Plain Croissant Recipe

Mix dry ingredients

In a large mixing bowl or stand mixer fitted with a dough hook, combine 500 g all-purpose flour, 50 g granulated sugar and 10 g salt. Stir briefly to distribute ingredients evenly.

Activate yeast

In a small bowl or measuring cup, warm 250 ml whole milk until lukewarm (about 35–38°C / 95–100°F). Stir in 10 g instant dry yeast and let sit 2–3 minutes until it wets and becomes slightly foamy. (If using active dry yeast, bloom in the warm milk for 8–10 minutes.)

Combine and knead

Add the milk/yeast mixture and 50 ml room-temperature water to the dry ingredients. Mix on low speed for 2–3 minutes to bring the dough together, then add 40 g softened unsalted butter. Knead on medium-low for 6–8 minutes until a smooth, slightly tacky dough forms. Temperature of the dough should be roughly 24–26°C (75–79°F).

First rest (cold)

Shape the dough into a rectangle, wrap tightly in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and chill the dough before laminating. Chilling makes handling easier but should not be rock hard.

Prepare butter block

While the dough is chilling, prepare the butter block. Place 250 g cold unsalted butter between two pieces of parchment and bash/roll it with a rolling pin until malleable, then shape and roll into a 20 x 15 cm (8 x 6 in) rectangle about 1 cm (3/8 in) thick. Keep chilled but pliable—cold but not rock solid.

Enclose butter

On a lightly floured surface, roll the chilled dough to a rectangle roughly 30 x 20 cm (12 x 8 in). Center the butter block on the lower two-thirds of the dough rectangle, fold the top third of dough down and the bottom third up over the butter (book or envelope fold) so the butter is fully enclosed. Press seams to seal.

First fold (turn)

Roll the dough-with-butter into a long rectangle about 60 x 20 cm (24 x 8 in) with even pressure—do not press so hard that butter squeezes out. Perform the first single fold: fold the top third down and the bottom third up (a letter fold). Rotate the dough 90° so the short side is nearest you. Wrap in plastic and chill 30–45 minutes until firm but not frozen.

Second and third folds

Repeat the rolling and single (letter) fold two more times, chilling 30–45 minutes between folds. After three single folds you will have 27 layers (3 x 3 x 3). Keep the dough chilled but pliable throughout to prevent butter melting and leaking.

Final rest

After the final fold, chill the laminated dough for at least 1 hour, or up to overnight, until firm enough to roll and cut cleanly (about 4–6°C / 39–43°F).

Roll and trim

On a lightly floured surface, roll the chilled laminated dough into a rectangle about 40 x 30 cm (16 x 12 in) and about 3–4 mm (1/8 in) thick. Trim the edges into straight lines so you have an even rectangle.

Cut triangles

Using a sharp knife or pastry cutter, cut the rectangle into two strips lengthwise if desired, then cut each strip into triangles approximately 10–12 cm (4–5 in) at the base by 15–18 cm (6–7 in) high. For standard croissants, base ~10 cm and height ~18 cm yields good rise.

Shape croissants

Take one triangle, make a small 1–2 cm slit in the center of the base. Starting at the base, gently stretch the triangle slightly and roll toward the tip, keeping a snug but not tight roll. Place point-side down on a baking sheet lined with parchment, curving the ends inward to form a crescent if desired. Repeat for remaining triangles. Ensure points are tucked under to avoid unrolling.

Proof

Cover the shaped croissants loosely with lightly greased plastic wrap or a damp kitchen towel. Proof at 25–27°C (77–80°F) with moderate humidity until visible expansion and jiggly, soft feel—approximately 90–120 minutes depending on environment. They should increase about 60–80% in size (not doubled).

Preheat oven

Preheat the oven to 200°C (400°F) conventional (or 190°C / 375°F fan). Place a baking stone or heavy baking sheet in the oven if available to help with oven spring.

Egg wash

Whisk together 1 large egg and 1 tsp water until smooth. Gently brush the top of each proofed croissant with the egg wash, taking care not to deflate them. Optionally sprinkle a tiny pinch (about 1 tsp divided across batch) of granulated sugar on top for extra color and light crispness.

Bake

Bake the croissants on the preheated sheet for 12–18 minutes, rotating the pan halfway through, until deeply golden brown, puffed and crisp. Bake time varies with size; smaller croissants may take 12–14 minutes, larger 16–18 minutes.

Cool

Remove from oven and transfer croissants to a wire rack. Let cool for 10–15 minutes before serving to allow interior layers to set and to avoid burning from hot butter pockets.