Croissant recipe served on a plate, by Ken's Artisan Pizza
Jul 14 2026
Restaurants›Ken's Artisan Pizza›Croissant Recipe

Croissant Recipe

Inspired by Ken's Artisan Pizza
Time4h
Serves12

Buttery and flaky croissant, a breakfast classic.

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Ingredients

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Dough

Butter Layer

Egg Wash

Method

Preparing the Dough

  1. 1

    Mix Dry Ingredients

    In a large mixing bowl, combine 4 cups of all-purpose flour, 1 tsp of salt, 2 tbs of granulated sugar, and 2 tsp of instant yeast. Mix well.

  2. 2

    Add Wet Ingredients

    In a separate bowl, combine 1 cup of whole milk and 1 cup of warm water. Add the softened butter to the milk mixture. Pour this wet mixture into the dry ingredients. Mix until a rough dough forms.

  3. 3

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Form into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for 1 hour or until doubled in size.

Incorporating Butter

  1. 4

    Prepare the Butter Layer

    While the dough is rising, take 1 cup of cold unsalted butter and place it between two sheets of parchment paper. Use a rolling pin to pound and roll it into a 1/2 inch thick rectangle. Refrigerate until ready to use.

  2. 5

    Incorporate the Butter

    Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle (about 16x24 inches). Place the cold butter layer in the center of the rectangle. Fold the dough over the butter, sealing the edges to trap the butter inside.

Laminating the Dough

  1. 6

    Roll and Fold

    Roll the dough out into a long rectangle (about 10x30 inches). Fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this process 3 more times, refrigerating in between.

Shaping and Baking

  1. 7

    Shape the Croissants

    After the final roll, roll the dough into a large rectangle (about 10x30 inches) again. Cut the dough into triangles (about 5 inches wide at the base). Starting from the base of the triangle, roll each piece tightly towards the tip to form a croissant shape. Place on a lined baking sheet.

  2. 8

    Proof the Croissants

    Cover the shaped croissants with a kitchen towel and let them rise in a warm place for about 1 hour or until doubled in size.

  3. 9

    Prepare the Egg Wash

    In a small bowl, whisk together 1 large egg and 1 tbs of milk. Brush this mixture over the risen croissants.

  4. 10

    Bake

    Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly before serving.

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