Croissants Recipe

Bloom yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C) and 1/2 teaspoon of the granulated sugar from the dough ingredients. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

In the bowl of a stand mixer fitted with the paddle or dough hook, combine the all-purpose flour (4.5 cups), the remaining granulated sugar (use the rest of the 1/4 cup), and fine sea salt (2 tsp). Mix briefly to distribute ingredients.

Warm the whole milk to about 95–100°F (35–38°C) — it should be warm to the touch but not hot. In a measuring cup, whisk together the warmed milk, the bloomed yeast, softened unsalted butter (2 tbsp), and the large egg (1).

With the mixer on low, slowly add the wet mixture to the dry ingredients. Mix until a cohesive dough forms, then increase speed slightly and knead 3–5 minutes until smooth but slightly tacky. The dough should not be sticky; if excessively sticky, add small amounts of flour (1 tbsp at a time). If too dry, add milk 1 tsp at a time.

Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten and chill. Chilling also makes laminating easier.

While the dough chills, make the butter block. Cut the cold unsalted butter (1.5 cups, about 340 g) into large cubes. Place the butter and 2 tbsp flour into a clean bowl.

Using a bench scraper or heavy rolling pin on a piece of parchment, bash and press the butter into a flat 8x8 inch (20x20 cm) square about 1/2 inch (1–1.5 cm) thick. Alternatively, put the butter and flour between two sheets of parchment and roll to the same size. The added flour helps stabilize the butter and keep it workable.

Wrap the butter block in parchment and refrigerate until firm but pliable, about 20–30 minutes. It should be cold but not rock solid—if too hard, let sit a few minutes at room temperature before laminating.

Lightly flour a work surface. Remove the dough from the refrigerator and roll it into a rectangle roughly 10x16 inches (25x40 cm). The dough should be cold and pliable; if it becomes too soft, chill 10–15 minutes.

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 over that (like a business letter) so the butter is fully enclosed. Seal the edges by pressing lightly.

Rotate the dough 90 degrees so the folded seam is on your left or right (not at the top/bottom). Lightly flour the surface and roll the dough to a rectangle about 12x20 inches (30x50 cm), keeping even thickness and avoiding bursting the butter pocket.

Perform a single (3-fold) fold: fold the top third down and the bottom third up (book or letter fold). This is one turn. Wrap the dough in plastic and refrigerate for 30–45 minutes to firm up.

Repeat the rolling and single-fold process two more times for a total of 3 single folds (3 turns). After each turn, rotate 90 degrees, roll out to the same rectangle size, and perform the fold. Chill the dough 30–45 minutes between turns. After the final turn, chill at least 1 hour or overnight. Total laminations create layers of butter and dough that produce the flaky structure.

After the final chill, lightly flour the work surface and roll the dough into a rectangle about 12x24 inches (30x60 cm) and roughly 1/8–1/4 inch (3–6 mm) thick. Try to keep the edges straight and even.

Trim the edges with a sharp knife or pastry cutter to create a clean rectangle. Using a ruler or guide, cut the dough into triangles about 4–5 inches (10–12 cm) wide at the base and 8–9 inches (20–23 cm) tall. A common size is base 4.5 in and height 9 in.

For each triangle, make a small 1/2 inch (1 cm) slit in the middle of the base. Gently stretch the triangle by holding the base and tip and pulling slightly to elongate.

Starting at the base, roll each triangle toward the tip, stretching slightly as you roll to create tension. Place the rolled croissant on a baking sheet lined with parchment, with the tip tucked under to prevent unrolling. For the classic crescent, curve the ends toward each other slightly.

Place shaped croissants on baking sheets spaced 2 inches (5 cm) apart. Cover loosely with plastic wrap or a lightly floured tea towel and proof at 75–80°F (24–27°C) until nearly doubled in size and a soft, jiggly feel — about 1.5–2 hours. Proofing time varies with room temperature; cooler rooms take longer. Do not overproof (they should still hold some shape).

Preheat the oven to 400°F (200°C) with a rack in the center. If you have a baking stone or steel, preheat it as well for better oven spring.

Make the egg wash: whisk together 2 large eggs and 1 tsp cold water until smooth. When croissants are fully proofed but still slightly firm, brush gently with the egg wash using light strokes—avoid deflating them. For a shinier finish, apply a second thin coat halfway through the bake.

If desired, sprinkle a little coarse sugar on top of any croissants you want to be sweet-glazed.

Bake one sheet at a time on the center rack for 15–20 minutes, rotating halfway, until deep golden brown and fully puffed. Internal temperature should register about 205°F (96°C) in the center when fully baked.

If the tops brown too quickly, tent loosely with foil for the remaining baking time. For extra flakiness, you can start at 425°F (220°C) for 3–5 minutes then reduce to 375°F (190°C) for the remainder; watch closely.

Remove from oven and transfer croissants to a wire rack to cool for at least 15 minutes before serving. This lets steam escape and sets the layers.

Store completely cooled croissants in an airtight container at room temperature up to 2 days. For longer storage, freeze individually wrapped croissants for up to 1 month; reheat from frozen in a 350°F (175°C) oven for 10–15 minutes until warmed through and crisp.