Large Croissant Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, fine sea salt and instant dry yeast. Keep yeast and salt on opposite sides of the bowl until combined to avoid direct contact.

Combine wet ingredients

Warm the milk to about 100–110°F (38–43°C). In a separate small bowl combine the warm milk, melted cooled butter and cold water.

Form dough

With the mixer fitted with a dough hook on low speed (or by hand), slowly add the liquid mixture to the dry ingredients until a shaggy dough forms. Mix on low-medium for 3–5 minutes until the dough comes together and is smooth but slightly tacky. Do not develop the gluten too much — the dough should be supple, not overly elastic.

Chill dough

Shape the dough into a flat rectangle (about 1 inch / 2.5 cm thick). Wrap tightly in plastic and refrigerate for 45–60 minutes until firm but still pliable.

Prepare butter block

While the dough chills, prepare the butter block. Place the cold butter sticks in between two sheets of parchment. Using a rolling pin, pound and roll the butter into a uniform rectangle roughly 8 x 6 inches (20 x 15 cm) and about 1/4 inch (6 mm) thick. If the butter is too hard, let it sit a few minutes; if too soft, chill briefly. Dust lightly with the optional tablespoon of flour to prevent sticking, then chill until the dough is cold but the butter is still pliable (not hard).

Roll out dough

On a lightly floured surface, roll the chilled dough into a rectangle about 12 x 8 inches (30 x 20 cm). Pat or trim edges to be even.

Enclose butter

Place the butter block centered on the lower two-thirds of the dough rectangle. Fold the top third of dough down over the butter, then fold the bottom third up over that (like a letter) so the butter is fully enclosed. Press edges to seal.

First turn (Fold 1)

Rotate the dough so the short edge is closest to you. Roll the package gently into a rectangle roughly 12 x 8 inches. Fold into thirds again (a single turn). Wrap in plastic and refrigerate for 30–45 minutes until firm.

Second and third turns

Repeat the rolling and folding process two more times for a total of three single turns (each time roll to 12 x 8, fold into thirds, chill 30–45 minutes). Keep the dough and butter cold but pliable; if the butter starts to leak, chill longer. After the final chill, rest the dough in the refrigerator for at least 30 minutes before shaping.

Roll and score

On a lightly floured surface, roll the laminated dough into a rectangle about 20 x 12 inches (50 x 30 cm) and about 1/8 inch (3 mm) thick. Trim edges so they are straight. Using a sharp knife or bench scraper, cut the rectangle in half lengthwise into two long strips (each approx. 20 x 6 in). Working with one strip at a time, cut triangles about 5 inches (12–13 cm) at the base and 8–9 inches (20–23 cm) tall for a large croissant (smaller triangles make smaller croissants).

Shape croissants

Take one triangle, make a small slit in the center of the base (1/2 inch / 1 cm). Starting from the base, gently stretch the triangle slightly and roll toward the tip, keeping the tip tucked under the croissant to help it hold shape. Curve the rolled croissant into a crescent shape if desired. Place shaped croissants on a parchment-lined baking sheet, leaving about 2 inches (5 cm) between them for expansion.

Egg wash

Whisk together 1 whole egg with 1 tablespoon water to make an egg wash. Do not brush at this stage if you plan for a glossy deep color at the finish; a very light initial brush is okay to tack folds. For best oven spring, wait to apply final egg wash just before baking.

Proof

Cover croissants loosely with lightly greased plastic or a clean kitchen towel and proof at 75–80°F (24–27°C) for about 1.5–2 hours until noticeably puffy and about doubled in size. Alternatively, proof in a cooler environment longer (2.5–3 hours). They should be soft to the touch and hold a slight indentation when gently pressed.

Preheat oven

Preheat the oven to 400°F (200°C) with a rack in the center. Place an oven-safe pan on the bottom rack if you plan to add steam (optional).

Final egg wash and optional finishing

Gently brush the proofed croissants with the egg wash to give shine and color. If desired, sprinkle a small pinch of coarse sea salt (for savory) or coarse sugar (for sweet) on top.

Bake

Optional: pour 1 cup hot water into the preheated pan on the bottom rack and quickly close the door to create steam. Immediately place the baking sheet with croissants on the center rack. Bake at 400°F (200°C) for 10 minutes, then reduce temperature to 375°F (190°C) and bake another 8–12 minutes until deep golden brown and crisp. Total bake time ~18–22 minutes depending on size and oven. Rotate the sheet halfway if your oven has hot spots.

Cool

Remove croissants to a wire rack and let cool 15–20 minutes before serving. They are best the same day, mildly crisp outside and layered, buttery inside.