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Homemade Croissants

Course Breakfast
Prep Time 40 minutes
Cook Time 20 minutes
Chilling time 2 days
Total Time 2 days 40 minutes
Servings 12 croissants

Ingredients

  • 1 cup warm water
  • 2 tsp traditional active dry yeast
  • 450 g all purpose flour *see note
  • ¼ cup sugar plus a pinch
  • 2 tsp salt
  • 2 tbsp butter melted
  • 250 g cold unsalted butter **see note
  • 1 egg
  • extra flour for rolling

Instructions

Prepare the dough

  • Measure 1 cup of warm water into a small bowl. The ideal temperature for the water is between 105° F and 110°F. Add a pinch of sugar and the yeast. Stir briefly and set aside for 5 minutes.
  • In the bowl of a stand mixer add the flour. When the yeast is bubbly and has risen, add the yeast and water mixture to the flour in the mixer. Add the ¼ cup sugar, salt, and melted butter to the mixer. Stir briefly with a spatula just to combine the ingredients and then attach a dough hook.
  • Mix on low with the dough hook until the dough comes together. Scrape down the sides until the dough is combined and continue mixing with a dough hook for about 10 minutes until the dough is soft and stretchy.
  • When the dough is ready, turn it out onto the counter and lightly knead a couple of times to bring it together into a smooth ball. Press the dough out into a rectangle shape and place on a parchment lined baking sheet. Cover with cling film and refrigerate overnight.

Laminate the dough

  • The next day begin the process of laminating your dough. Be sure to work quickly when handling the dough so that the dough and butter stay cold.
  • Take the unsalted butter and slice into pieces, forming a rough square. Place the unsalted butter between two pieces of parchment paper and roll out to a 7.5" square. Use a ruler to scrape the sides of the butter back to create straight edges. When the square is formed, return the butter block to the fridge and chill until cold.
  • While the butter is chilling, take the dough out of the fridge and transfer to a lightly floured counter. Roll the cold dough out into a 13" square.
  • Place the chilled butter square diagonally on top of the dough. Bring together the four corners of the dough to completely cover the butter.
  • Gently, but firmly, begin to the roll the dough out. Do not press or roll to hard which can squish the layers together. If the dough feels too tight and springs back when you roll it, then stop rolling and let it sit for a few minutes to rest before continuing. Flip the dough occasionally and roll it out on both sides.
  • Roll the dough out to a 10” by 18” rectangle. Flip the dough so that the seam from the butter block is facing up. Brush the excess flour off with a pastry brush and fold the dough three times. The first fold should cover 1/3 of the dough, then bring the other side up to cover the first fold. Brush off the excess flour then place on a parchment lined baking sheet. Cover with cling film and refrigerate.
  • Refrigerate the dough for 30 to 60 minutes between folds. Repeat the rolling and folding process two more times. Place the dough back in the fridge to chill for 30 to 60 minutes before shaping.

Shape the dough

  • To shape the dough, roll it out to a 10” by 18” rectangle. Use a very sharp knife the slice the edges off the short ends of the dough. Divide the dough into six strips. Slice each strip in half diagonally.
  • To shape the individual croissant, gently pull the triangular piece of dough to stretch slightly. Cut a 1 cm slit in the middle of the wide end of the dough. Pull the bottom edges of the triangle apart slightly and begin to roll up. Roll up the croissant firmly but gently, without stretching the dough too much.
  • Place the croissants on two parchment lined baking sheets with the tail end tucked underneath. Ensure the croissants are spaced apart to leave room for rising. Cover with cling film and refrigerate overnight.

Proof the dough

  • The next day, take the croissants out of the fridge. Keep the croissants loosely covered either with the cling film or a tea towel. Allow the croissants to rise in a warm place for about 2 hours or until puffed and doubled in size.

Bake the croissants

  • Preheat the oven to 400°F / 204°C. Make an egg wash by whisking the egg with water. Brush the proofed croissants with the egg wash.
  • Bake the croissants for 18 to 20 minutes. Rotate the pans halfway through baking to ensure even colouring. The croissants are done when they are well browned. Take the croissants out, let cool on a rack, and enjoy!

Notes

*You will get the most accurate results by weighing the flour. If you don't have a scale then 450g of flour is the equivalent of about 3 and 1/2 cups.
**250 g of unsalted butter is the equivalent of half a pound, or 1 cup.