Croissant Recipe

Activate yeast

In a small bowl, combine the lukewarm milk and the active dry yeast with 1 tsp of the sugar (from the listed amount). Stir gently and let sit 5–10 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, remaining sugar, and salt. Mix briefly to combine.

Add the proofed yeast mixture, cold water, softened butter (40 g), and the whole egg. Mix on low speed until a rough dough forms, about 3–4 minutes, then increase to medium-low and knead 4–6 more minutes until the dough is smooth and slightly elastic. Dough should be cohesive but not overly sticky. If too wet, add up to 10–20 g more flour; if too dry, add a teaspoon of water at a time.

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

While the dough chills, prepare the butter block. Place the 250 g cold butter between two sheets of parchment paper or plastic wrap. Bash and roll the butter with a rolling pin to soften slightly and shape into a 20 x 15 cm (about 8 x 6 in) rectangle. The block should be pliable but still cold; refrigerate if it becomes too soft.

On a lightly floured surface, roll the chilled dough into a rectangle roughly 30 x 20 cm (12 x 8 in). Keep edges reasonably straight.

Place the butter block on one half of the dough so that the long edge of the butter aligns with the long edge of the dough, leaving a small margin. Fold the other half of the dough over the butter and seal the edges to encase the butter completely. Pinch seams to ensure butter won't escape.

Turn the dough so the sealed seam is on your left (like a book). Roll the dough gently into a rectangle approximately 60 x 20 cm (24 x 8 in), keeping an even thickness and making sure butter remains enclosed. If butter begins to break through, chill the dough 15–20 minutes until firm.

First Fold (Letter Fold)

Perform a single letter fold: fold the right third of the dough toward the center, then fold the left third over it (like folding a letter). This completes one single (3-fold). Wrap in plastic wrap and chill 20–30 minutes.

Second Fold

Rotate the dough 90° so the short side faces you. Roll again to 60 x 20 cm and repeat the single (3-fold). Wrap and chill 20–30 minutes.

Third Fold

Repeat the rotation, roll to 60 x 20 cm, and perform a final single (3-fold). Wrap and chill for at least 1 hour or up to overnight. You should have completed three single folds (equivalent to 3 turns).

After the final chill, turn the dough out onto a lightly floured surface and roll into a rectangle about 45 x 30 cm (18 x 12 in) and about 4–5 mm thick. Keep edges straight and even thickness.

Trim the edges to make a clean rectangle. Cut the dough in half lengthwise to make two long strips (each about 15 x 45 cm). Cut each strip into triangles approximately 10–12 cm base and 18–20 cm tall (for standard croissants), yielding about 12–14 croissants total depending on sizing.

To shape each croissant, take a triangle and make a small 1 cm slit at the center of the base. Starting at the base, gently stretch the triangle slightly, then roll toward the tip, keeping tension so layers wrap around each other. Place the croissant on a parchment-lined baking sheet with the tip tucked under to prevent unrolling and with the seam side down. Curve the ends slightly to form a crescent if desired.

Prepare the egg wash: whisk the egg yolk, whole egg, and 1 tablespoon milk until smooth. Lightly brush each shaped croissant with egg wash, taking care not to deflate them by brushing too hard.

Cover the croissants loosely with plastic wrap or a clean towel and proof at 24–26°C (75–79°F) until they are noticeably puffy and have increased about 60–80% in volume, typically 1.5–3 hours depending on room temperature. For a deeper flavor, proof more slowly in the refrigerator overnight (8–12 hours), then bring to room temperature briefly before baking and brush with egg wash again.

Preheat the oven to 200°C (400°F). Place a rack in the middle of the oven. If desired, place an empty shallow pan on a lower rack to create a humid oven (optional).

Just before baking, give the croissants a final gentle egg-wash brush. Optionally score a small slash across the top to encourage even rise.

Bake the croissants for 12 minutes at 200°C (400°F). After 12 minutes, reduce the oven temperature to 180°C (350°F) and bake for an additional 6–8 minutes until deeply golden brown and crisp. Total bake time ~18–20 minutes. If using a convection oven, reduce temperature by 15–20°C and monitor closely.

Remove from oven and transfer to a cooling rack. For a shiny finish, brush lightly with melted butter as soon as they come out of the oven. Allow to cool for 10–20 minutes before serving. Dust with powdered sugar if desired and serve with butter or jam.