Croissants

Name: Croissants
Total time: 5 h 36 min
Yield: 4 servings
Cuisine: french
Ingredients: 175 ml Whole milk; 50 ml Water; 300 g Strong white bread flour; 30 g Caster sugar; 6 g Fine salt; 7 g Fast-action dried yeast; 175 g Unsalted butter; 1 piece Egg; 15 g Strong white bread flour, for dusting

5 hr 36 min · 40 min active · makes 8 pieces · ~810 g · Hard

Laminated croissants with layers of butter and strong white bread flour, enriched with egg and whole milk for a golden, flaky pastry.

See more →

Croissants

Laminated croissants with layers of butter and strong white bread flour, enriched with egg and whole milk for a golden, flaky pastry.

See more →

TOTAL TIME

5 hr 36 min

ACTIVE TIME

40 min

QUANTITY

8 pieces · ~810 g

DIFFICULTY

Hard

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/8

Tools0/17

Ingredients

0/8 gathered · 4 servings

175ml

50ml

315g

30g

175g

1piece

#	Quantity	Notes	State
1	175ml	—	—
2	50ml	—	—
3	315g	—	—
4	30g	—	—
5	6g	—	—
6	7g	—	—
7	175g	—	—
8	1piece	—	—

Tools

17 items

Serveware

1 item

Procedure

51 steps

1 of 51

Pour the milk into a small saucepan.

Whole milk · 175 ml

⏱ 10s

ResultWhole milk

2 of 51

Add the water to the milk in the saucepan.

Water · 50 ml

⏱ 8s

ResultWhole milk and water

3 of 51

Warm the milk over a low heat until it is just lukewarm — about body temperature — then remove the pan from the heat.

⏱ 1 min 30s

ResultLukewarm milkused in step 8

4 of 51

Weigh the flour into a large mixing bowl.

Strong white bread flour · 300 g

⏱ 10s

ResultStrong white bread flour

5 of 51

Add the caster sugar to the flour.

Caster sugar · 30 g

⏱ 8s

ResultStrong white bread flour and caster sugar

6 of 51

Add the fine salt to the bowl, keeping it on the opposite side of the bowl from the yeast you are about to add.

Fine salt · 6 g

⏱ 8s

ResultStrong white bread flour and caster sugar and fine salt

7 of 51

Add the fast-action dried yeast to the flour on the side away from the salt.

Fast-action dried yeast · 7 g

⏱ 8s

ResultStrong white bread flour mixture

8 of 51

Pour the lukewarm milk and water into the flour mixture.

Lukewarm milk · step 3

⏱ 10s

ResultStrong white bread flour mixture

9 of 51

Stir everything together with a wooden spoon until a shaggy dough forms and no dry flour remains.

⏱ 30s

ResultShaggy dough

10 of 51

Turn the shaggy dough out of the bowl onto the counter.

Shaggy dough · step 9

⏱ 10s

ResultShaggy dough

11 of 51

Knead the dough firmly by pushing the heel of your hand forward, folding the dough back, and turning it a quarter-turn each time until the dough is smooth and only slightly tacky, about 5 minutes — do not add flour; this dough should stay soft.

⏱ 5 min

ResultSmooth dough

12 of 51

Cup the smooth dough in both hands, shape it into a neat ball, and drop it back into the large mixing bowl.

Smooth dough · step 11

⏱ 10s

ResultSmooth dough

13 of 51

Stretch a sheet of cling film tightly over the top of the bowl to seal it.

⏱ 10s

14 of 51

Place the covered bowl in the refrigerator.

⏱ 15s

ResultSmooth dough ball

15 of 51

Leave the dough to rest in the refrigerator for at least 1 hour so it firms up and relaxes.

⏱ 1 hr

ResultChilled dough

16 of 51

Take the bowl out of the refrigerator.

⏱ 10s

ResultChilled doughused in step 19

17 of 51

Place the cold butter on the counter between two sheets of cling film.

