How To Make Croissants At Home

Ingredients

• 250 g All-Purpose Flour (sifted)
• 250 g Bread Flour (high protein for structure)
• 50 g Granulated Sugar
• 10 g Active Dry Yeast (about 2 teaspoons)
• 10 g Salt (fine sea salt)
• 250 ml Whole Milk (room temperature)
• 125 ml Water (room temperature)
• 250 g Unsalted Butter (cold, cubed – for dough)
• 250 g European‑Style Butter (cold, for lamination (higher fat content))
• 1 Egg Yolk (large, for egg wash)
• 1 tbsp Heavy Cream (for egg wash)

Instructions

1. Combine Dry Ingredients

   In the mixing bowl whisk together all‑purpose flour, bread flour, granulated sugar, active dry yeast, and salt until fully combined.

   Time: PT5M

2. Add Liquids and Mix Dough

   Pour room‑temperature milk and water into the bowl. Attach the dough hook and mix on medium‑low speed for about 5 minutes until a tight ball forms.

   Time: PT5M

3. First Rest

   Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes.

   Time: PT10M

4. Incorporate Butter into Dough

   Add the cubed cold French butter to the dough. Mix on medium‑low for 6‑8 minutes until the dough becomes silky and elastic, not sticky.

   Time: PT6M

5. Shape and Chill Bulk Dough

   Turn the dough out, shape it gently into a ball, return it seam‑side down to the bowl, cover, and refrigerate for 8 hours (or overnight).

   Time: PT8H

6. Score and First Rise

   Remove the dough, cut a shallow cross into the top, cover, and let it rise at room temperature for about 1 hour, or until it’s 1.5× its size.

   Time: PT1H

7. First Chill (Freezer)

   Place the risen dough on a lightly floured surface, fold it into a neat square, wrap tightly in plastic wrap, and chill in the freezer for 25 minutes.

   Time: PT25M

8. Prepare Butter Block

   On parchment paper, draw an 8‑inch square. Cut the cold European butter into even rectangles that fill the square, then fold the butter like a gift (top, bottom, corners, then in half) and chill until firm.

   Time: PT15M

9. Encase Butter in Dough

   Roll the chilled dough to an 8‑inch by 16‑inch rectangle, place the butter block in the center, fold the dough over the butter on all sides, and seal the edges.

   Time: PT20M

10. First Lamination – Roll & Fold

    Roll the butter‑encased dough to a 24‑inch length, trim wavy edges, then fold the rectangle like a book (letter fold). Wrap in plastic and chill 20 minutes in the freezer, then 1 hour in the refrigerator.

    Time: PT1H20M

11. Second Lamination – Roll & Letter Fold

    Roll the chilled dough to a 3/8‑inch thick rectangle, perform a letter fold, wrap tightly, then chill 20 minutes in the freezer and 1 hour in the refrigerator.

    Time: PT1H20M

12. Third Lamination – Final Roll & Chill

    Roll the dough to a final 14‑by‑17‑inch rectangle, fold tightly, wrap, chill 20 minutes in the freezer followed by at least 8 hours (overnight) in the refrigerator.

    Time: PT8H20M

13. Shape Croissants

    Trim the rested dough to 14‑by‑16 inches, cut into four 4‑inch wide strips, then cut each strip diagonally into triangles. Roll each triangle from the base toward the tip to form a croissant shape, and place seam‑side down on a parchment‑lined baking sheet (four per sheet).

    Time: PT15M

14. Egg Wash

    Whisk together 1 egg yolk and 1 tbsp heavy cream. Brush the tops of the croissants lightly; avoid the sides.

    Time: PT5M

15. Proof Croissants

    Place a pan of simmering water on the bottom rack of a turned‑off oven to create humidity. Put the croissants in the oven (top rack) and let them proof for 2–2.5 hours until they have noticeably expanded.

    Time: PT2H15M

16. Bake

    Preheat the oven to 350°F. Bake the croissants for 35 minutes, or until golden brown and fully puffed.

    Time: PT35M

    Temperature: 350°F

17. Cool

    Remove the croissants from the oven and let them cool on a wire rack for 20 minutes before serving.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g