How To Make Croissants At Home

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.

Start with all-purpose flour and bread flour in a mixing bowl.

Add sugar, yeast, and salt, then whisk to combine.

Attach the dough hook and pour in room temperature milk and water.

Mix on medium low until a tight ball forms, about 5 minutes.

Scrape the dough off the dough hook and cover the bowl with a damp kitchen towel.

Let the dough relax for about 10 minutes.

Remove the cover and add cubed French butter to the dough.

Reattach the dough hook and mix on medium low for 5 to 8 minutes until silky and elastic.

Form the dough into a ball shape and place it back in the bowl, seamside down.

Cover the bowl and rest the dough in the fridge for 4 to 12 hours.

Cut a cross into the top of the dough to help shape it later.

Cover and let it rise at room temperature for about 1 hour or until it grows one and a half times its size.

Punch into the middle of the X to deflate the dough.

Cover the work surface with plastic wrap, running in the same direction.

Pull the dough away from the bowl and lift it to the center of the plastic wrap.

Use a ruler to shape the dough into a rounded square.

Fold the plastic wrap over the dough tightly and flip it over.

Roll the dough into a perfect square with sharp corners using a rolling pin.

Rest the dough on a flat surface in the freezer for 25 minutes.

Draw an 8-inch square on parchment paper for the butter.

Cut the butter into even rectangles and arrange them around the square on the parchment.

Cover the butter with more parchment paper and press it to fit the square.

Roll the butter to make it even and connected, flipping it as needed.

Wrap the butter like a present, folding over the top and bottom and then the sides.

Repeat on the other side and flip it back over.

Grab the dough from the freezer and unwrap it, dusting the work surface with flour.

Roll the dough to 8 inches wide and 16 inches long, maintaining sharp edges.

Once the dough is ready, unwrap the butter and place it in the center of the dough.

Fold over the top and bottom of the dough to seal the butter inside.

Pinch the sides to seal and lift the dough, dusting off excess flour.

Massage the dough and butter together by tapping and rolling, spinning as needed.

Continue until the dough reaches a length of 24 inches, which may take 15 to 20 minutes.

Trim off any wavy edges to keep the dough sharp and square.

Fold the dough like a book for the first lamination.

Cooking Techniques

Equipment Needed

Allergens