Croissant Recipe
Make Croissant Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough (Detrempe)
Butter Block (Beurrage)
Egg Wash
Optional Finishes
Method
Dough (Detrempe)
- 1
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook, combine 4.5 cups all-purpose flour, 0.25 cup granulated sugar, 2 tsp salt, and 2 tsp instant yeast. Whisk briefly to distribute ingredients evenly.
- 2
Warm liquids
Warm 1 cup whole milk and 0.5 cup water until lukewarm (about 95–105°F / 35–40°C). The liquids should feel slightly warm but not hot to the touch.
- 3
Form dough
With the mixer on low, pour the lukewarm milk and water into the dry mix, then add 3 tbsp melted and cooled unsalted butter. Mix on low for about 2–3 minutes until a shaggy dough forms; increase speed to medium-low and knead 4–6 minutes until a smooth, slightly tacky dough forms. The dough should hold together and be flexible but not sticky. If needed, add up to 1–2 tbsp flour or 1–2 tsp water to adjust consistency.
- 4
First chill
Shape the dough into a flat rectangle about 1 inch thick, wrap in plastic wrap, and refrigerate for at least 1 hour (up to 2 hours). Chilling relaxes gluten and cools the dough so it layers cleanly with butter.
Butter Block (Beurrage)
- 5
Prepare butter
While the dough chills, prepare the butter block. Place 1.5 cups (about 340 g) cold unsalted butter between two sheets of parchment or plastic. Using a rolling pin, pound and roll the butter until it forms a rectangle roughly 7 x 10 inches and about 1/2-inch thick. Keep edges neat; the butter should be pliable but still cold. Refrigerate if it becomes too soft.
- 6
Laminate - initial encasing
Remove the dough from the refrigerator and roll it on a lightly floured surface into a rectangle about 10 x 14 inches and roughly 1/4-inch thick. Place the chilled butter block centered on the dough, leaving a margin of about 1 inch on the short sides. Fold the uncovered short ends of dough over the butter, enclosing it completely (like an envelope). Press seams to seal so butter is fully encased.
- 7
First roll and fold (Single turn)
Roll the enclosed dough gently with a rolling pin into a rectangle about 8 x 18 inches, keeping even pressure and turning the dough 90 degrees every few rolls to maintain shape. Fold the dough into thirds like a business letter (single turn). Wrap in plastic and chill for 30–45 minutes until firm but not rock-solid.
- 8
Second roll and fold (Double turn)
On a lightly floured surface, rotate the dough so a short edge faces you. Roll again into a rectangle roughly 8 x 18 inches. This time fold again into thirds (single turn). Rotate 90 degrees, chill 30–45 minutes. Repeat this rolling-and-folding sequence a total of 3 single turns (three folds), refrigerating between each as directed. This creates approximately 27 layers of butter and dough.
- 9
Rest before shaping
After the final chill, let the dough rest 10 minutes at cool room temperature if it's too firm to roll. Keep it cold but pliable for shaping—about 50–60°F (10–15°C) is ideal.
Shaping and Proofing
- 10
Roll and cut
Lightly flour the work surface and roll the dough into a rectangle roughly 12 x 24 inches and about 1/8–1/4 inch thick. Trim the edges to make neat straight sides. Using a sharp knife or pizza cutter, cut the dough in half lengthwise to two 12 x 12 inch pieces. With the long side facing you, cut each piece into 8–10 triangles (base about 4–4.5 inches).
- 11
Shape croissants
Take one triangle and, starting from the base, make a shallow cut in the middle of the base about 1/2 inch deep (optional—helps with stretching). Gently stretch the base, then roll the triangle toward the point in a spiral, keeping the tip tucked under the bottom to prevent unrolling. Curve the ends slightly to form the classic crescent shape. Place shaped croissants on a parchment-lined baking tray, leaving 2–3 inches between them.
- 12
Proof
Cover loosely with lightly oiled plastic wrap or a clean kitchen towel and proof in a warm, draft-free place at about 75–80°F (24–27°C) for 1.5–2 hours, or until nearly doubled in size and the layers feel puffy. Proofing time varies by temperature; in cooler conditions allow longer. Do not overproof—if they become jiggly and very soft, they risk collapsing in the oven.
Bake and Finish
- 13
- 14
Bake
Place the trays in the preheated oven. Bake for 12 minutes at 400°F (200°C), then reduce temperature to 375°F (190°C) and bake for an additional 6–8 minutes, or until deep golden brown and crisp. Rotate pans once halfway through for even coloring. Total bake time is about 18–20 minutes depending on size and oven.
- 15
Glaze and cool
If using apricot jam, gently warm 2 tbsp apricot jam and brush lightly over hot croissants as soon as they come out of the oven for a glossy finish. Alternatively, sprinkle coarse sugar onto egg-washed croissants before baking for a sparkly top. Transfer croissants to a wire rack and cool slightly (10–15 minutes) before serving so interior structure sets.