Croissant Plain Recipe

Mix dry ingredients

Whisk together the flour, granulated sugar, instant yeast, and salt in a large bowl. Keep the salt and yeast on opposite sides of the bowl until mixing to avoid direct contact that can inhibit yeast.

Combine liquids

Warm the milk to about 30–35°C (slightly warm to the touch, not hot). In a separate container combine the warm milk, water, and the softened 30 g butter until the butter is mostly incorporated.

Form dough

Add the liquid mixture to the dry ingredients and mix until a rough, slightly sticky dough forms. Knead by hand or in a mixer with a dough hook for 4–6 minutes until smooth and elastic. The dough should be tacky but not wet. If too dry, add up to 10–20 ml water; if too wet, add a tablespoon of flour.

First rest (chill)

Shape the dough into a flat rectangle, wrap tightly in plastic, and chill in the refrigerator for 30–45 minutes to relax the gluten and cool the dough before laminating.

Prepare butter block

Place the 250 g cold butter between two sheets of parchment. Using a rolling pin, bash and roll the butter into an even square about 20 x 20 cm and approximately 1–1.5 cm thick. Keep the edges neat. Chill the butter block in the refrigerator until it is firm but pliable (about 15–20 minutes).

Enclose butter

On a lightly floured surface, roll the chilled dough into a rectangle roughly 30 x 20 cm. Place the chilled butter block centered on the lower two-thirds of the dough. Fold the top third of the dough down over the butter, then fold the bottom third up, fully enclosing the butter like a letter. Press the edges to seal.

First roll and fold (single turn)

Roll the sealed package gently into a rectangle about 45 x 20 cm, using even strokes and keeping the butter from oozing. Dust lightly with flour as needed. Fold the dough into thirds (a letter fold). Wrap in plastic and chill for 30–45 minutes until firm.

Second turn

Rotate the dough 90 degrees, roll again to 45 x 20 cm, and fold into thirds once more. Wrap and chill for another 30–45 minutes.

Third turn

Perform a final roll to 45 x 20 cm and fold into thirds a third time. After this last fold, wrap and chill for at least 1 hour or overnight (preferred) to relax the dough and keep butter firm for shaping.

Roll out and cut

On a lightly floured surface, roll the chilled dough into a rectangle about 50 x 30 cm and approximately 3–4 mm thick. Trim the edges to make straight sides. Using a sharp knife or pizza cutter, cut the dough into triangles roughly 10–12 cm wide at the base and 18–20 cm tall.

Shape croissants

Gently stretch each triangle from the base to slightly elongate. Make a small slit in the center of the base, place your thumb in the slit, and roll the triangle toward the tip, stretching slightly as you roll to create tension. Bend the ends slightly to create the crescent shape. Place shaped croissants on a baking tray lined with parchment, leaving ample space between (about 3–4 cm).

Final proof

Cover loosely with plastic or a damp cloth and proof at 24–26°C for 1.5–2 hours, until puffy and nearly doubled in size. If your environment is cool, proof longer or place in a slightly warm (but switched-off) oven with a bowl of warm water to create humidity. Do not overproof — the layers should still be distinct.

Prepare egg wash

Whisk the large egg with 1 tablespoon water until smooth. Gently brush a thin, even coat of egg wash over the surface of each croissant just before baking. Avoid pooling egg wash in layers or seams.

Bake

Preheat the oven to 200°C (390°F). Bake the croissants on the middle rack for 12 minutes, then lower the temperature to 180°C (355°F) and bake an additional 6–8 minutes until deep golden brown and crisp. Rotate the tray once during baking for even color if your oven has hot spots.

Cool

Remove croissants from the oven and transfer to a wire rack. Let cool for at least 15 minutes so the interior sets and layers finish cooking. Dust lightly with powdered sugar if desired and serve warm or at room temperature.