Name: Homemade Croissants from Scratch (Standard)
Prep time: 12 h
Cook time: 18 h
Total time: 30 h
Yield: 12 croissants
Cuisine: French
Ingredients: 1 cup Warm milk (105-115°F); 2 1/4 tsp Active dry yeast; 1/4 cup Granulated sugar; 3 1/2 cups All-purpose flour; 1 tsp Salt; 1/2 cup Unsalted butter, softened; 1 cup Unsalted butter, cold and cubed; 1 Egg; 1 tbsp Milk

Recipe tier

⅛ cup Whole milk
½ tsp High-quality instant yeast
1 pinch cup Fine granulated sugar
¾ cups Artisan bread flour
⅛ tsp Fleur de sel
1 pinch cup Unsalted butter, softened
⅛ tsp Orange blossom water
¼ cups President Brand French butter (or similar high-fat European butter), cold and cubed
⅛ each Organic large egg yolk
½ tbsp Heavy cream
1 pinch tsp Fleur de sel

Equipment

Large bowl
Measuring cups and spoons
Rolling pin
Parchment paper
Baking sheets
Plastic wrap
Wire rack

Instructions

🎙️ Cook with voice coach

1. In a stand mixer bowl, combine room temperature milk, yeast, and fine granulated sugar. Let bloom for 5 minutes until foamy.
2. Add artisan bread flour and fleur de sel. Mix with the dough hook on low speed until a shaggy dough forms. Gradually add the softened butter and orange blossom water, kneading for 15-20 minutes on medium-low speed until the dough is exceptionally smooth, elastic, and passes the windowpane test. A slightly longer kneading time develops gluten for better structure.
3. Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for 12-24 hours for slow fermentation, which develops flavor.
4. Prepare the butter block: Place cold French butter between two sheets of heavy-duty parchment paper. Pound meticulously with a rolling pin to create a perfectly uniform 8x10 inch rectangle. Chill thoroughly until rock hard.
5. On a lightly floured surface, roll out the chilled dough into a large rectangle, approximately 12x16 inches.
6. Place the chilled butter block centered on one half of the dough rectangle. Fold the other half of the dough over the butter, carefully sealing all edges to encase the butter completely.
7. Roll the dough and butter package into a long, even rectangle, about 9x20 inches. Perform a 'tri-fold' (like folding a business letter) by folding one-third of the dough over the middle section, then folding the remaining third over that. Ensure precise folds.
8. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
9. Repeat the rolling and tri-folding process two more times, chilling for at least 2 hours between each fold to maintain crisp layers.
10. After the final chill, roll the dough out into a large, even rectangle, approximately 10x24 inches and 1/4 inch thick.
11. Using a sharp knife or pizza cutter, cut the dough into 10 equal triangles (aim for a slightly larger base for bigger croissants).
12. Gently stretch each triangle from the base upwards, elongating it slightly, then tightly roll it up towards the point. Curve the ends to form elegant crescent shapes.
13. Place the croissants on a large baking sheet lined with parchment paper, ensuring ample space between them. Cover loosely with plastic wrap and allow to proof in a cool, draft-free place for 2-3 hours, or until they are visibly puffed and have a delicate wobble.
14. Preheat oven to 375°F (190°C).
15. Whisk together the egg yolk, heavy cream, and fleur de sel for the egg wash. Brush the tops of the croissants with a light, even coating.
16. Bake for 25-30 minutes, or until a deep, burnished golden brown, with visibly separated layers.
17. Allow to cool on a wire rack for at least 15 minutes before serving to allow the interior to set.