Croissants
Croissants
Ingredients
For the Dough
- 330 grams all-purpose flour
- 1 teaspoon active dry yeast
- 30 grams granulated sugar
- 1 teaspoon salt
- 20 grams unsalted butter, softened
- 170 grams lukewarm water
For Laminating
- 150 grams unsalted butter
For Egg Wash (Optional)
- 1 egg, whisked with a splash of milk or water
Instructions
- 1
In a large bowl, mix the lukewarm water, yeast, and granulated sugar. Add the flour, salt, and softened butter. Mix all ingredients with your hand until a shaggy dough comes together. Transfer the dough to a clean surface and knead until it is smooth and elastic. To check if the dough is ready, stretch a small piece; if it doesn’t tear easily, it's good to go. Place the dough back in the bowl, cover it with plastic wrap, and let it rest for 15 minutes at room temperature.
⏱️ 20 min
- 2
Place the 150 grams of butter (for laminating) into a zip-top bag. Using a rolling pin, roll the butter into a flat square shape, approximately 6x6 inches. The butter should be pliable, not hard, but still cold.
⏱️ 5 min
- 3
Lightly flour a clean work surface. Remove the rested dough from the bowl and roll it out into a rectangular shape, roughly 12x8 inches. Place the flattened butter square in the center of the rolled-out dough. Fold the dough over the butter to completely enclose and seal it, pinching the seams to prevent butter from escaping. Roll the dough out again into a rectangle. Perform one double fold: fold both ends of the dough to the center, then fold the dough in half like a book. Then, perform one single fold: fold one third of the dough over the middle third, then fold the remaining third over the top, like a letter. If your kitchen is warm, chill the dough briefly (5-10 minutes) between each folding step to prevent the butter from melting. After the folds, cover the dough with plastic wrap and place it in the fridge for 30 minutes.
⏱️ 15 min
- 4
Remove the dough from the fridge and unwrap it. Lightly flour the work surface again. Roll the dough out into a large rectangle, approximately 18x8 inches. Using a sharp knife or pizza cutter, cut the dough lengthwise into 3 even strips. Then, cut each strip diagonally into 2 triangles, resulting in a total of 6 pieces. Take each triangular piece and gently stretch the base slightly. Roll it from the wide base towards the pointed tip to form a croissant shape. Ensure not to roll them too tightly. Place the shaped croissants on a baking tray lined with parchment paper.
⏱️ 10 min - 5
Cover the croissants on the tray loosely with plastic wrap or a clean kitchen towel. Let them proof in a warm place until they become visibly puffy and jiggly, which should take approximately 1 hour. If desired, brush the proofed croissants with an egg wash (one egg whisked with a splash of milk or water) for a golden, shiny finish.
⏱️ 60 min
- 6
Preheat your oven to 400°F (200°C). Place the tray of croissants into the preheated oven and bake for 3 minutes. After 3 minutes, reduce the oven temperature to 350°F (180°C) and continue baking for an additional 20 minutes, or until the croissants are golden brown and flaky. It is crucial not to open the oven door while the croissants are baking to maintain the internal temperature and allow them to rise properly.
⏱️ 23 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Croissants
For the Dough
- 330 grams all-purpose flour
- 1 teaspoon active dry yeast
- 30 grams granulated sugar
- 1 teaspoon salt
- 20 grams unsalted butter, softened
- 170 grams lukewarm water
For Laminating
- 150 grams unsalted butter
For Egg Wash (Optional)
- 1 egg, whisked with a splash of milk or water
Instructions
- 1
In a large bowl, mix the lukewarm water, yeast, and granulated sugar. Add the flour, salt, and softened butter. Mix all ingredients with your hand until a shaggy dough comes together. Transfer the dough to a clean surface and knead until it is smooth and elastic. To check if the dough is ready, stretch a small piece; if it doesn’t tear easily, it's good to go. Place the dough back in the bowl, cover it with plastic wrap, and let it rest for 15 minutes at room temperature.
⏱️ 20 min - 2
Place the 150 grams of butter (for laminating) into a zip-top bag. Using a rolling pin, roll the butter into a flat square shape, approximately 6x6 inches. The butter should be pliable, not hard, but still cold.
⏱️ 5 min - 3
Lightly flour a clean work surface. Remove the rested dough from the bowl and roll it out into a rectangular shape, roughly 12x8 inches. Place the flattened butter square in the center of the rolled-out dough. Fold the dough over the butter to completely enclose and seal it, pinching the seams to prevent butter from escaping. Roll the dough out again into a rectangle. Perform one double fold: fold both ends of the dough to the center, then fold the dough in half like a book. Then, perform one single fold: fold one third of the dough over the middle third, then fold the remaining third over the top, like a letter. If your kitchen is warm, chill the dough briefly (5-10 minutes) between each folding step to prevent the butter from melting. After the folds, cover the dough with plastic wrap and place it in the fridge for 30 minutes.
⏱️ 15 min - 4
Remove the dough from the fridge and unwrap it. Lightly flour the work surface again. Roll the dough out into a large rectangle, approximately 18x8 inches. Using a sharp knife or pizza cutter, cut the dough lengthwise into 3 even strips. Then, cut each strip diagonally into 2 triangles, resulting in a total of 6 pieces. Take each triangular piece and gently stretch the base slightly. Roll it from the wide base towards the pointed tip to form a croissant shape. Ensure not to roll them too tightly. Place the shaped croissants on a baking tray lined with parchment paper.
⏱️ 10 min - 5
Cover the croissants on the tray loosely with plastic wrap or a clean kitchen towel. Let them proof in a warm place until they become visibly puffy and jiggly, which should take approximately 1 hour. If desired, brush the proofed croissants with an egg wash (one egg whisked with a splash of milk or water) for a golden, shiny finish.
⏱️ 60 min - 6
Preheat your oven to 400°F (200°C). Place the tray of croissants into the preheated oven and bake for 3 minutes. After 3 minutes, reduce the oven temperature to 350°F (180°C) and continue baking for an additional 20 minutes, or until the croissants are golden brown and flaky. It is crucial not to open the oven door while the croissants are baking to maintain the internal temperature and allow them to rise properly.
⏱️ 23 min•🌡️ 400