Jul 14 2026
Restaurants›DECO Wilmington›Plain Croissant Recipe

Plain Croissant Recipe

Inspired by DECO Wilmington
Time4h
Serves12

Make Plain Croissant Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough

Butter Layer

Method

Dough Preparation

  1. 1

    Activate the Yeast

    In a small bowl, mix the warm milk and active dry yeast. Let it sit for about 5-10 minutes until frothy.

  2. 2

    Mix the Dry Ingredients

    In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.

  3. 3

    Combine Ingredients

    Make a well in the center of the dry mixture and add the yeast mixture, melted butter, and the egg. Mix until a dough forms.

  4. 4

    Knead the Dough

    Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

  5. 5

    First Rise

    Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Butter Layer Preparation

  1. 6

    Prepare the Butter

    While the dough is rising, place the cold unsalted butter between two sheets of parchment paper and pound it with a rolling pin until it’s about 1 cm thick. Shape it into a rectangle and refrigerate.

Lamination

  1. 7

    Roll Out the Dough

    Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle about 1 cm thick.

  2. 8

    Add Butter Layer

    Place the chilled butter rectangle in the center of the rolled dough, fold the dough over the butter, and seal the edges.

  3. 9

    First Fold

    Roll the dough out again into a rectangle and then fold it into thirds. Wrap in plastic wrap and refrigerate for 30 minutes.

  4. 10

    Second Fold

    Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.

Shaping and Baking

  1. 11

    Final Roll Out

    After the final fold, roll the dough out into a large rectangle, about 1 cm thick.

  2. 12

    Cut and Shape Croissants

    Cut the dough into triangles. Starting from the wide end, roll each triangle tightly to form a croissant shape.

  3. 13

    Second Rise

    Place the shaped croissants on a baking sheet lined with parchment paper, cover them, and let them rise for about 1 hour until puffed.

  4. 14

    Preheat Oven

    Preheat your oven to 200°C (400°F) during the last 20 minutes of the second rise.

  5. 15

    Bake

    Brush the croissants with an egg wash (1 beaten egg) and bake in the preheated oven for 15-20 minutes until golden brown.

  6. 16

    Cool and Serve

    Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.

More from DECO Wilmington