There are few things in the baking world as satisfying as pulling a tray of golden, flaky butter croissants from the oven. The crisp, shattering exterior gives way to a tender, honeycombed interior—each bite a testament to the magic of laminated dough. While croissants have a reputation for being difficult, they’re simply a matter of patience, precision, and practice.
This recipe breaks down the process into manageable steps, guiding you through making the dough, creating the butter block, performing the turns, and shaping the croissants. The reward? The most incredible homemade croissants you’ve ever tasted.
Instructions
Make the Dough
In a stand mixer with the dough hook, combine flour, sugar, yeast, and salt. Add cold water, cold milk, and softened butter. Mix on low until a shaggy dough forms. Knead for 5 minutes until smooth. Shape into a ball, wrap in plastic, and refrigerate for 1 hour.
Prepare the Butter Block
Place the cold butter between two sheets of parchment paper. Pound with a rolling pin to flatten slightly, then roll into a 7×7-inch square. If using flour, sprinkle it over the butter before rolling. Refrigerate until firm but pliable.
Encase the Butter
On a floured surface, roll the dough into a 10×10-inch square. Place the butter square diagonally in the center. Fold the corners of the dough over the butter, overlapping to completely enclose. Pinch seams to seal.
Perform the Turns (Tours)
Roll the dough into a rectangle about 8×20 inches. Fold the top third down and the bottom third up (like a letter).
This is one turn. Rotate 90 degrees and repeat. Wrap and refrigerate for 30 minutes. Repeat for a total of 3 turns (6 folds). Refrigerate for at least 1 hour or overnight.
Shape the Croissants
Roll the dough into a 10×24-inch rectangle (about ¼-inch thick). Cut into long triangles (about 4 inches wide at the base).
Cut a small slit at the base of each triangle. Gently stretch the dough and roll toward the point. Place on parchment-lined baking sheets, point-side down. Curve the ends to form a crescent.
Proof
Cover loosely with plastic wrap. Proof at 75°F to 80°F (24°C to 27°C) for 2 to 3 hours, until the croissants are puffy and jiggle when shaken.
Bake
Preheat oven to 400°F (200°C). Brush croissants with egg wash. Bake for 15 to 20 minutes until deep golden brown and crisp. Cool on wire racks.
These Classic Butter Croissants are a labor of love that reward you with the most incredible homemade pastry.