Unsalted butter · 175 g

⏱ 10s

ResultUnsalted butter

18 of 51

Beat the butter with the rolling pin, then roll it out into a rough 15 cm square slab — it should be pliable but still cold; if it softens too much, slide it onto a plate and chill briefly.

⏱ 2 min

ResultButter block

19 of 51

Unwrap the chilled dough and roll it on the lightly floured counter into a rectangle roughly 30 cm × 20 cm, keeping the edges as straight as you can.

Strong white bread flour · 15 gChilled dough · step 16

⏱ 3 min

ResultRolled dough rectangle

20 of 51

Lay the butter block in the centre of the dough rectangle, then fold the two short ends of the dough over the butter so they meet in the middle and pinch all the edges firmly to seal the butter completely inside.

⏱ 30s

ResultButter-enclosed dough

21 of 51

Roll the butter-enclosed dough away from you into a long rectangle, about 45 cm × 20 cm, using firm, even pressure and working quickly to keep the butter cold.

⏱ 2 min

ResultLaminated dough — first turn

22 of 51

Fold the bottom third of the dough up and the top third down over it, like a business letter, giving you three layers, then turn the package 90 degrees so the open edge faces you — this is one turn.

⏱ 30s

ResultLetter-folded dough — first turn

23 of 51

Wrap the folded dough tightly in cling film, enclosing it completely so no air can reach the surface.

⏱ 20s

24 of 51

Place the wrapped dough in the refrigerator.

⏱ 10s

ResultLetter-folded dough — first turn

25 of 51

Leave the dough to rest in the refrigerator for 30 minutes so the butter firms back up and the gluten relaxes.

⏱ 30 min

ResultChilled dough — first turn

26 of 51

Take the dough out of the refrigerator.

⏱ 10s

ResultChilled dough — first turn

27 of 51

Unwrap the dough and roll it out again into a 45 cm × 20 cm rectangle, then fold it in thirds as before and turn it 90 degrees.

⏱ 2 min

ResultLaminated dough — second turn

28 of 51

Wrap the twice-folded dough tightly in cling film again, making sure all edges are sealed.

⏱ 20s

29 of 51

Place the wrapped dough back in the refrigerator.

⏱ 10s

ResultLaminated dough — second turn

30 of 51

Rest the dough in the refrigerator for another 30 minutes.

⏱ 30 min

ResultChilled dough — second turn

31 of 51

Remove the dough from the refrigerator.

⏱ 10s

ResultChilled dough — second turn

32 of 51

Unwrap the dough and roll it out into a 45 cm × 20 cm rectangle for the third and final turn, then fold in thirds and turn 90 degrees.

⏱ 2 min

ResultLaminated dough — third turn

33 of 51

Wrap the finished dough tightly in cling film, sealing it completely before its final rest.

⏱ 20s

34 of 51

Place the wrapped dough in the refrigerator for its final rest.

⏱ 10s

ResultLaminated dough — third turn

35 of 51

Chill the dough in the refrigerator for a final 30 minutes before shaping.

⏱ 30 min

ResultFully laminated croissant dough

36 of 51

Take the fully laminated dough out of the refrigerator.

⏱ 10s

ResultDough triangles

37 of 51

Cut the rectangle into 8 long, thin triangles by first cutting it in half lengthways, then cutting each strip into 4 triangles with diagonal cuts.

Into 8 equal portions

⏱ 1 min

ResultDough triangles

38 of 51

Line the baking tray with a sheet of baking paper.

⏱ 20s

39 of 51

Working with one triangle at a time, stretch it gently lengthways, then roll it up firmly from the wide base toward the tip, curling the ends inward slightly to form a crescent, and place each one on the lined baking tray.

⏱ 3 min

ResultShaped raw croissants

40 of 51

Space the croissants well apart on the tray, leaving room for them to rise.

Shaped raw croissants · step 39

⏱ 30s

ResultShaped raw croissants

41 of 51

Slide the tray of shaped croissants into the refrigerator.

⏱ 15s

ResultShaped raw croissants

42 of 51

Leave the croissants to prove in the refrigerator overnight, or for at least 2 hours, until they are noticeably puffed and wobble gently when the tray is shaken.

