🥐beginner-friendly croissant🥐
Here's a beginner-friendly croissant recipe inspired by Mxriyum's shortened version! This recipe reduces the traditional 3-day process while keeping things simple and fun. It’s designed to help you get comfortable with the basics of croissant-making without stressing too much about precision.
✅️ Ingredients
Dough
250g All-Purpose Flour (about 2 cups)
250g Bread Flour (about 2 cups)
11g Instant Yeast (1 tbsp)
140g Whole Milk (0.59 cups)
140g Cold Water (0.59 cups)
50g Sugar (1/4 cup)
10g Fine Sea Salt (1 1/2 tsp)
55g High-Quality Unsalted Butter (1/4 cup), cold and chopped into cubes
Butter Block
226g High-Quality Butter (2 sticks or 16 tbsp)
250g All-Purpose Flour (about 2 cups)
250g Bread Flour (about 2 cups)
11g Instant Yeast (1 tbsp)
140g Whole Milk (0.59 cups)
140g Cold Water (0.59 cups)
50g Sugar (1/4 cup)
10g Fine Sea Salt (1 1/2 tsp)
55g High-Quality Unsalted Butter (1/4 cup), cold and chopped into cubes
Butter Block
226g High-Quality Butter (2 sticks or 16 tbsp)
✅️ Instructions
1. Prepare the Dough
1. In a large bowl, mix the all-purpose flour, bread flour, yeast, sugar, and salt.
2. Slowly add the milk and water, mixing until a dough forms. Then, add the cubed butter and knead gently until combined.
3. Knead the dough lightly (avoid overworking it) until smooth, then shape into a rectangle.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
2. Prepare the Butter Block
1. Place the butter between two sheets of parchment paper.
2. Using a rolling pin, pound and shape it into a square about 5–6 inches on each side.
3. Chill the butter block until firm, but pliable—not hard.
3. Laminate the Dough
1. Roll the dough into a larger rectangle, about twice the size of your butter block.
2. Place the butter block in the center and fold the dough edges over it like an envelope.
3. Roll out the dough into a long rectangle, then fold it into thirds (like folding a letter). This is your first "turn."
4. Wrap the dough and chill for 30 minutes.
5. Repeat this process two more times, chilling for 30 minutes between each turn.
4. Shaping and Proofing
1. Roll the dough into a thin rectangle. Cut into triangles for croissants or rectangles for pain au chocolat.
2. Shape as desired and place on a baking sheet.
3. Cover loosely and let proof at room temperature for about 1–2 hours until puffy.
5. Bake
1. Preheat your oven to 375°F (190°C).
2. Brush croissants with egg wash (1 egg beaten with a little water) and bake for 15–20 minutes until golden brown and flaky.
1. In a large bowl, mix the all-purpose flour, bread flour, yeast, sugar, and salt.
2. Slowly add the milk and water, mixing until a dough forms. Then, add the cubed butter and knead gently until combined.
3. Knead the dough lightly (avoid overworking it) until smooth, then shape into a rectangle.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
2. Prepare the Butter Block
1. Place the butter between two sheets of parchment paper.
2. Using a rolling pin, pound and shape it into a square about 5–6 inches on each side.
3. Chill the butter block until firm, but pliable—not hard.
3. Laminate the Dough
1. Roll the dough into a larger rectangle, about twice the size of your butter block.
2. Place the butter block in the center and fold the dough edges over it like an envelope.
3. Roll out the dough into a long rectangle, then fold it into thirds (like folding a letter). This is your first "turn."
4. Wrap the dough and chill for 30 minutes.
5. Repeat this process two more times, chilling for 30 minutes between each turn.
4. Shaping and Proofing
1. Roll the dough into a thin rectangle. Cut into triangles for croissants or rectangles for pain au chocolat.
2. Shape as desired and place on a baking sheet.
3. Cover loosely and let proof at room temperature for about 1–2 hours until puffy.
5. Bake
1. Preheat your oven to 375°F (190°C).
2. Brush croissants with egg wash (1 egg beaten with a little water) and bake for 15–20 minutes until golden brown and flaky.
Enjoy your croissants!
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