Definitive Classic Butter Croissant Recipe
Prep Time:
12 hours
Cook Time:
20 minutes
Servings:
6 croissants
Ingredients
  • 1 cup flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • ¾ teaspoon instant yeast
  • 1 tablespoon evaporated milk powder
  • ½ cup water
  • 1 ¼ stick European style unsalted butter
  • 1 egg, whisked
Directions
  1. In a large bowl, mix the flour, sugar, salt, and milk powder together with a spatula or your fingers.
  2. Pour the mixture onto a workbench and make a well using the bowl.
  3. Add water and instant yeast in the middle and mix with your fingers until the yeast dissolves.
  4. Bring the flour little by little toward the middle with your fingertips, mixing until all of the flour is incorporated.
  5. Knead the dough until it is smooth. It should no longer be sticky and should bounce back when gently pressed.
  6. Cover the dough with a damp tea towel or plastic wrap and let it rest at room temperature (68 to 70 F) for 30 minutes.
  7. Press the dough down and shape it into a flat rectangle, then store it in the freezer for 1 hour, followed by a minimum of 6 hours in the refrigerator.
  8. In between a piece of parchment paper, roll out the butter until it is 8 x 6 inches.
  9. Store it in the refrigerator until ready to use and the texture is cold and flexible.
  10. Roll out the dough into a rectangular shape measuring 16 x 12 inches and dust it with flour to prevent it from sticking to the workbench.
  11. Place the cold butter in the center of the dough and fold the dough toward the middle.
  12. Dust the top and bottom of the dough with flour and roll it into a 24 x 8-inch rectangle.
  13. Proceed with a book fold (aka a double fold, as if you are folding a book closed twice).
  14. Wrap the dough with plastic wrap and store it in the refrigerator for 30 minutes.
  15. Dust the counter with flour and roll out the dough once again to 24 x 8 inches and proceed with a simple fold.
  16. Wrap it with plastic wrap and store it in the refrigerator for another 30 minutes.
  17. Now, roll out the dough into a rectangle about 0.1 inches thick, 20 inches long, and 7 inches wide.
  18. Cut the dough into six isosceles triangles and roll them into croissants.
  19. Place the croissants on a baking sheet lined with parchment paper.
  20. Whisk the egg and brush the croissants with the egg wash.
  21. Transfer the tray to the oven with a bowl of hot water and proof for 2 hours at a temperature between 77 and 82 F.
  22. Take the croissants out of the oven and preheat it to 350 F.
  23. Apply a second layer of egg wash and bake the croissants for 18 minutes.
  24. Serve warm.