Butter Croissant Recipe
A soft, light, and buttery Turkish pastry baked to a golden finish.
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 Block (Lamination)
Egg Wash & Finish
Method
Dough
- 1
Activate yeast
Combine warm water (about 100–110°F / 38–43°C) with 1 tsp of the sugar and the instant yeast in a small bowl. Let sit 5–10 minutes until foamy. (If yeast does not foam, discard and use fresh yeast.)
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), combine the 4 cups all-purpose flour, remaining 1 tbsp sugar, and 1.5 tsp fine salt. Whisk briefly to distribute.
- 3
Combine wet ingredients
In a separate bowl whisk together the whole milk (room temperature), softened 4 tbsp unsalted butter, and 1 large egg. Add the activated yeast mixture and mix until combined.
- 4
Form dough
With the mixer on low, pour the wet mixture into the dry ingredients and mix 4–6 minutes until a soft, slightly sticky dough forms. If mixing by hand, use a wooden spoon then turn out and knead 8–10 minutes until smooth and elastic.
- 5
- 6
Chill the dough
After the first rise, gently deflate dough, shape into a rough rectangle, wrap in plastic, and refrigerate 30 minutes to make it easier to roll and laminate with the butter block.
Butter Block (Lamination)
- 7
Prepare butter block
Place the 12 tbsp unsalted butter and 1 tbsp flour in between two sheets of parchment. Pound and roll the butter with a rolling pin into an even 7x9 inch (about 18x23 cm) rectangle about 1/4 inch (6 mm) thick. Chill until pliable but firm, about 15–20 minutes. Keep refrigerated if it softens.
- 8
Roll out dough
Remove chilled dough and roll it on a lightly floured surface into a 12x18 inch (30x45 cm) rectangle about 1/4 inch (6 mm) thick. Center the butter block on the lower half of the dough rectangle.
- 9
- 10
First turn
Roll the enclosed dough into a long rectangle roughly 12x20 inches (30x50 cm). Fold the dough into thirds (a letter fold). Wrap in plastic and chill 30 minutes.
- 11
Second and third turns
Repeat rolling into a long rectangle and folding into thirds two more times, chilling 30 minutes between each turn. After the final turn, chill dough 30–60 minutes until firm but still pliable.
Shaping & Baking
- 12
Prepare work surface
Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Lightly flour your work surface.
- 13
Roll and cut
Roll chilled laminated dough into a rectangle about 12x18 inches (30x45 cm) and about 1/4 inch (6 mm) thick. Trim edges for straight sides. Cut the dough into 8–12 triangles depending on desired size (for standard croissants, cut 12 triangles). Each triangle base should be about 3–4 inches (7–10 cm).
- 14
Shape croissants
For each triangle, make a small slit (1/2 inch / 1 cm) at the center of the base. Starting from the base, gently stretch the triangle lengthwise a little, then roll toward the tip, ending with the tip tucked underneath. Bend ends slightly to form a crescent if desired. Place shaped croissants on prepared baking sheets, leaving 2 inches (5 cm) between pieces.
- 15
Proof
Cover loosely with lightly greased plastic wrap or a damp towel and proof at room temperature 45–60 minutes, until puffy and nearly doubled. They should pass the finger dent test (a light indentation springs back slowly).
- 16
Egg wash
Whisk 1 egg with 1 tsp cold water to make an egg wash. Gently brush the tops of the croissants, being careful not to deflate them.
- 17
Bake
Bake in the preheated oven 12–18 minutes, rotating pans once halfway, until deep golden brown and crisp. Baking time will vary by size; smaller croissants take less time.
- 18
Finish
Remove croissants from oven and immediately brush tops with 2 tbsp melted butter for a shiny, rich finish. If using, sprinkle a pinch of coarse sugar or sesame seeds while butter is warm. Transfer to a wire rack to cool slightly before serving.