How To Make The Best Croissants At Home

Ingredients

• 500 g Bread Flour (high‑protein bread flour for structure)
• 250 ml Whole Milk (provides tenderness and color)
• 250 ml Water (room temperature)
• 50 g Granulated Sugar (adds slight sweetness and aids browning)
• 10 g Salt (fine sea salt)
• 7 g Instant Yeast (active dry or instant yeast)
• 10 g Malt Powder (adds depth of flavor)
• 50 g Unsalted Butter (softened, cut into cubes for dough)
• 250 g European‑Style Butter (84% butterfat, cold for lamination)
• 1 piece Egg (large, for egg wash)
• 1 tbsp Milk (for egg wash)

Instructions

1. Mix Dough Ingredients

   In a large mixing bowl combine whole milk and water, then add bread flour, granulated sugar, salt, instant yeast, malt powder, and softened unsalted butter. Stir with your hands until the mixture forms a shaggy mass; do not over‑mix.

   Time: PT10M

2. First Rise

   Cover the bowl with plastic wrap or a kitchen towel and let the dough rest at room temperature until it expands to about 1.5 × its original size and feels slightly puffy.

   Time: PT1H

3. Punch Down and Chill Dough

   Punch down the risen dough, shape it into an 8‑inch square on a piece of plastic wrap, wrap tightly, and refrigerate for at least 3 hours or overnight.

   Time: PT3H

4. Prepare Butter Block

   Slice the cold European‑style butter into ¼‑inch thick pieces, arrange on parchment paper, fold the paper to encase, and let sit at room temperature for about 30 minutes until pliable but not greasy. Then roll the butter into an even rectangular sheet that matches the size of the dough’s future envelope.

   Time: PT30M

5. Laminate – First Fold

   On a lightly floured surface, roll the chilled dough into a rectangle roughly twice the height of the butter block. Place the butter sheet on the lower half of the dough, leaving a ½‑inch margin, fold the top half over, and seal the edges. Roll the sealed dough to a ¼‑inch thickness, then fold the bottom third up and the top third down (letter fold). Chill for 15 minutes if the dough feels warm.

   Time: PT45M

6. Laminate – Second (Four‑Fold)

   Roll the dough again to a ¼‑inch thickness, then perform a four‑fold: fold the left two‑thirds over the center, then fold the right third over the left, press the seam, and finally fold the left edge to meet the right edge. Chill for another 15 minutes.

   Time: PT45M

7. Shape Croissants

   Roll the laminated dough one final time to a ¼‑inch thickness. Using a pastry wheel or a large chef’s knife, cut diagonal triangles about 3 inches wide at the base (you’ll get 10‑12 triangles). Make a small slit in the base of each triangle, then roll tightly from base to tip to form a crescent shape.

   Time: PT5M

8. Proof with Steam

   Place the shaped croissants on a parchment‑lined baking sheet, cover loosely with plastic wrap, and set a ramekin of boiling water on the tray to create steam. Let them proof until they look like light puffy clouds and wobble slightly when the tray is shaken (about 45 minutes).

   Time: PT45M

9. Egg Wash and Bake

   Brush each croissant with a mixture of 1 beaten egg and 1 tbsp milk. Preheat the oven to 350°F, place a pan of boiling water on the lower rack for steam, and bake the croissants for 30 minutes until golden‑brown and crisp.

   Time: PT30M

   Temperature: 350°F

10. Cool and Serve

    Remove the croissants from the oven, let them cool on a wire rack for about 20 minutes before serving. Enjoy plain, with jam, or a drizzle of honey.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Bread Flour: All-Purpose Flour (add 2 tbsp vital wheat gluten)
• Instead of Whole Milk: 2% Milk
• Instead of Granulated Sugar: Honey (reduce other liquids)
• Instead of Salt: Kosher Salt (adjust amount)
• Instead of Instant Yeast: Fresh yeast (double amount)
• Instead of Malt Powder: Malt syrup (reduce liquid)
• Instead of Unsalted Butter: European butter (same amount)
• Instead of European‑Style Butter: Regular unsalted butter (may affect layers)
• Instead of Egg: Egg white only
• Instead of Milk: Water

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Parchment Paper
• Plastic Wrap
• Kitchen Towel
• Bench Scraper or Knife
• Pastry Wheel (optional)
• Serrated Knife (optional)
• Baking Sheet
• Parchment Liner
• Oven
• Ramekin (optional)
• Pastry Brush

Critical Steps — Do Not Skip

• Ensuring the butter block and dough are at the same temperature before lamination
• Keeping the butter block cold and pliable during rolling
• Performing precise folds to create distinct layers
• Proofing with steam to prevent drying
• Baking with steam for optimal rise and crust

Chef Tips from the Video

• Use a digital scale for precise measurements; baker’s percentages help maintain consistency.
• Chill the dough between folds (15 minutes) to keep butter firm.
• Brush with egg wash just before baking for a glossy finish.
• If the dough sticks, dust the surface and rolling pin lightly with flour each time.

Troubleshooting

Storage

Refrigerator: Store baked croissants in an airtight container for up to 2 days.

Freezer: Freeze unbaked, shaped croissants on a tray, then transfer to a zip‑top bag; bake from frozen adding 5‑7 minutes to bake time.

Room temperature: Best consumed the same day; can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• The dough can be prepared the day before and kept refrigerated overnight.
• Butter block can be made up to 2 days ahead and stored wrapped in the fridge.
• Shape croissants, freeze them, and bake directly from frozen when needed.

Frequently Asked Questions