Chef John's Croissants

Recipe View 10 mins In the bowl of a stand mixer, combine warm water and yeast. Let stand for 10 minutes to allow the yeast to activate.

Recipe View 4 mins Add sugar, flour, salt, and softened butter to the yeast mixture. Attach the dough hook and mix on low speed until the butter is fully incorporated and the dough forms a ball that pulls away from the sides of the bowl (3-4 minutes).

Recipe View 2 hrs Transfer the dough to a lightly floured surface and shape it into a semi-smooth ball. Return the dough to the mixer bowl, cover, and let rise in a warm place until doubled in size (about 2 hours).

Recipe View 1 hrs Gently deflate the risen dough on a lightly floured surface. Shape it into a rectangle, then fold it into thirds (like a letter). Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until thoroughly chilled.

Recipe View 12 mins While the dough chills, prepare the butter block. Cut the cold butter sticks in half lengthwise. Arrange the butter pieces on a sheet of parchment paper, leaving a small space between them. Fold the parchment over the butter and use a rolling pin to create an 8x8 inch square. Refrigerate until firm but still pliable (10-15 minutes).

Recipe View 1 mins On a lightly floured surface, roll out the chilled dough into a rectangle slightly larger than the butter square. Place the butter square on one half of the dough, leaving a 1-inch border around the edges. Fold the other half of the dough over the butter, encasing it completely.

Recipe View 5 mins Gently press the rolling pin across the dough to create ridges, then roll out the ridges. Continue pressing and rolling until the dough is the same size as the original rectangle. Dust with flour as needed to prevent sticking.

Recipe View 30 mins Fold the dough into thirds again, starting from one of the short sides. Lightly flatten with a rolling pin, wrap in plastic wrap, and refrigerate for 30 minutes.

Recipe View 15 mins Repeat the pressing and rolling technique to achieve the same-sized rectangle as before. Fold the dough into thirds again, flatten slightly, and refrigerate for 15 minutes.

Recipe View 2 mins Roll the dough out into a large rectangle. Fold the dough in half, then press and roll it out to a 1/4-inch thick rectangle, using minimal flour to prevent sticking.

Recipe View 1 mins Use a pastry wheel or pizza cutter to cut the rectangle in half lengthwise. Dust one half with flour and roll it out to a rectangle about 1/8 inch thick. Cut the dough diagonally into 8 triangles. Starting from the bottom of each triangle, roll it up tightly towards the tip to form the croissant shape. Moisten the tip with a little water to seal it to the rolled croissant.

Recipe View 1 mins Repeat with the other half of the dough.

Recipe View 53 mins Place the shaped croissants on baking sheets lined with silicone mats. Whisk together the egg and water to create an egg wash. Brush the croissants with the egg wash and let them rise in a warm place for 45-60 minutes.

Recipe View 1 mins Preheat the oven to 400°F (200°C). Gently brush the croissants again with egg wash.

Recipe View 23 mins Bake for 20-25 minutes, or until golden brown. Transfer to a cooling rack and let cool to room temperature before serving.