Croissants Recipe

Make the dough

In a stand mixer bowl, combine flour, sugar, salt, and instant yeast. Warm the milk until lukewarm (about 95°F / 35°C) and combine with the 1/2 cup water. Add the liquid and 2 tablespoons softened butter to the dry ingredients. Mix on low with the dough hook until the ingredients come together, then increase to medium and knead 3–4 minutes until smooth but slightly sticky. The dough should be cohesive and not fully developed gluten (lamination requires a tender dough). Shape into a flat rectangle about 1" thick, wrap in plastic, and chill for 30 minutes.

Prepare the butter block

While dough chills, prepare the butter block. Place 1 1/4 cups cold unsalted butter between parchment paper and pound/roll into a 7x8 inch rectangle about 1/2" thick. Keep edges straight. Chill the butter block until firm but pliable (about 15–20 minutes) — it should be cold but not rock-hard.

Laminate (enclose butter and first fold)

On a lightly floured surface, roll the chilled dough into a rectangle roughly 10x14 inches. Place the butter block centered on the lower two-thirds of the dough so that there is uncovered dough at the top edge. Fold the top third of dough over the butter, then fold the bottom third up (like a business letter) to encase butter fully. Seal edges. Rotate the dough 90° (short side toward you), roll gently into a rectangle about 10x16 inches, keeping even thickness. Perform a book fold or simple tri-fold (single turn): fold into thirds. Wrap and chill for 30–45 minutes until firm.

Second and third turns

Repeat rolling to about 10x16 inches and fold into thirds two more times, chilling 30–45 minutes between each turn to keep butter cold and distinct layers. After the final fold, chill the dough for at least 1 hour or overnight (keeps layers clean and makes cutting easier).

Shape croissants

After chilling, roll dough to a 12x24 inch rectangle about 1/8–1/4" thick. Trim edges to make a neat rectangle. Cut the dough into 12 triangles approximately 4x8 inches (base 4 inches). For each triangle, stretch the base gently, make a small slit in the center of the base to help rolling, place filling (if using) at the wide end (see fillings section for specifics), then roll toward the point, slightly stretching as you go. Tuck point under and curve gently into a crescent if desired. Place croissants on baking sheets lined with parchment, leaving space to rise.

Proof

Let shaped croissants proof at warm, humid place (approx. 75–80°F / 24–27°C) for 1.5–2 hours until doubled and jiggly. Alternatively, place in a slightly warm (turned off) oven with a pan of hot water to create humidity. Do not overproof—layers should still be distinct.

Butter (plain)

Before rolling each triangle, lightly brush the wide end with softened butter (about 1/2 teaspoon per croissant). Roll as directed. These produce classic buttery plain croissants.

Almond

For almond croissants: spread about 1 tablespoon almond paste (or almond filling) on the wide end of each triangle before rolling. After baking, optionally split and fill with frangipane or press sliced almonds and powdered sugar on top.

Apricot Pecan

Place about 1 teaspoon apricot jam and 1/2 tablespoon chopped pecans near the wide end before rolling. The jam and pecans will become a sweet, nutty pocket when baked.

Belgian Chocolate

Place a 1–2 inch stick or 1 tablespoon chopped Belgian dark chocolate near the wide end before rolling, or place chocolate along the center of rolled crescent (for pain au chocolat style, use rectangular pieces and roll straight).

Cinnamon Sugar

Mix 1 teaspoon ground cinnamon with 2 tablespoons granulated sugar. Lightly brush the triangle with melted butter (about 1/2 teaspoon), sprinkle cinnamon sugar mixture on the-wide end before rolling, and press lightly so it adheres.

Ham & Jarlsberg Cheese

Place half a slice of ham and a thin slice of Jarlsberg (or about 1 tablespoon shredded) near the wide end before rolling. For best melt, place these croissants on the middle rack of the oven so cheese melts evenly.

Raspberry with Cream Cheese

Mix 2 tablespoons softened cream cheese with 1 tablespoon powdered sugar until smooth. Place about 1 tablespoon of this mixture and 3–4 fresh raspberries at the wide end before rolling. Be careful not to overfill to prevent leaks.

Strawberry with Cream Cheese

Similar to raspberry version: use 1 tablespoon cream cheese filling and 3–4 thin sliced strawberries at wide end before rolling.

Nutella

Place about 1 tablespoon Nutella near the wide end before rolling. Keep Nutella chilled if possible to reduce spreading during proofing.

Prepare egg wash

Whisk the large egg with 1 teaspoon cold water until smooth. Gently brush the surface of proofed croissants with egg wash, taking care not to deflate them. For cinnamon sugar croissants, brush with butter and sprinkle the cinnamon sugar mixture instead of egg wash if you want a matte finish; otherwise egg wash and then sprinkle sugar if desired.

Bake

Preheat oven to 400°F (200°C). Place croissants on baking sheets (one sheet per rack) and bake for 12–18 minutes until deep golden brown and crisp on the outside. Rotate pans halfway through baking for even color. Internal layers should be fully puffed; chocolate croissants may ooze slightly when hot — allow cooling briefly.

Finish

Remove croissants to a wire rack. For almond croissants, you may brush with simple syrup (1:1 sugar to water warmed) and dust with powdered sugar and sliced almonds. For others, cool 10–15 minutes so fillings set slightly. Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days; refresh in a 325°F (160°C) oven for 5–7 minutes to re-crisp.