How to Make Croissants

  • Yield: 16 Croissants 1x


  • 1 tablespoon active dry yeast
  • 7 tablespoons warm milk
  • 1 cup pastry flour
  • 1 cup unbleached all purpose flour
  • ½ tablespoon fine sea salt
  • 6 tablespoons granulated sugar
  • 2 ¼ tablespoons softened butter
  • ½ cup warm water
  • 3 sticks high quality butter
  • 1 large egg yolk
  • 1 whole egg


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  2. Warm milk until it is warm to the touch, but not hot. Stir in yeast and set aside until bubbles form, between 5 and 10 minutes.
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  4. Sift together pastry flour, all-purpose flour, sea salt and sugar. Add to yeast and milk along with softened butter and warm water.
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  6. Mix together with wooden spoon until all ingredients are incorporated. Turn dough out onto lightly floured surface.
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  8. Knead lightly for five minutes. Place dough in well oiled bowl, cover with towel and set in a warm draft free place to rise.
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  10. While dough is rising, place three sticks of butter between two pieces of parchment paper.
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  12. Using a rolling pin, pound out butter until it forms a 9×9 inch square. Place flattened butter, still between parchment in the fridge.
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  14. Let dough rise for at least 90 minutes, as long as it takes for dough to double in size. Once doubled in size, punch down the dough, removing any air bubbles.
  15. Cover bowl with plastic and place dough in the refrigerator for at least 30 minutes. You can leave it longer, but if you do, you will need to punch to dough down again before you work with it.
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  17. Remove dough from the fridge and turn out onto a lightly floured surface. Shape dough into a rectangle using your fingers.
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  19. Roll dough out to a rectangle that measures approximately 18×9.5 inches.
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  21. Remove butter from the refrigerator and gently peel it off the parchment paper. Run a sharp knife between the butter and paper to loosen under stubborn spots. Place butter square in the middle of the rolled out dough.
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  23. Encase the butter in the dough by folding each end of the dough into the middle of the butter.
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  25. Seal the dough by crimping the edges, including where the two ends meet in the middle of the butter.
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  27. Trim the excess dough from the top and bottom edges, getting as close to the butter without cutting into it.
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  29. Working quickly, roll the dough out to a long rectangle, measuring approximately 16×9 inches.
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  31. Now you are going to complete the first “double turn” You will be doing 3 double turns all together. Find the center of your rolled out rectangle. Bring the two long ends to the center of the dough.
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  33. To complete the double turn fold the dough as if you were closing a book with the spine being where your two ends meet in the center. This completes one double turn.
  34. Wrap the folded dough in plastic wrap and refrigerate for at least one hour.
  35. Remove the dough from the refrigerator and repeat steps 15, 16, 17 and 18 twice more, completing two more double turns. Make sure that you allow the dough to rest in the fridge for at least an hour between each turn. This help keeps the butter intact. After the final turn, wrap dough in plastic and refrigerate overnight.
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  37. The next day, prepare two cookie sheets by lining with parchment paper. Lightly flour a large rollout surface and remove dough from fridge.
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  39. Roll the cold dough into a long rectangle that measures approximately 32×8 inches. Dough should be about 1/8 of an inch thick.
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  41. Using a ruler, on one long end of the dough, mark every four inches.
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  43. One he opposite long end, make your first mark at two inches and then every four inches after that.
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  45. To cut the dough into triangles, use your ruler as a guide and cut from notch to notch on opposite sides of the rectangle. You will have a total of 16 triangles when you’re done.
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  47. To form croissants, start by cutting a small notch in the long end of each triangle. And roll each triangle, starting with the long, notched end.
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  49. Once rolled, put a slight bend in the dough, forming a croissant crescent shape. Arrange the 16 formed croissant onto the two baking sheets.
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  51. Cover both sheets lightly with plastic wrap and let croissants rise in a warm, draft-free place for about an hour. Croissants will rise, but may not actually double in size, which is fine. What you’re looking for is the layers to be just beginning to pull away from each other and looked “puffed up” when you view the croissants from the side.
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  53. Preheat oven to 450 degrees. In a small bowl, whisk together the egg yolk and whole egg. Use a pastry brush to entirely coat the croissants with egg mixture.
  54. Once the oven has preheated, drop the temperature down to 350 degrees and immediately place croissants in the oven. Bake for 20-25 minutes, turning the cookie sheets halfway through to ensure even cooking. Croissants will have nearly doubled and size and have a golden brown color on the outside when done.