Roshan, Sep 15 2025

Making butter croissants from scratch is a rewarding but time-intensive process that involves creating a yeasted dough and layering it with butter through a technique called lamination. Here’s a step-by-step overview of how to make them:

Ingredients

For the dough:

• 500g all-purpose flour

• 60g sugar

• 10g salt

• 10g instant yeast

• 300ml cold milk

• 30g unsalted butter (softened)

For the butter block:

• 250g unsalted butter (cold, but pliable)

For the egg wash:

• 1 egg

• 1 tbsp milk

Steps to Make Butter Croissants

1. Make the Dough

• Mix flour, sugar, salt, and yeast (place yeast and salt on opposite sides of the bowl).

• Add milk and mix until dough forms.

• Add softened butter and knead until smooth (5–10 min).

• Shape into a rectangle, cover, and chill for 1 hour.

2. Prepare the Butter Block

• Place cold butter between two sheets of parchment.

• Pound and roll into a 15x15cm square.

• Keep chilled but pliable.

3. Laminate the Dough

• Roll dough into a 30x30cm square.

• Place butter block in the center (like a diamond on a square).

• Fold corners of the dough over the butter to seal it inside.

• Roll into a 60x20cm rectangle.

• Fold into thirds (like a letter) – this is the first turn.

• Chill for 30 min.

• Repeat rolling and folding two more times, chilling between each turn.

4. Shape the Croissants

• Roll dough to a large rectangle (around 60x30cm).

• Cut into long triangles (base around 8–10cm).

• Roll from base to tip, slightly stretching dough as you roll.

• Curve into crescent shapes.

5. Proof the Croissants

• Place on baking tray with parchment.

• Cover lightly and let rise at room temp (21–24°C) for 2–3 hours, until doubled.

6. Bake

• Preheat oven to 200°C (390°F).

• Brush croissants with egg wash.

• Bake for 15–20 min until golden brown.