I baked perfect croissants

Ingredients

• 500 g Bread Flour (sifted)
• 50 g Unsalted Butter (softened, for dough)
• 250 g Unsalted Butter (cold, cut into 2" x 2" x ½" slab for lamination)
• 250 ml Whole Milk (room temperature)
• 150 ml Water (lukewarm)
• 50 g Granulated Sugar (for dough)
• 10 g Fine Sea Salt
• 7 g Instant Yeast (1 packet)
• 1 Egg (large, beaten – mixed into dough)
• 1 Egg White (for egg wash)
• 1 tbsp Milk (for egg wash)

Instructions

1. Mix Dough

   In the stand mixer, combine bread flour, sugar, salt, instant yeast, softened butter, milk, water, and the beaten egg. Mix on low speed until a shaggy dough forms, then increase to medium speed for 2–3 minutes until smooth.

   Time: PT20M

2. First Rise

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature until doubled, about 1 hour.

   Time: PT1H

   Temperature: 25°C

3. Chill Dough

   Punch down the risen dough, shape it into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

   Time: PT30M

   Temperature: 4°C

4. Prepare Butter Block

   Place the cold butter between two sheets of parchment paper and pound with the rolling pin into a 2" × 2" × ½" slab. Chill the butter slab for another 30 minutes.

   Time: PT30M

5. Laminate – First Turn

   On a lightly floured surface, roll the chilled dough into a 12" × 12" square. Place the butter slab in the center, fold the dough over the butter like an envelope, seal the edges, and roll out to a 24" × 12" rectangle. Fold the rectangle into thirds (letter fold). Wrap and chill for 15 minutes.

   Time: PT30M

6. Laminate – Second Turn

   Repeat the rolling and folding process: roll to 24" × 12", fold into thirds, wrap, and chill 15 minutes.

   Time: PT30M

7. Laminate – Third Turn

   Perform the final roll and fold. After the third turn, wrap the dough tightly and chill for at least 30 minutes (or overnight for best flavor).

   Time: PT30M

8. Shape Croissants

   Roll the laminated dough to a ¼‑inch thickness. Cut into 4"‑wide triangles, gently stretch each triangle, and roll from the base to the tip to form a crescent shape. Place on a parchment‑lined baking sheet, spacing 2 inches apart.

   Time: PT20M

9. Final Proof

   Cover the shaped croissants loosely with a clean kitchen towel and let them proof at room temperature until puffy and nearly doubled, about 2 hours.

   Time: PT2H

   Temperature: 25°C

10. Egg Wash

    Whisk together the egg white and 1 tbsp milk. Brush the tops of the croissants lightly.

    Time: PT5M

11. Bake

    Preheat the oven to 200°C (392°F). Bake the croissants for 20 minutes, rotating the sheet halfway through, until deep golden brown.

    Time: PT20M

    Temperature: 200°C

12. Cool and Serve

    Transfer baked croissants to a cooling rack and let them cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

28 g

Fat

13 g

Fiber

1 g

Ingredient Substitutions

• Instead of Bread Flour: All-Purpose Flour (add 2 tbsp vital wheat gluten)
• Instead of Unsalted Butter: European style butter
• Instead of Unsalted Butter: European style butter
• Instead of Whole Milk: 2% milk
• Instead of Granulated Sugar: Caster sugar
• Instead of Instant Yeast: Active dry yeast (use 10 g)
• Instead of Egg: Egg substitute (1 tbsp flaxseed meal + 3 tbsp water)

Equipment Needed

• Stand Mixer
• Rolling Pin
• Mixing Bowl
• Plastic Wrap
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Sharp Knife or Pizza Cutter
• Bench Scraper
• Oven
• Cooling Rack

Critical Steps — Do Not Skip

• Keeping the butter and dough at similar cold temperatures during lamination
• Executing the three folds without tearing the dough
• Proper final proof – not under or over proofed

Chef Tips from the Video

• Use a ruler to measure dough thickness for consistent layers.
• A light dusting of flour prevents sticking but avoid excess flour which can dry the layers.
• For extra shine, brush with a mixture of whole egg and a splash of water.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; re‑heat before serving.

Freezer: Freeze baked croissants in a zip‑top bag for up to 1 month; thaw at room temperature and warm in oven.

Room temperature: Best eaten the same day; can sit out for up to 4 hours.

Make-Ahead Tips

• The dough can be prepared up to 48 hours ahead; keep refrigerated after the final turn.
• Unbaked, shaped croissants freeze well; bake from frozen, adding 5‑7 minutes to bake time.

Frequently Asked Questions