How to Make Croissants
Serves: 24
  • For the Dough:
  • Yeast 1 Tablespoon (11g)
  • All Purpose Flour 3¾ cups (470g)
  • Granulated Sugar ⅓ cup (67g)
  • Salt 2 teaspoons (12g)
  • Whole Milk 1 cup (237ml)
  • _________________________
  • For the Roll In:
  • Unsalted Butter COLD 4½ sticks (2¼ cups) (508g)
  • All Purpose Flour 2 Tablespoons (15g)
  • _________________________
  • 1 Egg for egg wash
  1. Dissolve the yeast in the warm milk (approx 100° F) and let stand for about 5 minutes until frothy
  2. Place the first measurement of flour, salt, sugar and yeast with the milk into the mixer with the dough hook attachment.
  3. Mix on low speed until a soft dough forms. Check the bottom of the bowl to ensure than all of the flour is moistened, and it is being picked up by the dough hook. You may have to add a few more drops of milk or water
  4. Turn mixer speed to medium and work the dough until it is no longer sticky and it is coming together as a soft, pliable dough mass.
  5. Total mixing time approximately 6- 8 minutes - See video for more in-depth instruction for the gluten formation of this dough
  6. Remove the dough from the mixer and wrap it in plastic at room temperature allow it to rest. This is called "bench resting"
  7. After 30 minutes of bench resting, press the dough onto a lightly floured sheet pan NO PARCHMENT PAPER, cover with plastic very well so it doesn't dry out, and even a light spritz of water can be helpful, and refrigerate overnight or for at least 8 hours.
  8. In the meantime you can prepare the butter roll-in by beating the other measurement of flour and COLD butter with the paddle attachment until smooth and no lumps are present. (Or use the 2nd method I show in the video~ it is your preference)
  9. Scrape the butter mixture out onto a piece of plastic wrap and form it into a square that is about 10" X 8" and about 1" thick" refrigerate until needed
  10. Remove your dough from the refrigerator and roll it out on a lightly floured surface to about 9" X 16"
  11. Brush the excess flour from the dough and place the chilled butter square on one side of the dough. Fold over the other half of the dough to make a neat package and gently seal the edges of dough.
  12. Pound the "package" of butter-dough with a rolling pin to distribute evenly inside. You will continue to pound it out and then roll the dough to 24" wide by 12" long with the long side facing you.
  13. Fold the dough into 3'rds like you are folding a letter to go into a business sized envelope, or like a 3 sided brochure. You should end up with a package that is about 9" X 12" again which is the perfect size to fit back onto your 1/4 Sheet pan lightly floured
  14. Mark the dough with 1 finger print to remind you where you are in the process (since it is a lengthy one), cover well and refrigerate for at least 2 hours.
  15. Repeat the rolling and folding process 2 more times, by rolling dough to 24" X 12" and folding into 3'rds. Marking 2 fingerprints at the 2nd turn to keep your place.
  16. At the 3rd roll you will turn & roll as usual to 24" X 14" wide but instead of making the "brochure" style fold, you will do what is called a "wallet fold" where you will fold the left and right sides of the dough to meet in the center and then fold the dough closed as if you are closing a book.
  17. Chill for another 2 hours or you can freeze it for up to 2 months. If you choose to freeze, *Thaw completely overnight in the refrigerator before proceeding with forming your croissants as directed below.
  18. After 2 hours of the final rest, the dough is ready to form.
  19. Roll croissants as shown in the video.
  20. Set them spaced a few inches apart on a parchment lined sheet pan and spritz them with water lightly, cover them loosely with plastic wrap in a warm draft free spot to double in size. I like to use heating pad to do this job, however too much heat can cause the butter to melt in between the dough layers and your entire project will be ruined! So be wary of the amount of heat you are using with the heating pad! (Double sheet pan for protection is a good idea)
  21. Preheat oven to 350° F and then egg wash the croissants with a beaten egg and 1 tablespoon water, bake the fully proofed, puffy croissants for approximately 25-35 minutes or until golden browned.
  22. Serve immediately
Croissants (and all yeast pastries) are meant to be served right away. They will go stale quite fast so it is not great to make them the day ahead of time.
Recipe by Gretchen's Bakery at