⏱ 2 hr

ResultProved croissants

43 of 51

Remove the tray from the refrigerator and let the croissants sit at room temperature while the oven heats.

⏱ 10s

ResultProved croissants

44 of 51

Heat the oven to 200 °C.

200°C

⏱ 15 min

45 of 51

Crack the egg into a small bowl.

Egg · 1 piece

⏱ 10s

ResultEgg

46 of 51

Beat the egg with a fork until the yolk and white are fully combined.

⏱ 20s

ResultBeaten egg

47 of 51

Brush the egg wash lightly and evenly over the surface of each croissant, avoiding the cut layers on the sides so they can open and puff freely.

Beaten egg · step 46

⏱ 1 min

ResultEgg-washed croissants

48 of 51

Slide the baking tray into the oven using oven gloves.

⏱ 20s

ResultEgg-washed croissants

49 of 51

Bake the croissants for 18 to 20 minutes until they are a deep golden brown all over and feel hollow when tapped on the base.

200°C

⏱ 20 min

ResultBaked croissants

50 of 51

Lift the tray out of the oven using oven gloves and set it on a heatproof surface.

⏱ 15s

ResultBaked croissants

51 of 51

Set the croissants on a wire rack and leave them for at least 10 minutes — the layers continue to set as they cool.

Baked croissants · step 50

⏱ 10 min

ResultBaked croissants

Total Time5 hr 36 min

#	Product	Tool	Action
1	175 ml		Pour the milk into a small saucepan.⏱ 10sResultWhole milk
2	50 ml		Add the water to the milk in the saucepan.⏱ 8sResultWhole milk and water
3	—		Warm the milk over a low heat until it is just lukewarm — about body temperature — then remove the pan from the heat.⏱ 1 min 30sResultLukewarm milkused in step 8
4	300 g		Weigh the flour into a large mixing bowl.⏱ 10sResultStrong white bread flour
5	30 g		Add the caster sugar to the flour.⏱ 8sResultStrong white bread flour and caster sugar
6	6 g		Add the fine salt to the bowl, keeping it on the opposite side of the bowl from the yeast you are about to add.⏱ 8sResultStrong white bread flour and caster sugar and fine salt
7	7 g		Add the fast-action dried yeast to the flour on the side away from the salt.⏱ 8sResultStrong white bread flour mixture
8	Lukewarm milkstep 3		Pour the lukewarm milk and water into the flour mixture.⏱ 10sResultStrong white bread flour mixture
9	—		Stir everything together with a wooden spoon until a shaggy dough forms and no dry flour remains.⏱ 30sResultShaggy dough
10	Shaggy doughstep 9		Turn the shaggy dough out of the bowl onto the counter.⏱ 10sResultShaggy dough
11	—		Knead the dough firmly by pushing the heel of your hand forward, folding the dough back, and turning it a quarter-turn each time until the dough is smooth and only slightly tacky, about 5 minutes — do not add flour; this dough should stay soft.⏱ 5 minResultSmooth dough
12	Smooth doughstep 11		Cup the smooth dough in both hands, shape it into a neat ball, and drop it back into the large mixing bowl.⏱ 10sResultSmooth dough
13	—		Stretch a sheet of cling film tightly over the top of the bowl to seal it.⏱ 10s
14	—		Place the covered bowl in the refrigerator.⏱ 15sResultSmooth dough ball
15	—		Leave the dough to rest in the refrigerator for at least 1 hour so it firms up and relaxes.⏱ 1 hrResultChilled dough
16	—		Take the bowl out of the refrigerator.⏱ 10sResultChilled doughused in step 19
17	175 g		Place the cold butter on the counter between two sheets of cling film.⏱ 10sResultUnsalted butter
18	—		Beat the butter with the rolling pin, then roll it out into a rough 15 cm square slab — it should be pliable but still cold; if it softens too much, slide it onto a plate and chill briefly.⏱ 2 minResultButter block
19	15 g		Unwrap the chilled dough and roll it on the lightly floured counter into a rectangle roughly 30 cm × 20 cm, keeping the edges as straight as you can.⏱ 3 minResultRolled dough rectangle
19	Chilled doughstep 16
20	—		Lay the butter block in the centre of the dough rectangle, then fold the two short ends of the dough over the butter so they meet in the middle and pinch all the edges firmly to seal the butter completely inside.⏱ 30sResultButter-enclosed dough
21	—		Roll the butter-enclosed dough away from you into a long rectangle, about 45 cm × 20 cm, using firm, even pressure and working quickly to keep the butter cold.⏱ 2 minResultLaminated dough — first turn
