About the Recipe
Croissants are the ultimate baker’s challenge: crisp layers on the outside, soft honeycomb crumb inside, and that irresistible buttery aroma. While they take patience and time, the process itself is part of the joy — rolling, folding, and watching the dough transform into something magical. This recipe is designed to guide you step by step through the lamination process so you can bring a taste of Paris into your own kitchen.
Ingredients
For the dough:
500g (4 cups) bread flour
60g (¼ cup) sugar
10g (2 tsp) salt
10g (2 tsp) instant yeast
300ml (1 ¼ cups) whole milk (cold)
40g (3 tbsp) unsalted butter (softened)
For the butter block:
250g (1 cup + 2 tbsp) unsalted butter (cold, but pliable)
For egg wash:
1 large egg
1 tbsp milk
Preparation
Make the DoughIn a large bowl, mix flour, sugar, salt, yeast, and cold milk. Add softened butter and knead until smooth. Shape into a rectangle, wrap in plastic, and refrigerate for 1 hour.
Prepare Butter BlockPlace butter between two sheets of parchment. Roll into a flat 7x7 inch (18x18 cm) square. Chill until firm but pliable.
First Lamination FoldRoll dough into a rectangle twice the size of the butter block. Place butter in the center and fold dough over it like an envelope. Roll out and fold into thirds. Chill 30 minutes.
Second & Third FoldsRepeat the rolling and folding process two more times, chilling 30 minutes between each fold.
Shape CroissantsRoll dough into a large rectangle about ¼ inch thick. Cut into long triangles. Roll each triangle from base to tip to form a crescent. Place on a parchment-lined tray.
ProofCover loosely and let rise 1–2 hours, until puffy and jiggly.
BakePreheat oven to 400°F (200°C). Brush croissants with egg wash. Bake 18–22 minutes, until golden and flaky.
Cool & EnjoyLet cool slightly, then serve warm with butter, jam, or simply enjoy them plain.