Croissant Recipe
Learn how to make these super flakey butter croissants from scratch! Get that beautiful "spider web" look on the inside with layers of butter and croissant dough. This is a great recipe for beginners to learn how to make croissant dough, proof it at home, laminate, assemble, and bake!
Ingredients
- 290 grams cold water
- 14 grams instant yeast
- 560 grams high-gluten flour (bread flour) (all purpose flour is okay too)
- 60 grams granulated sugar
- 10 grams salt
- 16 grams milk powder
- 70 grams unsalted butter (European butter like "plugra")
- extra flour for sprinkling
- 300 grams unsalted butter (European butter like "plugra")
- 3 large egg yolks
- 2 Tbsp water
Directions
- 1
Add the cold water and instant yeast into the bowl of a stand mixer and gently whisk it to break up any lumps.
- 2
Make sure to soften your butter before creating your butter block so that it's easy to roll out. You should be able to press a finger into the surface of the butter and easily make an indent.
- 3
Once your dough has doubled in size, place it onto a lightly floured work surface and gently press it down with your hands.
- 4
Take the croissant dough out and place it on a lightly floured surface with the short side of the folds facing to the side.
- 5
Place the shaped croissants on a large sheet pan lined with parchment paper so that they are about 2" apart and are facing the same direction. You might need two sheet pans if your pans are small.
- 6
Preheat the oven to 370°F (190°C) in the convection mode of your oven.