22	—		Fold the bottom third of the dough up and the top third down over it, like a business letter, giving you three layers, then turn the package 90 degrees so the open edge faces you — this is one turn.⏱ 30sResultLetter-folded dough — first turn
23	—		Wrap the folded dough tightly in cling film, enclosing it completely so no air can reach the surface.⏱ 20s
24	—		Place the wrapped dough in the refrigerator.⏱ 10sResultLetter-folded dough — first turn
25	—		Leave the dough to rest in the refrigerator for 30 minutes so the butter firms back up and the gluten relaxes.⏱ 30 minResultChilled dough — first turn
26	—		Take the dough out of the refrigerator.⏱ 10sResultChilled dough — first turn
27	—		Unwrap the dough and roll it out again into a 45 cm × 20 cm rectangle, then fold it in thirds as before and turn it 90 degrees.⏱ 2 minResultLaminated dough — second turn
28	—		Wrap the twice-folded dough tightly in cling film again, making sure all edges are sealed.⏱ 20s
29	—		Place the wrapped dough back in the refrigerator.⏱ 10sResultLaminated dough — second turn
30	—		Rest the dough in the refrigerator for another 30 minutes.⏱ 30 minResultChilled dough — second turn
31	—		Remove the dough from the refrigerator.⏱ 10sResultChilled dough — second turn
32	—		Unwrap the dough and roll it out into a 45 cm × 20 cm rectangle for the third and final turn, then fold in thirds and turn 90 degrees.⏱ 2 minResultLaminated dough — third turn
33	—		Wrap the finished dough tightly in cling film, sealing it completely before its final rest.⏱ 20s
34	—		Place the wrapped dough in the refrigerator for its final rest.⏱ 10sResultLaminated dough — third turn
35	—		Chill the dough in the refrigerator for a final 30 minutes before shaping.⏱ 30 minResultFully laminated croissant dough
36	—		Take the fully laminated dough out of the refrigerator.⏱ 10sResultDough triangles
37	—		Cut the rectangle into 8 long, thin triangles by first cutting it in half lengthways, then cutting each strip into 4 triangles with diagonal cuts. → Into 8 equal portions⏱ 1 minResultDough triangles
38	—		Line the baking tray with a sheet of baking paper.⏱ 20s
39	—		Working with one triangle at a time, stretch it gently lengthways, then roll it up firmly from the wide base toward the tip, curling the ends inward slightly to form a crescent, and place each one on the lined baking tray.⏱ 3 minResultShaped raw croissants
40	Shaped raw croissantsstep 39		Space the croissants well apart on the tray, leaving room for them to rise.⏱ 30sResultShaped raw croissants
41	—		Slide the tray of shaped croissants into the refrigerator.⏱ 15sResultShaped raw croissants
42	—		Leave the croissants to prove in the refrigerator overnight, or for at least 2 hours, until they are noticeably puffed and wobble gently when the tray is shaken.⏱ 2 hrResultProved croissants
43	—		Remove the tray from the refrigerator and let the croissants sit at room temperature while the oven heats.⏱ 10sResultProved croissants
44	—	200°C	Heat the oven to 200 °C.⏱ 15 min
45	1 piece		Crack the egg into a small bowl.⏱ 10sResultEgg
46	—		Beat the egg with a fork until the yolk and white are fully combined.⏱ 20sResultBeaten egg
47	Beaten eggstep 46		Brush the egg wash lightly and evenly over the surface of each croissant, avoiding the cut layers on the sides so they can open and puff freely.⏱ 1 minResultEgg-washed croissants
48	—		Slide the baking tray into the oven using oven gloves.⏱ 20sResultEgg-washed croissants
49	—	200°C	Bake the croissants for 18 to 20 minutes until they are a deep golden brown all over and feel hollow when tapped on the base.⏱ 20 minResultBaked croissants
50	—		Lift the tray out of the oven using oven gloves and set it on a heatproof surface.⏱ 15sResultBaked croissants
51	Baked croissantsstep 50		Set the croissants on a wire rack and leave them for at least 10 minutes — the layers continue to set as they cool.⏱ 10 minResultBaked croissants
Total Time			5 hr 36 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Move the croissants from the rack to a serving board and bring them to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	680kcal
	15g
	40g
	24g
	68g
	10g
	2g
	632mg

