Classic Croissants (Butter Lamination Technique)

Ingredients

• 500 g Bread flour (High‑protein flour for strength)
• 250 g Unsalted butter (for dough) (Softened for mixing into dough)
• 250 g Unsalted butter (for butter block) (Cold, cut into a 1‑cm thick square)
• 250 ml Whole milk (Room temperature)
• 150 ml Water (Cold)
• 50 g Granulated sugar
• 10 g Salt
• 10 g Active dry yeast (About 2 tsp)
• 1 Egg (for egg wash) (Beaten)
• 1 tbsp Milk (for egg wash)

Instructions

1. Combine dry ingredients

   In a mixing bowl whisk together bread flour, sugar, salt, and active dry yeast.

   Time: PT5M

2. Add wet ingredients and form dough

   Add milk, water, softened butter, and the beaten egg. Mix until a shaggy dough forms, then knead by hand or with a mixer for about 5‑7 minutes until smooth.

   Time: PT15M

3. First rest (bulk fermentation)

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes.

   Time: PT30M

4. Chill dough

   Flatten the dough into a rectangle, wrap tightly in plastic, and refrigerate for 1 hour.

   Time: PT1H

5. Prepare butter block

   Place the 250 g cold butter between two sheets of parchment and pound it into a 1‑cm thick square (about 15 cm × 15 cm). Wrap and chill in the freezer for at least 4 hours (overnight preferred).

   Time: PT10M

6. First lamination (turn 1)

   On a lightly floured surface roll the chilled dough into a 30 cm × 30 cm square. Place the butter block in the centre, fold the dough over the butter (like an envelope), seal edges, then roll out to a 60 cm × 20 cm rectangle. Fold the rectangle into thirds (letter fold).

   Time: PT10M

7. Chill after first turn

   Wrap the folded dough in plastic and refrigerate for 1 hour.

   Time: PT1H

8. Second lamination (turn 2)

   Roll the chilled dough into a 60 cm × 20 cm rectangle again, then fold into thirds.

   Time: PT10M

9. Chill after second turn

   Wrap and refrigerate for another 1 hour.

   Time: PT1H

10. Third lamination (turn 3)

    Roll out the dough one final time to a 60 cm × 20 cm rectangle and fold into thirds.

    Time: PT10M

11. Final chill

    Wrap the dough and chill for at least 1 hour (or up to 2 hours) before shaping.

    Time: PT1H

12. Shape croissants

    Roll the dough to about 3 mm thickness. Cut triangles (≈12 cm base). Starting at the base, roll tightly toward the tip to form a crescent shape. Place on parchment‑lined baking sheets, tip side down.

    Time: PT20M

13. Proof

    Cover the tray loosely with plastic and let the croissants rise at 25 °C (77 °F) for 1½ hours, until doubled in size.

    Time: PT1H30M

    Temperature: 25°C

14. Egg wash

    Brush each croissant lightly with beaten egg mixed with 1 tbsp milk.

    Time: PT5M

15. Bake

    Preheat the oven to 190 °C (375 °F). Bake the croissants for 15‑20 minutes, until deep golden brown and crisp.

    Time: PT20M

    Temperature: 190°C

16. Cool and serve

    Transfer baked croissants to a wire rack and let cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g