Jul 14 2026
Restaurants›Goobers Diner›Traditional Croissant Recipe

Traditional Croissant Recipe

Inspired by Goobers Diner
Time4h
Serves12

Make Traditional 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

Preparing the Dough

  1. 1

    Activate the Yeast

    In a small bowl, combine the active dry yeast with lukewarm milk and a pinch of sugar. Let it sit for about 5-10 minutes until foamy.

  2. 2

    Mix the Dry Ingredients

    In a large mixing bowl, whisk together the all-purpose flour, salt, and remaining sugar.

  3. 3

    Combine Ingredients

    Make a well in the center of the dry ingredients and add the activated yeast mixture and melted unsalted butter. Mix until a dough forms.

  4. 4

    Knead the Dough

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

  5. 5

    First Rise

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

Preparing the Butter Layer

  1. 6

    Prepare the Butter

    While the dough is rising, place the 250g of unsalted butter between two sheets of parchment paper. Use a rolling pin to pound it into a flat rectangle, about 1 cm thick. Refrigerate until firm.

Laminating the Dough

  1. 7

    Incorporate the Butter

    Once the dough has risen, turn it out onto a lightly floured surface. Roll it out into a rectangle about 1 cm thick. Place the chilled butter layer in the center and fold the dough over the butter, sealing the edges.

  2. 8

    Roll and Fold

    Roll the dough out into a long rectangle (about 50cm x 20cm). Fold it into thirds like a letter. This is the first fold. Wrap in plastic wrap and refrigerate for 30 minutes.

  3. 9

    Repeat the Process

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

Shaping the Croissants

  1. 10

    Roll Out the Dough

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

  2. 11

    Cut the Triangles

    Using a sharp knife or pizza cutter, slice the dough into long triangles (about 10 cm wide at the base).

  3. 12

    Shape the Croissants

    Starting from the base of each triangle, roll the dough tightly towards the tip. Curve the ends to form a crescent shape.

Final Rise and Baking

  1. 13

    Second Rise

    Place the shaped croissants on a baking tray lined with parchment paper. Cover with a cloth and let them rise for about 1 hour until puffed.

  2. 14

    Prepare the Egg Wash

    In a small bowl, whisk together the egg and 1 tablespoon of milk.

  3. 15

    Egg Wash the Croissants

    Preheat the oven to 200°C (400°F). Brush the croissants with the egg wash for a golden finish.

  4. 16

    Bake the Croissants

    Bake in the preheated oven for 15-20 minutes or until golden brown and flaky. Allow to cool slightly before serving.

More from Goobers Diner