---
title: Classic Croissants
servings: 12
total time: 14 hours
---

= CROISSANT DOUGH

Combine @bread flour T65{375%g}, @all-purpose flour T55{375%g}, @sugar{112%g}, @salt{12%g}, @whole milk{375%g}, and chilled @unsalted butter{50%g} in a #mixer fitted with a #hook attachment{}. 

Mix on low speed for ~{1%minute}. Add @instant yeast{12%g} and continue to mix on low for ~{7%minutes}. 

> Original uses fresh yeast, ratio should be 1:3 (original was 35 g)


Scrape down the sides of the #bowl and mix for ~{8%minutes} on second speed. Test the dough by stretching a handful; it should be thin and elastic without breaking.

Prepare a #large bowl{} with @non-stick spray{}. Knead the dough, place it in the bowl, cover with #plastic wrap{}, and let it rest at room temperature for ~{30%minutes}. 

Stretch the dough into a rectangle of 50x35 cm. Wrap and reserve in the #freezer overnight.

= BUTTER BLOCK

Place chilled @unsalted butter{500%g} between two sheets of #parchment paper{}. 

Pound and roll the butter with a #rolling pin until a 30x35 cm rectangle is obtained. Wrap and refrigerate.

= EGG WASH

In a #small bowl{}, whisk together @eggs{100%g}, @egg yolks{100%g}, and @milk{100%g}. Store in the #refrigerator until needed.

= LAMINATION & SHAPING

Ensure the dough is firm and approximately 0°C. Roll into a 50x35 cm rectangle. 

Place the cold butter block (6-8°C) over 2/3 of the dough. Fold the uncovered 1/3 of the dough to the center, then fold the remaining 1/3 over the top (Single Turn).

Dust the work surface with @flour{}(extra to dust) and turn the dough 90 degrees. Roll the dough evenly to a thickness of 5 mm.

Perform a Triple Turn: Mentally divide the dough into 5 parts. Fold the two opposite sides to the center, then fold one side over the other. Cover with plastic wrap and refrigerate for ~{30%minutes}.

Roll the dough out to a final thickness of 3 mm. Trim the edges. 

Cut the dough into 9x38 cm triangles. Roll the triangles from the base to the vertex to shape the croissants.

Place croissants on a #sheet pan{} lined with parchment paper and sprayed with @non-stick spray{}. 

Leave to proof at 28°C for ~{2.5%hours}.

= BAKING

Preheat #oven to 170°C. 

Brush the croissants lightly with the prepared egg wash. 

Bake for ~{18%minutes} until golden brown. Transfer to a #cooling rack{}.