Cheese Croissant Recipe

Mix dry ingredients

In a large bowl or stand mixer fitted with a dough hook, combine 3 cups all-purpose flour, 2 tsp sugar, 1 tsp fine sea salt and 2.25 tsp instant yeast. Whisk briefly to distribute evenly.

Add liquids

Warm the 1 cup cold water slightly if it's very cold (should be cool, not warm). Add 3 tbsp whole milk and 1 cup cold water to the dry mix along with 2 tbsp softened unsalted butter. Mix on low speed (or stir with a wooden spoon) until ingredients come together into a shaggy dough, about 1–2 minutes.

Knead just until smooth

Knead the dough by machine for 3–4 minutes on low-medium speed or by hand for 5–6 minutes until it forms a smooth, slightly tacky ball. Do not overwork; we want a pliable dough that will relax for laminating.

First chill

Shape the dough into a flattened rectangle about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for 30–45 minutes to relax the gluten and keep it cold for laminating.

Prepare butter block

While the dough chills, grate or finely chop 12 tbsp cold unsalted butter and place on a piece of parchment. Sprinkle 1 tbsp flour over the butter, then using another parchment piece or the back of a small baking tray, press and shape the butter into a 6" x 8" rectangle about 1/2" thick. Keep edges neat. Chill in refrigerator until firm but still pliable, about 15–20 minutes.

Roll dough for lamination

On a lightly floured surface, roll chilled dough into a rectangle approximately 10" x 16" and about 1/4" thick. Center the chilled butter block on the lower two-thirds of the dough. Fold the top third of dough over the butter, then fold the bottom third up over that (envelope fold), sealing edges so butter is enclosed.

First turn and chill

Roll the enclosed dough into a long rectangle about 8" x 20" (long edge away from you), then perform a letter fold (fold one third toward center, then fold the other third over it). Rotate the dough 90 degrees, wrap in plastic, and chill for 30 minutes to keep butter firm.

Second and third turns

Repeat the roll to about 8" x 20" and do a second letter fold. Chill 30 minutes. One more time roll to the same approximate size and perform a final fold. Chill the laminated dough for at least 1 hour or up to overnight — dough must be cold and butter clearly layered before shaping.

Roll out dough

Remove dough from fridge and let sit 5 minutes to become pliable but still cold. On a lightly floured surface, roll dough into a rectangle about 10" x 15" and approximately 1/8"–1/4" thick. Trim the edges to make straight sides.

Cut triangles

With a sharp knife or pastry cutter, cut the dough into 8 long triangles (base about 3.5"–4" wide at the wide end). Keep triangles evenly sized so croissants bake uniformly.

Add cheese filling

Mix 1.5 cups grated sharp cheddar with 1/2 cup grated gruyère (if using) and season with 1/8 tsp freshly ground black pepper. Place about 2 tbsp of the cheese mixture near the wide end of each triangle, leaving a small border so cheese doesn't leak during rolling.

Roll croissants

Starting at the wide end, gently stretch each triangle slightly (this helps create a tight roll) and roll toward the tip, tucking the tip under the croissant to secure. Place rolls seam-side down on a parchment-lined baking sheet, spacing about 1.5" apart.

Final proof

Cover loosely with lightly greased plastic or a clean towel and let proof in a warm (75–80°F / 24–27°C) draft-free place until puffy and nearly doubled, about 1.5–2 hours depending on room temperature. They should look airy but still hold their shape.

Preheat oven

Preheat oven to 400°F (200°C) about 20 minutes before baking so it is fully up to temperature when croissants go in.

Prepare egg wash

Whisk 1 large egg with 1 tsp milk until smooth. Brush the tops of each croissant gently and evenly with the egg wash. Sprinkle a pinch (about 1/8 tsp) coarse salt over the tops of 4–6 croissants if you like a savory finish; reserve plain ones or sprinkle all as preferred.

Bake

Bake on the center rack for 14–18 minutes or until the croissants are deeply golden brown and the cheese inside is melted. Rotate the pan halfway through for even browning if your oven has hot spots.

Finish

Remove from oven and optionally brush tops with 1 tbsp melted butter for sheen and flavor. Let cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm so cheese is melty.