Plain Croissant Recipe

Mix dry ingredients

In the bowl of a stand mixer (or a large mixing bowl), combine 500 g all-purpose flour, 50 g granulated sugar, 10 g fine sea salt and 10 g instant yeast. Whisk briefly to distribute ingredients evenly. (If using active dry yeast, dissolve it in 100 ml warm water first and reduce the water in next step slightly.)

Add liquids and butter

Attach the dough hook. With mixer on low, add 200 ml whole milk and 100 ml cold water gradually. Add 50 g softened unsalted butter. Mix on low speed until ingredients come together into a shaggy dough, about 3–4 minutes. Do not overheat the dough — keep it cool.

Knead

Increase speed slightly and knead until the dough is smooth and slightly elastic, about 4–6 minutes total. Dough should be soft but not sticky; if very sticky, add up to 10–20 g more flour in small increments.

Rest and chill

Shape the dough into a rectangle, cover tightly with plastic wrap, and chill in the refrigerator for 30–45 minutes until firm but still pliable. Chilling ensures the butter block will maintain layers during lamination.

Prepare butter block

While the dough chills, prepare the butter block. Place 250 g cold unsalted butter between two pieces of parchment paper. Using a rolling pin, pound and roll the butter into a 20 x 15 cm (8 x 6 in) rectangle about 1–1.5 cm thick. Aim for even thickness. Chill the butter block so it is firm but still pliable (not rock hard).

Roll out dough

On a lightly floured surface, roll chilled dough into a rectangle approximately 30 x 20 cm (12 x 8 in), keeping edges straight. Keep the dough cool; if it softens, return to fridge for 10–15 minutes.

Enclose butter

Place the butter block in the center of the dough so its long side is parallel to the short side of the dough rectangle. Fold the dough ends over the butter like an envelope to fully encase the butter, sealing the seams by pinching lightly. Ensure butter is completely enclosed.

First roll and fold (single turn)

Lightly dust work surface. Roll the enclosed package into a rectangle roughly 45 x 20 cm (18 x 8 in), rolling away from you with even pressure so butter spreads evenly between dough layers. Fold the top third down over the center, then fold the bottom third up over that (letter fold). This is one single (or letter) turn. Rotate the dough 90 degrees so the closed edge is to your left or right. Wrap in plastic and chill for 30–45 minutes until firm.

Second and third turns

Repeat the rolling to 45 x 20 cm and perform a second letter fold. Wrap and chill 30–45 minutes. Repeat a third time for a total of three single turns. After the last turn chill the dough at least 1 hour or overnight (up to 24 hours) — longer chilling improves flavor and makes rolling easier.

Final roll

After chilling, place dough on a lightly floured surface and roll into a large rectangle about 60 x 30 cm (24 x 12 in) and approximately 3–4 mm (1/8 in) thick. Keep edges straight and even.

Trim and cut

Trim the edges to get straight sides, then cut the dough into triangles approximately 12–14 cm (5–5.5 in) wide at the base and 18–20 cm (7–8 in) tall. Use a sharp knife or pizza wheel for clean cuts.

Shape croissants

Take one triangle, make a shallow 1–2 cm slit at the center of the base, gently stretch the triangle lengthwise, then starting from the base, roll the triangle toward the tip, keeping some tension to create tight, uniform layers. Tuck the tip under the croissant to prevent unrolling. Place shaped croissants seam-side down on parchment-lined baking sheets, spacing 4–5 cm apart.

Proof

Cover croissants loosely with lightly greased plastic or a clean kitchen towel. Proof at 24–26°C (75–79°F) until puffed and about 1.5–2 times their original size, 1.5–3 hours depending on conditions. For better flavor, you can slow-proof in the refrigerator overnight (8–12 hours) until noticeably risen; bring back to room temperature before baking if refrigerated.

Preheat and prepare egg wash

Preheat oven to 200°C (390°F) with a rack in the middle. In a small bowl, whisk 1 egg with 1 tsp cold water to make an egg wash; strain if desired for smoothness.

Apply egg wash

Gently brush the tops of proofed croissants with the egg wash using a soft pastry brush. Take care not to deflate them. For an extra glossy finish, apply a second light coat 4–6 minutes into baking.

Bake

Bake croissants at 200°C (390°F) for 10 minutes, then reduce oven temperature to 180°C (355°F) and bake for an additional 8–12 minutes until deep golden brown and crisp on the outside. Total bake time ~18–22 minutes. Rotate pans halfway through if baking multiple sheets.

Cool

Remove croissants from oven and transfer to a cooling rack. Allow to cool 10–20 minutes before serving so interior sets and layers finish cooking. Serve warm or at room temperature.