croissant bread

The Ultimate Guide to Making Perfect Croissants

Crafting buttery, flaky croissants at home is rewarding with the right technique. This guide breaks down the process into simple steps.

First, prepare the dough: Mix 500g bread flour, 10g salt, 80g sugar, and 210ml lukewarm water. Knead until smooth, then add 20g fresh yeast dissolved in 60ml milk. Let the dough rise until doubled, about 1–2 hours.

Next, create the butter block: Soften 400g unsalted butter and shape it into a rectangle. Chill until firm but pliable.

Roll the dough into a large rectangle, place the butter in the center, and fold the edges over it, sealing tightly. This is the first "turn." Roll the dough into a thin rectangle, fold it into thirds (like a letter), and wrap in plastic. Chill for 30 minutes. Repeat the rolling, folding, and chilling process two more times, with a 1-hour rest between each turn.

After the final turn, roll the dough to 3mm thickness. Cut into triangles, roll each from the base to the tip, and curve into crescents. Place on a baking sheet, proof at 25°C with 70% humidity until doubled (1.5–2 hours).

Brush with egg wash, bake at 200°C for 15 minutes, then reduce to 180°C for 10–15 minutes until golden. Cool slightly before enjoying—best eaten the same day!

*Key tips*: Keep ingredients cold; handle dough gently to preserve layers. Experiment with almond filling or chocolate for variations.