Beginner Croissants

Croissants are a classic French pastry made with a yeasted dough that is laminated with butter. Traditionally, the process can take over 18 hours but with my beginner's version, I've reduced the time to only 5 hours!

📝 Ingredients

• 300 grams (2 1/2 cups) bread flour, plus more for dusting
• 38 grams (3 tablespoons) granulated sugar
• 6 grams (1 teaspoon) kosher salt
• 7 grams (2 1/4 teaspoons) instant yeast
• 180 grams (3/4 cup) whole milk, cold (lower fat milk will also work)
• 225 grams (2 sticks, 8 ounces) butter, preferably Kerrygold brand, divided (*see note below)
• 1 large egg yolk
• 1 tablespoon heavy cream or milk

👨‍🍳 Instructions

1. 1At least 30 minutes before making the dough,...: At least 30 minutes before making the dough, but preferably the night before, remove about 30 grams (2 tablespoons) of the butter and leave at room temperature. Put the rest of the butter into the freezer.
2. 2Mix the Dough: In a large mixing bowl...: Mix the Dough: In a large mixing bowl add the bread flour (300 grams/ 2 ½ cups), granulated sugar (38 grams/ 3 tablespoons), salt (6 grams/ 1 teaspoon), and instant yeast(7 grams/ 2 ¼ teaspoons) and stir to combine. Add the soft, room temperature butter (30 grams/ 2 tablespoons) to the mixture and use your finger tips to rub it into the dry ingredients until evenly distributed. Pour in the cold milk (180 grams/ ¾ cup). Stir the ingredients together with a silicone spatula, then move to using your hand to squeeze and mix the dough until all of the flour is incorporated.
3. 3Knead the dough: Transfer to the counter and...: Knead the dough: Transfer to the counter and knead together for about 1-2 minutes until smooth. It is important to not over-develop the gluten here, so only knead until the dough is smooth and elastic.
4. 4Rest the dough: Round the dough into a...: Rest the dough: Round the dough into a smooth ball and place it back into the mixing bowl. Cover with plastic wrap and let rest at room temperature for about 15 minutes to relax. It will not rise during this time.
5. 5Roll the dough: After the dough has rested,...: Roll the dough: After the dough has rested, transfer it to a barely floured work surface. Use your fingertips to press the dough into a rectangular shape, then use a rolling pin to roll it out to a roughly 7 x 14-inch (18 x 35 cm) rectangle. This does not need to be exact. Use flour sparingly here and brush off any excess after rolling. The rectangle should go vertically and perpendicular to you.
6. 6Grate the butter: Use the large round holes...: Grate the butter: Use the large round holes on a box grater to grate the frozen butter onto a plate or bowl. Be careful when you get to the end of the butter— you can use your hands to break the last bit up into smaller pieces.
7. 7Butter block: Leaving the top quarter and bottom...: Butter block: Leaving the top quarter and bottom quarter of the dough empty as well as ¼-inch (0.5 cm) on each side of the dough, evenly distribute the grated butter over the remaining middle section of the dough. Very gently press the grated butter together to form a more cohesive block.
8. 8Lock the butter block: Fold in the top...: Lock the butter block: Fold in the top and bottom sides of the dough over the butter block, until they meet edge-to-edge in the center without overlapping. Pinch the edges together to create a seal and lock in the butter from the top. Pinch the side edges together to fully enclose and seal the butter in from the sides. Wrap the dough in plastic wrap and place in the freezer for 15-20 minutes.
9. 9Book Fold: On a lightly floured surface, place...: Book Fold: On a lightly floured surface, place the chilled dough seam side up so that the seam is oriented vertically and is perpendicular to you. Lightly flour the top of the dough. Gently roll the dough out into a rectangle about 16 inches (40 cm) long. This does not need to be exact and the width does not matter. Fold the dough in fourths by folding in the top and bottom edges until they meet edge-to-edge in the center without overlapping. Fold the dough in half where the top and bottom edges meet. This is called a book fold or a “full turn.”
