Large Butter Croissant Recipe
Make Large Butter Croissant Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Butter Block (Beurrage)
Egg Wash
Method
Dough
- 1
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 4.5 cups all-purpose flour, 1 tablespoon granulated sugar, 2.25 teaspoons instant yeast, and 2 teaspoons fine sea salt. Whisk briefly to distribute evenly.
- 2
Warm liquids
Warm 1 cup whole milk to about 95–100°F (warm to the touch but not hot). In a small bowl combine the warmed milk (1 cup) and 1/4 cup warmed whole milk if needed, 3 tablespoons melted unsalted butter, and 2 large eggs. Whisk to combine.
- 3
Form dough
With the mixer on low, pour the liquid mixture into the dry ingredients. Add 1/2 cup cold water gradually if the dough looks too stiff. Mix on low for 2–3 minutes until shaggy, then increase speed to medium-low and knead for 5–7 minutes until the dough is smooth, slightly tacky but not sticky. If mixing by hand, knead 8–10 minutes.
- 4
Butter Block (Beurrage)
- 5
Prepare butter block
While the dough chills, make the butter block. Place 1.25 cups (about 285 g) of cold unsalted butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into a roughly 7 x 9-inch rectangle about 1/4 inch thick. If the butter becomes too soft at any point, chill briefly (10–15 minutes). If desired, incorporate 2 tablespoons extra butter by stacking and laminating into the block.
- 6
Lamination and Folding
- 7
Roll dough into sheet
Lightly flour a work surface. Roll the chilled dough into a rectangle approximately 12 x 16 inches, about 1/2 inch thick. If the dough springs back, let it rest 5–10 minutes in the refrigerator and try again.
- 8
Enclose butter
Place the butter block centered on the rolled dough so the longer side of the butter is parallel to the shorter side of the dough rectangle. Fold the dough edges over the butter like an envelope: fold one long side over the butter, then the opposite side to fully enclose the butter. Seal edges by pinching lightly; you should now have a neat square or rectangle (about 8–10 inches). Chill the wrapped dough for 15 minutes if the butter softens.
- 9
First turn (letter fold)
Roll the envelope to a 12 x 8-inch rectangle, keeping even thickness. Fold the bottom third up toward the center, then fold the top third down over it (like a letter). This is a single (3-fold) turn. Wrap and chill the dough for 30 minutes.
- 10
Second turn
Rotate the dough 90 degrees. Repeat rolling to 12 x 8 inches and perform a second letter fold (single turn). Wrap and chill for 30 minutes.
- 11
Third turn
For a light, layered croissant, perform a third turn: rotate, roll to 12 x 8 inches, and fold again. Chill the dough for at least 30–45 minutes or up to overnight (the longer chill develops flavor).
Shaping
- 12
Final roll and trim
After the final chill, roll the dough into a rectangle about 16 x 12 inches and about 1/8 to 1/4 inch thick. Trim the edges to get straight sides (save trimmings for baking as small croissants). Ensure the dough is cold but pliable.
- 13
Cut triangles
Using a sharp knife or pizza cutter, cut the dough into 8–10 large isosceles triangles, base about 4–5 inches and height about 7–8 inches for large croissants. Make sure tips are pointed and bases are straight.
- 14
Shape croissants
Stretch each triangle slightly at the base, then starting at the base, roll the triangle toward the tip in a tight but not overly compressed spiral. Tuck the tip underneath the croissant or fold it slightly under to help maintain shape. Place shaped croissants on a parchment-lined baking sheet with at least 2 inches between each to allow for expansion.
- 15
Proof
Cover loosely with plastic wrap or a damp towel and proof at 75–80°F until nearly doubled and puffy, typically 1.5–2 hours. For a slower flavor development, proof in the refrigerator overnight (8–12 hours) and then allow to come to room temperature for 30–60 minutes before baking.
Egg Wash and Baking
- 16
Prepare egg wash
Whisk together 1 large egg and 1 teaspoon whole milk until smooth. Lightly brush the tops of the proofed croissants with the egg wash using a pastry brush. Be careful not to deflate them; one light coat is sufficient for color and sheen. Optionally sprinkle a tiny pinch (1/4 tsp) of coarse sea salt on top of a few croissants for a savory contrast.
- 17
Bake
Preheat the oven to 400°F (205°C) with a rack in the middle. Bake the croissants for 5 minutes at 400°F, then reduce the oven temperature to 375°F (190°C) and continue baking for another 12–18 minutes until deeply golden brown and puffed. Rotate the pans halfway through baking for even color. Total bake time should be 17–23 minutes depending on size and oven.
- 18
Cool
Remove from oven and transfer croissants to a wire rack. Let cool 15–20 minutes before serving so the interior finishes setting; they are best the same day but can be refreshed in a 325°F (160°C) oven for 5–7 minutes if stale.