Jul 13 2026
Restaurants›Electric City Coffee, Coffee House and Bakery›Croissant Recipe

Croissant Recipe

Inspired by Electric City Coffee, Coffee House and Bakery
Time4h
Serves12

Make 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

Egg Wash

Method

Dough Preparation

  1. 1

    Mix Dry Ingredients

    In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Mix well until combined.

  2. 2

    Combine Wet Ingredients

    In a separate bowl, warm the milk and water until just warm to the touch. Add the softened butter and stir until melted.

  3. 3

    Make the Dough

    Pour the warm milk mixture into the dry ingredients. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth.

  4. 4

    First Rise

    Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.

Butter Layer Preparation

  1. 5

    Prepare Butter Block

    Place the cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll it out into a rectangle approximately 1/2 inch thick. Refrigerate until firm.

Lamination Process

  1. 6

    Incorporate Butter

    After the dough has risen, roll it out into a rectangle about 1/2 inch thick. Place the chilled butter block in the center, folding the dough over the butter to encase it completely.

  2. 7

    First Fold

    Roll the dough into a long rectangle, then fold it into thirds (like a letter). Wrap it in plastic and refrigerate for 30 minutes.

  3. 8

    Repeat Folds

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

Shaping and Final Rise

  1. 9

    Shape the Croissants

    Roll the final dough into a large rectangle and cut it into triangles. Starting from the base, roll each triangle tightly towards the tip.

  2. 10

    Second Rise

    Place the shaped croissants on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for 1-2 hours until puffed.

Baking

  1. 11

    Prepare Egg Wash

    In a small bowl, whisk together the egg and milk.

  2. 12

    Brush Croissants

    Preheat the oven to 400°F (200°C). Brush each croissant with the egg wash.

  3. 13

    Bake

    Bake in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly before serving.

More from Electric City Coffee, Coffee House and Bakery