Classic Butter Croissants
Recipe by BakeZone Kitchen
Flaky, honeycombed croissants made with a three-fold lamination — the star of our pastry certificate.
- Prep
- 1 hr 30 mins
- Bake
- 20 mins
- Total
- 16 hrs
- Yield
- 12 croissants
- Level
- Advanced
Want to bake this with an instructor beside you?
Browse workshopsInstructions
- 1
Mix the dough ingredients for 5 minutes into a smooth dough. Flatten into a rectangle, wrap and chill overnight.
- 2
Pound the cold butter between baking paper into a 17 cm square; chill until firm but pliable.
- 3
Roll the dough to a 34 × 17 cm rectangle, place the butter in the centre and fold the dough over to enclose it.
- 4
Roll to 60 cm long and give a letter fold (three layers). Chill 30 minutes. Repeat twice more for three folds in total.
Perfect your technique
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Why did my cake sink? 6 reasons and how to fix them - 5
Roll the dough 4 mm thick, cut long triangles (9 cm base) and roll them up from the base.
- 6
Proof at 26–28°C until doubled and wobbly, about 2 hours. In a warm kitchen, check after 75 minutes.
- 7
Egg wash and bake at 200°C for 18–20 minutes until deep golden.
