Description
This detailed croissant recipe guides you through the classic French pastry-making process, from activating yeast and preparing dough, to laminating butter for flaky layers, shaping crescent rolls, and baking them to golden perfection. Ideal for bakers looking to master the art of croissants step-by-step.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons instant yeast (or active dry yeast)
- 160 g whole milk (lukewarm)
- 120 g water
- 50 g granulated sugar
Dough
- 470 g all-purpose flour (plus extra for dusting)
- 1 1/2 teaspoons salt
- 30 g unsalted butter (room temperature)
Butter Block
- 250 g unsalted butter (room temperature)
- 1 1/2 tablespoons all-purpose flour
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Activate Yeast: In a large bowl, combine lukewarm milk, water, yeast, and sugar. If using active dry yeast, let it sit for 5-10 minutes until frothy. Skip this step when using instant yeast as it does not require proofing.
- Make Dough: Add all-purpose flour and salt to the yeast mixture and combine until a rough dough forms.
- Knead Initial Dough: Turn the dough onto a lightly floured surface and knead for about 3 minutes until smoother and less sticky, beginning gluten development.
- Incorporate Butter: Add 30 g room temperature unsalted butter and continue kneading for a few minutes until fully incorporated into the dough.
- First Rest: Shape dough into a rough rectangle, wrap in plastic, and refrigerate for at least 2 hours or overnight to relax.
- Prepare Butter Block: Mix 250 g unsalted butter with 1 1/2 tablespoons flour until combined. Place between parchment paper and roll into a 20×15 cm (8×6 inch) rectangle about 0.5 cm thick with clean edges, then refrigerate until firm.
- Laminating – Encase Butter: Roll chilled dough into a 20×32 cm (8×12.5 inch) rectangle. Place butter block in center and fold top and bottom dough edges over it to enclose completely. Seal edges and make shallow slits along edges to prevent tension.
- Laminating – First Fold: Turn dough 90 degrees. Roll dough gently lengthwise into a long rectangle about 6 mm thick, focusing on length over width without tearing. Trim uneven edges, brush off excess flour, fold dough into thirds like a letter, wrap and refrigerate 30-60 minutes.
- Laminating – Second Fold: Repeat rolling lengthwise as before, trim edges, fold into thirds, turn, wrap, and refrigerate 30-60 minutes again.
- Laminating – Third Fold: Repeat rolling and folding one final time, then refrigerate for at least 2 hours to allow butter to firm and layers to develop.
- Shaping Croissants: Roll dough into a 60×30 cm (24×12 inch) rectangle about 5 mm thick. Mark 5 cm intervals along top and bottom edges and cut diagonal lines connecting these marks forming around 12 triangles.
- Form Crescents: Gently stretch each triangle especially at the base. Roll each triangle starting from the wide base toward the tip, tuck the tip under to secure, and curve edges into crescent shapes.
- Proofing: Place croissants on parchment-lined trays, cover loosely, and proof at room temperature for 2-5 hours until doubled in size and puffy. Croissants should jiggle gently when tray is shaken.
- Preheat Oven: Preheat oven to 200°C (400°F).
- Egg Wash: Whisk 1 large egg with 1 tablespoon water. Brush the top of each croissant lightly with egg wash for a golden finish.
- Bake: Bake croissants in the preheated oven for 20-22 minutes until deeply browned and crisp.
- Cool and Serve: Allow croissants to cool to room temperature before slicing to best display flaky layers. Serve fresh on the day they are baked.
Notes
- Use instant yeast to skip proofing step; otherwise proof active dry yeast until frothy.
- Keep all butter cold except the small amount added to dough to help with incorporation.
- Proper lamination is key to flaky layers; avoid tearing dough during rolling.
- Proof croissants in a warm, draft-free area for best rise.
- Egg wash provides a shiny golden crust but can be omitted for a matte finish.
- Store leftover croissants in an airtight container and reheat to regain flakiness.
