The Best Classic Butter Croissants

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Making Classic Butter Croissants

Classic Butter Croissants can and do take time to make but it is time well spent. 

With this recipe I share step-by-step instructions along with photographs to help you make a successful batch of these classic butter croissants. 

I highly recommend reading the recipe prior to making as the process can be confusing.

There are an abundance of photographs in this recipe but I feel it is essential for a successful outcome!

I hope the photos and directions answer any of your questions. If not, please feel free to contact me.

Equipment:

• Parchment paper
• Plastic wrap
• Rolling-pin
• Pen for marking parchment paper
• painters tape
• Yardstick
• Plate or round cake pan
• Baking sheets (2)
• Cooling rack
• Measuring spoons
• Measuring cups
• Knife
• Pizza cutting wheel
• Pastry brush
• A location that will accommodate an 8 x 44 workspace
• Stand mixer with dough hook to prepare dough or you can knead by hand
• Metal spatula (optional)

Ingredients:

For the Dough

• 4 Cups unbleached all-purpose flour
• 1/2 Cup + 2 Tablespoons cold water
• 1/2 Cup + 2 Tablespoons cold whole milk
• 1/4 Cup + 2 Tablespoons granulated sugar
• 3 Tablespoons softened unsalted butter
• 1 Tablespoon + 1/2 teaspoon instant yeast
• 2 1/4 teaspoons salt

Laminating Dough

1 1/2 Cup cold unsalted butter

Prior to Baking

1 egg + 1 teaspoon water (for the egg wash)

TIP: IT’S BEST TO MAKE CROISSANTS ANY OR ALL OF THE FOLLOWING COMBINATIONS: EARLY IN THE MORNING, LATE AT NIGHT, IN A COOL ROOM, OR DURING COOLER TEMPERATURES. THE KEY IS TO KEEP THE BUTTER SOLID BETWEEN THE LAYERS OF DOUGH AS THIS IS WHAT GIVE THE CROISSANT ITS FLAKY LAYERS.

Classic Butter Croissants

Directions for Dough

In a mixing bowl combine all dough ingredients. Using dough hook attachment, on a stand mixer, mix on low to medium speed for 3 minutes. Shape dough like a disk.

Place dough disk on plate and cover with plastic wrap and place in refrigerator for 8 hours. 

Directions for Laminating Dough

Cut off 2 sheets of parchment paper about 10 inches each.

Measure out a 7 1/2 inch square and mark with a pen.

Cut cold butter lengthwise into 1/2 inch pieces.

Arrange butter on parchment paper in about a 6″ square.

Cover butter with the other piece of parchment paper.

With the rolling pin gently pound butter and begin rolling out. The butter will eventually go outside the lines. When it does lift the top layer parchment paper and with a knife trim the butter back.

Put the removed butter back onto the butter pile. Return parchment paper and continue rolling until the 7 1/2 inch square is achieved. 

When the 7 1/2 inch square is achieved put butter on a baking sheet and place in refrigerator until needed. 

Prepare Work Surface #1

Prior to removing dough from the refrigerator I recommend preparing your work surface.

Clean counter surface and measure out a 10 1/2 inch square on the counter using tape. Make sure the 10 1/2 inch is inside the square.

Note: when rolling out dough your guide will be to stay within the box.

Remove dough from refrigerator. With a rolling-pin roll out the dough into a 10 1/2 inch square.

Remove butter slab from the refrigerator. Place on top of the dough at a 45 degree angle.

Fold dough over butter.

Press edges of dough together and seal seams.

Prepare Work Surface #2

Prepare a new work surface size of 8 x 24 rectangle.

Lightly flour work surface and rolling-pin. Remove any excess flour.

Roll out dough into a 8 x 24 rectangle. Start at center and roll out to edges. Never roll out end-to-end. Always go from center out. You can rotate dough if needed to keep it even. Try to keep all the edges as straight as possible.

When dough has achieved the 8 x 24 size take right side of dough and fold it to the center.

