Butter Croissant Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F) and 1 tsp of the granulated sugar from the measured amount. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine 4 cups all-purpose flour, remaining granulated sugar (about 3 tablespoons), and 1 tsp salt. Add the foamy yeast mixture, 3/4 cup whole milk, 3 tbsp softened unsalted butter, and 1 large egg. Mix on low speed until ingredients come together, then increase to medium-low and knead 6–8 minutes until the dough is smooth and slightly tacky but not sticky. If mixing by hand, knead on a lightly floured surface for 8–10 minutes.

First rise

Shape the dough into a ball, place it in a lightly greased bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free area for about 1 to 1 1/2 hours, or until roughly doubled in size.

Chill dough

After the first rise, gently punch down the dough, shape it into a flat rectangle about 1-inch thick, wrap it in plastic, and refrigerate for at least 1 hour (this firms gluten and makes lamination easier).

Prepare butter block

While dough chills, prepare the butter block. Cut 1 cup cold unsalted butter into tablespoons. On a piece of parchment, arrange the butter and sprinkle with 1 tsp flour. Cover with another piece of parchment and use a rolling pin to pound and roll the butter into a 8x6-inch (approx.) rectangle about 1/4-inch thick. Keep the edges neat. Refrigerate the butter block until firm but pliable (about 15–20 minutes).

Roll dough for enclosure

Remove the chilled dough and place on a lightly floured surface. Roll into a rectangle about 12x8 inches. If the butter block is firmer, let it sit a few minutes until pliable but still cold. Place the butter block in the center of the dough rectangle so the long side of the butter sits parallel to the long side of the dough. Fold the dough over the butter like an envelope so butter is fully enclosed, sealing the edges by pressing lightly.

First fold (letter fold)

Roll the enclosed dough into a long rectangle roughly 20x8 inches. Be careful to keep surfaces cool — if dough or butter becomes too warm, chill 15–20 minutes. Perform a letter fold: fold the top third down over the center, then fold the bottom third up over that, creating three layers. Rotate the dough 90 degrees so the short edge is toward you, wrap in plastic, and chill 30–45 minutes until firm.

Second fold

Repeat the roll (to ~20x8 inches) and letter fold a second time. Rotate, wrap, and chill again 30–45 minutes. For an extra flaky croissant, perform a third roll-and-fold cycle (optional). After the final fold, chill the dough until firm, at least 30 minutes or up to overnight.

Roll and cut

Remove chilled laminated dough and place on a lightly floured surface. Roll to a 20x12-inch rectangle about 1/8 to 1/4 inch thick. Trim the edges to make straight sides. Using a sharp knife or pizza cutter, cut the dough in half lengthwise to make two long strips. Cut each strip into triangles about 4–5 inches at the base and 8–9 inches tall (yielding about 12–16 triangles total depending on exact size).

Shape croissants

Take one triangle, make a small 1/2-inch slit in the center of the base, lay the triangle flat with the base toward you. Starting at the base, gently stretch the base slightly, then roll the triangle away from you toward the tip, keeping tension to form a tight roll. Curve the ends slightly inward to form a crescent shape. Place shaped croissants on baking sheets lined with parchment, spacing 2 inches apart and with the tip tucked under the bottom to prevent unrolling.

Final proof

Cover shaped croissants loosely with plastic wrap or a lightly damp towel. Proof at a warm (75–80°F / 24–27°C), humid spot for 1.5–2 hours, or until they are noticeably puffy and nearly doubled. Alternatively, proof slowly in the refrigerator overnight for 8–12 hours for more flavor — if chilled, let sit at room temperature 30–60 minutes before baking.

Preheat oven

About 20 minutes before baking, preheat the oven to 400°F (200°C). Place a rack in the middle of the oven.

Egg wash

Whisk together 1 large egg and 1 tsp water until smooth. Gently brush the tops of the proofed croissants with the egg wash, taking care not to deflate them. (Reserve any leftover egg wash for a second light glaze mid-bake if desired.)

Bake

Bake croissants at 400°F (200°C) for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 10–12 minutes, or until deep golden brown and crisp. Rotate the pans halfway through baking for even color. Total bake time ~20–22 minutes depending on size and oven.

Cool

Remove croissants from oven and transfer to a wire rack. Let cool 15–20 minutes before serving to allow interior to set and layers to finish steaming.