Croissant Recipe

Mix and develop dough

In a large mixing bowl combine 4.5 cups all-purpose flour, 1/4 cup granulated sugar and 2 tsp fine sea salt. In a separate small bowl whisk together 1/2 cup warm water and 2.5 tsp instant dry yeast; let sit 2–3 minutes until slightly foamy. Add 1 cup whole milk and the yeast mixture to the dry ingredients. Add 3 tbsp softened unsalted butter. Mix by hand or with a dough hook on low until a shaggy dough forms, then increase speed to medium-low and knead 6–8 minutes until the dough is smooth, slightly tacky but not sticky. Temperature of the dough should be around 75–78°F (24–26°C).

Shape the dough into a rectangle about 1 inch thick, wrap in plastic, and refrigerate for 30–45 minutes to relax the gluten and chill before laminating.

Prepare butter block

While dough chills, prepare the butter block. Place 1.25 cups cold unsalted butter between two pieces of parchment and bash/roll it with a rolling pin to soften slightly and form an even 8 x 6 inch rectangle about 1/4 inch thick. Keep edges neat. If butter is too soft chill 10 minutes; if too hard let sit at cool room temperature 5–10 minutes. Lightly dust with 1 tsp flour if sticky.

Roll dough and encase butter

On a lightly floured surface, roll chilled dough to a 12 x 8 inch rectangle. Place the butter block in the center, oriented so the long side is parallel to the long side of the dough. Fold the dough over the butter like an envelope: fold one short end over the butter, then the opposite short end over that, fully encasing the butter with a 1-inch overlap. Press sealed edges to prevent butter from oozing.

First roll and fold (Book fold / 3-fold)

Lightly flour surface and roll the packet into a rectangle roughly 20 x 8 inches, keeping even thickness and working quickly so butter stays cold. Make a single letter (3-fold): fold the bottom third up, then fold the top third down over it so the dough is folded into thirds. Rotate the dough 90 degrees, wrap in plastic and chill in refrigerator for 30–45 minutes until firm.

Second and third folds

Repeat the roll to 20 x 8 inches and perform another 3-fold. Chill 30–45 minutes. Repeat a third time (total of 3 turns). After the final fold chill at least 1 hour or up to overnight. Keep dough cold between turns to maintain distinct layers.

Roll and cut

After final chilling, roll dough on a lightly floured surface into a 24 x 12 inch rectangle about 1/8–3/16 inch thick. Trim edges to make even rectangle. Cut the dough in half lengthwise to two 12 x 12 inch pieces. From each piece cut triangles approximately 4–5 inches wide at the base and 8–9 inches tall (for standard croissants).

Shape croissants

Starting at the base of each triangle, make a small 1/2-inch slit in the center of the base. Gently stretch the base, then roll the triangle toward the tip, keeping tension to create tight layers. Place rolled croissants on parchment-lined baking sheets with tips tucked under. Leave at least 2 inches between each. For classic crescent shape, slightly curve ends toward each other.

Proof

Cover loosely with lightly oiled plastic or a damp towel and proof in a warm (75–80°F / 24–27°C), humid place for 1.5–2 hours, until almost doubled in size and the layers are billowy but still cool to the touch. Do not overproof or butter will leak.

Egg wash and bake

Preheat oven to 400°F (200°C) with convection off or 425°F (220°C) if using convection. Beat 1 large egg with 1 tsp milk or water to make egg wash. Gently brush each proofed croissant with the egg wash, avoiding pooling. Optionally sprinkle a little coarse sugar on top for sweet croissants. Bake one sheet at a time on the middle rack for 12–18 minutes until deep golden brown and fully puffed. If the underside is browning too quickly, rotate or move to a lower rack and reduce temperature by 10–20°F.

Cool

Remove croissants to a wire rack and cool 10–20 minutes before serving to let interior set. Fresh croissants are best the same day; to reheat gently warm in a 325°F (160°C) oven for 5–7 minutes.