10. 10Letter Fold: Rotate the dough 90 degrees, then...: Letter Fold: Rotate the dough 90 degrees, then roll out into a rectangle again, this time about 12 inches (30 cm) long. Periodically flip the dough over while rolling to help keep the edges straight. Fold the dough in thirds by folding it the way you would fold a piece of paper to go into an envelope: fold the top 1/3 of the dough into the center then fold the dough in half. This is called a “letter fold.” Wrap the dough back up in plastic wrap and place in the freezer for 15-20 minutes.
11. 11Final Roll: On a lightly floured surface, roll...: Final Roll: On a lightly floured surface, roll the dough out into a roughly 10 x 13 inch (25 x 33 cm) rectangle. Use a bench knife or a sharp knife to trim all four edges to expose the layers all the way around. This will help the dough rise more easily. Dust off any excess flour. You can save the dough scraps and bake them in a buttered muffin tin or ramekin. I often toss them with sugar before baking.
12. 12Shape: Using a rolling pastry cutter, a bench...: Shape: Using a rolling pastry cutter, a bench knife, or a sharp knife, cut the dough from short-edge to short-edge into three 3 x 12 inch (8 x 30 cm) rectangles. Cut each rectangle into 2 skinny triangles, cutting from the right corner on the short edge to the left corner on the opposite edge. To begin shaping a croissant, run your hand under the triangle, gently stretching and elongating the dough. In the center of the short edge, cut a 1 inch (2.5 cm) slit, separating the edge into two. Gently pull the two ends apart, then roll the edges towards the point of the triangle. Do not stretch or pull tension while rolling. Make sure the point is on the bottom and gently press down on the top of the croissant to seal so it doesn’t unravel. Place the shaped croissants seam side down on a parchment lined baking sheet and cover with plastic wrap.
13. 13Let them rise and bake them the same...: Let them rise and bake them the same day.
14. 14Let them rise, refrigerate them, and bake them...: Let them rise, refrigerate them, and bake them the next day.
15. 15Freeze them and bake them at a later...: Freeze them and bake them at a later date.
16. 16If you would like to bake your croissants...: If you would like to bake your croissants the same day, let the croissants rise at room temperature for about 3 - 3 ½ hours or until puffy and almost double in size.
17. 17If you would like to bake your croissants...: If you would like to bake your croissants the next day, let the croissants rise at room temperature for about 3 hours or until puffy and almost double in size. Then place the covered croissants into the refrigerator for up to 18 hours. You can egg wash and bake the croissants directly from the refrigerator— you do not need to let them come to room temperature first.
18. 18If you would like to freeze your croissants...: If you would like to freeze your croissants to bake them at a later date, cover them with plastic wrap and place them directly into the freezer immediately after shaping. Once frozen solid, wrap each croissant individually in plastic wrap and freeze them in a freezer ziplock bag for up to two months. 8-10 hours before baking, unwrap the frozen croissants and place them on a parchment lined baking sheet. Cover with plastic wrap and let thaw and rise for 8-10 hours or until puffy. An overnight rise on these frozen croissants is the perfect way to enjoy a fresh baked croissant in the morning!
19. 19About 20 minutes before baking, preheat the oven...: About 20 minutes before baking, preheat the oven to 400°F/ 200°C. Whisk the egg yolk (1 large) and the heavy cream or milk (1 tablespoon) for the egg wash together until smooth. Gently brush a thin layer of egg wash all over the croissants, making sure not to miss a spot as this will be very obvious after baking. Bake for 18-22 minutes until a very deep golden brown.
20. 20Serve: Croissants are best eaten in the first...: Serve: Croissants are best eaten in the first hour after baking. Any leftover croissants can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for 72 hours. Lightly toast in the oven or toaster oven for a few minutes to refresh.