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Baker’s Croissants Recipe

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4.6 from 148 reviews

These classic Baker’s Croissants feature a flaky, buttery texture achieved through traditional lamination with a butter block and multiple turns. Perfect for breakfast or a special brunch, the recipe guides you through mixing, folding, shaping, and baking the croissants to golden perfection with a crisp exterior and tender layers inside.

Ingredients

Scale

Dough Ingredients

  • 2 large eggs plus enough warm water to make 2 cups (454g) of liquid
  • 1/4 cup (50g) granulated sugar, divided
  • 5 1/2 to 6 cups (660g to 720g) King Arthur Unbleached All-Purpose Flour
  • 2 1/4 teaspoons instant yeast
  • 2 tablespoons (28g) butter, melted
  • 1/2 cup (56g) King Arthur Baker’s Special Dry Milk or nonfat dry milk (optional)
  • 1 scant tablespoon (16g) table salt
  • 1 teaspoon King Arthur Pure Vanilla Extract (optional; for sweet pastry)

Butter Block Ingredients

  • 30 tablespoons (425g) unsalted butter, cool to the touch
  • 3/4 teaspoon table salt
  • 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour

Instructions

  1. Make the sponge: In a large mixing bowl, combine the eggs and warm water to total 2 cups of liquid. Add 1 tablespoon of sugar, 3 cups (362g) of flour, and the instant yeast. Mix thoroughly to blend and set aside to allow the sponge to activate.
  2. Prepare the butter block: Cut the unsalted butter into 1-inch chunks. In a stand mixer fitted with the paddle attachment, combine the butter chunks with salt and flour at low speed just until smooth with no lumps, careful not to add air. Shape the butter into an 8-inch square with plastic wrap, then refrigerate for 30 minutes.
  3. Finish the dough: Add melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) flour, dry milk (if using), and remaining salt, then add to the sponge mixture. Mix until dough forms. Knead for 5 minutes, adding flour 2 tablespoons at a time if sticky, until the dough is smooth and elastic. Shape into a 9-inch square, wrap, and refrigerate for 30 minutes.
  4. Laminate the dough: Roll out chilled dough to a 12-inch square. Place the butter block diagonally in the center, fold dough corners over to enclose the butter, sealing edges with water. Dust with flour, turn over, and gently tap into a rectangle. Roll to 20 x 10 inches, dusting with flour as needed.
  5. First fold: Brush off excess flour and fold dough into thirds like a letter. Align edges carefully and use water to tack if needed. This constitutes the first turn.
  6. Second fold: Rotate the dough like a book, roll to 20 x 10 inches again, and fold into thirds. Wrap and refrigerate for 30 minutes to relax gluten.
  7. Additional folds: Perform two more turns: roll out and fold as before. Wrap and refrigerate for at least 1 hour or overnight. Dough may also be frozen at this stage.
  8. Shape the croissants: Cut dough in half, refrigerate or freeze one half. Roll remaining half into a 13 x 18 inch rectangle. Trim edges by 1/4 inch. Cut into six 4 x 9 inch pieces by slicing lengthwise into thirds and halving widthwise. Cut each piece diagonally into triangles.
  9. Form croissants: Stretch each triangle slightly. Cut a 1-inch notch at the base center, then roll the two inner corners of the notch inward and roll the dough towards the tip, tucking the tip under the base. Place on parchment-lined sheet with ends curved inward. Refrigerate for 30 minutes.
  10. Proof the croissants: Let croissants warm and rise at room temperature for 60 to 90 minutes until noticeably puffed and a gentle finger press leaves an indentation.
  11. Bake: Preheat oven to 425°F. Brush croissants with a mixture of beaten egg and 1 tablespoon water. Bake for 15 minutes at 425°F, then lower temperature to 350°F and bake for an additional 10 to 15 minutes until deep golden brown and fully cooked. Cool on a rack for 20 minutes before serving.

Notes

  • Maintaining the butter’s cool temperature during lamination is crucial for flaky layers.
  • Use a ruler and pizza cutter for precise shaping to ensure even baking and rise.
  • You can freeze the dough after lamination and thaw before shaping.
  • Proper proofing ensures the croissants are airy and light; do not rush this step.
  • Brushing croissants with egg wash gives them a beautiful golden shine.

Keywords: croissants, French pastry, laminated dough, flaky croissants, buttery croissants, breakfast pastry

Find it online: https://cookedbycleo.com/bakers-croissants-recipe/