Croissant Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 4 1/2 cups all-purpose flour, 2 tsp instant yeast, 3 tbsp granulated sugar, and 1 1/2 tsp salt until evenly combined.

Combine liquids

Warm 1 cup whole milk until lukewarm (about 95°F / 35°C). Combine with 1/2 cup warm water. Add liquids to the dry ingredients along with 4 tbsp softened unsalted butter.

Knead to form dough

Mix with the dough hook on low to medium speed for 6–8 minutes (or knead by hand 8–10 minutes) until a smooth, slightly tacky but not sticky dough forms. It should pass the windowpane test or be elastic and cohesive.

First chill

Form the dough into a rectangle about 1" thick, wrap tightly in plastic, and refrigerate for at least 30 minutes to relax the gluten and cool the dough before laminating.

Prepare butter block

While the dough chills, prepare the butter block. Place 1 1/2 cups cold unsalted butter between two sheets of parchment or plastic wrap. Using a rolling pin or your hands, pound and roll the butter into a 7x8 inch rectangle roughly 1/2" thick, with slightly tapered edges. Keep the block cold but pliable — not rock hard and not melting. Chill briefly if it becomes too soft.

Shape butter if needed

Trim edges so the block is neat; the final butter block should be slightly smaller than your rolled dough rectangle so it fits fully inside during laminating.

Roll dough and encase butter

Remove chilled dough and roll on a lightly floured surface into a rectangle about 12x8 inches, thickness ~1/4". Place butter block centrally on the lower half of the dough. Fold the top half of the dough over the butter, then fold the bottom half up so the butter is fully enclosed like an envelope. Pinch seams to seal.

First fold (single or letter fold)

Roll the enclosed dough into a long rectangle approximately 20x8 inches. Perform a letter fold (fold the top third down, then the bottom third up) to make one tri-fold. Wrap in plastic and chill in refrigerator for 30–45 minutes to relax and keep butter firm.

Second fold (double fold)

Rotate dough 90°. Roll again into a 20x8 inch rectangle. This time perform a double book fold: fold each short end toward the center so they overlap (or do another letter fold if preferred). Wrap and chill 30–45 minutes.

Third fold

Repeat rolling and one final fold (either letter or book) to create multiple layers (total 3 folds). Chill the dough for at least 1 hour or up to overnight; the dough should be cold and firm before shaping.

Roll and square

On a lightly floured surface, roll the chilled laminated dough into a rectangle about 20x12 inches, roughly 1/8–1/4" thick. Trim edges to make straight sides, keeping scraps for other uses.

Cut triangles

Using a sharp knife or pastry cutter, cut the dough into 4-inch-wide strips, then cut triangles about 4–5 inches at the base and 8–9 inches tall. For standard croissants, aim for 12–16 triangles depending on desired size.

Stretch and roll

Take one triangle, gently stretch the base slightly, brush the surface lightly with a little egg wash if desired for extra adhesion, then starting at the base roll toward the tip, keeping tension to create tight, even layers. Place each croissant on a baking tray lined with parchment, with the tip tucked underneath to hold shape.

Final proof

Cover trays loosely with lightly greased plastic or a clean towel. Proof at 75–80°F (24–27°C) for 1.5–3 hours until nearly doubled in size and very jiggly but not collapsing. In cooler kitchens proof may take longer; alternatively proof in the refrigerator overnight (6–10 hours) for a slower, more flavorful result.

Preheat oven

Preheat oven to 400°F (200°C) about 30 minutes before baking so it springs to temperature when baking begins.

Make egg wash

Whisk together 1 large egg and 1 tsp cold water until smooth. Gently brush proofed croissants once with egg wash, taking care not to deflate them. Optionally sprinkle with 1–2 tsp coarse sugar or add a chocolate stick before rolling for filled croissants.

Bake

Bake croissants on the middle rack for 12–18 minutes, rotating tray halfway if needed, until deeply golden brown and fully risen. If bottoms brown too quickly, move rack down or reduce oven temp by 10–15°F and extend baking time slightly.

Cool

Remove croissants to a rack and let cool 10–15 minutes before serving to allow interior to finish setting. Serve warm or at room temperature.

Pain au chocolat

Place a chocolate stick or two strips of dark chocolate near the base of a rectangle before rolling. Seal and roll as above and bake the same schedule.

Storage

Store cooled croissants in an airtight container at room temperature up to 2 days. Reheat in a 325°F (165°C) oven for 5–8 minutes to refresh. For longer storage, freeze baked croissants individually wrapped for up to 1 month; reheat from frozen at 350°F (175°C) for 10–14 minutes.