Cheese Croissant Recipe

Mix and Autolyse

In a large bowl or the bowl of a stand mixer, combine 3.5 cups flour, 2 tsp instant yeast, 2 tsp sugar, and 1.25 tsp salt. Warm 1 cup whole milk (to about 95–100°F / 35–38°C) and mix with 1/4 cup warm water. Add warm liquids and 2 tbsp room-temperature butter to the dry ingredients. Mix with dough hook on low-medium speed for 3–4 minutes until a shaggy, slightly sticky dough forms. If mixing by hand, knead in bowl until cohesive. Cover and rest (autolyse) for 20 minutes.

Knead and Bulk Rise

After resting, knead on medium speed 4–6 minutes (or by hand 6–8 minutes) until dough is smooth and elastic but still slightly tacky. Shape into a ball, place in a lightly oiled bowl, cover, and let rise at room temperature until puffy but not doubled, about 45–60 minutes.

Prepare Butter Block

While dough is rising, prepare the laminating butter. Place 1 cup (about 226 g) cold unsalted butter between two pieces of parchment. Using a rolling pin, beat and roll the butter into a flat square approximately 7 x 7 inches and about 1/4-inch thick. Keep chilled in refrigerator until ready but pliable — not rock hard.

Roll Out Dough

Turn risen dough onto a lightly floured surface and roll into a rectangle about 10 x 14 inches. Chill 15 minutes if dough has warmed too much; it should be cool and pliable but not hard.

Enclose Butter

Place the chilled butter block in the center of the dough rectangle offset to create a book fold: fold one short side of dough over part of the butter, fold the opposite short side over to fully enclose the butter, trimming edges if necessary so seams meet. Pinch edges to seal. Roll the dough (with butter inside) into a long rectangle about 10 x 20 inches, using light, even pressure to avoid exposing butter. If butter starts to squeeze out or dough becomes too soft, chill 15–30 minutes.

Turns (Laminate)

Perform a single or letter fold (book fold) as first turn: fold the top third down and the bottom third up so you have three layers. Rotate the dough 90°. Roll again to a 10 x 20-inch rectangle and perform a second letter fold. Wrap in plastic and chill 30 minutes. Repeat rolling and folding once more for a total of 3 single folds (3 turns). After final fold, chill the dough at least 1 hour or up to overnight — dough must be cold and the butter distinct in layers before shaping.

Roll and Cut

Remove chilled dough to a lightly floured surface. Roll into a rectangle approximately 12 x 18 inches and about 1/4-inch (6 mm) thick. Trim edges so sides are even. Using a sharp knife or pizza cutter, cut the rectangle into 12 rectangles roughly 3 x 6 inches (or into 12 triangles if you prefer classic crescent shape by cutting a larger triangle pattern).

Add Cheese Filling

On each rectangle, place about 2 tbsp grated sharp cheddar and 1 tbsp grated gruyère (roughly 1.5–2 oz total) along one short edge, leaving a 1/4-inch border. Sprinkle a small pinch of freshly ground black pepper. If cutting triangles, place filling near the wide end.

Roll and Seal

Roll each rectangle tightly from the filled short edge toward the opposite edge, sealing the edge by pinching lightly. For triangle pieces, roll from wide end toward tip, tucking ends under to form a crescent. Place croissants seam-side down on a parchment-lined baking sheet, spacing 1–2 inches apart for final proof.

Final Proof

Cover shaped croissants loosely with plastic wrap or a lightly floured kitchen towel and proof at room temperature until puffy and nearly doubled in size, 45–75 minutes depending on temperature. They should feel airy but still hold shape.

Egg Wash

Preheat oven to 400°F (200°C). Whisk 1 egg with 1 tsp cold water. Gently brush each proofed croissant with the egg wash, taking care not to deflate them. Sprinkle about 1/16 tsp coarse sea salt over every 3–4 croissants (a light dusting) and a light grind of black pepper on top of each.

Bake

Bake for 14–18 minutes, rotating the pan halfway through, until croissants are deep golden brown and cheese is melted and slightly bubbling. If cheese leaks and browns too quickly, tent with foil for the last few minutes.

Cool

Remove from oven and transfer to a wire rack. Let cool 10 minutes before serving so cheese sets slightly. Serve warm or at room temperature.