Croissant Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, combine 500 g all-purpose flour, 50 g granulated sugar, 10 g salt and 10 g instant yeast. Whisk to distribute evenly. Place the yeast on one side of the bowl away from the salt if not using instant yeast immediately.

Add liquids and butter

Warm 200 ml whole milk and 50 ml water to about 30–35°C (lukewarm). Add to the dry mix along with 50 g softened unsalted butter. Using the dough hook on low speed or a wooden spoon, mix until ingredients come together into a shaggy dough (about 2–3 minutes).

Knead

Increase mixer speed to medium and knead for 5–7 minutes until the dough is smooth, slightly tacky but not sticky. Alternatively, knead by hand on a lightly floured surface for 8–10 minutes. The gluten should be developed but dough should remain pliable.

Bulk chill

Shape dough into a rectangle or ball, wrap tightly in plastic wrap and refrigerate for at least 1 hour (up to overnight). Chilling relaxes the gluten and keeps dough cold for lamination.

Prepare butter block

While dough chills, prepare the butter block. Place 250 g chilled unsalted butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into an even rectangle about 20 x 15 cm (roughly 1–1.5 cm thick). Keep the edges neat. Refrigerate the butter block until it is firm but still pliable (not rock hard).

Shape dough for lamination

On a lightly floured surface, roll the chilled dough into a rectangle about 30 x 20 cm. Try to keep dough thickness even. Place the chilled butter block centered on the dough so the long side of butter is parallel to the long side of the dough.

Encase butter

Fold the dough over the butter: fold the two shorter ends of dough over the butter to meet in the middle, then fold one half over the other (like closing a book) to fully encase the butter. Seal edges with light pressure so butter is contained. Chill for 20–30 minutes if butter becomes soft.

First roll and fold (single turn)

On a lightly floured surface, roll the dough-butter package into a rectangle about 60 x 20 cm (long and thin), keeping edges straight. Perform a letter fold (fold one third of the dough toward the center, then fold the remaining third over it — like folding a letter). This is a single (3-fold) turn. Rotate the dough 90° so the short edge faces you and wrap in plastic. Chill in refrigerator for 30–45 minutes.

Second and third turns

Repeat the rolling to 60 x 20 cm and perform a second letter fold. Wrap and chill 30–45 minutes. Repeat a third time (total three single turns). After the third turn, wrap and chill for at least 1 hour or up to overnight. Three single turns yields 27 layers of butter and dough, creating the flaky laminations typical of croissants.

Roll out final sheet

Remove chilled laminated dough and place on a lightly floured surface. Roll into a rectangle about 40 x 60 cm and about 3–4 mm thick. Keep the rectangle even, using a bench scraper to neaten edges.

Cut triangles

Trim edges so you have a clean rectangle. Cut the rectangle into two long strips lengthwise (each about 30 x 20 cm), then cut each strip into triangles roughly 12–14 cm tall at the base and 7–8 cm wide at the base. For uniform croissants aim for base width ~7 cm.

Shape croissants

Place each triangle with the base closest to you. Make a small slit (~1 cm) in the center of the base. Stretch the base slightly, then roll the triangle away from you toward the tip, pulling gently to create tension and taper. Curve the rolled piece into a crescent shape if desired, tucking the tip underneath to secure.

Place on baking tray

Arrange shaped croissants on baking trays lined with parchment, leaving 2–3 inches (5–7 cm) between them to allow for expansion. Cover loosely with lightly greased plastic or a clean kitchen towel.

Final proof (cold or warm)

Proof at a cool room temperature (18–22°C) for 2–3 hours until puffy and jiggly but not over-proofed. Alternatively, proof in a proofing box at 26–28°C for 60–90 minutes. For better flavor and texture, you can retard the shaped croissants overnight in the refrigerator (8–12 hours) and bake from cold the next morning; allow 30–60 minutes at room temperature before baking if chilled very cold.

Preheat and egg wash

Preheat oven to 200°C (390°F) with convection off or 210°C (410°F) conventional. Whisk 1 large egg with 1 tsp water to make egg wash. Gently brush each croissant with egg wash once proofed — avoid over-brushing which can deflate the dough. Reserve any extra wash for a second brush midway through baking if desired.

Bake

Place trays in the preheated oven. Bake for 12–18 minutes until deep golden brown and well risen. Rotate trays halfway through if your oven has hot spots. Baking time depends on size; smaller croissants may finish in 12–14 minutes, larger in 16–18 minutes.

Optional glaze and cool

If using apricot jam glaze, warm 2 tbs apricot jam with 1 tbs water until fluid, strain if desired, and brush lightly over hot croissants immediately after they come out of the oven for shine. Transfer croissants to a rack and cool for 10–15 minutes. Dust with powdered sugar just before serving if desired.