Fresh Baked Croissant Recipe
Make Fresh Baked Croissant Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Detrempe)
Laminating Butter (Beurrage)
Egg Wash & Finishing
Method
Dough (Detrempe)
- 1
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl), combine the flour, granulated sugar, fine sea salt, and instant yeast. Whisk briefly to distribute ingredients evenly. Keep salt and yeast on opposite sides of the bowl until mixing begins if you measure them into the bowl separately.
- 2
Add liquids and form dough
Warm the milk to about 95–100°F (35–38°C) and have the water at 105–110°F (40–43°C). Add the warm water, warmed milk, and melted butter to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase to medium-low and knead 3–4 minutes until the dough comes together into a smooth, slightly sticky ball. The dough should be soft but not overly wet; add up to 1 tablespoon flour or water if needed to adjust.
- 3
First rest and chill
Shape the dough into a flat rectangle about 1" thick. Place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 30–45 minutes to firm up. The dough should be cool but pliable for lamination.
Laminating Butter (Beurrage)
- 4
Prepare the butter block
While dough chills, place the cold unsalted butter and the 1 tablespoon flour between two sheets of parchment. Use a rolling pin to beat and roll the butter into a 8x6-inch (about 20x15 cm) rectangle roughly 1/2" thick. Keep edges fairly straight. Chill the butter block until same firmness as the dough — firm but pliable, about 15–20 minutes in the refrigerator.
- 5
Roll out dough
Lightly flour a work surface. Roll the chilled dough into a rectangle about 12x8 inches (30x20 cm) and approximately 1/4" thick. Trim edges to make straight sides if necessary. Place the butter block centered on the lower two-thirds of the dough rectangle.
- 6
Enclose butter (lock-in)
Fold the top third of dough down over the butter, then fold the bottom third up over that (like folding a business letter), fully enclosing the butter with dough. Press edges to seal. Turn the sealed package 90° so the folded seam is at your left or right (this sets you up for the first turn).
- 7
First turn (letter fold)
Lightly flour the surface and roll the package into a rectangle about 16x8 inches (40x20 cm). Fold again in thirds (letter fold). This completes one turn. Wrap in plastic and chill for 30 minutes in the refrigerator.
- 8
Second and third turns
Repeat rolling to 16x8 inches and folding in thirds for the second turn; chill 30 minutes. Repeat a third time (roll, fold), then chill the dough for at least 1 hour or up to overnight. Total of three turns creates multiple layers; keep dough and butter cold throughout to maintain distinct layers.
Shaping and Proofing
- 9
Final roll and trim
After the final chill, on a lightly floured surface roll the dough into a rectangle about 20x12 inches (50x30 cm) and roughly 1/8–3/16" (3–5 mm) thick. Trim edges to make straight sides. Using a bench scraper or sharp knife, cut the rectangle in half lengthwise, then cut triangles about 4–5 inches (10–12 cm) wide at the base and 8–9 inches (20–23 cm) tall (you should get about 12–14 standard croissants depending on exact size).
- 10
Shape croissants
Starting at the base of a triangle, make a small 1/2" slit in the center of the base to help stretching. Gently stretch the base, then roll the triangle toward the tip, keeping a snug but not tight roll. Place each roll with the tip tucked underneath on a parchment-lined baking sheet, spaced at least 2" apart. Curve the ends slightly to make a crescent shape if desired.
- 11
Egg wash
Whisk the large egg with 1 teaspoon milk to make the egg wash. Do not brush the croissants yet for the first proof (or do one light coat if you prefer a glossier top); brushing too early can inhibit proper oven rise. If you choose to apply, use a light hand—do a final coat just before baking.
- 12
Proof
Cover the shaped croissants loosely with plastic wrap or a lightly damp towel and proof at 75–80°F (24–27°C) until they have visibly puffed and nearly doubled in size, about 60–90 minutes depending on warmth. They should be jiggly and airy but not overproofed (surface should still be slightly tacky).
Baking & Finishing
- 13
Preheat oven
Preheat the oven to 400°F (200°C) at least 20 minutes before baking with a rack in the middle. For extra oven spring, place an empty metal tray on a lower rack while preheating to create steam when you add hot water later.
- 14
Final egg wash and optional sugar
If you did not previously glaze, gently brush each croissant with the egg wash. For a slight sparkle, sprinkle a little coarse sugar on top of some croissants now (optional).
- 15
Bake with steam
Place the baking sheet on the middle rack. (Optional) Pour 1 cup of boiling water into the preheated empty metal tray on the lower rack to create steam and quickly close the oven door. Bake for 12 minutes at 400°F (200°C), then reduce temperature to 375°F (190°C) and bake another 6–8 minutes until deep golden brown and fully risen. Total bake time ≈ 18–20 minutes, depending on size and oven. Rotate the tray halfway through if your oven bakes unevenly.
- 16
Cool
Remove croissants from oven and transfer to a wire rack. Let cool 10–15 minutes before serving — interior crumb should be airy and layered. Serve warm. Leftovers can be reheated in a 350°F (175°C) oven for 5–8 minutes to refresh.