving 2 inches between each. Tuck the tip underside or out onto the sheet so it doesn't unroll during proofing.

Egg wash and final proof

Whisk together the egg wash egg and 1 tsp cold water. Lightly brush each croissant with egg wash for color (do not saturate). Cover loosely with plastic wrap or a lightly damp towel and proof at 75–78°F (24–26°C) until nearly doubled and jiggly, about 1.5–2 hours. For a slightly tangier flavor and better scheduling, you may retard in refrigerator overnight: cover and place on tray in fridge for 8–12 hours, then allow 1–2 hours at room temperature before baking to finish proofing.

Preheat and bake

Preheat oven to 400°F (200°C) with a rack in the center. When croissants have finished proofing and are wobbly and puffy, brush a second light coat of egg wash. If desired, sprinkle coarse sugar for shine. Bake for 12–16 minutes until deep golden brown and crisp—rotate sheet halfway through if necessary for even color. Internal temperature should be about 200–205°F (93–96°C) for fully baked croissant.

Cool

Remove from oven and transfer croissants to a cooling rack. Let cool 10–15 minutes before serving so interior sets and layers separate for that classic flaky texture.