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Croissants Step-by-Step Recipe

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4.2 from 9 reviews

  • Author: Chef
  • Total Time: 5 hours 45 minutes
  • Yield: 12 croissants

Description

This detailed step-by-step croissant recipe guides you through making classic French butter croissants with flaky, layered dough. Starting from mixing the dough and preparing the butter block to laminating the dough through multiple folds and shaping the croissants, this recipe breaks down the process into manageable stages for perfect results. The croissants are baked until golden brown and have buttery, delicate layers that are best enjoyed fresh at room temperature.

Ingredients

Dough

  • 2 1/4 teaspoons instant yeast (or active dry yeast)
  • 160 g whole milk (lukewarm)
  • 120 g water
  • 470 g all-purpose flour (plus extra for dusting)
  • 50 g granulated sugar
  • 1 1/2 teaspoons salt
  • 30 g unsalted butter (room temperature)

Butter Block

  • 250 g unsalted butter (room temperature)
  • 1 1/2 tbsp all-purpose flour

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. 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.
  2. Make Dough: Add all-purpose flour and salt to the yeast mixture and combine until a rough dough forms.
  3. Knead Initial Dough: Turn dough onto a lightly floured surface and knead for about 3 minutes until smoother and less sticky to begin gluten development.
  4. Incorporate Butter: Add 30 g room temperature unsalted butter and continue kneading for a few minutes until fully incorporated into the dough.
  5. First Rest: Shape dough into a rough rectangle, wrap in plastic, and refrigerate for at least 2 hours or overnight to relax.
  6. 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 (1/4 inch) thick with clean edges, then refrigerate until firm.
  7. 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.
  8. Laminating – First Fold: Turn dough 90 degrees. Roll dough gently lengthwise into a long rectangle about 6mm thick, focusing on length over width without tearing dough. Trim uneven edges, brush off excess flour, fold dough into thirds like a letter, wrap and refrigerate 30-60 minutes.
  9. Laminating – Second Fold: Repeat rolling lengthwise as before, trim edges, fold into thirds, turn, wrap, and refrigerate 30-60 minutes again.
  10. 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.
  11. Shaping Croissants: Roll dough into a 60×30 cm (24×12 inch) rectangle approximately 5 mm thick. Mark 5 cm intervals along top and bottom edges and cut diagonal lines connecting these marks to form around 12 triangles.
  12. 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 shape.
  13. 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.
  14. Preheat Oven: Preheat oven to 200°C (400°F).
  15. Egg Wash: Whisk 1 large egg with 1 tablespoon water. Brush the top of each croissant lightly with egg wash for a golden finish.
  16. Bake: Bake croissants in preheated oven for 20-22 minutes until deeply browned and crisp.
  17. Cool and Serve: Allow croissants to cool to room temperature before slicing to best display flaky layers. Serve fresh on the day baked.

Notes

  • Using instant yeast skips the activation step, speeding up preparation.
  • Keep all ingredients and dough cold during laminating to prevent butter melting and maintain layers.
  • Make sure to rest dough adequately between folds to relax gluten and achieve flaky layers.
  • Proofing time may vary depending on room temperature; patience is key for proper rising.
  • Cooling croissants before slicing helps keep layers intact and improves texture.
  • You can refrigerate dough overnight after the first rest for convenience.
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Pastry
  • Method: Baking
  • Cuisine: French

Find it online: https://saracooking.com/croissants-step-by-step-recipe/