Ingredients0/8

Tools0/17

Recipe

Croissants

Laminated croissants with layers of butter and strong white bread flour, enriched with egg and whole milk for a golden, flaky pastry.

What you’ll doYou will mix a soft dough, rest it cold, then perform three separate folds of butter into the dough with chilling between each fold to build the laminated layers. After a final rest, you will shape the dough into triangles, roll them into crescents, and proof them cold overnight or for at least two hours until visibly puffed. You will then brush them with egg wash and bake until deeply golden and hollow.

Serves4

Total5 hr 36 min

LevelHard

Ingredients

Whole milk175 ml
Water50 ml
Strong white bread flour315 g
Caster sugar30 g
Fine salt6 g
Fast-action dried yeast7 g
Unsalted butter175 g
Egg1 piece

Tools

Serving boardKitchen counterRolling pinSmall bowlLarge mixing bowlOvenSmall saucepanPastry brushChef's knifeWire rackCling filmWooden spoonBaking trayRefrigeratorBaking paperForkOven glove

Method

Pour the milk into a small saucepan.

10sSmall saucepanWhole milk · 175 ml

Add the water to the milk in the saucepan.

8sSmall saucepanWater · 50 ml

Warm the milk over a low heat until it is just lukewarm — about body temperature — then remove the pan from the heat.

Result · Lukewarm milk · used in step 8

1 min 30sSmall saucepan

Weigh the flour into a large mixing bowl.

10sLarge mixing bowlStrong white bread flour · 300 g

Add the caster sugar to the flour.

8sLarge mixing bowlCaster sugar · 30 g

Add the fine salt to the bowl, keeping it on the opposite side of the bowl from the yeast you are about to add.

8sLarge mixing bowlFine salt · 6 g

Add the fast-action dried yeast to the flour on the side away from the salt.

8sLarge mixing bowlFast-action dried yeast · 7 g

Pour the lukewarm milk and water into the flour mixture.

10sLarge mixing bowlLukewarm milk · step 3

Stir everything together with a wooden spoon until a shaggy dough forms and no dry flour remains.

30sLarge mixing bowl, Wooden spoon

Turn the shaggy dough out of the bowl onto the counter.

10sKitchen counterShaggy dough · step 9

5 minKitchen counter

Cup the smooth dough in both hands, shape it into a neat ball, and drop it back into the large mixing bowl.

10sLarge mixing bowlSmooth dough · step 11

Stretch a sheet of cling film tightly over the top of the bowl to seal it.

10sLarge mixing bowl, Cling film

Place the covered bowl in the refrigerator.

15sLarge mixing bowl, Refrigerator

Leave the dough to rest in the refrigerator for at least 1 hour so it firms up and relaxes.

1 hrLarge mixing bowl

Take the bowl out of the refrigerator.

Result · Chilled dough · used in step 19

10sLarge mixing bowl, Refrigerator

Place the cold butter on the counter between two sheets of cling film.

10sKitchen counter, Cling filmUnsalted butter · 175 g

Beat the butter with the rolling pin, then roll it out into a rough 15 cm square slab — it should be pliable but still cold; if it softens too much, slide it onto a plate and chill briefly.

