All‑Butter Croissants (Classic French Pastry)

Ingredients

• unspecified Bread flour (11‑13% protein) (Strong dough; high‑protein flour recommended for gluten development.)
• unspecified Active dry yeast (Can be mixed directly into the dough; no proofing required.)
• 120 g Whole milk (Room temperature; used for the initial dough mix.)
• unspecified Unsalted European‑style butter (e.g., Kerrygold) (Cold, about an 8‑inch square block; high butter‑fat for flavor and pliability.)
• unspecified Salt (Enhances flavor; add with the flour.)
• 1 large Egg yolk (Mixed with heavy cream for egg wash.)
• unspecified Heavy cream (Combined with egg yolk for a glossy finish.)
• unspecified Water (for proofing) (Creates steam in the oven for a humid proofing environment.)

Instructions

1. Initial Mix

   Combine flour, salt, yeast, and 120 g whole milk in the stand mixer on low speed. Mix until a shaggy, dry dough forms.

   Time: PT5M

2. Autolyse / Rest

   Let the dough rest at room temperature until the flour fully hydrates and the dough looks smoother (about 30 minutes).

   Time: PT30M

3. Incorporate Butter

   Add the cold butter pieces to the mixer and continue on low speed until the butter is fully enveloped and the dough becomes smooth and supple.

   Time: PT5M

4. First Bulk Rise

   Shape the dough into a loose rectangle, slash it in two perpendicular directions to re‑orient gluten, then let it rise at room temperature until it is about 1.5 × its original size (roughly 90 minutes).

   Time: PT90M

5. Cold Fermentation

   Transfer the risen dough to the refrigerator and chill for at least 2 hours to slow fermentation.

   Time: PT2H

6. Prepare Butter Block

   Place cold European butter between two sheets of parchment, beat gently with a rolling pin to form an even 8‑inch square block without warming it.

   Time: PT20M

7. Chill Butter Block

   Wrap the butter block in plastic wrap and place in the freezer for about 20 minutes until firm but not frozen solid.

   Time: PT20M

8. Enclose Butter & First Turn

   Roll the chilled dough into a slab the same width as the butter block but twice as long. Place the butter in the centre, fold the longer sides over, pinch edges, then roll out to a 2‑foot long, ¼‑½‑inch thick sheet. Perform the first “book” fold (double turn) to create four layers.

   Time: PT15M

9. Chill After First Turn

   Wrap the folded dough in plastic wrap and chill for 30 minutes.

   Time: PT30M

10. Second Turn (Simple Turn)

    Roll the dough out again to the same thickness, then fold into thirds like a letter (simple turn).

    Time: PT15M

11. Chill After Second Turn

    Wrap and refrigerate for another 30 minutes.

    Time: PT30M

12. Overnight Rest

    Leave the laminated dough wrapped in the refrigerator overnight (≈12 hours) to develop flavor and keep the butter firm.

    Time: PT12H

13. Shape Croissants

    On a lightly floured surface, roll the dough to a thin rectangle, trim to even width, cut into triangles, and roll each triangle from base to tip to form a crescent. Place each on a parchment‑lined baking sheet, point side down.

    Time: PT30M

14. Proof in Humid Oven

    Preheat the oven to a low temperature (≈150°F/65°C). Place a skillet of water on the lower rack to create steam, then lower the croissants onto the middle rack. Proof for 2½ hours until they have visibly puffed and a gentle wobble is seen when the tray is shaken.

    Time: PT150M

    Temperature: 150°F

15. Egg Wash

    Mix 1 egg yolk with 1 Tbsp heavy cream. Gently brush the tops of the proofed croissants without touching the exposed layers.

    Time: PT5M

16. Bake

    Increase oven temperature to 375°F (190°C) and bake the croissants for 20 minutes, rotating the pans halfway through for even browning.

    Time: PT20M

    Temperature: 375°F

17. Cool

    Transfer the baked croissants to a cooling rack and let them rest for 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g