Ingredients
Dough Ingredients
- 2 ¼ teaspoons (1 packet) instant yeast
- ½ cup water, room temperature
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons salt
- 1 cup whole milk (or 2% milk)
Butter Layer Ingredients
- 1 ½ cups (3 sticks) unsalted butter, cut into cubes (slightly cool, not completely room temp)
- 2 tablespoons all-purpose flour
Finishing Ingredients
- 1 large egg, beaten (for brushing croissants)
Instructions
- Read Recipe Thoroughly: Familiarize yourself with all the steps and tips to understand the entire croissant-making process before beginning.
- Prepare Ingredients: Remove milk and butter from the refrigerator. Cut butter into tablespoon cubes and set aside.
- Prepare Proofing Bowl: Spray a large mixing bowl with cooking spray to proof the dough later.
- Combine Dry Ingredients: In the bowl of a stand mixer, add 3 ½ cups flour. Add sugar and salt on one side and yeast on the other. Whisk or stir to combine.
- Proof Yeast (if using active dry yeast): Dissolve yeast in room temperature water and let foam for 3 to 5 minutes. Add this mixture along with milk to the flour.
- Mix Dough: Add water and milk to the dry ingredients. Mix on medium-high speed until smooth and no longer sticky, about 8 to 10 minutes. Adjust flour or water as needed for texture.
- Proof Dough: Form dough into a smooth ball. Place in the prepared bowl and cover with plastic wrap. Let rest in a warm place for at least 30 minutes.
- Make Butter Square: Clean mixing bowl, attach paddle attachment, add cubed butter and 2 tablespoons flour. Beat until smooth and creamy but not overmixed.
- Shape and Chill Butter: Place butter mixture onto plastic wrap. Shape into a 6 x 6 inch square about 1 inch thick. Wrap tightly and refrigerate while dough proofs.
- Roll Out Dough: After proofing, turn dough onto floured surface and roll into a 10 x 10 inch square. Lightly brush off excess flour.
- Incorporate Butter Square: Place chilled butter diagonally in the center of dough forming a diamond shape. Fold corners over butter and pinch seams tightly to seal.
- Refrigerate Dough Packet: Place dough packet on a baking sheet or plate, cover with plastic wrap, and chill in refrigerator for 60 minutes.
- Roll and Fold (Laminate): On floured surface, roll dough packet to 16 x 8 inch rectangle. Brush off excess flour. Fold dough into thirds like a letter. Cover and refrigerate 60 minutes.
- Repeat Lamination: Repeat the roll, fold, and refrigerate steps two more times, making a total of three turns.
- Final Refrigeration: After the last turn, brush off excess flour, wrap dough in plastic wrap, and refrigerate overnight.
- Divide Dough: Remove dough from fridge, unwrap, and cut rectangle in half. Return one half to fridge.
- Prepare Baking Sheets: Line two baking sheets with parchment paper.
- Roll and Trim: Roll the dough half into a 13 x 10 inch rectangle, about 1/4 inch thick. Trim edges to make straight lines for shaping triangles.
- Cut Triangles: Using a pizza cutter or sharp knife, make notches on dough edges as per instructions to cut into croissant triangles approximately 4 x 9 inches. See notes for alternative cutting method.
- Shape Croissants: Starting at the wide end of each triangle, roll dough toward the pointed tip, gently but not too tight.
- Repeat with Remaining Dough: Repeat rolling and shaping steps for the second half of dough.
- Optional Freezing: Freeze shaped croissants at this stage if desired. Thaw in refrigerator overnight and bring to room temperature for 1 hour before baking.
- Final Proof: Place croissants on prepared baking sheets, point side down, 5 per sheet. Cover with a proofing bag or plastic wrap and let rise in warm place until doubled in size and soft, about 60 to 90 minutes.
- Preheat Oven: Preheat oven to 375°F (350°F convection) and adjust rack to middle position.
- Egg Wash and Bake: Brush croissants with beaten egg and bake for 20 minutes, rotating pans halfway through, until golden brown.
Notes
- The lamination process involves folding the dough around the butter to create flaky layers—do not over-handle the dough to avoid melting the butter.
- Keep surfaces and dough lightly floured to prevent sticking but brush off excess flour to avoid floury croissants.
- An alternative triangle cutting method can yield up to 12 croissants with minimal scraps; refer to the detailed sketch in the original recipe.
- Scraps of dough from trimming can be gathered, rolled out, and shaped into mini croissants or used for other pastries.
- Proofing in a warm but not hot environment is key to good rise; use an oven with a proof setting or a warm counter space.
- Egg wash gives croissants a shiny and golden finish; be careful not to over-apply, which can cause uneven browning.
- Freezing croissants after shaping but before final proof allows for advanced preparation and baking fresh croissants when desired.
- Prep Time: 3 hours (includes dough mixing, proofing, lamination, and resting time)
- Cook Time: 20 minutes
- Category: Breakfast, Baking
- Method: Baking
- Cuisine: French