Ingredients
Dough
- 500 g bread flour (about 4 cups)
- 60 g sugar (¼ cup)
- 10 g salt (2 tsp)
- 10 g instant yeast (1 tbsp)
- 300 ml cold whole milk (1¼ cups)
- 40 g unsalted butter, softened
Butter Block
- 280 g high-quality unsalted butter, cold but pliable
Egg Wash
- 1 egg
- 1 tbsp milk
Day 1 — Make the Dough
1. Mix
In a large bowl combine:
- flour
- sugar
- salt
- yeast
Add cold milk and softened butter.
Mix until a rough dough forms.
2. Knead
Knead for about 5–7 minutes until smooth.
The dough should be:
- soft
- slightly firm
- not sticky
3. First Chill
Shape into a rectangle.
Wrap tightly and refrigerate for:
- at least 4 hours
- preferably overnight
Prepare the Butter Block
Place the cold butter between two sheets of parchment paper.
Use a rolling pin to shape it into:
- a flat rectangle
- about 7 x 10 inches (18 x 25 cm)
Refrigerate until firm but flexible.
Day 2 — Lamination
This creates the flaky layers.
1. Roll the Dough
Roll chilled dough into a rectangle:
- about twice the size of the butter block
Place butter in the center.
Fold dough over it like a letter.
Seal edges.
2. First Fold
Roll carefully into a long rectangle.
Fold into thirds like a business letter.
This is called a “turn”.
Wrap and chill:
- 30–45 minutes
3. Second Fold
Repeat:
- roll
- fold
- chill
4. Third Fold
Repeat once more.
You now have hundreds of butter layers.
Refrigerate 1 hour before shaping.
Shape the Croissants
Roll dough into a large rectangle:
- about ¼ inch (6 mm) thick
Cut long triangles.
For classic bakery shape:
- Make a tiny slit at the base
- Stretch gently
- Roll tightly toward the tip
Curve ends inward slightly.
Place on baking trays lined with parchment paper.
Final Proof
Let croissants rise at room temperature:
- 2–3 hours
They should become:
- puffy
- jiggly
- noticeably larger
Do not proof in a hot room or butter may melt.
Egg Wash
Whisk:
- 1 egg
- 1 tbsp milk
Brush gently over croissants.
Bake
Bake at:
- 200°C / 400°F
For:
- 18–22 minutes
Until:
- deep golden brown
- crisp outside
- fully layered inside
Cool at least 15 minutes before eating.
Important Tips
Use Good Butter
European-style butter gives the best flavor and layers.
Keep Everything Cold
Warm butter destroys layers.
If dough becomes soft:
- refrigerate immediately
Do Not Rush Proofing
Under-proofed croissants split and leak butter.
Properly proofed croissants wobble slightly when tray is shaken.
Storage
- Best eaten fresh
- Freeze baked croissants up to 1 month
- Reheat at 180°C (350°F) for 5–7 minutes
Optional Variations
Add before rolling:
- chocolate sticks for pain au chocolat
- almond filling
- ham and cheese
You can also brush with honey syrup after baking for extra shine.
