Croissant

Name: Croissant
Cook time: 360 min
Total time: 360 min
Yield: 12 servings
Cuisine: French
Ingredients: 500g Bread Flour, Strong; 250ml Whole Milk, Cool; 75ml Water, Cool; 60g Granulated Sugar; 10g Fine Salt; 8g Instant Yeast, Or 10 g Active Dry Yeast; 40g Unsalted Butter, Softened; 280g Unsalted European-Style Butter, Cold, 82% fat; for laminating; 1 Egg; 1 tbsp Milk

Flaky, golden croissants made by laminating a tender yeast dough with a rich butter block, yielding crisp outer layers and a soft, airy interior. Time and chill are your friends here—follow the turns and proofing carefully for bakery-quality results you can be proud of.

Flaky, golden croissants made by laminating a tender yeast dough with a rich butter block, yielding crisp outer layers and a soft,... Show more

Traditional French Recipe

Health Grade

D- · Occasional

Time

6 hrs

Price

0,40 €

Calories

390 kcal

vegetarian

french

gourmet

breakfast

Method

Mix the dough

In a large bowl, stir together the strong bread flour, granulated sugar, fine salt, and instant yeast. Add the cool whole milk, cool water, and softened unsalted butter, then mix until a shaggy dough forms. Turn it out onto a lightly floured counter and knead for 8–10 minutes until smooth, elastic, and only slightly tacky.

Chill the dough

Shape the dough into a rough rectangle, wrap it tightly, and chill it for 30 minutes so it firms up enough to roll. While it chills, start the butter block so the two pieces are ready at the same time.

Make the butter block

Pound the cold European-style butter between two sheets of parchment into a neat square about 7 inches across and 1/2 inch thick. Keep it cold but pliable; if it cracks, let it sit for a minute, and if it starts to feel greasy, chill it for 15 minutes until it bends without breaking.

Lock in the butter

On a lightly floured surface, roll the chilled dough into a rectangle about 10 by 20 inches. Put the butter block in the center, fold the dough over it like an envelope, and pinch the seams shut so the butter is fully enclosed. Roll gently into a long rectangle and make your first letter fold: fold the top third down, then the bottom third up. Wrap the dough and chill for 30 minutes.

Finish the folds

Turn the dough 90 degrees, roll it out again, and make a second letter fold. Chill for 30 minutes, then repeat one more time for the third and final fold. Chill the laminated dough for another 30 minutes before shaping.

Shape the croissants

Roll the laminated dough into a large rectangle about 1/4 inch thick. Trim the edges with a sharp knife, then cut long triangles about 4 inches wide at the base. Starting from the wide end, roll each triangle toward the tip without squashing the layers, then curve the ends slightly into crescents. Set them seam-side down on parchment-lined baking sheets, leaving plenty of space between each one.

Proof the croissants

Loosely cover the trays and let the croissants proof for 1 hour 30 minutes total. After 70 minutes, start preheating the oven to 425° F and keep proofing for the last 20 minutes, until the croissants look very puffy and jiggle slightly when you nudge the tray.

Whisk the egg wash

Whisk the egg with the milk until completely smooth and evenly combined. A small whisk or fork works fine here; you just want a glossy wash with no streaks of white left.

Brush and bake

Gently brush the tops of the proofed croissants with the egg wash, being careful not to let it drip down the cut sides. Bake for 18–22 minutes, rotating the trays after 9 minutes, until deeply golden brown and crisp. Cool on a rack for a few minutes, then serve warm.

Ingredients

Method

For 12 servings

Adjust servings

For the dough

500g Bread Flour, Strong
250ml Whole Milk, Cool
75ml Water, Cool
60g Granulated Sugar
10g Fine Salt
8g Instant Yeast, Or 10 g Active Dry Yeast
40g Unsalted Butter, Softened

For the butter block (lamination)

280g Unsalted European-Style Butter, Cold, 82% fat; for laminating

For the egg wash

1 Egg
1 tbsp Milk

Nutrition

Per Serving.

Calories

390 kcal

20% of Daily kcal

Protein

6 g

12% RDI

Fat

23 g

13g sat fat

Carbs

38 g

14% RDI

Sugar

6.4 g

13% RDI

Fiber

1.3 g

4% RDI

Salt

1 g

20% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.2 / 10

What others say

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spice_and_dice

9 days ago

Solid base, but the timing is far too rushed for a proper lamination. I'd suggest an overnight fridge retard after the final fold to let the gluten relax and improve the honeycomb structure. Makes a night-and-day difference.