Description
This classic Baker’s Croissants recipe guides you through making flaky, buttery croissants from scratch using a detailed lamination technique. The dough is enriched with eggs, sugar, milk powder, and a generous butter block, folded multiple times to create layers that bake into golden, tender pastries perfect for breakfast or an indulgent snack.
Ingredients
Scale
Dough Ingredients
- 2 large eggs plus enough warm water to make 2 cups (454g) of liquid
- 1/4 cup (50g) granulated sugar, divided
- 5 1/2 to 6 cups (660g to 720g) King Arthur Unbleached All-Purpose Flour
- 2 1/4 teaspoons instant yeast
- 2 tablespoons (28g) butter, melted
- 1/2 cup (56g) King Arthur Baker’s Special Dry Milk or nonfat dry milk (optional)
- 1 scant tablespoon (16g) table salt
- 1 teaspoon King Arthur Pure Vanilla Extract (optional; for sweet pastry)
Butter Block Ingredients
- 30 tablespoons (425g) unsalted butter, cool to the touch
- 3/4 teaspoon table salt
- 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
Instructions
- Make the sponge: Combine the eggs and warm water in a large mixing bowl. Add 1 tablespoon of sugar, 3 cups (362g) of flour, and instant yeast and mix until blended. Set aside so the sponge can activate and bubble.
- Prepare the butter block: Cut the unsalted butter into 1-inch chunks. Combine with salt and flour in a stand mixer with the paddle attachment and mix on low speed just until smooth with no lumps, being careful not to incorporate air. Spread on plastic wrap in an 8˝ square, wrap, and refrigerate for 30 minutes.
- Finish the dough: Add the melted butter to the sponge. Whisk remaining sugar, 2 1/2 cups (298g) flour, dry milk (if using), and salt together and add to the sponge. Mix until dough forms and knead for 5 minutes. Add remaining flour if sticky, 2 tablespoons at a time, until smooth and elastic. Pat into a 9˝ square, wrap, and refrigerate for 30 minutes.
- Lamination – First roll: Roll chilled dough to a 12″ square. Place butter block at a 45° angle in the center making a diamond shape. Fold dough corners over butter, moisten edges, and pinch seams tightly to enclose. Dust with flour, turn over, and gently tap dough with rolling pin to form a rectangular shape. Roll out to 20″ x 10″ rectangle, dusting with flour as needed.
- First fold (Turn 1): Brush off excess flour with a dry brush and fold dough in thirds like a business letter, aligning edges carefully. Use a little water to tack corners if dough slides.
- Second fold (Turn 2): Rotate dough like a book and roll out again to 20″ x 10″. Fold in thirds again. Wrap dough and refrigerate 30 minutes to relax gluten.
- Third and fourth folds (Turns 3 and 4): Repeat rolling and folding two more times. Wrap dough and refrigerate for at least 1 hour or overnight. Dough can be frozen at this point.
- Shape the croissants: Cut dough in half. Wrap and refrigerate or freeze one half. Roll remaining half to 13″ x 18″ rectangle. Trim about 1/4″ off all edges with ruler and pizza cutter to remove folded edges.
- Cutting the dough: Cut dough into thirds lengthwise and halves crosswise to form six 4″ x 9″ rectangles. Cut each rectangle diagonally in half to make triangular shapes. Arrange triangles with points facing away, stretch slightly, and cut a 1″ notch in the center base of each triangle.
- Roll croissants: Roll each croissant from the base notch inward toward the tip, curling to shape a crescent with the tip tucked underneath. Place shaped croissants on parchment-lined sheet with ends curved inward. Refrigerate 30 minutes.
- Proof: Let croissants rise at room temperature for 60 to 90 minutes until noticeably expanded and springy to the touch.
- Bake: Preheat oven to 425°F. Brush each croissant with egg wash (egg beaten with 1 tablespoon water). Bake 15 minutes, then reduce oven temperature to 350°F and bake another 10-15 minutes until deep golden brown and fully cooked through. Cool on pan on a rack for 20 minutes before serving.
Notes
- Butter temperature is critical; it should be cool but pliable — not too soft or warm or it will seep through the dough layers.
- The lamination process creates the classic flaky layers; keep dough and butter cold during rolling.
- Resting and refrigeration between folds relaxes gluten and prevents tearing.
- If you want sweeter croissants, add the vanilla extract during dough mixing.
- Croissants can be frozen after folding or shaped and proofed, then baked directly from frozen with extra baking time.
- Allow the croissants to cool before slicing to preserve flaky structure.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 to 30 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: French
Keywords: croissants, laminated dough, breakfast pastry, butter croissants, homemade pastry, French bakery
