breadFrench

Croissant

Name: Croissant
Prep time: 180 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g Strong flour; 280 ml Cold milk; 15 g Fresh yeast; 55 g Sugar; 11 g Salt; 40 g Butter for the dough (softened); 280 g Butter for laminating (82% fat); 1 piece Egg for glazing

Croissant is a classic French bread that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Strong flour, Cold milk, Fresh yeast, Butter for the dough (softened), Butter for laminating (82% fat) and Egg for glazing, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional French cooking, the dish focuses on grounded in classic reduction techniques, aromatic butter, and layered herbal seasoning.

In authentic French tradition, Croissant is best presented alongside warm baguette slices and roasted vegetables.

If you enjoy authentic French cooking, be sure to also explore our recipe for Beef Bourguignon.

Difficulty: hardPrep: 180 minCook: 20 minServes 8

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Ingredients

Strong flour500 g
Cold milk280 ml
Fresh yeast15 g
Sugar55 g
Salt11 g
Butter for the dough (softened)40 g
Butter for laminating (82% fat)280 g
Egg for glazing1 piece

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥄 Mix

Mix the flour, cold milk, yeast, sugar, salt and softened butter for five minutes. No longer: strong gluten fights the rolling later.

Step 2

Flatten the dough into a rectangle, wrap it and refrigerate at least four hours, better overnight.

Step 3🥄 Mix

Beat the cold butter with a rolling pin into a centimetre-thick square and keep it cold. It should bend without cracking or melting.

Step 4

Roll the dough to twice the size of the butter square, lay the butter in the middle and fold the edges over it like an envelope, sealing the seams.

Step 5

Roll it into a long rectangle and fold it in three. Chill forty minutes. Repeat twice more — three folds in all.

Step 6

Roll the dough to four millimetres, cut triangles with a ten-centimetre base and roll each from the base to the tip, stretching gently.

Step 7🥧 Bake

Prove two hours at 25 °C — no warmer, or the butter runs out. Glaze with egg and bake at 200 °C for eighteen minutes.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Croissant reflects the timeless heritage of traditional French home cooking, grounded in classic reduction techniques, aromatic butter, and layered herbal seasoning. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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