Classic Croissant Dough
Classic Croissant Dough
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 cup cold water
- 1/4 cup cold milk
For the Butter Block
- 1 pound unsalted butter, cold
For the Egg Wash
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- 1
In a large bowl, combine the flour, sugar, yeast, and salt. Mix well. Add the cold water and cold milk, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
⏱️ 15 min
- 2
Prepare the butter block: Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch square. Keep refrigerated until ready to use.
⏱️ 10 min
- 3
On a lightly floured surface, roll the chilled dough into a 16x16 inch square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter, sealing the edges completely to enclose the butter.
⏱️ 5 min
- 4
Roll the dough into a 24x10 inch rectangle. Perform the first 'turn': Fold one-third of the dough over the center, then fold the remaining third over that, like a business letter. Wrap in plastic wrap and refrigerate for 30 minutes.
⏱️ 5 min
- 5
Repeat the rolling and folding process (steps 3 and 4) two more times, chilling the dough for 30 minutes after each turn. You will have completed three turns in total. After the final turn, refrigerate the dough for at least 2 hours, or preferably overnight.
⏱️ 10 min
- 6
On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/8 inch thick. Trim the edges to create a clean rectangle, approximately 12x24 inches. Cut the dough into triangles (base about 4 inches, height about 8-9 inches).
⏱️ 10 min
- 7
Starting from the wide base, gently roll each triangle towards the point to form a croissant shape. Place the rolled croissants on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap and let rise in a warm place for 2-3 hours, or until doubled in size.
⏱️ 5 min
- 8
Preheat oven to 400°F. In a small bowl, whisk together the egg and milk for the egg wash. Gently brush the tops of the risen croissants with the egg wash.
⏱️ 5 min•🌡️ 400
- 9
Bake for 15-20 minutes, or until golden brown and puffed. If the croissants are browning too quickly, reduce the oven temperature to 375°F. Let cool on a wire rack before serving.
⏱️ 20 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Classic Croissant Dough
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 cup cold water
- 1/4 cup cold milk
For the Butter Block
- 1 pound unsalted butter, cold
For the Egg Wash
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- 1
In a large bowl, combine the flour, sugar, yeast, and salt. Mix well. Add the cold water and cold milk, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
⏱️ 15 min - 2
Prepare the butter block: Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch square. Keep refrigerated until ready to use.
⏱️ 10 min - 3
On a lightly floured surface, roll the chilled dough into a 16x16 inch square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter, sealing the edges completely to enclose the butter.
⏱️ 5 min - 4
Roll the dough into a 24x10 inch rectangle. Perform the first 'turn': Fold one-third of the dough over the center, then fold the remaining third over that, like a business letter. Wrap in plastic wrap and refrigerate for 30 minutes.
⏱️ 5 min - 5
Repeat the rolling and folding process (steps 3 and 4) two more times, chilling the dough for 30 minutes after each turn. You will have completed three turns in total. After the final turn, refrigerate the dough for at least 2 hours, or preferably overnight.
⏱️ 10 min - 6
On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/8 inch thick. Trim the edges to create a clean rectangle, approximately 12x24 inches. Cut the dough into triangles (base about 4 inches, height about 8-9 inches).
⏱️ 10 min - 7
Starting from the wide base, gently roll each triangle towards the point to form a croissant shape. Place the rolled croissants on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap and let rise in a warm place for 2-3 hours, or until doubled in size.
⏱️ 5 min - 8
Preheat oven to 400°F. In a small bowl, whisk together the egg and milk for the egg wash. Gently brush the tops of the risen croissants with the egg wash.
⏱️ 5 min•🌡️ 400 - 9
Bake for 15-20 minutes, or until golden brown and puffed. If the croissants are browning too quickly, reduce the oven temperature to 375°F. Let cool on a wire rack before serving.
⏱️ 20 min•🌡️ 400