Dozen Croissants Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 6 cups all-purpose flour, 3 tsp instant dry yeast, 4 tbsp granulated sugar, and 2 tsp fine sea salt until evenly combined.

Warm liquids

Warm 1.5 cups whole milk and 1/2 cup water to roughly 95–105°F (warm to the touch). Combine the warm liquids in a measuring cup.

Combine dough

Add the warm milk/water mixture and 3 tbsp softened unsalted butter to the dry ingredients. Using a dough hook on low or a wooden spoon, mix until a shaggy dough forms. Increase speed to medium and knead for 4–5 minutes until the dough is smooth but slightly tacky. If mixing by hand, knead on a lightly floured surface for 6–8 minutes.

First rest (cold proof)

Shape the dough into a rectangle, place it in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for 30–45 minutes to relax the gluten and chill.

Prepare butter block

While the dough chills, place 1.5 cups unsalted butter and 1 tbsp flour (optional) between two pieces of parchment. Pound and roll the butter with a rolling pin into an approximately 8x10-inch rectangle about 1/2-inch thick. Keep the edges straight. Chill the butter block in the refrigerator until firm but pliable, about 15–20 minutes.

Roll dough

Turn the chilled dough onto a lightly floured surface and roll into a 12x18-inch rectangle, approximately 1/4-inch thick. Trim the edges so they are straight and even.

Place butter on dough

Center the butter block on the lower two-thirds of the dough rectangle. Fold the top third of the dough down over the butter, then fold the bottom third up over that (envelope fold), fully encasing the butter.

First turn

Rotate the dough 90 degrees so the seam is on your left or right. Roll the dough into a 12x18-inch rectangle again, keeping even pressure and catching any exposed butter. Fold into thirds (a letter fold). Wrap in plastic and chill for 30–45 minutes until firm.

Second and third turns

Repeat the rolling to 12x18 inches and folding into thirds two more times, chilling 30–45 minutes between each turn. In total you should perform three letter folds. After the final chill, dough should be cold and firm but pliable.

Final roll

On a lightly floured surface, roll the chilled laminated dough into a 12x24-inch rectangle about 1/8–3/16-inch thick. Trim the edges so the rectangle is straight. If making plain croissants, proceed with shaping below. If making chocolate croissants, follow the filling step.

Cut triangles

Using a sharp knife or pizza cutter, cut the rectangle into 12 equal triangles. A good method: first cut the rectangle into three vertical strips (each ~8 inches wide), then cut each strip into four triangles by cutting diagonally to produce classic croissant shapes. Make the base of each triangle about 4 inches wide and the height about 8–9 inches.

Optional chocolate filling

If making chocolate croissants, place one chocolate baton or a small handful of chocolate chips about 1 inch from the wide base of each triangle.

Shape croissants

Stretch the base of each triangle slightly, then starting from the base, roll the triangle toward the tip, tucking the tip underneath the croissant. Curve the rolled croissant into a crescent shape if desired. Place on parchment-lined baking sheets with at least 1.5–2 inches between croissants.

Proof

Cover the shaped croissants loosely with lightly greased plastic wrap or a damp towel and proof at 75–80°F until puffy and nearly doubled, roughly 1.5–2 hours. The croissants should feel light and airy but still slightly cool from the butter.

Preheat oven

Preheat the oven to 400°F (205°C) about 30 minutes before baking so the oven is thoroughly hot.

Egg wash

Whisk together 2 large eggs and 2 tbsp whole milk to make an egg wash. Gently brush the tops of the croissants with the egg wash, being careful not to deflate them. If desired, sprinkle with 2 tbsp coarse sugar for sparkle on plain croissants.

Bake

Bake one sheet at a time on the center rack for 12–15 minutes, rotating the sheet halfway through, until croissants are deep golden brown and flaky. If baking two sheets, put one on the middle rack and one on the lower rack, switching positions halfway through and extending baking 1–3 minutes if needed.

Cool

Remove croissants from the oven and transfer to a cooling rack. Allow to cool for 10–15 minutes before serving so the layers set and the interior finishes steaming.