Name: Croissants (Standard)
Prep time: 9 h 36 min
Cook time: 14 h 24 min
Total time: 24 h
Yield: 12 croissants
Cuisine: French
Ingredients: 4 cups All-purpose flour; 1/4 cup Granulated sugar; 2 1/4 tsp Active dry yeast; 2 tsp Kosher salt; 1 1/4 cups Whole milk, chilled; 2 tbsp Unsalted butter, softened; 1 1/4 cups Unsalted butter, cold; 1 Large Egg; 1 tbsp Water

Recipe tier

A traditional French-style pastry made with accessible pantry staples and a simplified lamination process suitable for home kitchens.

Total 24h

Serves 12 croissants

Steps 8

Ingredients 9

Soundtrack the cook

Sunday sunshine · 180 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 576m Cook 864m Plate 5m Reset 10m

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Dough
4 cups 500 g All-purpose flour
cup 50 g Granulated sugar
2 tsp 7 g Active dry yeast
2 tsp 10 g Kosher salt
1 cups 300 mL Whole milk, chilled
2 tbsp 28 g Unsalted butter, softened
Butter Block
1 cups 280 g Unsalted butter, cold
Egg Wash
1 Large 1 Large Egg
1 tbsp 15 mL Water

Equipment

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Instructions

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In a large bowl, whisk together the flour, sugar, yeast, and salt from the Dough ingredients. Stir in the chilled milk and softened butter until a shaggy dough forms. Knead for 5 minutes until smooth, then wrap in plastic and refrigerate for 2 hours.
Prepare the Butter Block by placing the cold butter between two sheets of parchment paper. Beat with a rolling pin and roll into a 7-inch square. Chill until firm but pliable.
Roll the Dough into a 10-inch square. Place the Butter Block diagonally in the center, fold the corners of the dough over the butter to seal it completely.
Roll the dough into a long rectangle and perform three 'letter folds' (folding into thirds), chilling for 30 minutes between each fold to maintain lamination.
After the final fold, refrigerate the dough overnight. The next day, roll the dough into a large rectangle and cut into 12 triangles.
Roll each triangle from the base to the tip to shape the croissants. Place on baking sheets and proof in a warm spot for 2 hours until doubled in size.
Whisk the Egg Wash ingredients and brush lightly over the proofed croissants. Bake at 375 degrees Fahrenheit for 20-25 minutes until deep golden brown.
Cool on a wire rack for at least 15 minutes before serving.