Croissant Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine the flour, sugar, salt and instant yeast. Keep the yeast separate from the salt initially by mixing it into the flour on one side and the salt on the other.

Add liquids

Warm the milk to about 35–38°C (95–100°F) — slightly warm to the touch but not hot. Add the warm milk and the softened 30 g butter and one large egg to the dry ingredients.

Mix on low speed until ingredients are combined (about 2–3 minutes), then increase to medium-low and knead until the dough comes together and is smooth but slightly tacky (about 5–7 minutes total in a stand mixer). If mixing by hand, knead on a lightly floured surface until smooth, about 8–10 minutes.

Form the dough into a rectangle, cover tightly with plastic wrap or place in a lightly oiled bowl covered with plastic, and refrigerate for at least 1 hour or up to overnight. Chilling relaxes gluten and makes lamination easier.

Prepare butter block

While the dough chills, prepare the butter. Place the 300 g of cold butter between two sheets of parchment paper. Using a rolling pin, bash and roll the butter into a flat square roughly 18 x 18 cm (7 x 7 in) and about 1–1.5 cm thick. The block should be pliable but still cool—if it becomes too soft, chill briefly until firm but malleable.

Enclose the butter

On a lightly floured surface, roll the chilled dough into a rectangle roughly 30 x 20 cm (12 x 8 in). Place the butter block centered on the lower two-thirds of the dough rectangle. Fold the top third of dough down over the butter, then fold the bottom third up (like closing a letter) so the butter is fully enclosed in three layers of dough. Seal the edges by pinching or pressing lightly.

First turn (book/letter turn)

Roll the package gently into a rectangle about 30 x 20 cm again, using even pressure to avoid squeezing butter out. Fold the dough into thirds (a single turn/letter turn). Wrap in plastic and chill for 30–45 minutes until firm but not rock-hard.

Second turn

Rotate the dough 90°, roll again into a 30 x 20 cm rectangle, and fold into thirds once more. Wrap and chill 30–45 minutes.

Third turn

Repeat the rolling and folding one more time (third turn). After the third turn, wrap and chill for at least 1 hour or overnight. Total of three single letter turns creates multiple thin butter layers; you may do four turns for flakier croissants but ensure dough rests between turns.

Roll out and chill

After the final chill, roll the dough on a lightly floured surface into a rectangle about 40 x 30 cm (16 x 12 in) and about 3–4 mm thick. Trim the edges square for neat triangles.

Cut triangles

Using a ruler and a sharp knife or pizza cutter, cut the dough into long triangles approximately 10–12 cm (4–4.5 in) wide at the base and 20–25 cm (8–10 in) tall. For standard-size croissants, aim for about 12–16 triangles depending on trimming and size.

Shape croissants

Make a small 1 cm slit in the center of the base of each triangle, gently stretch the base ends, then roll the triangle from base to tip, tucking the tip under the croissant to help it hold shape. Place shaped croissants on baking sheets lined with parchment, leaving space for expansion. Curve the ends slightly inward to create the classic crescent shape.

Egg wash and cold proof (optional)

Lightly cover shaped croissants with plastic wrap and chill for 20–30 minutes if they feel too soft. This helps maintain layers during proofing. For a cold overnight retardation, refrigerate uncovered (or loosely covered) for up to 12–16 hours; bring back to proofing temperature before final proof.

Final proof

Transfer croissants to a warm, humid proofing area (about 26–28°C / 78–82°F, 75% humidity) and proof until they have increased in size by about 60–80% and are airy when gently pressed — typically 1.5–3 hours depending on conditions. If you chilled overnight, proofing time will be shorter.

Preheat oven

Preheat the oven to 200°C (390°F) with convection if available. If using a conventional oven, preheat to 210°C (410°F). Place a baking stone or an inverted heavy baking sheet in the oven if you have one to help with even heat.

Egg wash

Make the egg wash by whisking the reserved egg with 1 tablespoon cold water. Gently brush the tops of the proofed croissants once (avoid heavy application which can seal layers and inhibit oven spring). For a deeper color, you may apply a second light brush halfway through baking.

Bake

Bake the croissants on the parchment-lined baking sheets for 15–20 minutes until deeply golden brown and fully puffed. Rotate the pans halfway through baking for even color. Internal temperature should be about 92–95°C (198–203°F) when done.

Cool

Remove croissants from the oven and transfer to a wire rack to cool for at least 10–15 minutes before serving. This allows steam to escape and layers to set. Serve warm or at room temperature.

Optional finish

If desired, sprinkle coarse sugar or seeds immediately after the first egg wash before baking, or brush with a light apricot glaze after baking for a shiny finish.