2 minKitchen counter, Rolling pin

Unwrap the chilled dough and roll it on the lightly floured counter into a rectangle roughly 30 cm × 20 cm, keeping the edges as straight as you can.

3 minKitchen counter, Rolling pinStrong white bread flour · 15 g

30sKitchen counter

Roll the butter-enclosed dough away from you into a long rectangle, about 45 cm × 20 cm, using firm, even pressure and working quickly to keep the butter cold.

2 minKitchen counter, Rolling pin

30sKitchen counter

Wrap the folded dough tightly in cling film, enclosing it completely so no air can reach the surface.

20sKitchen counter, Cling film

Place the wrapped dough in the refrigerator.

10sKitchen counter, Refrigerator

Leave the dough to rest in the refrigerator for 30 minutes so the butter firms back up and the gluten relaxes.

30 minKitchen counter

Take the dough out of the refrigerator.

10sKitchen counter, Refrigerator

Unwrap the dough and roll it out again into a 45 cm × 20 cm rectangle, then fold it in thirds as before and turn it 90 degrees.

2 minKitchen counter, Rolling pin

Wrap the twice-folded dough tightly in cling film again, making sure all edges are sealed.

20sKitchen counter, Cling film

Place the wrapped dough back in the refrigerator.

10sKitchen counter, Refrigerator

Rest the dough in the refrigerator for another 30 minutes.

30 minKitchen counter

Remove the dough from the refrigerator.

10sKitchen counter, Refrigerator

Unwrap the dough and roll it out into a 45 cm × 20 cm rectangle for the third and final turn, then fold in thirds and turn 90 degrees.

2 minKitchen counter, Rolling pin

Wrap the finished dough tightly in cling film, sealing it completely before its final rest.

20sKitchen counter, Cling film

Place the wrapped dough in the refrigerator for its final rest.

10sKitchen counter, Refrigerator

Chill the dough in the refrigerator for a final 30 minutes before shaping.

30 minKitchen counter

Take the fully laminated dough out of the refrigerator.

10sKitchen counter, Refrigerator

Cut the rectangle into 8 long, thin triangles by first cutting it in half lengthways, then cutting each strip into 4 triangles with diagonal cuts. → Into 8 equal portions

1 minKitchen counter, Chefs knife

Line the baking tray with a sheet of baking paper.

20sBaking tray, Baking paper

3 minKitchen counter

Space the croissants well apart on the tray, leaving room for them to rise.

30sBaking trayShaped raw croissants · step 39

Slide the tray of shaped croissants into the refrigerator.

15sBaking tray, Refrigerator

Leave the croissants to prove in the refrigerator overnight, or for at least 2 hours, until they are noticeably puffed and wobble gently when the tray is shaken.

2 hrBaking tray

Remove the tray from the refrigerator and let the croissants sit at room temperature while the oven heats.

10sBaking tray, Refrigerator, Oven glove

Heat the oven to 200 °C.

200°C15 minOven

Crack the egg into a small bowl.

10sSmall bowlEgg · 1 piece

Beat the egg with a fork until the yolk and white are fully combined.

20sSmall bowl, Fork

Brush the egg wash lightly and evenly over the surface of each croissant, avoiding the cut layers on the sides so they can open and puff freely.

1 minBaking tray, Pastry brushBeaten egg · step 46

Slide the baking tray into the oven using oven gloves.

20sBaking tray, Oven, Oven glove

Bake the croissants for 18 to 20 minutes until they are a deep golden brown all over and feel hollow when tapped on the base.

200°C20 minBaking tray, Oven

Lift the tray out of the oven using oven gloves and set it on a heatproof surface.

15sBaking tray, Oven, Oven glove

Set the croissants on a wire rack and leave them for at least 10 minutes — the layers continue to set as they cool.

10 minWire rackBaked croissants · step 50

Move the croissants from the rack to a serving board and bring them to the table.

Result · Baked croissants

20sServing board

Printed 10 October 2026