Plain Croissant Recipe

Make dough

Whisk together 2.5 cups all-purpose flour, 1 tsp instant yeast, 2 tbsp granulated sugar, and 1 tsp fine sea salt in a large bowl. Warm 3/4 cup whole milk and 1/4 cup water to about 95–105°F (warm to the touch). Add the warm liquid and 2 tablespoons room-temperature unsalted butter to the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 4–6 minutes until smooth and elastic (or mix/knead in a stand mixer with a dough hook on low for 3–4 minutes). Shape into a rectangle about 1 inch thick, place in a lightly oiled bowl, cover, and refrigerate 30 minutes to relax the gluten.

Prepare butter block

While dough rests, prepare the laminating butter. Place 10 oz cold unsalted butter between two pieces of parchment. Beat or roll with a rolling pin to form a 7 x 8 inch rectangle about 1/4 inch thick. Keep chilled but pliable — if butter becomes too soft, chill briefly; if too hard, let sit a few minutes at cool room temperature.

Laminate (folding and rolling)

Turn the rested dough onto a lightly floured surface and roll to a rectangle approximately 10 x 14 inches. Place the butter block centered on the lower two-thirds of the dough. Fold the top third of dough down over the butter, then fold the bottom third up over that (envelope fold), fully enclosing the butter. Seal edges. Rotate the dough 90 degrees, roll gently to a 10 x 14 inch rectangle, then perform a single fold (book fold or letter fold): fold right third over middle, then left third over that. Wrap in plastic and chill 30 minutes. Repeat the rolling and single fold two more times (total of three folds), chilling 20–30 minutes between folds to keep butter firm. Aim for even thickness and avoid butter breaking through the dough.

Shape croissants

After final chill, roll the laminated dough into a rectangle about 12 x 18 inches and roughly 1/8–1/4 inch thick. Trim edges to make straight sides. Cut the dough into triangles roughly 4–5 inches wide at the base and 8–9 inches tall. Make a small slit (1/2 inch) in the center of each base, stretch the triangle slightly by gently pulling the corners, place a small roll under the base and roll up toward the tip, finishing with a gentle curve for a crescent shape. Place shaped croissants on a baking sheet lined with parchment, spacing about 2 inches apart with the tip tucked underneath.

Proof

Cover the croissants loosely with plastic wrap or a clean kitchen towel and proof at warm, draft-free place (75–80°F) until they are puffy and about doubled in size, 90–120 minutes. Alternatively, proof in the refrigerator overnight (8–12 hours) — if refrigerating, remove and allow to come to room temperature for 60–90 minutes before baking.

Egg wash and bake

Preheat the oven to 400°F (200°C) with a rack in the middle. Whisk 1 large egg with 1 tsp water to make an egg wash. Gently brush each croissant with egg wash, avoiding pooling. Bake the croissants for 12–18 minutes until deeply golden brown and crisp, rotating the pan halfway through for even coloring. Internal temperature should be about 200°F (93°C). Remove from oven and transfer to a wire rack to cool 10–15 minutes before serving.

Slice a warm croissant in half horizontally or tear open. Spread about 1 tablespoon Isigny butter on the warm croissant so it melts into the layers. Add about 1 tablespoon strawberry jam on top of the butter (adjust to taste). Serve immediately while warm. Remaining butter and jam can be offered on the side.