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