How To Make The Flakiest Croissants Ever! (Beginner Friendly 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.

Weigh out 66 g of granulated sugar and add it to a mixing bowl.

Add 1 tablespoon of kosher salt to the bowl.

Measure 66 g of warm whole milk at about 105°F and add it to the bowl.

Measure 214 g of warm water at the same temperature and add it to the bowl.

Add 7 g of active dry yeast into the wet mixture and whisk until well combined, watching for bubbles to form.

Cover the bowl and let the yeast activate for a few minutes.

In a separate mixing bowl, add 605 g of bread flour and sift it into the bowl.

Add the rest of the dry ingredients to the flour and attach the bowl to a stand mixer.

Turn the mixer on low speed and add the wet mixture to the dry ingredients, mixing until combined.

Use a plastic spatula to scrape down the sides of the bowl as needed, mixing for about 6-7 minutes until the dough looks ragged.

Cover the bowl with a kitchen towel and let the dough rest for about 15 minutes.

After 15 minutes, turn the mixer back on at low speed (2 or 3) and add 57 g of cold butter straight from the freezer.

Mix for about 7 minutes until the dough becomes smoother.

Shape the dough into a smooth ball and tuck it underneath itself to prevent spreading during the rise.

Cut a cross into the top of the dough for shaping later.

Let the dough rest at room temperature for about an hour, then place it in the fridge overnight for a cold rise.

Prepare the butter block by using 3 sticks of butter, folding parchment paper over them to create an envelope.

Smash the butter down gently to form a block, then roll it into a rectangle.

Refrigerate the butter block overnight.

The next day, check that the dough has doubled in size and roll it out into a uniform shape.

Place the dough in the freezer for 20 minutes, then in the fridge for about an hour to keep it cold.

Once cold, place the butter block in the center of the dough and fold the dough over the butter without overlapping.

Pinch down the sides and roll the dough out to spread the butter evenly.

Fold the dough into thirds to create four layers (first turn).

Wrap the dough in plastic wrap and place it in the freezer for 20 minutes, then in the fridge for another hour.

For the final turn, roll the dough out again, fold it, and wrap it up to chill in the fridge overnight.

The next day, roll the dough out into a rectangle and cut the edges to shape it.

Measure and cut 1-inch slits to create even slabs, then use a pizza cutter to cut triangles from each slab.

Stretch the sides of each triangle gently and roll from the bottom up to form the croissant shape, pressing the end down to keep it intact.

Proof the shaped croissants one last time.

Cooking Techniques

Equipment Needed

Dietary

Allergens