Description
A beginner-friendly croissant dough recipe that balances the classic layered technique with an approachable timeline. You can choose the traditional three-turn method or a shortcut butter-slice method. This version includes a starter chill after mixing the dough to make rolling easier and to keep butter from leaking during lamination. The result is buttery, flaky croissants that feel bakery-quality without being overwhelming.
Equipment:
- Stand mixer with dough hook or large mixing bowl
- Rolling pin
- Parchment paper or silicone mat
- Baking sheet
- Sharp knife or pizza cutter
- Pastry brush
- Ruler (optional, for cutting triangles evenly)
Ingredients
Units
Scale
- 4 cups (500 g) all-purpose flour (plus extra for dusting)
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup (50 g) granulated sugar
- 2 tsp salt
- 1 1/4 cups (300 ml) cold whole milk
- 3 tbsp (40 g) unsalted butter, softened (for the dough)
- 1 1/2 cups (340 g) cold unsalted European-style butter (for laminating)
- 1 large egg (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- Mix the détrempe (dough base):
Combine flour, yeast, sugar, and salt in the bowl of a stand mixer. Add the softened butter and cold milk. Mix on low until a shaggy dough forms. Increase speed and knead 5–7 minutes until the dough is smooth and just tacky. - Starter chill:
Place the dough in a lightly oiled bowl, cover, and refrigerate for 45 minutes. This firms the dough and makes it easier to laminate. - Prepare the butter layer:
Place the cold butter between two sheets of parchment. Pound and roll it into a rectangle about 7×10 inches. Refrigerate until firm but pliable—similar in texture to the dough. - First lamination:
Roll the chilled dough into a rectangle about 14×10 inches. Place the butter in the center, fold the dough over it like a letter, and seal the edges. Roll gently to extend into a long rectangle without forcing the butter out. - First turn:
Fold the rectangle into thirds (letter fold). Wrap in parchment and refrigerate 30 minutes. - Second turn:
Rotate the dough 90 degrees, roll into a rectangle, fold again into thirds. Wrap and refrigerate 30 minutes. - Third turn:
Repeat the process one last time. Wrap well and refrigerate at least 4 hours or overnight. - Shape the croissants:
Roll the dough into a large rectangle, about 20×10 inches. Cut into 12 long triangles. Make a small slit at the base of each triangle, then roll tightly toward the tip, tucking the tip underneath. Place on a lined baking sheet. - Proof:
Let croissants rise at room temperature until puffy and slightly jiggly, 1–2 hours. If they start to feel too soft, transfer to the refrigerator to hold until ready to bake. - Bake:
Preheat oven to 425°F (220°C). Whisk the egg with water for the wash and brush lightly over croissants. Bake for 8 minutes at 425°F, then reduce oven to 375°F (190°C) and continue baking 10–12 minutes until golden brown. Cool on a rack.
Notes
- The starter chill after mixing the dough is the small original twist here. Most recipes go directly into lamination, but this chill slows yeast activity and firms up the dough. That way, the butter and dough are at the same consistency, reducing leaks and making it easier for beginners to roll.
- You can use the shortcut butter method by slicing the cold butter into thin slabs and layering them directly on the rolled dough, skipping the butter block step. This saves time, though the layering won’t be as uniform.
- European-style butter (higher fat, less water) creates better flakes, but regular unsalted butter works if kept cold.
- Croissants freeze beautifully. After shaping, freeze on trays, then bag. To bake, thaw overnight in the fridge and proof before baking.
Nutrition
- Serving Size: 1 croissant
- Calories: ~310 kcal
