Croissants Are NOT Hard To Make | The Ultimate Easy French Croissant Recipe!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Pre-weigh all-purpose flour into a bowl.

Add bread flour, sugar, and salt to the bowl and mix to combine.

Add cold butter to the mixture and mix until all butter is combined.

In a separate container, combine cold milk and cold water.

Weigh out 33 grams of fresh yeast and add it to the milk and water mixture.

Once the butter is combined into the flour, add the dissolved yeast mixture and mix until it starts to come together.

Knead the dough on a workbench until it forms a rough ball.

Shape the dough into a square, wrap it loosely in plastic wrap, and refrigerate for 60 to 90 minutes.

Prepare the butter layer by slicing 300 grams of cold salted butter into even slices and laying it across parchment paper measured to an 8x8 square.

Press the butter slices together and cover with another piece of parchment paper, then refrigerate until ready to use.

Lightly flour the work surface and roll out the dough to a 12x12 inch square, rotating it occasionally to prevent sticking.

Remove the butter from the fridge and place it in the center of the dough in a diamond shape, leaving two finger widths on each side.

Roll out the flaps of dough over the butter to encase it, forming an envelope shape.

Roll the dough out to a length of 18 to 24 inches, ensuring the butter does not melt.

Fold the right side of the dough about a quarter of the way over, then fold the left side to meet it, pressing the edges together to seal.

Fold the dough in half to create a book turn, doubling the butter layers to four.

Wrap the dough tightly in cling film and refrigerate for 60 minutes.

After one hour, roll out the dough again and perform another book turn to create 16 layers of butter.

Refrigerate the dough for another hour after the second turn.

After one hour, roll out the dough again to double its length for a final turn, creating 32 layers of butter.

Wrap the dough and refrigerate overnight.

On the second day, roll out the dough into a 9 by 24 inch rectangle or until about an eighth of an inch thick.

Cooking Techniques

Equipment Needed

Allergens