All Butter Croissant Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine 500 g all-purpose flour, 50 g granulated sugar, 10 g fine sea salt and 10 g instant dry yeast. Whisk to distribute evenly. NOTE: Keep salt and yeast on opposite sides of the bowl before mixing if adding by hand.

Combine wet ingredients

Warm 200 ml whole milk slightly to about 30–35°C (lukewarm). Combine with 80 ml warm water. Add the liquids to the dry ingredients and mix on low speed until a rough shaggy dough forms, about 2–3 minutes.

Develop dough

Add 40 g softened unsalted butter. Continue kneading on medium-low speed for 6–8 minutes until the dough is smooth and slightly tacky but not sticky. If mixing by hand, knead on a floured board 8–10 minutes until elastic.

Bulk chill

Form the dough into a flat rectangle about 2–3 cm thick, cover lightly with plastic wrap and refrigerate for 30–45 minutes. The dough should be cold but pliable before laminating.

Prepare butter block

While the dough chills, prepare the butter block. Place 300 g cold unsalted butter between two pieces of parchment or plastic wrap. Using a rolling pin, beat and roll the butter into an even rectangle about 20 x 15 cm and roughly 7–8 mm thick. If the butter is too soft, return to the fridge; if too hard, let stand briefly until slightly pliable. Optionally incorporate 10 g flour into the butter to keep structure and reduce seepage.

Chill butter

Wrap the butter block and chill until firm but still pliable, about 15–20 minutes.

Roll dough

Lightly flour your work surface. Roll the chilled dough into a rectangle approximately 40 x 20 cm and about 6–8 mm thick. Keep edges straight and even.

Enclose butter

Place the chilled butter block centered on the lower half of the dough rectangle. Fold the top half of the dough over the butter, sealing the edges to fully encase the butter. Press seams gently to seal.

First roll and fold (1st turn)

With the seam side facing you, roll the dough package into a long rectangle about 60 x 20 cm. Make sure butter is distributed evenly but not oozing. Perform a single letter fold (book fold/3-fold): fold the right third over the center, then the left third over that, creating three layers. Rotate the dough 90° so the short edge faces you. Wrap in plastic and chill in the refrigerator for 30–45 minutes until firm.

Second roll and fold (2nd turn)

Repeat rolling to 60 x 20 cm (keeping a consistent thickness), and perform the second letter fold (3-fold). Rotate 90°, wrap and chill for 30–45 minutes.

Third roll and fold (3rd turn)

Repeat once more: roll to 60 x 20 cm and perform a final 3-fold. After the final fold, wrap tightly and chill for at least 1 hour or up to overnight. The dough should be cold and firm before cutting.

Roll into final sheet

On a lightly floured surface, roll the laminated dough into a rectangle about 60 x 30 cm and about 4 mm thick. Trim edges to make straight lines for even triangles.

Cut triangles

Using a sharp knife or pizza wheel, cut the dough into 12 equal triangles (approximately 10 x 15 cm each at the base, adjust size to yield 12 croissants).

Shape croissants

Working with one triangle at a time, make a small 1–2 cm slit at the center of the base to help stretching. Starting at the base, gently stretch the triangle slightly, then roll toward the tip, tucking and tightening to form a crescent. Place shaped croissants on a baking tray lined with parchment, leaving ample space between them for proofing.

Final proof

Cover loosely with lightly greased plastic wrap or a clean kitchen towel and proof at 24–26°C (room temperature) until doubled in size and jiggly, about 1.5–2 hours. For more flavor, proof slowly in the refrigerator overnight (8–12 hours) then allow to come to room temp 1–2 hours before baking.

Prepare egg wash

Whisk together 1 large egg, 10 ml whole milk and a pinch of salt until smooth. Strain if desired.

Glaze croissants

Just before baking, brush each croissant gently with the egg wash using a soft pastry brush. Avoid over-brushing to prevent soggy layers.

Bake

Preheat oven to 200°C (fan 185°C). Place the tray in the middle of the oven and bake for 15 minutes, then reduce temperature to 180°C and bake for an additional 6–8 minutes until deep golden brown and crisp. Total bake time roughly 21–23 minutes; ovens vary—rotate trays if necessary and watch for even coloring.

Cool

Remove croissants from the oven and transfer to a wire rack. Allow to cool 10–15 minutes before serving to let internal steam set and layers finish cooking.