How To Make The Best Croissants At Home

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is often cheaper.

Make the dough: In a large bowl, combine the milk and water. Add the flour, sugar, salt, yeast, malt and butter and use your hands to combine until the dough resembles a shaggy mass, then bring together into a rough ball. Cover the bowl with plastic wrap or a kitchen towel and allow the dough to rest at room temperature until it rises to 1½ times its original size, about 1 hour.

Punch down the dough, then turn the dough from the bowl onto a large piece of plastic wrap. Gently press the dough into a rough 8-inch square. Wrap the dough tightly with the plastic wrap, then refrigerate for at least 3 hours, preferably overnight.

Make the butter block: Place a 12 x 15-inch sheet of parchment paper on a work surface. Slice the butter lengthwise into ¼-inch-thick pieces, then arrange the slices in a single layer in the center of the parchment. Fold the edges of the parchment over to encase the butter, then flip the packet over so the seam is facing down. Let the butter packet rest at room temperature until it is pliable, about 30 minutes.

Roll a rolling pin over the packet to distribute the butter in an even layer. Place the butter packet in the refrigerator to chill until ready to use.

Laminate the dough: Remove the butter block from the refrigerator and let it soften at room temperature until bendy, 10–20 minutes. Lightly dust a clean surface with flour and place the refrigerated dough on top. Roll the dough out to a rectangle about 20 inches by 6 inches.

Open the butter packet and flip the parchment over to place the butter at the bottom of the dough rectangle. Gently peel back the parchment paper from the butter and discard.

Fold the top half of dough over the butter, stretching gently to seal the packet closed. Turn the dough 90°; it should look like a closed book. Use the rolling pin to press the dough, creating indents to help spread the butter between the layers. Use a serrated knife to cut down the middle of the spine to expose the butter.

Turn the dough 90° again and gently begin to roll the dough away from you until it is about 12 inches long and ¼ inch thick. The dimensions of the dough should be about 24 inches by 12 inches.

Fold the bottom third of the dough up and the top third down, similar to folding a letter. Roll the dough out again to about ¼ inch thick, 24 inches long, and 12 inches wide. Trim about ½ inch from the edges of the dough to create an even rectangle.

Rotate the dough 90° so a long edge is nearest to you. Fold the left two-thirds of dough over to just past the center, then fold the right third over towards the left. Gently press the two ends together to make a seam. Cover the dough with plastic wrap and refrigerate for 30–40 minutes.

Shape the croissants: Line 2 baking sheets with parchment paper. Place the rested dough on a lightly floured surface with a long edge nearest to you. Roll the dough out to about ¼ inch thick.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens