How to Make Classic French Croissant Dough from Scratch

How to Make Classic French Croissant Dough from Scratch

Introduction to Croissant Dough

The French croissant is a masterpiece of pastry art, known for its buttery, flaky layers and crisp, golden crust. Making croissant dough from scratch is a time-intensive process but incredibly rewarding. The key to perfect croissants lies in the lamination process, where butter is folded into the dough multiple times to create delicate layers.

This guide will take you step by step through the process of making classic French croissant dough, from preparing the dough to laminating the butter and shaping the croissants.

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Ingredients for Classic French Croissant Dough

To make about 12 croissants, you’ll need:

For the Dough:

• 500g (4 cups) all-purpose or bread flour
• 10g (2 tsp) salt
• 50g (1/4 cup) granulated sugar
• 10g (1 tbsp) instant yeast or active dry yeast
• 300ml (1 1/4 cups) whole milk, lukewarm
• 30g (2 tbsp) unsalted butter, softened

For the Butter Block:

• 250g (1 cup) high-quality unsalted butter (cold)

For Egg Wash:

• 1 egg
• 1 tbsp milk

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Step-by-Step Guide to Making Croissant Dough

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, sugar, and salt. If using active dry yeast, dissolve it in warm milk and let it sit for 5–10 minutes until frothy. If using instant yeast, add it directly to the flour.
2. Slowly add the warm milk to the dry ingredients, mixing with a wooden spoon or stand mixer fitted with a dough hook.
3. Add the softened butter and knead the dough for about 8–10 minutes until it becomes smooth and elastic. The dough should be slightly sticky but manageable.
4. Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and refrigerate for at least 8 hours or overnight. This allows for slow fermentation, which improves the flavor and texture.

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Step 2: Prepare the Butter Block

1. Place the cold butter between two sheets of parchment paper.
2. Use a rolling pin to gently pound and roll the butter into a 7×7-inch (18×18 cm) square.
3. Ensure the butter is evenly distributed and remains cold. Place it back in the refrigerator while you roll out the dough.

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Step 3: Laminate the Dough (Butter Incorporation & Folding Process)

Laminating the dough means folding butter into the dough multiple times to create layers.

1. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 10×10-inch (25×25 cm) square.
2. Place the Butter: Position the butter square diagonally in the center of the dough, so it looks like a diamond inside a square.
3. Encasing the Butter: Fold the four corners of the dough over the butter, meeting in the center. Pinch the seams together to fully enclose the butter.
4. First Fold (Single Fold): Roll the dough into a rectangle (about 8×24 inches). Fold the dough into thirds like a letter.
5. Chill: Wrap the dough in plastic wrap and refrigerate for 30–45 minutes.
6. Second Fold (Single Fold): Rotate the dough 90 degrees and repeat the rolling and folding process. Chill again for 30–45 minutes.
7. Third Fold (Final Fold): Repeat the rolling and folding process once more. Chill for at least 1 hour before shaping.

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Step 4: Shaping the Croissants

1. Roll Out the Dough: Lightly flour a work surface and roll the dough into a large rectangle (about 10×24 inches).
2. Cut the Triangles: Using a sharp knife or pizza cutter, cut the dough into long, narrow triangles, about 4 inches wide at the base and 8 inches tall.
3. Shape the Croissants: Gently stretch each triangle slightly. Starting at the wide end, roll the dough tightly toward the tip. Make sure the tip is tucked under the croissant.
4. Proof the Croissants: Place the shaped croissants on a parchment-lined baking sheet, spacing them apart. Cover loosely with plastic wrap and let them rise at room temperature for 2–3 hours until doubled in size.

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Step 5: Baking the Croissants

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Apply Egg Wash: Beat one egg with a tablespoon of milk. Brush the croissants lightly with the egg wash for a golden crust.
3. Bake: Place the croissants in the oven and bake for 18–22 minutes, or until golden brown and crisp.
4. Cool and Serve: Let the croissants cool slightly before serving. Enjoy warm for the best taste!

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Tips for Perfect Croissants

• Use High-Quality Butter: European-style butter with high-fat content (82%) works best.
• Keep Everything Cold: The butter should remain cold during lamination. If it melts, the layers will not form properly.
• Be Patient: Croissant dough requires multiple resting periods. Don’t rush the process.
• Use a Sharp Knife: When cutting croissants, use a sharp blade to prevent sealing the layers together.
• Even Rolling: Ensure the dough is rolled out evenly for consistent layers.

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Final Thoughts

Making classic French croissant dough from scratch takes time and patience, but the result is well worth the effort. Once you master the technique, you can experiment with fillings like chocolate, almond paste, or ham and cheese. Whether for breakfast or a luxurious treat, homemade croissants bring the authentic taste of France to your kitchen.