Croissant Recipe From Scratch

Name: Croissant Recipe From Scratch
Ingredients: All-Purpose Flour: 300g (2 ½ cups), plus more for dusting. (Using mostly all-purpose for accessibility and tender crumb.); Bread Flour (Optional): 50g (⅓ cup + 1 tbsp). (Can substitute with more AP flour for a slightly less chewy texture, or use all bread flour for a chewier crumb.); Granulated Sugar: 40g (3 tbsp). (Feeds the yeast and adds a touch of sweetness.); Fine Sea Salt: 7g (1 ¼ tsp). (Essential for flavor and dough structure.); Active Dry Yeast: 7g (2 ¼ tsp). (Requires blooming; if using instant yeast, you can mix directly with dry ingredients.); Whole Milk: 120ml (½ cup), warmed to 105-115°F (40-46°C). (Mostly whole milk for flavor, with some water for better dough handling.); Water: 60ml (¼ cup), warmed to 105-115°F (40-46°C).; Unsalted Butter: 30g (2 tbsp), melted and cooled. (A small amount in the dough for richness.); High-Fat Unsalted European-Style Butter: 225g (1 cup or 2 sticks), very cold. (Essential for lamination; don't use margarine or low-fat spreads.); Large Egg: 1, whisked with 1 tbsp water or milk.

culinarycreationss.com

Unlock the secrets to perfect, flaky butter croissants! Our step-by-step croissant recipe from scratch guides home bakers to professional results. Start baking

View full recipe on culinarycreationss.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at culinarycreationss.com.

Share this recipe:

Cooking tools:

Stand mixer
Rolling pin
Pizza cutter
Pastry brush
Ruler
Oven
Refrigerator
Mixing bowl
Spoon
Chef's knife
Baking sheet
Parchment paper
Plastic wrap

Ingredients

All-Purpose Flour: 300g (2 ½ cups), plus more for dusting. (Using mostly all-purpose for accessibility and tender crumb.)
Bread Flour (Optional): 50g (⅓ cup + 1 tbsp). (Can substitute with more AP flour for a slightly less chewy texture, or use all bread flour for a chewier crumb.)
Granulated Sugar: 40g (3 tbsp). (Feeds the yeast and adds a touch of sweetness.)
Fine Sea Salt: 7g (1 ¼ tsp). (Essential for flavor and dough structure.)
Active Dry Yeast: 7g (2 ¼ tsp). (Requires blooming; if using instant yeast, you can mix directly with dry ingredients.)
Whole Milk: 120ml (½ cup), warmed to 105-115°F (40-46°C). (Mostly whole milk for flavor, with some water for better dough handling.)
Water: 60ml (¼ cup), warmed to 105-115°F (40-46°C).
Unsalted Butter: 30g (2 tbsp), melted and cooled. (A small amount in the dough for richness.)
High-Fat Unsalted European-Style Butter: 225g (1 cup or 2 sticks), very cold. (Essential for lamination; don't use margarine or low-fat spreads.)
Large Egg: 1, whisked with 1 tbsp water or milk.