Then take the left side of dough and fold over to the far right.

Cover with plastic wrap and refrigerate for 20 minutes.

Remove dough from refrigerator and place ends facing the 8″ side and roll out to 8 x 24 rectangle.

Fold dough as stated above. Turn dough 90 degrees and roll out again to the 8 x 24 rectangle.

Again, fold dough as stated above, cover with plastic wrap and refrigerate for 30 minutes.

Remove dough from refrigerator and place ends facing the 8″ side and roll out to 8 x 24 rectangle.

Again, fold dough as stated above, cover with plastic wrap and refrigerate for 8 hours.

Prepare Work Surface #3

Prepare a new work surface size of 8 x 44 rectangle.

Remove dough from refrigerator. Lightly flour work surface. Gently roll dough into a long and narrow 8 x 44 rectangle. 

Note: If the dough starts to resist or shrinks back during this process you can fold into thirds and give it a rest in the refrigerator for 10 to 20 minutes and then continue rolling out.

When dough has reached desired length (8 x 44) carefully lift it to allow it to return to its natural shape. This will keep your dough from shrinking when cutting.

Helpful Hints:

• During the rolling out process the butter may soften and begin seeping out of the dough. This is when you can fold dough over, wrap in plastic wrap and place in the refrigerator for 15-20 minutes. Remove from refrigerator, unfold and continue rolling out.
• While rolling dough out it will tend to go “outside the lines” of the taped guide. Gently push it back into place and continue rolling out.
• Dusting with flour: Use just enough flour on your work surface to prevent the dough from sticking. Avoid using too much flour as it may produce powdery layers.

Shaping Croissants

Lay the yardstick along the 44 inch top of the dough. Take the knife and mark the top of the dough at 5 inch intervals (7 marks total).

Move the yardstick to the bottom 44 inch. This time move the yard stick over 2 1/2 inches. Then make marks at 5 inch intervals thereafter (8 marks total).

Now make diagonal cuts with the pizza cutter starting from the bottom corner up to the first mark on top.  Make diagonal cuts along the entire length of the dough.

Then change the angle and make cuts from the other bottom corner to the top mark to create about 18 triangles.

Using the pizza wheel or knife make a small notch in the center of the long end of each triangle.

Rolling Up Croissants

Working with one triangle at a time. Remove triangle from the line. Place on a lightly floured surface.

Using the rolling-pin, without applying pressure, gently run it over the triangle.

Roll dough starting from large end to pointed end and turn edges together.

I hope this video is helpful!

Proofing Croissants

Place a fresh sheet of parchment paper on a baking sheet and arrange shaped croissants making sure to keep enough space between them so they will not touch when proofing or during baking.

Combine egg and water and whisk until smooth. Lightly brush each croissant with a thin coating of egg wash using a pastry brush. Refrigerate remaining egg wash until needed for a second application.

Place croissants in a draft free area and allow to proof for 2 hours. I allow the croissants to proof in the oven. NOTE: You can tell the croissants have completed their proof when you can see layers of dough. Croissants will be larger in size but not quite doubled.

Baking Croissants

Remove proofed croissants from oven and apply a second coat of egg wash.

Preheat oven to 400 degrees Fahrenheit for convection ovens and 425 degrees Fahrenheit for conventional ovens.

Place croissants in preheated oven and bake.

After 10 minutes of baking rotate baking sheet and continue baking until bottoms are evenly brown and tops are richly brown.

Remove from oven and allow to cool on baking sheets on a cooling rack.

Enjoy your croissants plain or try my homemade Strawberry Jam Recipe.

I AM SO EXCITED THAT YOU ARE VIEWING JETT’S CLASSIC BUTTER CROISSANTS RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

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Products We Love!

This cake stand is awesome to show off your beautiful croissants! IT’S PLASTIC!

I like using marble rolling pins like this one

A pastry brush is a must!

You’ll need a yardstick for measuring.

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